SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 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 | |||||
| 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. |
|
|
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
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