Course

10303360 Applied Mathematics Food Principles One
Course Information
Description
Provides the student with the math skills needed to control costs in the food industry. Focus on three areas of food service math, food preparation, record keeping, and managerial.
Total Credits
1
Course Competencies (Course Outcomes)
  1. Use weights and measures in food preparation
    Assessment Strategies
    In lab class with no reference material.
    In classroom with no reference material.
    Criteria
    you demonstrate weighing and measuring of food items with a 75% accuracy or better.
    you complete weights and measures quiz with 75% accuracy or better.

  2. Use portion control in food preparation
    Assessment Strategies
    In classroom with no reference material.
    Criteria
    you complete portion control quiz with 75% or better accuracy.

  3. Converting recipes for different yields
    Assessment Strategies
    In lab class with reference materials
    Criteria
    you complete six different yield conversions accurately

  4. Produce baking formulas
    Assessment Strategies
    In classroom with no reference materials
    Criteria
    you complete production formula quiz with 75% accuracy or better.

  5. Prepare daily production reports in record keeping
    Assessment Strategies
    In classroom with reference materials
    Criteria
    you participate in small group assignment and complete "The Plan to Control Costs"

  6. Prepare purchasing and receiving record keeping
    Assessment Strategies
    In classroom with reference materials for extensions
    In lab class with no reference material
    Criteria
    you demonstrate invoice extension with 75% accuracy
    you demonstrate receiving skills by participating in mock receiving drill with 75% accuracy.

  7. Prepare guest check and tipping procedures
    Assessment Strategies
    In classroom with no reference material
    Criteria
    you complete guest check and tipping quiz with 75% accuracy or better.

  8. Prepare daily cash reports
    Assessment Strategies
    In classroom with no reference material
    Criteria
    you complete cashier's daily worksheet with 75% accuracy

  9. Calculate recipe and food costing
    Assessment Strategies
    In classroom with reference material
    Criteria
    you complete costing of recipes with 75% accuracy or better
    you complete cost per serving with 75% accuracy or better
    you complete in small work group, daily, monthly, and yearly food cost of restaurant of instructors choice

  10. Evaluate pricing of menus
    Assessment Strategies
    In classroom with no reference material for quiz
    In classroom with reference material for assignment
    Criteria
    you complete break-even analysis quiz with 75% accuracy or better.
    you complete small group assignment of pricing a full service menu with instructer setting food cost for each individual group

  11. Calculate end of the month inventory procedures
    Assessment Strategies
    In class room with reference material
    Criteria
    you complete end of the month inventory for the cafeteria and food cost is within + or- half of one percent

  12. Analyze financial statements
    Assessment Strategies
    In classroom with no reference material
    Criteria
    you complete budget, one week on themselves
    you complete with 75% accuracy quiz on financial statement

  13. Calculate personal taxes and payrolls
    Assessment Strategies
    In classroom with reference materials for payroll
    In Classroom with no reference material for Tax quiz
    Criteria
    you complete restaurant payroll with 75% accuracy or better
    you complete quiz on "Taxes" with 75% accuracy or better