MATHS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
MAT111	MATHS	1	2	2	3

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	ÖNLİSANS, TYY: + 5.Düzey, EQF-LLL: 5.Düzey, QF-EHEA: Kısa Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Dr.Öğr.Üyesi NEGİN AZARABADİ
Instructor(s) of the Course Unit	Öğr.Gör. ALEYNA ÇAVDAR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu derste öğrencilere, temel matematik bilgisi ile matematik problemlerinin çözümü için uygulama becerisi kazandırılması amaçlanmaktadır.
Contents of the Course Unit:	Sayı kavramları, denklemler, eşitsizlikler, bölünebilme kuralları, basamak kavramı, ebob-ekok, faktöriyel, üslü ve köklü sayılar, çarpanlara ayırma, özdeşlik, problem ve mesleki istatistik uygulaması konularını içermektedir.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Karşılaştığı problemlere analitik çözümler planlar.
Teknik problemlerin çözümüne yönelik hesaplamaları kullanır.
Ortaöğretimde kazanılan yeterlilikler üzerine kurulan matematik ile ilgili materyalleri kullanarak problemleri analiz eder, değerlendirir.
Matematik bilimindeki kavramları, teorileri ve verileri, bilimsel yöntemlerle değerlendirerek, karşılaşılan problem ve konuları belirler, analiz eder, tartışmalar yapar, kanıta ve araştırmalara dayalı öneriler sıralar.
Matematik bilimi ile ilgili verilerin toplanması, yorumlanması, duyurulması aşamalarında toplumsal, bilimsel ve etik değerlere sahip olur.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	KAYNAK TARAMA	Doğal sayılar ve dört işlem	Anlatım Soru-Cevap Problem Çözme
2	KAYNAK TARAMA	Rasyonel sayılar	Anlatım Soru-Cevap Problem Çözme
3	KAYNAK TARAMA	Denklemler ve eşitsizlikler	Anlatım Soru-Cevap Problem Çözme
4	KAYNAK TARAMA	Bölünebilme kuralları	Anlatım Soru-Cevap Problem Çözme
5	KAYNAK TARAMA	Basamak kavramı ve asal sayılar	Anlatım Soru-Cevap Problem Çözme
6	KAYNAK TARAMA	Ebob-ekok	Anlatım Soru-Cevap Problem Çözme
7	KAYNAK TARAMA	Genel tekrar	Anlatım Soru-Cevap Problem Çözme
8	-	ARA SINAV	-
9	KAYNAK TARAMA	Faktöriyel	Anlatım Soru-Cevap Problem Çözme
10	KAYNAK TARAMA	Üslü sayılar	Anlatım Soru-Cevap Problem Çözme
11	KAYNAK TARAMA	Köklü sayılar	Anlatım Soru-Cevap Problem Çözme
12	KAYNAK TARAMA	Çarpanlara ayırma	Anlatım Soru-Cevap Problem Çözme
13	KAYNAK TARAMA	Fonksiyonlar	Anlatım Soru-Cevap Problem Çözme
14	KAYNAK TARAMA	Özdeşlikler	Anlatım Soru-Cevap Problem Çözme
15	KAYNAK TARAMA	Problemler ve Mesleki istatistik uygulamaları	Anlatım Soru-Cevap Problem Çözme
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
Çuvalcıoğlu, G. (2010). Üniversiteler için temel matematik. Murathan Yayınevi.
Dernek, A. (2009). Genel matematik. Nobel.
McGregor, C., Nimmo, J., & Stothers, W. (2010). Fundamentals of university mathematics. Elsevier.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.	0
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.						5
2	Has knowledge about food products and ingredients and uses this information in food processing.	0
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.	0
4	In the field of food, it adopts professional ethics and general moral values.	0
5	Uses food-related microbiological terms.	0
6	Gain knowledge of technology and preservation techniques in the field of food.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.	0
2	They take responsibility in the fields of production and/or R&D in the food industry.	0
3	They use information resources related to food safety and production technologies.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.	0
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.	0
3	She/He takes part in teamwork or works individually within her responsibilities.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.	0
2	Uses visual, written and verbal communication effectively.	0
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.	0
5	She/He can take part in team work related to her field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.	0
2	They can take part in the production and quality determination of various food products.	0
3	May have competency in the evaluation of food hygiene and sanitation.	0
4	They can take part in the follow-up and implementation of food legislation.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Ders	14	2	28
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	14	2	28
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	2	2
Final Sınavı Hazırlığı	1	8	8
Ara Sınav	1	2	2
Ara Sınav Hazırlığı	1	5	5
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	32	0	73