Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2GST102Culinary Mathematics And Terminology3+0+03513.04.2026

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course The aim of this course is to develop effective methods for calculating and using money and strengthening it with group work. The aim of this course is to enable the students to solve and develop the problems related to the situations they will face in daily life by using basic mathematical methods and to use this information in their careers.
Course Content Percentage Problems, Profit and Loss Problems, Ratio and Proportion Problems, Interest, Mixing Problems, Units of Measurement Used in the Kitchen, Cost Accounting, Types of Cost Calculation in Food Business, Food and Beverage Business Planning Menu
Course Methods and Techniques Lecture, question-answer, discussion,problem solving.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Büşra Tunalı Canbay
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Mathematics Zero - Karekök Yayınları
Course Notes Cost Control in Food and Beverage Business - Prof. Dr. Mehmet SARIIŞIK
Culinary Math- EUNICE GRAHAM
Gastronomy dictionary from A to Z Mehmet Saıışık-Gülçin Özbay- Veli Ceylan

Course Category
Mathematics and Basic Sciences %60
Engineering %0
Engineering Design %0
Social Sciences %20
Education %0
Science %0
Health %0
Field %20

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 4 56
Mid-terms 1 15 15
Final examination 1 25 25
Total Work Load   Number of ECTS Credits 5 138

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Solves percentage problems, increase decrease, profit loss and conversion problems.
2 To learn how to evaluate money with interest problems and to manage money in the sector
3 Learns to measure the quantity of materials by mixing the standard beverage prescriptions of food beverages to be produced with the mixture problems.
4 With Cost Accounting in Food and Beverage Services, it is necessary to take precautions to prevent damage to existing enterprises or a new establishment to be avoided and to be aware of the issues that need to be taken into consideration.
5 To learn the pricing methods in food and beverage companies and to determine the criteria of the products in the menus of food and beverage companies and to determine how the pricing is determined according to the business interests.
6 Have knowledge of general kitchen terminology.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Percentage Problems Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
2 Ratio Proportion Problems and Mixing Problems Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
3 International Scales and Calculation Methods Used in the Kitchen Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
4 Basic Concepts of Cost Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
5 Cost Control in Food and Beverage Businesses and Revenue Management Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
6 Purchasing Process in Food and Beverage Businesses Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
7 Delivery Process in Food and Beverage Businesses Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
8 Midterm Exam Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
9 Terminology used in Food and Beverage Businesses Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
10 Terminology used in Food and Beverage Businesses Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
11 Terminology used in Food and Beverage Businesses Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
12 Cost Control Methods in Food and Beverage Businesses Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
13 Food and Beverage Cost Calculation and Menu Pricing Methods Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
14 Preparation of Meal Recipes and Standard Recipe Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan
15 Menu Engineering Yiyecek İçecek İşletmelerinde Maliyet Kontrolü - Prof. Dr. Mehmet SARIIŞIK Culinary Math- EUNICE GRAHAM A Dan Z Ye Gastronomi Sözlüğü- Mehmet Saıışık-Gülçin Özbay- Veli Ceylan

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 1 1 5 2
C2 1 5 2
C3 1 2 5 2
C4 1 5 2 3
C5 5 2 2 2
C6

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