Week |
Subject |
Related Preparation |
1) |
Introduction and explanation of course requirements. Review of current portfolios.
|
|
2) |
Research on artists' web pages and books, as well as on portfolio techniques.
|
Working on the assignments. |
3) |
Discussion on the best portfolios analysing their strengths. Planning requirements: materials, budget and expenses.
|
Working on the assignments. |
4) |
Start organizing a portfolio. Writing a CV for an artist. Selecting pieces.
|
Working on the assignments.
|
5) |
Working on a portfolio. Working on existing elements. Creating new elements.
|
Working on the assignments.
|
6) |
Working on a portfolio. Writing a statement and editing elements.
|
Working on the assignments.
|
7) |
Presentation (I)
|
Preparation for presentation |
8) |
Working on portfolio. Design a website. Design a personal business card.
|
Working on the assignments.
|
9) |
Finalize the design of the personal website. Design a web blog. |
Working on the assignments. |
10) |
Finalize e-portfolio. 5 minutes presentation (II)
|
Preparation for presentation |
11) |
Writing a cover letter. Research options for a printed portfolio.
|
Working on the assignments. |
12) |
Design a printed portfolio. Field search on printing options and expenses. |
Working on the assignments. |
13) |
Design a printed portfolio-II
|
Working on the assignments. |
14) |
Finalize portfolio. Presentation (III) with output simulation.
|
Preparation for Final Presentation |
|
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 |