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
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
-
Fall Semester
3+0
3
3
Course Program
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
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.
