Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
KITCHEN MATHEMATICS and TERMINOLOGY | GMS1164280 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Onur Semen ÖNER |
Assistant(s) | |
Aim | This course includes knowledge of gastronomy concepts in terminological, phonetic and etymological terms, and the use of mathematics in the kitchen.
aims to understand. |
Course Content | This course contains; Introduction to Culinary Class ,Devolopment of Gastronomy,Restaurant Terminology,Basic Culinary Information Terminology,Food Processing and Storage Terminology,Fonds, Sauces and Soup Terminology,Kitchen Utensils Terminology ,Restaurant and Menu Terminology ,Beverage and Service Terminology ,Beverage and Service Terminology,Multiplication, Division, Percentage Operations, Ratios ,Application of Standard Recipes, Portion Calculations ,Exchange and Standard Recipe Calculation Applications ,Cost Calculation . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Solve problems using mathematics in the kitchen. | 1, 12, 3, 9 | |
Reports the necessary calculations for supply. | 1 | C |
Compares given problems/calculations. | 1, 12, 3 | |
Interprets purchasing, measurement and costing issues. | 1 | C |
Teaching Methods: | 1: Mastery Learning, 12: Problem Solving Method, 3: Problem Baded Learning Model, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to Culinary Class | |
2 | Devolopment of Gastronomy | |
3 | Restaurant Terminology | Reading the related chapter from recommended sources |
4 | Basic Culinary Information Terminology | Reading the related chapter from recommended sources |
5 | Food Processing and Storage Terminology | Reading the related chapter from recommended sources |
6 | Fonds, Sauces and Soup Terminology | Reading the related chapter from recommended sources |
7 | Kitchen Utensils Terminology | Reading the related chapter from recommended sources |
8 | Restaurant and Menu Terminology | |
9 | Beverage and Service Terminology | Reading the related chapter from recommended sources |
10 | Beverage and Service Terminology | Reading the related chapter from recommended sources |
11 | Multiplication, Division, Percentage Operations, Ratios | Reading the related chapter from recommended sources |
12 | Application of Standard Recipes, Portion Calculations | |
13 | Exchange and Standard Recipe Calculation Applications | Reading the related chapter from recommended sources |
14 | Cost Calculation | |
Resources |
Math for the Professional Kitchen (Culinary Institute of America) Culinary Calculations: Simplified Math for Culinary Professionals Terri Jones 3rd Ed. Culinary Math Linda
Blocker, Julia Hill (CIA). Uluslararası yayınlar |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | X | | | |
9 | | | | | | X |
10 | | X | | | | |
11 | | | | | | |
12 | | | | | | X |
13 | | | | | X | |
14 | | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 10 | 10 |
General Exam | 1 | 10 | 10 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 76 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 3 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
KITCHEN MATHEMATICS and TERMINOLOGY | GMS1164280 | Fall Semester | 3+0 | 3 | 3 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Onur Semen ÖNER |
Assistant(s) | |
Aim | This course includes knowledge of gastronomy concepts in terminological, phonetic and etymological terms, and the use of mathematics in the kitchen.
aims to understand. |
Course Content | This course contains; Introduction to Culinary Class ,Devolopment of Gastronomy,Restaurant Terminology,Basic Culinary Information Terminology,Food Processing and Storage Terminology,Fonds, Sauces and Soup Terminology,Kitchen Utensils Terminology ,Restaurant and Menu Terminology ,Beverage and Service Terminology ,Beverage and Service Terminology,Multiplication, Division, Percentage Operations, Ratios ,Application of Standard Recipes, Portion Calculations ,Exchange and Standard Recipe Calculation Applications ,Cost Calculation . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Solve problems using mathematics in the kitchen. | 1, 12, 3, 9 | |
Reports the necessary calculations for supply. | 1 | C |
Compares given problems/calculations. | 1, 12, 3 | |
Interprets purchasing, measurement and costing issues. | 1 | C |
Teaching Methods: | 1: Mastery Learning, 12: Problem Solving Method, 3: Problem Baded Learning Model, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to Culinary Class | |
2 | Devolopment of Gastronomy | |
3 | Restaurant Terminology | Reading the related chapter from recommended sources |
4 | Basic Culinary Information Terminology | Reading the related chapter from recommended sources |
5 | Food Processing and Storage Terminology | Reading the related chapter from recommended sources |
6 | Fonds, Sauces and Soup Terminology | Reading the related chapter from recommended sources |
7 | Kitchen Utensils Terminology | Reading the related chapter from recommended sources |
8 | Restaurant and Menu Terminology | |
9 | Beverage and Service Terminology | Reading the related chapter from recommended sources |
10 | Beverage and Service Terminology | Reading the related chapter from recommended sources |
11 | Multiplication, Division, Percentage Operations, Ratios | Reading the related chapter from recommended sources |
12 | Application of Standard Recipes, Portion Calculations | |
13 | Exchange and Standard Recipe Calculation Applications | Reading the related chapter from recommended sources |
14 | Cost Calculation | |
Resources |
Math for the Professional Kitchen (Culinary Institute of America) Culinary Calculations: Simplified Math for Culinary Professionals Terri Jones 3rd Ed. Culinary Math Linda
Blocker, Julia Hill (CIA). Uluslararası yayınlar |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | | | | | |
4 | Develops creative menus using new technologies and production methods | | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
6 | | | | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | X | | | |
9 | | | | | | X |
10 | | X | | | | |
11 | | | | | | |
12 | | | | | | X |
13 | | | | | X | |
14 | | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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