CULA1000 Food Service Math

Functions with whole numbers, fractions, decimals, and percentages are covered and applied to food service problems. Special problems of menu pricing, food costs and their percentages, recipe conversions, labor cost and payroll deductions.

Credits

1

Prerequisite

Qualifying score on reading assessment test OR ENGL0901 and qualifying score on math assessment test

Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Review basic arithmetic, whole numbers and symbols of operation
Perform recipe yield conversions
Perform the process of recipe costing
Determine selling price of menu items
Calculate food costs, beverage costs, labor costs and percentages
Describe a profit and loss statement

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544

Campus

Brooklyn Park Campus Eden Prairie Campus 952-995-1300

Credit Details

lecture:

1