Kitchen Mathematics and Terminology
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Kitchen Mathematics and Terminology | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Learning Outcomes of the Course Unit
1) Comprehend the importance of knowing mathematics in Gastronomy and Culinary Arts.
2) Learns the basic terminology used in Gastronomy and Culinary Arts terminology.
3) Recognizes terminology and international kitchen patterns.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | ||
| Learning Outcomes | |||||||||||||||||||||
| 1 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course includes Introduction to Culinary Course, Development of Gastronomy, Restaurant Terminology, Basic Culinary Information Terminology, International Weight Measures and Changes, Replication, Division, Percentage Operations, Ratios and Standard Recipe Calculation Practices.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Work Placement(s)
Not Required