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Course Description Course Name : Basic Information Technology Usage Course Code : ENF101 Course Type : Compulsory Level of Course : First Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. G.TAMER KAYAALP Learning Outcomes of the Course : 1) Knows how to use of the Internet. 2) Knows how to use the Office Programs Excel and Word. 3) Knows how to prepare Power Point presentation. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The aim of this course, is to provide students with basic computer knowledge and the Windows operating system and Office programs, and to ensure that students are able to use Office Programs and solve computer-related problems in the light of the basic computer knowledge. Course Contents : use of the Office Programs. Language of Instruction : Turkish Work Place : Computer Laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 History Of The Computer The course workbook related topics The course workbook related topics 2 Basic terms and concepts The course workbook related topics The course workbook related topics 3 Introduction to Operating Systems The course workbook related topics The course workbook related topics 4 Desktop Items in XP Operating System The course workbook related topics The course workbook related topics 5 Control Panel Elements in XP Operating Systems The course workbook related topics The course workbook related topics 6 The File, Edit, View and Insert Menus at Word processors (Word) The course workbook related topics The course workbook related topics 7 Format, tools, table, and Help Menus at Word processors (Word) The course workbook related topics The course workbook related topics 8 The File, Edit, View and Insert Menus at Excel The course workbook related topics The course workbook related topics 9 Midterm Exam The course workbook related topics The course workbook related topics 10 Format, tools, table, and Help Menus at Excel The course workbook related topics The course workbook related topics 11 The File, Edit, View and Insert Menus at Power Point The course workbook related topics The course workbook related topics 12 Format, tools, table, and Help Menus at Power Point The course workbook related topics The course workbook related topics 13 Introduction to Internet The course workbook related topics The course workbook related topics 14 Scan the Web and Information Systems The course workbook related topics The course workbook related topics 15 General Evaluation The course workbook related topics The course workbook related topics 16/17 END-OF-YEAR EXAM The course workbook related topics The course workbook related topics   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  In the context of Visual Training CDs and CD crafted textbook XP, Word, Excel, and Power Point Textbook and Visual Training CD ´ s, Project cultural publications Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 40     Homeworks/Projects/Others 2 60 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 3 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 0 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 3 5 Researches and analyzes complex systems using scientific methods 0 6 Uses objective and subjective methods to evaluate food quality and interprets the results 0 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 0 10 Complies with teamwork 2 11 Analytically and critically evaluates the learned information. 0 12 Knows the necessity of lifelong learning. 5 13 Communicates effectively and healthily in the relevant field and uses communication technologies 0 14 Knows a foreign language at a level to follow the literature about foods and communicate 3 15 is respectful of professional ethics 0 16 Has ability to plan, implement and develop a food process 0 17 Knows the legislation and management systems related to foods 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 15 4 60     Out of Class Study (Preliminary Work, Practice) 15 1 15 Assesment Related Works     Homeworks, Projects, Others 2 2 4     Mid-term Exams (Written, Oral, etc.) 1 5 5     Final Exam 1 8 8 Total Workload: 92 Total Workload / 25 (h): 3.68 ECTS Credit: 4