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

General course introduction information

Course Code:

GST132

Course Name:

Mathematics for Gastronomy

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

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 :

Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ

Course Lecturer(s):

Öğr.Gör. EMİR GAMZE VATANDOST MADEN

Course Assistants:

Course Objective and Content

Course Objectives:

This course aims to provide basic mathematical skills necessary for the computer programmers. Basic mathematical concepts, definitions and related operations; algebraic concepts, definitions and related operations, basic formal methods and basic statistical concepts

Course Content:

Introduction to the course
Basic concepts. Sets, numbers systems
Exponantional, root, binary, octogonal, hex
Expression with whole and rational powers.
Equations reducible to second-degree equations
Inequalities: Solutions of first and second degree inequalities
Exponantional function, logarithm function
Midterm Exam
Matrices, Scalar multiplication, Matrix multiplication, Transpose of a matrix, determinant, singular matrix, variables and operators, mathematics based commands
Matrices, Scalar multiplication, Matrix multiplication, Transpose of a matrix, determinant, singular matrix, variables and operators, mathematics based commands
Permutations and Combinations
Triangle, sine
Differential Calculus
Differential Calculus

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Define radical numbers and do arithmetic operations related to radical numbers. Apply basic identity elements to solutions for equations
2) Solve equations with radical numbers and absolute value. Identify the solution range for first and second degree inequalities
3) Explaining the concept of logarithm. Defining the logarithm function.
4) Explain trigonometric concepts. Graphs trigonometry function. Solve trigonometric equations using trigonometric Identity elements.
5) Explain trigonometric concepts . Set ratios of sine, cosine and tangent for acute angle. Identify inverse trigonometric ratios.
6) Teaching of creating tangent to curves. Differentiation rules expression.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Introduction to the course	no data
2)	• Basic concepts. Sets, numbers systems	no data
3)	Exponantional, root, binary, octogonal, hex	no data
4)	• Expression with whole and rational powers.	no data
4)	• Expression with whole and rational powers.	no data
5)	• Equations reducible to second-degree equations	no data
6)	• Inequalities: Solutions of first and second degree inequalities	no data
7)	• Exponantional function, logarithm function	no data
8)	• Midterm Exam	no data
9)	• Matrices, Scalar multiplication, Matrix multiplication, Transpose of a matrix, determinant, singular matrix, variables and operators, mathematics based commands	no data
10)	• Matrices, Scalar multiplication, Matrix multiplication, Transpose of a matrix, determinant, singular matrix, variables and operators, mathematics based commands	no data
11)	• Permutations and Combinations	no data
12)	• Triangle, sine	no data
13)	• Differential Calculus	no data
14)	Differential Calculus	no data
15)	General Review	No data
16)	Final Exam	No Data

Sources

Course Notes / Textbooks:	Veri yok.
References:	Veri yok.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	4
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	2
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	2
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	3
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	3

Learning Activity and Teaching Methods

Expression
Individual study and homework
Lesson
Group study and homework
Reading
Homework
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Individual Project
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	15	30
Project	1	0
Midterms	1	1
Final	1	1
Total Workload		32