Maui Community College
Course Outline
1. Alpha and Number:
Math 50H
Course Title:
Technical Math: Food Service
Credits:
3 Credits
Date of Outline:
March 24, 2004
2. Course Description:
Applies and relates mathematical skills to the solution
of food service problems: adjusting and costing
recipes, calculating yields, markups, business forms
and reports, financial statements, interest, taxes, and
scheduling.
3. Contact Hours/Type:
4 hours/lecture-lab
4. Prerequisites:
Placement at MATH 20/22/50 and ENG 19 with at
least a C or ENG 22 placement, or Consent.
Co-requisites:
Recommended Preparation:
At least 10th grade reading skills.
Approved By: _______________________________
______ Date: __________________
5. General Course Objectives
This course is designed to apply and relate mathematical skills to the solution of food service
problems: adjusting and costing recipes, calculating yields, markups, business forms and reports,
financial statements, interest, taxes, and scheduling.
6. Student Learning Outcomes
For assessment purposes, these are linked to #7. Recommended Course Content.
On successful completion of this course, students will be able to:
a. Solve work problems using basic math functions
b. Apply all basic math skills to food service applications:
 Liquid measure
 Dry measure
 Volume/Weight measure
 Metric measure
c. Convert units of measure
d. Adjust and cost recipes using equivalence and conversion tables
e. Operate and/or use current technology (computers, calculators, cash registers, pos, etc.)
f. Calculate food, beverage & cost percentages and selling price
g. Perform yield studies/calculations
h. Maintain an inventory
i. Complete accurately and correctly:
 Sales history forms
 Cash receipts reports
 Financial reports/statements
 Payroll forms and reports
 Payroll tax
 Tip credit
 Other employee-related tax computations
j. Other forms
7. Recommended Course Content and Approximate Time Spent on Each Topic
Linked to #6. Student Learning Outcomes.
1 week
Review (a)
a.
Math Basics (a)
1 week
Units of Measure (a, b, c)
a.
Volumes and weights in the Kitchen (a, b, c)
1 week
Conversions of Units of Measure within Volume or Weight (a, b, c)
1 week
Yields and Percentages (d, e, f, g)
1 week
1 week
Costing (a, b, c, d, e, f, g)
Special Topics (a, b, c, d, e, f, g, h, i)
1 week
Recipe Conversions (a, b, c, d)
1 week
Kitchen Ratios and Yields (c, d, e, f, g)
1 week
Budgeting (h, i)
1 week
Food Service Reports (i)
1 week
Metrics (b)
1 week
Cashiering and Related Topics (i)
1 week
Basic and Advanced Forms (h, i)
1 week
Budgeting (i)
1 week
Review (a, b, c, d, e, f, g, h, i)
8. Text and Materials, Reference Materials, Auxiliary Materials and Content
Appropriate text(s) and materials will be chosen at the time the course is offered from those
currently available in the field.
9. Recommended Course Requirements and Evaluation
Specific course requirements are at the discretion of the instructor at the time the course is being
offered. Suggested requirements might include, but are not limited to:
10-50%
Written quizzes, midterm(s) and/or a final exam covering lectures,
discussions, media presentations, lab activities, field trips, guest speakers, and
reading assignments
5-40%
Lab practical activities, assignments, reports, and exams
5-20%
Reading related articles in the media including newspapers, video, magazines,
journals, etc. and writing summaries and reactions
10-40%
Reading text assigned materials and answering assigned questions
5-20%
Participation in class discussions, group and individual reports
10-50%
Laboratory and/or field activities
5-10%
Field trip observations and reports
10-20%
Projects, reports, and/or service learning
5-10%
Punctuality, attendance and participation
10. Methods of Instruction
Instructional methods will vary considerably with instructors. Specific methods will be at the
discretion of the instructor teaching the course and might include, but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
m.
n.
o.
p.
q.
r.
s.
quizzes and other tests with feedback and discussion;
field and lab practical assignments and exams;
laboratory work/accuracy and related assignments;
laboratory activities including data analysis and other activities;
lectures and class discussions;
problem solving;
videos, DVDs, CD-ROMs with viewing guide and discussion questions;
field trips including field notes, activities, observations and information analysis;
guest speakers;
group activities;
oral reports and other student presentations;
simulations;
homework assignments
web-based assignments and activities;
reflective journals;
group and/or individual research projects with reports or poster presentations;
study logs and study groups;
service-learning;
contemporary learning techniques (such as problem-based learning, investigative case-based
learning, internships, self-paced programs, etc.)