MATH-104: Mathematics for Food Service Careers

School
Science, Technology, Engineering & Math
Department
Mathematics
Academic Level
Undergraduate
Course Subject
Mathematics
Course Number
104
Course Title
Mathematics for Food Service Careers
Credit Hours
4.00
Instructor Contact Hours Per Semester
62.00 (for 15-week classes)
Student Contact Hours Per Semester
62.00 (for 15-week classes)
Grading Method
A-E
Catalog Course Description

Explores the mathematical skills required for various careers in the food service profession. Topics include calculator usage, computational skills, ratio and proportion, percentages, measurement, dimensional analysis, and an introduction to data analysis with problems chosen to represent those commonly encountered in the food service profession. Requires a calculator.

Goals, Topics, and Objectives

Goal Statement
  1. To develop the basic mathematical skills necessary for food service careers students.
  2. To encourage the development of problem solving skills.
Core Course Topics
  1. Arithmetic of Whole Numbers, Fractions, Decimals, and Percents
    1. Add, subtract, multiply, and divide whole numbers.
    2. Find least common multiples of whole numbers.
    3. Model and find equivalent fractions and mixed numbers.
    4. Add, subtract, multiply, and divide fractions and mixed numbers.
    5. Round decimals to a specific place value.
    6. Add, subtract, multiply, and divide decimals.
    7. Convert between fractions, decimals, and percents.
    8. Perform arithmetic operations using the order of operations for whole numbers, fractions, and decimals.
    9. Demonstrate proficiency using a calculator to perform basic operations with whole numbers, fractions, and decimals.
  2. Ratio and Proportion
    1. Write ratios, rates, and unit rates.
    2. Set up, solve, and check proportions.
    3. Solve ratio, rate, and proportion application problems.
    4. Solve percent applications using proportions.
    5. Solve percent increase and decrease application problems using proportions.
  3. Measurement Systems
    1. Convert within the U.S. Customary system.
    2. Perform arithmetic operations with measurements of weight, capacity, length, and time.
    3. Convert between Fahrenheit and Celsius temperature scales.
    4. Convert measurements within the Metric measurement system.
    5. Convert between the U.S. Customary system and the Metric system.
  4. Applications to Food Service Professions
    1. Calculate the most economical purchase, total cost, total hourly wages, and salaries.
    2. Solve application problems related to portion size, cost per serving, number of portions, amount to order, and yield percents.
    3. Solve application problems such as recipe conversions, recipe yields, and baker’s percentage.
    4. Solve application problems such as recipe conversions, extension costs, "As Purchased" (AP) and "Edible Portion" (EP) amounts and costs, recipe yield, and labor costing.
    5. Solve application problems such as menu pricing, and food and labor costs and percents.
    6. Calculate inventory and associated food costs and food cost percentages.
    7. Prepare and answer questions related to requisitions, invoices, and purchase orders.
    8. Prepare and answer questions related to production reports, and calculate beverage amounts and percentages.
    9. Calculate customer checks, compute tax and gratuities, determine covers, write checks, and reconcile banking statements.
    10. Calculate payroll, profits, and losses.
  5. Descriptive Statistical Measures
    1. Compute and interpret the meaning of simple descriptive statistical measures.

Assessment and Requirements

Assessment of Academic Achievement
  • A comprehensive final examination, weighted in a manner that it is worth at least fifteen percent (15%) of the final course grade, is required for all sections.
  • Additional assessment of student academic achievement may include assignments, quizzes, and exams.
  • Application problems must not only be included on chapter exams but also on the final exam.
General Course Requirements and Recommendations
  • Students must bring a calculator to all class sessions. Any calculator will be sufficient for this course.
  • Application problems must be covered in all mathematics courses. Every section in any course outline that includes application problems must be covered.

Approval Dates

Effective Term
Fall 2019
ILT Approval Date
11/26/2018
AALC Approval Date
12/19/2018
Curriculum Committee Approval Date
01/16/2019