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Course Code: 
CULA 103
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
7
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.

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Course Learning Outcomes

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.

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