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- Culinary Arts and Management
- Qualification Awarded
- Level of Qualification
- Specific Admission Requirements
- Qualification Requirements and Regulations
- Recognition of Prior Learning
- Profile of the Program
- Program Outcomes
- Course & Program Outcomes Matrix
- Occupational Profiles of Graduates
- Access to Further Studies
- Program Structure
- Course Structure Diagram with Credits
- Exam Regulations & Assessment & Grading
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COURSE INTRODUCTION AND APPLICATION INFORMATION
cam.sams.ieu.edu.tr
| Course Name | |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| Fall |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Required | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Required Materials |
| 1 | Sets; Introduction to sets, Subset, Proper Subset; Universal Set; Operations on sets, Ven Diagrams; Complement of a set; De Morgan's properties; The number of elements in a set. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Chapter 2) |
| 2 | Linear equations; Lines; The graph of an equation; Intercepts; Equation of a vertical line; Slope of a line; Pointslope form of an equation of a line; Equation of a horizontal line; SlopeIntercept form of an equation of a line(Theorem) | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Section 6.7) |
| 3 | Pairs of lines; Coincident lines (Theorem); Parallel lines; Intersecting lines. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Chapter 9 Section 9.1) |
| 4 | Matrices; Matrix algebra; Square matrix; Multiplication of Matrices. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Chapter 7 Section 7.3) S Lipschutz, 3000 solved problems in linear algebra; McGrow Hill. ( Chapter 2 ) |
| 5 | The inverse of a matrix, transpose of a matrix; Determinant of a matrix | S Lipschutz, 3000 solved problems in linear algebra; McGrow Hill. (Chapter 4) |
| 6 | Mappings and functions; Mappings, The domain and image sets, Notation. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Section 6.10) |
| 7 | Graphs of functions | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Section 6.10) |
| 8 | Constant functions, quadratic functions, exponential function. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Section 6.10) |
| 9 | Permutation and combinations; The counting formula; the multiplication principle, Factorials. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. (Section 12.8, 12.9) |
| 10 | Introduction to probability; Sample spaces, Assignment of probabilities; properties of the probability of an event; expected value. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. (Section 12.1, 12.2, 12.4) |
| 11 | OR and AND problems, Independent events, Conditional Probability, The counting principle. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Section 12.6, 12.7, 12.8) |
| 12 | Introduction to Statistics: Data and Sampling | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. (Section 13.1) |
| 13 | Frequence distributions, Statistical graphs. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson (Section 13.3,13.4) |
| 14 | The normal curve. Normal distribution. | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. (Section 13.7) |
| 15 | Review | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. S Lipschutz, "3000 solved problems in linear algebra"; McGrow Hill. |
| Suggested Readings/Materials | "Calculus for Business, Economics, Life Sciences, and Social Sciences" by R.A. Barnett, M.R. Zie gler, K.E. Byleen, Prentice Hall. |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 5 | 20 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 50 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 50 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 50 |
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 16 | 3 | |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 5 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 20 | |
| Final Exams | 1 | 40 | |
| Total | 186 |
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | |||||
| 2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | |||||
| 3 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 5 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 6 | Possesses visual thinking skils and effectively conveys visual concepts | |||||
| 7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | |||||
| 8 | Initiates culinary projects and can assume leadership for success | |||||
| 9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | X | ||||
| 10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | |||||
| 11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | |||||
| 12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
| 13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | |||||
| 14 | Speaks a second foreign language in intermediate level | |||||
| 15 | Effectively uses technological equipment related to the field | |||||
| 16 | Possesses ethical values in the field of Culinary Arts and Management | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest