- University
- Academic
- Schools/Vocational Schools
- Vocational School of Justice
- Vocational School
- Vocational School
- Department of Banking and Insurance (Turkish)
- Department of Computer Programming (Turkish)
- Department of Foreign Trade (Turkish)
- Department of Graphic Design (Turkish)
- Department of Interior Design (Turkish)
- Department of Construction Technology (Turkish)
- Department of Occupational Health and Safety (Turkish)
- Department of Media and Communication (Turkish)
- Department of Architectural Restoration (Turkish)
- Department of Radio and Tv Programming (Turkish)
- Department of Civil Aviation Cabin Services (Turkish)
- Department of Civil Aviation Transportation Management (Turkish)
- Department of Tourism and Hotel Management (Turkish)
- Department of Applied English Translation
- Vocational School Of Health Services
- Vocational School Of Health Services
- Department of Child Development (Turkish)
- Department of Physiotherapy (Turkish)
- Department of Paramedic (Turkish)
- Department of Opticianry (Turkish)
- Department of Medical Documentation and Secreteriat (Turkish)
- Department of Medical Imaging Techniques (Turkish)
- Department of Medical Laboratory Techniques (Turkish)
- Department of Elderly Care (Turkish)
- School of Applied Management Sciences
- School of Foreign Languages
- Faculties
- Faculty of Arts and Sciences
- Faculty of Fine Arts and Design
- Faculty of Law
- Faculty of Communication
- Faculty of Business
- Faculty of Engineering
- Faculty of Engineering
- Department of Computer Engineering
- Department of Biomedical Engineering
- Department of Electrical and Electronics Engineering
- Department of Industrial Engineering
- Department of Food Engineering
- Department of Genetics and Bioengineering
- Department of Aerospace Engineering
- Department of Civil Engineering
- Department of Mechanical Engineering
- Department of Mechatronics Engineering
- Department of Software Engineering
- Faculty of Health Sciences
- Medicine
- Graduate School
- Common Courses
- Schools/Vocational Schools
- Research
- Research Centers
- Library
- Smart Campus
- Technology Transfer Office
- İzmir Sciencepark
- Continuous Education Center (EKOSEM)
- Children's University
- Ethics Committee
- Teaching and Learning Center (EKOEĞİTİM)
- Psychology Application and Research Center
- Researcher Training Coordinatorship
- Research Collaborations And Innovation Coordinatorship
- Campus
- INTERNATIONAL
- Contact
SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramCLM 108 | Course Introduction and Application Information
| Course Name |
Calculations For Culinary Applications
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 108
|
Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | Blended | |||||
| Teaching Methods and Techniques of the Course | Problem SolvingLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to provide basic calculation skills necessary for a successful career in the food service industry. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course includes the fundamental calculations related to recipe, portion, costing based on major food groups, menu pricing, labor cost and inventory management. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to calculations in culinary applications: the importance of mathematics to a successful career in the food service industry | Jones Terri (2008) Culinary Calculations: simplified math for culinary professionals Chapter 1, p 1-3 |
| 2 | Basic calculations for the food service industry | Jones Terri (2008) Culinary Calculations: simplified math for culinary professionals Chapter 2-3, p 15-30 |
| 3 | Basic calculations with mixed and noninteger quantities | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 4-5, 31-49 |
| 4 | Calculations for the professional kitchen | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 6, 64-67 |
| 5 | The standardized recipe | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 6, 64-67 |
| 6 | Foodservice-specific terminology and calculations: as purchased, edible portion, as served, and yield percent | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 8, 94-100 |
| 7 | Foodservice-specific terminology and calculations: the impact of as purchased and edible portion on the major food groups | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 9, 102-117 |
| 8 | Recipe and portion costing | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 10, 118-128 |
| 9 | Midterm | |
| 10 | Menu pricing | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 11, 137-149 |
| 11 | Labor cost and control techniques | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 13, 165-177 |
| 12 | Purchasing and inventory management | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 14, 178-186 |
| 13 | Computer applications for the food service industry | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals Chapter 15, p 187-193 |
| 14 | Semester Review | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Jones Terri (2008) Culinary Caluculations: simplified math for culinary professionals, 2nd edition, Wiley Publications ISBN: 978-0-471-74816-8 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
3
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
3
|
20
|
60
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
14
|
14
|
| Final Exam |
1
|
16
|
16
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
-
|
-
|
-
|
X
|
-
|
|
| 2 |
Carries best practices in terms of work and food security, safety and hygiene in food production |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
-
|
X
|
-
|
-
|
-
|
|
| 4 |
Recognizes and evaluates the impact of gastronomy on culture and society |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
-
|
-
|
-
|
X
|
-
|
|
| 6 |
Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
-
|
X
|
-
|
-
|
-
|
|
| 7 |
Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Uses the technological tools related to Gastronomy and Culinary Arts effectively |
X
|
-
|
-
|
-
|
-
|
|
| 9 |
Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
-
|
-
|
-
|
-
|
-
|
|
| 11 |
Speaks a second foreign at a medium level of fluency efficiently |
-
|
-
|
-
|
-
|
-
|
|
| 12 |
Relates the knowledge gained through the history of humanity to the field of expertise |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWSALL NEWS
IZMIR UNIVERSITY OF ECONOMICS GÜZELBAHÇE CAMPUS
DetailsGLOBAL CAREER
As Izmir University of Economics transforms into a world-class university, it also raises successful young people with global competence.
More..CONTRIBUTION TO SCIENCE
Izmir University of Economics produces qualified knowledge and competent technologies.
More..VALUING PEOPLE
Izmir University of Economics sees producing social benefit as its reason for existence.
More..
You are one step ahead with your graduate education at Izmir University of Economics.