SRJC Course Outlines

12/1/2020 4:48:05 PMADLTED 781 Course Outline as of Summer 2017

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  ADLTED 781Title:  INTRO CULINARY MATH PT 1  
Full Title:  Introduction to Culinary Math Part 1
Last Reviewed:12/12/2016

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum0Lecture Scheduled06 max.Lecture Scheduled0
Minimum0Lab Scheduled2.003 min.Lab Scheduled12.00
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total12.00
 
 Non-contact DHR0 Non-contact DHR Total0

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

Title 5 Category:  Non-Credit
Grading:  Non-Credit Course
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:
Upon completion of the course, students will 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

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
40 - 50%
Arithmetic problems; application of skills
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 50%
Quizzes and unit test: multiple choice, fill-in, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance and participation in class activities; group work


Representative Textbooks and Materials:
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Instructor prepared materials
Culinary Math. 4th ed. Blocker, Linda and Hill, Julia. Wiley. 2016
Culinary Math Principles and Applications. 2nd ed. McGreal, Michael and Padilla, Linda. American Technical Publications. 2014

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