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

General course introduction information

Course Code:

MMAT105

Course Name:

General Mathematics

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department/Faculty 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 :

Dr.Öğr.Üyesi TANER KARASOY

Course Lecturer(s):

Öğr.Gör. BAYRAM KILINÇ

Course Assistants:

Course Objectives:	Teaching about maths
Course Content:	. Clusters, Numbers and Algebraic Operations • Equation and Inequality • Matrix and Determinant • Functions • Logarithms • Trigonometry • Complex numbers • Limit and Continuity

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Ability to make calculations
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Week	Subject	Related Preparation
1)	x	x

Course Notes / Textbooks:	Matematik Cilt:1, Prof. Dr. Mustafa BALCI, Sürat Üniversite Yayınları, Ekim 2014 / 9. Baskı / 430 Syf.
References:	Yok

Learning Outcomes	1
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) Knows the kind of the drinks and presents wine
5) Knows and make pastry
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2)	Calculates the calorie and nutritional value of the foods
3)	Arranges, apply and controls the menu
4)	Knows the kind of the drinks and presents wine
5)	Knows and make pastry
6)	Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Individual study and homework
Homework
Problem Solving

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Application