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HARRISBURG AREA COMMUNITY COLLEGE
FORM 335
Course Form 335 must be updated at least every five years per AP 765 to include, at a minimum, the following elements. [335.2]
1. Digital Description:
Credit hours: 2.0
Lecture hours: 2.0
Lab hours: 0.0
BL: [ FORMTEXT ] S! [ F O R M T E X T ] [ F O R M T E X T ] T! [ F O R M T E X T ] O t h e r ( I n d i c a t e f r a c t i o n o r p e r c e n t )
2 . C a t a l o g D e s c r i p t i o n :
D e v e l o p m e n t o f t h e c r u c i a l m a t h s k i l l s n e e d e d f o r s u c c e s s i n f o o d s e r v i c e a n d h o t e l s . B a s i c m a t h e s s e n t i a l s a s w e l l a s i n d u s t r y s pecific applications. Includes decimals, fractions, percentages, measurements, yields and costing. A course fee is required.
Minimum Grade Required
3. Prerequisites:
Corequisites:
Other: Placement through the College Testing and Placement program
or completion of MATH 010 with a grade of C or higher.
4. Learning Outcomes
[These outcomes are necessary to enable students to attain the essential
knowledge and skills embodied in the programs educational objectives.]
Upon successful completion of the course the student will be able to:
Realize the role that math plays in the hospitality industry
Become competent in basic math fundamentals, including ratios and percentages
Utilize math in hospitality record keeping
Calculate math essential in food preparation
Apply food and labor costing; and how to determine selling prices
Demonstrate the role of math in the managerial functions of the hospitality industry
5. Planned Sequence of Learning Activities
[These must be designed to help students achieve the learning outcomes.]
Use the calculator
Review basic math fundamentals
Calculate weights and measures
Calculate portion control
Calculate conversion and yield of recipes
Calculate production and baking formulas
Convert weights and volume using the Bridge method
Calculate purchasing and receiving invoices
Understand recipe and food costing
Calculate beverage costs and selling price
Understand industry ratios
Price the menu
6. Assessment of Student Learning
[Methods of assessment should be appropriate for Learning Outcomes listed above.]
Assessment of student learning outcomes for the course, as required by AP 765, is part of regular curriculum maintenance and/or improvement. The specific plan has been determined by the pertinent faculty involved and is kept on file in the division office.
7. List of Texts, References, Selected Library Resources or other Learning Materials (code each item based on instructional use): C-Lecture/Laboratory, A-Lecture, B-Laboratory, LC-Lecture/Clinical, CLN-Clinical, I-Online,
BL-Blended, D-Independent Study, P-Private Lessons, E-Internship,
F-Cooperative Work-Study, FE-Field Experience. [These resources must be easily accessible to students.]
Culinary Math, Julia Hill and Linda Blocker, 3rd edition, John Wiley & Sons,
ISBN 979-0-470-06821-2
Texas Instruments Calculator - T1-30XIIs
8. Prepared by Faculty Member: Marcia Hajduk Date: 4/29/10
9. Approved by Department Chairperson: Getachew Kassahan Date: 4/29/10
10. Approved by Academic Division Dean: Cheryl L. Batdorf Date: 5/3/10
This course meets all reimbursement requirements of Chapter 335, subchapters A / B.
This course was developed, approved, and offered in accordance with the policies, standards, guidelines, and practices established by the College. It is consistent with the college mission.
If the course described here is a transfer course, it is comparable to similar courses generally accepted for transfer to accredited four-year colleges and universities.
11. Director, Curriculum Compliance: Catherine A. Lencioni Date: 5/5/10
12. Provost & VP, Academic Affairs: Ronald R. Young Date: 5/6/10
13. Original Date of course approval by the college: 3/6/02
14. Date(s) of subsequent reviews [Indicate change: Learning Outcomes; textbook(s)]:
February 2006
Revised 11/00
Revised 02/06
Textbook 201030
12/1/04
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Division: Business, Hospitality and Tourism
Department: Hospitality and Tourism
Subject Code: HRIM Course #: 102
Course Title: Applied Hospitality Math
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