Overall objectives:

1 - Deepen the ability to perform intellectual activities that involve mathematical reasoning;
2 - Understand the structure of a problem, develop resolution processes; analyse results and test alternative strategies, individually and in groups, communicating mathematical and statistical results through the use of language, written and oral, appropriate to the situation;
3 - Learn to use mathematics and statistics to understand reality situations;
4 - Develop a critical sense of mathematical and statistical procedures and results;
5 - Understand the importance of mathematics and statistics in today's society;
6 - Know and use mathematics and statistics as auxiliary tools in the area of Kitchen and Food Production;
7 - Deepen the ability to solve problems.

Syllabus:

1 - Elementary mathematics applied to cooking and food production
1.1 - Reviews on arithmetic operations
1.2 - Revisions on relative integers, decimals and fractions
1.3 - Revisions on ratio, proportion, percentage
1.4 - Units of measure (reductions and conversions)
2 - Mathematics applied to the kitchen and resource management
2.1 - Polynomial functions (linear, quadratic)
2.2 - Linear Programming
3 - Statistics (quantitative analysis)
3.1 - Frequency distributions
3.2 - Location and Dispersion Measures
3.3 - Graphical representations

Literature/Sources:

Dreesen, L.; Nothnagel, M. & Wysocki, S. , 2011 , Math for the Professional Kitchen , New Jersey: Wiley & Sons
Blocker, L. & Hill, J. , 2007 , Culinary Math , New Jersey: Wiley & Sons
Reynolds, J. J. & Harshbarger, R. J. , 2006 , Matemática Aplicada Administração, Economia e Ciências Sociais e Biológicas , McGraw Hill. Brasil
Barbosa, D. , & Milone, G. , 2004 , Estatística Aplicada ao Turismo e Hotelaria , São Paulo: Pioneira Thompson Learning

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
In accordance with the expected for the Professional Higher Technical Courses. Assessment elements: 2 frequencies each with a weight of 50%. Minimum grade in each frequency: 7.5 points. The classification of one or both frequencies can be recovered by written exam, maintaining the weighting used during the academic period.