Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator Assist. Prof. Dr. ELİF MERVE KAHRAMAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To create the necessary and sufficient mathematical foundation for Gastronomy department students by teaching the subjects within the scope of the course efficiently. To make students love mathematics by showing the role of mathematics on other branches of science with practical examples. To gain the ability to analyze and problem solve the problems encountered in the field of mathematics. To develop analytical thinking and evaluation skills.
Course Content Basic Concepts, Numbers, Exponents and Radical Numbers and Their Properties, Sets, Factorization, 1st and 2nd Order Equations, Equation Systems and Solutions, Absolute Value, Inequality, Ratio-Proportion

Weekly Course Subjects

1BASIC CONCEPTS Digit, Natural number, Counting Numbers, Integers, Consecutive Integers Odd-Even Numbers Rational Numbers, Irrational Numbers, Real Numbers Sign Review
2BASIC CONCEPTS Place Analysis and Radix Arithmetic Division - Divisibility Prime Numbers, Factorial, GCD-OKEK
3EXPONENTIAL NUMBERS Definition and Properties of Exponents Four Operations with Exponents Exponential Equations
4RADICAL NUMBERS Definition and Properties of Radical Number Four Operations on Radical Numbers Converting a Radical Number to an Exponential Number
5RADICAL NUMBERS Converting an Exponent to a Radical Number Extracting a Number from the Root Equations with Radical Numbers
6CLUSTERS Cluster Definition Determining the Number of Subsets and Subsets Universal Set Complement of a Set Transactions on Clusters
7FACTORING Common Factor Bracketing Method Factorization Method by Grouping Factorization Method Using Identities Factorization by Adding and Subtracting Terms
8FIRST DEGREE EQUATIONS First Order Equations with One Unknown Modeling Problems Using Equations First Order Equations and Equation Systems with Two Unknowns
9MIDTERM
10SECOND-ORDER EQUATIONS Quadratic Equation Definition Solving an Equation by Factoring Solving Using Formula (Discriminant)
11SECOND-ORDER EQUATIONS Solving Equations That Can Be Transformed into Quadratic Equations Constructing a Quadratic Equation Given Roots
12ABSOLUTE VALUE Absolute Value Definition Absolute Value Equation Solutions
13INEQUALITY Range (Open, Closed, Semi-open) Showing the Range on the Number Line Inequality Equation Solutions and Determining Solution Sets
14RATIO-PROPORTION Ratio-Proportion Concepts Proportion Types (Direct, Inverse) Ratio-Proportion Problems

Resources

1-Culinary Calculations, Simplified Math for Culinary Professionals, 2nd edition, Terri Jones, John Wiley & Sons, Inc., 2008.