# SRJC Course Outlines

 12/1/2020 4:44:10 PM ADLTED 782 Course Outline as of Summer 2017 New Course (First Version) CATALOG INFORMATION Discipline and Nbr:  ADLTED 782 Title:  INTRO CULINARY MATH PT 2 Full Title:  Introduction to Culinary Math Part 2 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 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:

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:
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