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
Course Language
English
Course Type
Service Course
Course Level
First Cycle
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;
  • will be able to use properties of sets and set operations.
  • will be able evaluate basic probabilities by using permutations and combinations.
  • will be able to analyze domains and graph of a function, inverse of a matrix, transposition and algebraic operations on matrices, systems of linear equations.
  • will be able to explain the basic components of probability theory such as sample space, properties of probability function, events, discrete and independent events, conditional probability, continuous and discrete random variables, probability density function.
  • will be able to analyze the expected value and variance issues, distributions such as binomial and normal distributions.
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.

 



Course Category

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

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

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

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.

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

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)

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

X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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