1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 115BUSINESS MATHEMATICS2 + 04th Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective Student work to apply mathematical knowledge and skills necessary for the profession to gain proficiency.
Course Content Basic mathematics knowledge, use of mathematics in cooking profession, Calorie calculation, Menu cost calculation
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11 Practice about numbers 2 Practice with clusters 3 Practice about decimal fractions 4 Practice about proportion and proportion 5 Practice about equations 6 Practice about probability 7 Practice about probability 8 Menu Preparation and Cost Calculation 9 Calorie Calculation in Nutrients 10 Calorie Calculation in Menus

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments2510
Mid-terms188
Final examination188
Report / Project2510
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall2ÇAĞRI ÇAĞIRGAN
Details 2018-2019 Fall2LEVENT KIRCA


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 115 BUSINESS MATHEMATICS 2 + 0 2 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer ÇAĞRI ÇAĞIRGAN ccagirgan@pau.edu.tr TMYO B0003 %70
Goals Student work to apply mathematical knowledge and skills necessary for the profession to gain proficiency.
Content Basic mathematics knowledge, use of mathematics in cooking profession, Calorie calculation, Menu cost calculation
Topics
WeeksTopics
1 BASIC CONCEPTS
2 COMPARTMENT
3 DİVİSİBİLİTY
4 RATİONAL NUMBERS
5 DECİMAL NUMBERS
6 EQUATION
7 TWO-VARİABLE EQUATİONS
8 EXPONENTS
9 ROOT NUMBERS
10 TABLE READING
11 GRAPHİNG
12 READING CHART
13 INTERPRETATION OF GRAPHICS
14 FIGURE TALENT
Materials
Materials are not specified.
Resources
ResourcesResources Language
TEMEL MATEMATİKTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes