Course Name 
Introduction to Mathematics and Statistics

Code

Semester

Theory
(hour/week) 
Application/Lab
(hour/week) 
Local Credits

ECTS

MATH 107

Fall

3

0

3

6

Prerequisites 
None


Course Language 
English


Course Type 
Required


Course Level 
First Cycle


Course Coordinator  
Course Lecturer(s)  
Assistant(s) 
Course Objectives  This course aims to provide basic concepts of Mathematics such as functions, sets, matrices. Students will learn several mathematical and statistical concepts, methods and procedures used in social sciences, including matrices, functions, statistics, probability, estimation, hypothesis testing. The course demonstrates how mathematical and statistical methods can serve to provide tools for improving managerial decision skills. 
Learning Outcomes 
The students who succeeded in this course;

Course Content  Sets, functions, matrices, introduction to statistics, data types and collecting data, permutation, combination, probability function, random variable, their expected values and variances and distribution fuctions. 

Core Courses  
Major Area Courses  
Supportive Courses  
Media and Management Skills Courses  
Transferable Skill Courses 
Week  Subjects  Related Preparation 
1  Critical thinking skills: Inductive Reasoning; Estimation; Problem Solving.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson 
2  Sets; Introduction to sets, Subset, Proper Subset; Universal Set; Operations on sets, Ven Diagrams; Complement of a set; De Morgan's properties; The number of elements in a set. Applications od sets. Infinite sets.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
3  Logic: Statements and Logical Connectives; Truth Tables for Negation, Conjunction, and Disjunction; Truth Tables for Conditional and Biconditional; Equivalent Statements; Symbolic Arguments; Euler Diagrams and Syllogistic Arguments; Switching Circuits.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
4  Algebra, Graphs, and Functions: Order of Operations; Linear equations in one variables; Linear Inequalities; Lines; The graph of an equation; Intercepts; Equation of a vertical line; Slope of a line; Point slope form of an equation of a line; Equation of a horizontal line; Slope Intercept form of an equation of a line. Pairs of lines; Coincident lines (Theorem); Parallel lines; Intersecting lines.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
5  Graphing Linear Equations; Linear Inequalities in two variables; Solving quadratic equations by using factoring and by using the quadratic formula.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
6  Mappings and functions; Mappings, The domain and image sets.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
7  Graphs of functions  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
8  Constant functions, quadratic functions, exponential function.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
9  Introduction to probability; Theoretic Probability; ODDS; Expected Value; Sample spaces, Assignment of probabilities; properties of the probability of an event.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
10  OR and AND problems, Independent events, Conditional Probability, The counting principle.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
11  Introduction to Statistics: Data and Sampling; The Misuses of Statistics.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
12  Frequency distributions, Statistical graphs; Measures of Central Tendency; Measures of Dispersion.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
13  The normal curve. Normal distribution.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
14  Voting and Apportionment: Voting Methods; Flaws of Voting; Apportionment Methods; Flaws of the Apportionment Methods.  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 
15  Review  
16  Review of the Semester 
Course Textbooks  Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. S Lipschutz, “3000 solved problems in linear algebra”; McGrow Hill. 
References  “Calculus for Business, Economics, Life Sciences, and Social Sciences” by R.A. Barnett, M.R. Zie gler, K.E. Byleen, Prentice Hall 
Semester Requirements  Number  Percentage 
Participation  
Laboratory / Application  
Field Work  
Quizzes / Studio Critiques 
5

20

Homework / Assignments  
Presentation / Jury  
Project  
Seminar / Workshop  
Portfolios  
Midterms / Oral Exams 
1

30

Final / Oral Exam 
1

50

Total 
Contribution of Semester Work to Final Grade  6 
50 
Contribution of Final Work to Final Grade  1 
50 
Total 
Activities  Number  Duration (Hours)  Workload 

Course Hours Including exam week: 16 x total hours 
16

3

48

Laboratory / Application Hours Including exam week: 16 x total hours 
16


Study Hours Out of Class 
16

3


Field Work  
Quizzes / Studio Critiques 
5

5


Homework / Assignments  
Presentation / Jury  
Project  
Seminar / Workshop  
Portfolios  
Midterms / Oral Exams 
1

20


Final / Oral Exam 
1

40


Total 
181

#

Program Qualifications / Outcomes 
* Level of Contribution


1 
2 
3 
4 
5 

1  Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management  
2  Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts  
3  Carries best practices in terms of work and food security, safety and hygiene in food production  
4  Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation  
5  Recognizes and evaluates the impact of gastronomy on culture and society  
6  Possesses visual thinking skils and effectively conveys visual concepts  
7  Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member  
8  Initiates culinary projects and can assume leadership for success  
9  Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning  X  
10  Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways  
11  Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data  
12  Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts  X  
13  Follows the developments in field and communicates with colleguages by fleuntly using a foreign language  
14  Speaks a second foreign language in intermediate level  
15  Effectively uses technological equipment related to the field  
16  Possesses ethical values in the field of Culinary Arts and Management 
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest