Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS205

Course Name:

Gastronomy Mathematics

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. HÜSEYİN TANJU İPEK

Course Lecturer(s):

Dr. Öğr. Üy. HÜSEYİN TANJU İPEK

Course Assistants:

Course Objective and Content

Course Objectives:

Gastronomy mathematics principles and applications demonstrates how and why foodservices workers use mathematics in the Professional kitchen.

Course Content:

What is math, what is arithmetic.How and why foodservice workers use math in the professional kitchen. Measurements in professional kitchen, measurements systems and tools. Volume, weight, length, time and temperature measurements and equivalents. Calculating measurements involving whole numbers, fractions and decimals. Add, subtract, multiply and devide applications involving whole numbers, fractions and decimals, rounding decimals. Basic statistic applications (data table and graph, mean, median and mode). Converting measurements and scaling recipes. Calculating percentage, ratios and yield percentages.

Learning Outcomes

The students who have succeeded in this course;
1) To understand the many ways in which math is used in foodservice operations.
2) To understand the standards used for measurement and also be able to use the wide variety of measurement tools found in the Professional kitchen.
3) To understand measurement equivalents and perform the actual measuring process
4) To understand add, subtract, multiply and devide involving whole numbers/fractions/decimals, to understand the rounding decimals.
5) To understand how to calculate the volüme, weight, area, distance, time and temperature.
6) To understand the basic statistical applications and how to calculate the average(mean), median, and mode.
7) To understand the scaling of the recipes
8) To understand how to calculate percentages and ratios

Course Flow Plan

Week	Subject	Related Preparation
1)	Introductory to Mathematics and arithmetic. Goals and objectives of Gastronomy Mathematics.
2)	Application of mathematics in Foodservice operations.
3)	Application of mathematics in Foodservice operations-2
4)	Measuring in the professional kitchen, The systems of measurement and tools used in foodservice operations.
5)	Measuring volume and weight. Calculating measurement equivalents and perform the actual measuring process.
6)	Measuring time, temperature and distance. Calculating measurement equivalents and perform the actual conversions.
7)	Calculating area, volume, and angles
8)	MIDTERM EXAM
9)	Calculating measurements-1. Add, subtract, multiply and devide measurements involving whole numbers.
10)	Calculating measurements-2. Add, subtract, multiply and devide fractions.
11)	Calculating measurements-3. Add, subtract, multiply and devide decimals, and rounding.
12)	Basic statistics (creating data table and graph, calculating the mean, median and mode)
13)	Converting measuremants and scaling recipes.
14)	Calculating percentages and ratios.

Sources

Course Notes / Textbooks:	Culinary Math Principles and Applications/Michael J.Mc Greal, Linda J. Padilla (ATP, 2.Ed.)
References:	Culinary Calculations/ Terri Jones

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	2
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	2
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	3
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Midterms	1	40			40
Final	1	60			60
Total Workload					100