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Week
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Topics
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Study Metarials
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1
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Introduction to Project Management
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R1-Chapter-1
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2
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Project Integration Management
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R1-Chapter-2
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3
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Project Scope Management
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R1-Chapter-3
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4
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Introduction to Project Planning
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R1-Chapter-4
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5
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Project Time Management (CPM-PERT)
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R1-Chapter-5
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6
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Project Time Management (Acceleration)
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R1-Chapter-6
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7
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Project Resource Management
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R1-Chapter-7
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8
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Project Performance Measurement
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R1-Chapter-8
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9
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Project Risk Management
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R1-Chapter-9
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10
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Project Quality Management
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R1-Chapter-10
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11
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Project Human Resources Management
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R1-Chapter-11
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12
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Project Communication Management
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R1-Chapter-12
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13
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Project Procurement Management
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R1-Chapter-13
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14
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Project Selection Techniques
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R1-Chapter-14
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Lecturer Halil EREN
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Instructors
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1-)Öğretim Görevlisi Halil Eren
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Assistants
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-
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Resources
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R1- Kazan, H. (2010). Project Management. Istanbul University Open Education Faculty, Istanbul.
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Supplementary Book
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R2- Newton, R. (2015). Step by Step Project Management. Optimist Publications.
R3- Durucasu, H. (2013). Project Management. Anadolu University Press, Eskisehir.
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Goals
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Learning the basic concepts of project management, learning of project writing, execution and termination.
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Content
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It includes the concepts necessary to create, start, execute and finish a project.
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Program Learning Outcomes |
Level of Contribution |
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1
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Knowledge about industrial product design logic.
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2
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2
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They can use these software interactively with each other during the design process.
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-
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3
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They can identify the materials and software that will be used in the design process of the printed publications that the designer will design.
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-
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4
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They can outline the definition and classification of ceramics and glassware.
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-
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5
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They may list the methods of shaping.
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-
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6
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They can explain the drying and cooking processes.
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-
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7
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They learn the working principles of those machines.
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-
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8
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They learn the method of casting.
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-
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9
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Be able to carry out the necessary tests on production stages and final product.
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2
|
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10
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Be able to think about glaze and ask questions.
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-
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11
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They can explain the new glaze ingredients and the properties of new products that emerge as a result of technological developments.
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-
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12
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They can apply the modern tools and modern techniques and methods necessary for glaze applications.
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-
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13
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They practice biscuits and glazes.
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-
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14
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They can interpret the results of raw material quality control tests.
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-
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15
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They can define the concepts of viscosity and stiffness in the backs.
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-
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