# SRJC Course Outlines

 2/27/2024 5:46:22 PM ADLTED 781 Course Outline as of Fall 2022 Inactive Course CATALOG INFORMATION Discipline and Nbr:  ADLTED 781 Title:  INTRO CULINARY MATH PT 1 Full Title:  Introduction to Culinary Math Part 1 Last Reviewed:12/12/2016

 Units Course Hours per Week Nbr of Weeks Course Hours Total Maximum 0 Lecture Scheduled 0 6 max. Lecture Scheduled 0 Minimum 0 Lab Scheduled 2.00 3 min. Lab Scheduled 12.00 Contact DHR 0 Contact DHR 0 Contact Total 2.00 Contact Total 12.00 Non-contact DHR 0 Non-contact DHR Total 0

 Total Out of Class Hours:  0.00 Total Student Learning Hours: 12.00

Title 5 Category:  Non-Credit
Repeatability:  27 - Exempt From Repeat Provisions
Also Listed As:
Formerly:

Catalog Description:
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Application of basic arithmetic operations and problem-solving strategies to the culinary industry. Includes fractions, decimals, ratio and proportion; measurement systems for weight and volume; estimation; use of a scientific calculator.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Application of basic arithmetic operations and problem-solving strategies to the culinary industry. Includes fractions, decimals, ratio and proportion; measurement systems for weight and volume; estimation; use of a scientific calculator.
(Non-Credit Course)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:27 - Exempt From Repeat Provisions

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

 Associate Degree: Effective: Inactive: Area: CSU GE: Transfer Area Effective: Inactive: IGETC: Transfer Area Effective: Inactive: CSU Transfer: Effective: Inactive: UC Transfer: Effective: Inactive: C-ID:

Certificate/Major Applicable: Certificate Applicable Course

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
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1.  Apply arithmetic calculations involving fractions, decimals, ratio, and proportion to food preparation and service
2.  Analyze word problems related to the culinary field and apply effective strategies for solving them
3.  Use estimation and a scientific calculator, as appropriate, to solve arithmetic problems relating to the culinary field

Objectives: Untitled document
Upon completion of the course, students will be able to:
1. Perform arithmetic computations involving fractions and decimals
2. Solve ratio and proportion word problems using appropriate setup
3. Use estimation and "mental math" for quick calculations and checking for reasonable solutions
4. Apply strategies for solving word problems to typical situations in food service
5. Simplify and evaluate calculations using a scientific calculator

Topics and Scope
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I. Arithmetic Skills
A. Concept introduction as applied to food service
1. Whole numbers and place value
2. Rounding and estimation
3. Decimals
4. Fractions
B. Operations: Addition, Subtraction, Multiplication, Division
1. Whole Numbers
2. Decimals
3. Fractions
II. Food Service Application Problems
A. Strategies for solving word problems
1. Translating words to symbols
2. Word problem set-up
3. Estimation and "mental math" for checking
4. Using a scientific calculator appropriately
C. Ratio and proportion
1. Ingredient quantities
2. Basic recipe conversions
III. Measurement Systems in the Culinary Field
A. U.S. Customary System
1. Volume as applied to food service (e.g., quart, cup, tablespoon)
2. Weight (e.g., pounds, ounces)
B. Metric, as appropriate

Assignments:
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1. Assignments providing practice and reinforcement for arithmetic skills
2. Individual and group work on application of arithmetic skills and problem solving strategies related to the culinary field
3. In-class quizzes (3 to 4)
4. Final unit test