PROJECT MANAGEMENT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GMS413	PROJECT MANAGEMENT	7	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Prof. ASLI ALBAYRAK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide students with the basic information and skills about starting, planning, conducting, monitoring and controlling of a project idea. Besides, it is aimed to provide the students with the necessary theoretical and practical foundation for realize their projects.
Contents of the Course Unit:	This course includes developing project idea, literature research, experiment in cuisine, preparing interim report, preparing final report, solving the problems and solving the problems with new approaches.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Develop an original project idea.
Create solution alternatives to problems.
Choose useful information to the solution by literature research.
Conceptually design all stages of the project.
Prepare reports in conforming to standards.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Explanation of the course plan, purpose and content, Brainstorming for determination of the project topic	Expression, Brainstorming
2	Reading Article, Literature Research	Determination of the project topic, Presentation Project proposol report, Application	Expression, Brainstorming, Discussion, Application
3	Literature Research	Finalizing the project subject according to report, Application	Expression, Question-Response, Discussion, Teamwork, Application
4	Literature Research	Determining experimental design and experimental procedure as a result of literature researche in related subject, Application	Expression, Question-Response, Discussion, Teamwork, Application
5	Literature Research	Determining the deficiencies in the project and determining the probable precautions, making new designs based on data, Application	Expression, Question-Response, Discussion, Teamwork, Application
6	Literature Research, Preparing a Project Report	Computation directed the problem, starting a simulation, Application	Expression, Question-Response, Discussion, Teamwork, Application
7	Literature Research, Preparing a Project Report	Evaluation of study data	Expression, Question-Response, Discussion, Project Analysis
8	-	MID-TERM EXAM	-
9	Literature Research, Preparing a Project Report	Project progress report, midterm evaluation, Application	Project Applications
10	Literature Research	Th effloresce of the solutions related to the problem in the Project, Application	Expression, Brainstorming, Teamwork, Application
11	Literature Research	Making necessary calculations, technical report writing, Application	Expression, Question-Response, Teamwork, Application
12	Literature Research, Experimental Studies	Conducting experimental studies, Application	Expression, Question-Response, Discussion, Teamwork, Application
13	Literature Research, Experimental Studies	To conclude conceptual design together with system components based on research and simulations, Application	Expression, Question-Response, Discussion, Teamwork, Application
14	Literature Research, Project Application Studies	Application of the Ptoject	Teamwork, Application
15	Literature Research, Preparing a Project Report	Final Report and Presentation	Project Presantations, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Newton, P. 2015. Principles of Project Management. http://www.free-management-ebooks.com/dldebk-pdf/fme-project-principles.pdf
Portney, S.E. 2012. Proje Yönetimi For Dummies. Doğan Kitap. 340s.
Ersoy, M.S. 2014. Proje Yönetimi. İmaj Yayıncılık. 280s.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines					4
2	Will be able to create individual menus using the principle of healthy eating plate.					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.						5
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.			2
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.	0
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.				3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	13	4	52
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	2	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	131