Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Dr. Öğr. Üyesi TAMER UÇAR |
Course Lecturer(s): |
Dr. Öğr. Üyesi TAMER UÇAR
|
Recommended Optional Program Components: |
None |
Course Objectives: |
The course covers JSF Basics, namespaces, document type definitions, Cascading Style Sheets, JSF expressions, XML stylesheets, language transformations, JSF navigation model and component development. |
Week |
Subject |
Related Preparation |
1) |
Introduction to JavaServer Faces (JSF) architecture. |
|
2) |
Analyzing the JSF request processing lifecycle |
|
3) |
Introduction to the Facelets View Declaration Language |
|
4) |
Exploring Managed Beans and the JSF Expression Language. |
|
5) |
Exploring the Navigation Model. |
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6) |
Analyzing the User Interface Component Model. |
|
7) |
Converting and Validating Data in JSF. |
|
8) |
JSF / Midterm I |
|
9) |
Exploring the JSF Event Model. |
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10) |
Building custom UI components in JSF. |
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11) |
Using Ajax in JSF. |
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12) |
Using Ajax in JSF / Midterm II |
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13) |
Building non-UI custom components in JSF. |
|
14) |
Securing JavaServer Faces applications. |
|
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Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
2 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |