Description of Individual Course Units
|
Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASSISTANT PROFESSOR ERDEM AKTAŞ |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
It is purposed students to gain analytical thinking with lecturing fundamental concepts of mathematics, to learn how to use mathematics for the business problems with examples, and to increase developing solution abilities for future business problems. |
Learning Outcomes of the Course Unit |
||||||||
|
Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
|||||||||||||||||||||||||||||||||||||||||||||||||||
|
Recomended or Required Reading |
Textbook(s): |
Planned Learning Activities and Teaching Methods |
It is important for students to attend class and review lessons after the course. During or after the lessons, the examples are solved and homework is given to the students after school if it s necessary. |
Assessment Methods |
||||||||||||||||||||||||
*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
Midterm Exam: Topics until midterm exam. |
Assessment Criteria |
Mid-term exam and final exam grades, and class attendance are effective. |
Language of Instruction |
Turkish |
Course Policies and Rules |
70% of the courses are compulsory. |
Contact Details for the Lecturer(s) |
erdem.aktas@deu.edu.tr |
Office Hours |
Tuesday 09:00-09:30 |
Work Placement(s) |
None |
Workload Calculation |
||||||||||||||||||||||||||||||||||||
|
Contribution of Learning Outcomes to Programme Outcomes |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|