Culinary Calculations

Course Code:

CULA 103

Course Period:

Autumn

Course Type:

Core

P:

3

Lab:

0

Credits:

3

ECTS:

6

Course Language:

İngilizce

Course Objectives:

This course intends to introduce the basics of culinary calculations. This course provides the mathematical knowledge and skills that are essential for a successful career in Gastronomy and Culinary Arts.

Course Content:

Accurate calculations of ingredients and portions are necessary to manage food service. Familiarity with common food measurements and math functions are necessary to create recipes. This course provides practice in basic calculations to plan, purchase, prepare and serve sufficient amounts of food, and design the recipes.

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Evaluation of percentage notation with using incerase-decrease, sales tax, and discount.	11	1,2	A
Evaluation of basic mathematical expressions using Algebra, such as inequalities, graphs, functions, etc.	11	1,2	A
Understanding Systems of Linear Equations with real case problems.	11	1,2	A
Using Matrix Method, Determinants and Crame’s Rule to solve a system of linear equations, with real case problems.	11	1,2	A
Solving basic business problems using Total Cost, Total Revenue and Profit	11	1,2	A
Maximizing Profit with usig fundamental principle of Linear Programming.	11	1,2	A

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Why do we need mathematics in Culinary Processes?	Textbook
2	Types of measurements in the kitchen: Quantitative and Qualitative measurements	Textbook
3	Units of Measurements in Culinary Calculations	Textbook
4	Unit conversion practices	Textbook
5	Everyday calculations in the kitchen: Fractions and Percentages	Textbook
6	Everyday calculations in the kitchen: Fractions and Percentages	Textbook

7	Midterm I	Textbook
8	Everyday calculations in the kitchen: Yield Percentages	Textbook
9	Everyday calculations in the kitchen: Recipe yield conversion	Textbook
10	Simple statistics for culinary operatios: The mean, mode, median	Textbook
11	Simple statistics for culinary operatios: The mean, mode, median	Textbook
12	Midterm II	Textbook
13	Menu pricing practices	Textbook
14	Menu pricing practices	Textbook

Recommended Sources

Textbook

Ozilgen S. 2014 Cooking as a chemical reaction, CRC Press, USA.

Additional Resources

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

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	1	20
Quizzes		10
Assignment		10
Attendance and class participation		20
Total		60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.
2	Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.
5	Students know and apply the international standards of food hygiene and safety.
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use this information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.
10	Students know the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.			X
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13	Students understand the effects of food on human health and society, and in this context, they follow the press and media organizations and contribute to them.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	14	8	112
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	17	17
Quizzes
Assignments
Final examination	1	23	23
Total Work Load			166
Total Work Load / 30 (hours)			6.64
ECTS Credit of the Course			4

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