SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
MATH 107 | Course Introduction and Application Information
Course Name |
Introduction to Mathematics and Statistics
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
MATH 107
|
Fall/Spring
|
3
|
0
|
3
|
6
|
Prerequisites |
None
|
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Course Language |
English
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Course Type |
Service Course
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Course Level |
First Cycle
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | - | |||||
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 Description | 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. |
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Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
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", 10th edition, Pearson, 2016. (Chapter 1) |
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", 10th edition, Pearson, 2016.(Chapter 2) |
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", 10th edition, Pearson, 2016.(Section 3.1, 3.2, 3.3, 3.4, 3.5, 3.6) |
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", 10th edition, Pearson, 2016. (Section 6.1, 6.2, 6.3, 6.4, 6.5). S Lipschutz, “3000 solved problems in linear algebra”, McGrow Hill.1988. ( Chapter 3 ) |
5 | Graphing Linear Equations; linear inequalities in two variables; solving quadratic equations by using factoring and by using the quadratic formula. | S Lipschutz, “3000 solved problems in linear algebra”, McGrow Hill.1988. (Section 6.6, 6.7, 6.8, 6.9 ) |
6 | Mappings and functions; mappings, the domain and image sets. | S Lipschutz, “3000 solved problems in linear algebra”, McGrow Hill.1988. ( Section 9.1 ) |
7 | Graphs of functions | Allen R. Angel, C. Abbott and D. Runde, "A survey of Mathematics with Applications", 10th edition, Pearson, 2016. (Section 6.10) |
8 | Constant functions, quadratic functions, exponential function. | Allen R. Angel, C. Abbott and D. Runde, "A survey of Mathematics with Applications", 10th edition, Pearson, 2016. (Section 6.10) |
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", 10th edition, Pearson, 2016. (Section 11.1, 11.2, 11.3, 11.4) |
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", 10th edition, Pearson, 2016. (Section 11.5, 11.6, 11.7) |
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", 10th edition, Pearson, 2016. (Section 11.9, 12.1) |
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", 10th edition, Pearson, 2016. (Section 12.2, 12.3, 12.4) |
13 | The normal curve. Normal distribution. | Allen R. Angel, C. Abbott and D. Runde, "A survey of Mathematics with Applications", 10th edition, Pearson, 2016. (Section 12.5) |
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", 10th edition, Pearson, 2016. (Section 14.1, 14.2, 14.3, 14.4) |
15 | Review of the semester | |
16 | Final exam |
Course Notes/Textbooks | Allen R. Angel, C. Abbott and D. Runde, A survey of Mathematics with Applications, Pearson. 10th edition 2016,ISBN-13:0134112105 , “3000 solved problems in linear algebra”; S Lipschutz, McGrow Hill,1989. ISBN-13:0070380236 |
Suggested Readings/Materials | “Calculus for Business, Economics, Life Sciences, and Social Sciences” by R.A. Barnett, M.R. Zie gler, K.E. Byleen, Prentice Hall. gler, K.E. Byleen, Prentice Hall.2014,ISBN-13:978-1292062280 |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques |
4
|
20
|
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
50
|
Total |
Weighting of Semester Activities on the Final Grade |
5
|
50
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
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 |
4
|
5
|
20
|
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
30
|
30
|
Final Exam |
1
|
40
|
40
|
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 |
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2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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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 |
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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. |
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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 |
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8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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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 |
X | ||||
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) |
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11 | Speaks a second foreign at a medium level of fluency efficiently |
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12 | Relates the knowledge gained through the history of humanity to the field of expertise |
X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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