FACULTY OF ENGINEERING
Department of Food Engineering
MATH 154 | Course Introduction and Application Information
| Course Name |
Calculus II
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MATH 154
|
Spring
|
2
|
2
|
3
|
6
|
| Prerequisites |
|
|||||||
| Course Language |
English
|
|||||||
| Course Type |
Required
|
|||||||
| Course Level |
First Cycle
|
|||||||
| Mode of Delivery | - | |||||||
| Teaching Methods and Techniques of the Course | DiscussionProblem SolvingLecture / Presentation | |||||||
| Course Coordinator | ||||||||
| Course Lecturer(s) | ||||||||
| Assistant(s) | ||||||||
| Course Objectives | This course aims to provide information about integration techniques and applications, define functions of several variables, partial differentiation and multiple integration. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, integration techniques and application of integration, Taylor and Maclaurin series and their applications, functions of several variables, their derivatives, integrals and applications are examined. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | The method of substitution | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 5.6, 5.7 |
| 2 | Integration by parts, integrals of rational functions | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 6.1, 6.2 |
| 3 | Integrals of rational functions, inverse substitutions | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 6.2, 6.3 |
| 4 | Inverse substitutions, improper Integrals | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 6.3, 6.5 |
| 5 | Solids of revolution | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 7.1 |
| 6 | Taylor and Maclaurin series, applications of Taylor and Maclaurin series, Functions of several variables | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 9.6, 9.7, 12.1 |
| 7 | Midterm Exam | |
| 8 | Limits and continuity | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 12.2 |
| 9 | Partial derivatives, Gradients and directional derivatives | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 12.3, 12.7 |
| 10 | Gradients and directional derivatives, Extreme values | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 12.7, 13.1 |
| 11 | Extreme values, Extreme values of functions defined on restricted domains | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 13.1, 13.2 |
| 12 | Extreme values of functions defined on restricted domains, Lagrange multipliers | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 13.2, 13.3 |
| 13 | Iteration of double integrals in cartesian coordinates, double integrals in polar coordinates | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 14.2, 14.4 |
| 14 | Triple integrals. Change of variables in triple integrals | Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). Section 14.5, 14.6 |
| 15 | Semester review | |
| 16 | Final exam |
| Course Notes/Textbooks | R Robert A. Adams, Christopher Essex, Calculus, "A complete course", 9th edition, (Pearson, 2018). ISBN 978-0-13-415436-7
|
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
4
|
20
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
35
|
| Final Exam |
1
|
45
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
4
|
6
|
24
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
30
|
30
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | |||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | |||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
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| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
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| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
|||||
| 7 | Having professional and ethical awareness, |
|||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | |||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
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| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
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| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
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| 12 | Being able to speak a second foreign language at intermediate level. |
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| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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