Topic outline
General
Introduction
This is an introductory course on basic concepts and theoretical foundations of Computer Science. The emphasis of this course is that upon the successful completion of the course the student will be able to understand basic concepts on computer literacy for the applications such as MS Office. This course also discusses algorithms behind most used bioinformatics software and gives clear explanations of both conceptual and procedural basis of arithmetic algorithms and apply them in several different ways as well as recognizes them in various disciplines like Statistics, Food engineering etc.
Learning Objectives
1. Familiarize with the Computer science as a tool of Information technology applications.
2. Improve the basic skills of use of computer applications for data processing and communication.
3. Introduce the importance of information technology for food sciences discipline.
4. Transfer computer science skills and tools which will be used in word processing, presentations, mathematical and statistical operations.
Learning Outcomes
On completion of the course unit FST 152 1.0, students will be able to;
1. Identify the importance of Information technology
2. Identify the Computer system as tool of information technology.
3. Use a personal computer system for word processing, developing a simple spreadsheet for data processing and to prepare electronic presentations and Use of web based free general purpose software applications for documentations.
4. Use the Internet services such as Web, Email, Chat and News Groups to enhance the effectiveness and efficiency of the communication and coordination with others.
Methods of teaching and learning
1. Lectures 8 Hours
2. Practical 20 Hours
Methods of Evaluation:
Assessment Mode
Descriptions
Value
End semester Practical Test
Ability to acquire hands on experience will be assessed continuously
50%
End semester theory Examination
Testing the basics understanding about the topics discussed under the course contents.
25%
Assignments
Testing the basics abilities about the topics discussed under the course contents.
25%