Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 3rd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | EDA ÖZGÜL KATLAV (edaozgul@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | EBRU GÜNEREN, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Gaining technical knowledge and social skills in project management. Providing theoretical and practical knowledge about project preparation and project management. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Gaining technical knowledge and social skills in project management. Providing theoretical and practical knowledge about project preparation and project management. |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-6 Gastronomy and Culinary Arts with the ability to evaluate information in a critical way. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Presentation Performance Project |
| LO-2 | To be able to analyze the stages of project preparation and project management |
PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise. PO-4 Economic, legal, etc. in the field of gastronomy and culinary arts. have the ability to solve problems. PO-8 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments. |
Examination Presentation Performance Project |
| LO-3 | Having project manager qualifications |
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems. PO-5 Gastronomy and Culinary Arts Department will have the necessary knowledge and skills for planning, designing, sustaining and developing the necessary areas. PO-3 Have professional techniques and practices related to Gastronomy and Culinary Arts activities. |
Presentation Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Project management cycle, Project life cycle and organization, Project management processes, Project integration management, Project scope management, Project time management Project cost management, Project quality management, Project human resources management, Project contact management, Project risk management, Project supply management | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Project management framework: Introduction | Lecture and discussion |
| 2 | Project management cycle, logical framework | Presentation and discussion |
| 3 | Project life cycle and organization | Presentation and discussion |
| 4 | Project management processes | Presentation and discussion |
| 5 | Project integration management | Presentation and discussion |
| 6 | Project scope management | Presentation and discussion |
| 7 | Project time management | Presentation and discussion |
| 8 | mid-term exam | |
| 9 | Project cost management | Presentation and discussion |
| 10 | Project quality management | Presentation and discussion |
| 11 | Project human resources management | Presentation and discussion |
| 12 | Project communication management, | Presentation and discussion |
| 13 | Project risk management | Presentation and discussion |
| 14 | Project supply management | Presentation and discussion |
| 15 | Project Examples | Presentation and discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Proje Yönetimi Bilgi Birikimi Kılavuzu (PMBOK kılavuzu), Project Management Institute, 2008 | |
| 2 | Richard Luecke, Harvard Business School Pres, Türkiye İş Bankası Kültür Yayınları, 2009 | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 6 | 14 | 84 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 10 | 1 | 10 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 1 | 5 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 2 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||