| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI253 | ||||
| Course Name: | Decision Making and Problem Solving Techniques | ||||
| Semester: |
Fall Spring |
||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. TAYFUN UTAŞ | ||||
| Course Lecturer(s): | Tayfun Utaş | ||||
| Course Assistants: |
| Course Objectives: | The aim of this course is to provide students with the ability to analyze complex decision-making processes and produce solutions. Throughout the course, students will understand decision-making processes through statistical and optimization models, develop their analytical thinking skills and have the opportunity to apply problem-solving techniques. |
| Course Content: | 1. Decision Making Process and Models 2. Statistical Decision Making Techniques 3. Optimization Models and Solution Techniques 4. Problem Solving Approaches and Techniques 5. Real Life Applications of Decision Making and Problem Solving Techniques |
|
The students who have succeeded in this course;
1) Ability to understand and analyze decision-making processes and models. 2) Ability to analyze data through statistical and optimization models. 3) Developing analytical thinking abilities. 4) Ability to apply effective problem solving techniques. 5) Ability to apply decision-making and problem-solving techniques to real-life situations. |
| Week | Subject | Related Preparation |
| 1) | Introduction to Decision Making Process and Models | |
| 2) | Statistical Decision Making Techniques - I | |
| 3) | Statistical Decision Making Techniques - II | |
| 4) | Introduction to Optimization Models | |
| 5) | Optimization Solution Techniques - I | |
| 6) | Optimization Solution Techniques - II | |
| 7) | Introduction to Problem Solving Approaches | |
| 8) | Midterm exam | |
| 9) | Problem Solving Techniques - I | |
| 10) | Problem Solving Techniques - II |
| Course Notes / Textbooks: | 1. Bazerman, M.H. & Moore, D.A. (2012). Judgment in Managerial Decision Making. Wiley. 2. Dyer, J.S. & Watson, G. (2013). Analytic Decision Making. Springer. |
| References: | 1. Hammond, J.S., Keeney, R.L., & Raiffa, H. (2006). Smart Choices: A Practical Guide to Making Better Decisions. Broadway Business. 2. Ullman, D.G. (2010). The Mechanical Design Process. McGraw-Hill. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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. | |||||||||||||||
| 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. |
| 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 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 3 | 2 | 70 | |||
| Midterms | 1 | 20 | 2 | 22 | |||
| Final | 1 | 30 | 3 | 33 | |||
| Total Workload | 125 | ||||||