MATH104

To develop the basic mathematical skills necessary for food service careers students.

To encourage the development of problem-solving skills.

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 non-graphing scientific calculator to perform basic operations with whole numbers, fractions, and decimals.

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.

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.

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 costs.

5. Solve application problems such as menu pricing, food costs, labor costs, and percents.

6. Calculate inventory, 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.

9. Calculate beverage quantities and percentages.

10. Calculate customer checks, compute tax and gratuities, determine covers, write checks, and reconcile banking statements.

11. Calculate payroll, profits, and losses.

Descriptive Statistical Measures

1. Compute and interpret the meaning of simple descriptive statistical measures.