SRJC Course Outlines

12/1/2020 4:44:10 PMADLTED 782 Course Outline as of Summer 2017

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  ADLTED 782Title:  INTRO CULINARY MATH PT 2  
Full Title:  Introduction to Culinary Math Part 2
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 intermediate arithmetic skills, including percents, conversions, formulas, and measurement systems as related to the culinary industry. Develops problem solving skills for tasks such as  yield percentages, edible portion costs, and other applied math areas common to the food service field.

Prerequisites/Corequisites:


Recommended Preparation:
Course Completion of ADLTED 781

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Application of intermediate arithmetic skills, including percents, conversions, formulas, and measurement systems as related to the culinary industry. Develops problem solving skills for tasks such as  yield percentages, edible portion costs, and other applied math areas common to the food service field.
(Non-Credit Course)

Prerequisites:
Recommended:Course Completion of ADLTED 781
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.  Perform intermediate level arithmetic computations involving fractions, decimals, and percents as related to weight, volume, and and measurement systems within the culinary industry
2.  Use conversions, ratio and proportion, food service formulas, and other strategies to solve complex application problems common to the industry
 

Objectives: Untitled document
Upon completion of the course, students will be able to:
1. Perform arithmetic computations and conversions involving fractions, decimals, and percents
2. Determine efficient strategies for U.S. Customary and metric system measurement conversions
3. Apply ratio and proportion and food service formulas to scale recipes
4. Use estimation skills to determine reasonable range for solutions in problem-solving
5. Simplify and evaluate calculations using a scientific calculator

Topics and Scope
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I. Arithemetic Concepts Appied to Food Service
    A. Multi-step calculations using decimals, fractions, and measurements
    B. Percent
         1. relationship to decimals and fractions
         2. solving percent problems using ratio and proportion
         3. methods for conversions between decimals, fractions, and percent
         4. use of scientific calculator to solve percent and conversion problems
II. Nutrition and Food Service Application Problems
    A. Strategies for solving intermediate level word problems
         1. Translating words to symbols
         2. Word problem set-up
         3. Using estimation for checking for reasonable solutions
    B. Problems involving percentages
    C. Ratio and proportion
         1. Ingredient quantities
         2. Recipe conversion factor
         3. P:S ratio (polyunsaturated: saturated fatty acid ratio)
    D. Using substitution to evaluate formulas
         1. Food yield problems
         2. Production costs
III. Conversion Between U.S. Custormary and Metric Systems
    A.  Methods for calculating conversions in weights and volume
    B. Typical conversion problems in food service

Assignments:
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1. Assignments providing practice and reinforcement for arithmetic problems.
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 problems
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 final 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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