Gastronomy and Culinary Arts (Master) (without Thesis) Preview
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

Course Introduction and Application Information

Course Code:

GMS5001

Course Name:

Basic Statistics

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. TAYFUN UTAŞ

Course Lecturer(s):

Tayfun UTAŞ

Course Assistants:

Course Objective and Content

Course Objectives:

Its aim is to enable students to conduct research on various subjects and to use the statistical tools they must comply with when presenting written and oral presentations of coursework, theses or projects. In this context, information about the definition and development of Statistics is to produce meaningful outputs in the field of gastronomy and to provide input to decision support systems.

Course Content:

Course Content The content of this course includes statistical concepts related to Gastronomy and Culinary Arts, including the definition, collection of data, and the analysis and interpretation of data for a specific purpose. It also includes the support programs required to carry out scientific research. The concept of statistics, statistical tables, graphs, averages, dispersion measures, distributions, sampling distribution, hypothesis tests, correlation coefficient, regression analysis, trend analysis, index numbers, chi-square distribution and test and computer applications are subconcepts of the content. SPPS programming and use of necessary tests

Learning Outcomes

The students who have succeeded in this course;
1) Definition and Usage Areas of Statistics
2) Basic Concepts
3) Research Statistics Population (Mass, Main Population, Main Mass, Mass)
4) Statistics Center Tendency and Distribution Criteria
6) Distribution Functions, T,Z scores
8) Inferential Statistics -Hypothesis Testing Concepts
10) Testing Methods (SPSS)

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition and Usage Areas of Statistics
2)	Basic concepts
3)	Research Statistics Population (Mass, Main Population, Main Mass, Mass)
4)	Statistics Center Tendency and Distribution Criteria, Ratio - Quiz
5)	Statistical Center Trend and Dispersion Measures sample problems
6)	Distribution Functions, T,Z scores
7)	Midterm
8)	Inferential Statistics -Hypothesis Testing Concepts
9)	Variables and test methods / Quiz
10)	Testing Methods - Difference Tests -SPSS
11)	Test Methods - Relationship Tests / Quiz
12)	Quiz, SPSS Tests

Sources

Course Notes / Textbooks:	Ders Notları Temel İstatistik Pdf ders Notu
References:	Sosyal Bilimlerde Araştırma Yöntemleri Prof Dr.Sait Gürbüz ve Doç Dr. Faruk Şahin Uygulamalı İstatistik ve Güvenilirlik Prof. Dr. Reha ALPAR İstatistik AÖF yayınları Yiyecek - İçecek Yönetiminde Performans Analizi Sayısal ve İstatistiksel Yöntemler Necdet Koç

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	6	8	10
Program Outcomes
1) To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
2) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
3) Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be able to interpret and evaluate data using advanced knowledge and skills acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
2)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
3)	Takes responsibility individually or as a team member in the execution of complex and unpredictable activities encountered in applications related to the field.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, local cuisines and use this knowledge and methods for professional development.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Project	1	% 20
Midterms	1	% 50
Final	1	% 30
total		% 100
PERCENTAGE OF SEMESTER WORK		% 70
PERCENTAGE OF FINAL WORK		% 30
total		% 100