Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

MYO015

Course Name:

Math

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. EMRE DEMİR

Course Lecturer(s):

Öğr. Gör. Emre DEMİR

Course Assistants:

Course Objective and Content

Course Objectives:

Providing a better understanding of the basic subjects of the vocational courses, producing concrete and quick solution to the problems encountered in business life by using mathematical information, Helping to make risk analysis, Providing the most profitable choice at the lowest cost and spreading the use of mathematical operations

Course Content:

Arithmetic; Arithmetic terms and signs, numbers, multipliers and superscripts, ratio and proportion, averages and percentages, Algebra; evaluation of simple algebraic expressions, four operations, parenthesized operations, linear equations, number systems, first order equations, second order equations, logarithm, Geometry; simple geometric constructions, space and volume, graphs, equation and function graphs, simple trigonometry, trigonometric relations.

Learning Outcomes

The students who have succeeded in this course;
1) Apply mathematical knowledge to problems and calculations in departmental courses
2) Ability to gain analytical and rapid thinking skills
3) To be able to transfer reasoning and versatile thinking into daily life,
4) Mathematical reading and writing

Course Flow Plan

Week	Subject	Related Preparation
1)	Integers and Natural Numbers
2)	Rational and dedy numbers
3)	Splitting and dividing
4)	Ratio-proportion
5)	Exponenmed numbers
6)	Rooted numbers
7)	General re-repeat
8)	INTERMEDIATE EXAM
9)	Multiplier allocation
10)	Identifiies
11)	Number-fraction problems
12)	Age-mixing problems
13)	Percentage problems
14)	General re-repeat
15)	FİNAL EXAM

Sources

Course Notes / Textbooks:	2021 DGS Tamamı Çözümlü Soru Bankası Pegem Yayınları
References:	Ders notları

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) 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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	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.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

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	Workload
Course Hours	13	26
Study Hours Out of Class	13	58
Midterms	1	1
Final	1	1
Total Workload		86