Food Production and Planning Syllabus for 2014-2015
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Instructor Information

Course Information

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Course

IFWA-1217-001 Food Production and Planning

Prerequisites

Course Description

Skill development in basic mathematical operations and study of their applications in the food service industry. Topics include percentages, weights and measures, ratio and proportion, weights and measures conversions, determination of portion costs for menu items and complete menus, portion control and the increase and decrease of standard recipes.

Student Resources Student Resources Website

Department Expectations

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Hours

(2 sem hrs; 2 lec)

Class Type

Online Course

Syllabus Information

Textbooks

\ Math Principles 6th Edition 2012,  ISBN-10: 1-4354-8882-2 or ISBN-13: 978-1-4354-8882-3 

Supplies

1. Paper for math calculations and notes and pencils.
2. Calculator for performing math calculations ( this is a critical tool for this class)
3.  Computer

Student Performance

\ Course Description: Student will study all aspects of kitchen basic math and how to calculate yields and other practice of food service management. This will include:

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• \ The students will review the use of the basic calculator
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• \ Review of Basic Math Fundamentals
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• \ Math Essentials in Food Preparation
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• \ Math Essentials in Food Service Recordkeeping
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• \ Essentials of Managerial Math
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\ Course Learning Outcomes: 

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1. \ The student will learn the importance of basic kitchen math in calculating food cost, menu sizing and participate in problem solving exercises. SCANS* Information C5, Thinking Skills F7, Personal Qualities F14, F13, Interpersonal C9, C14.
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2. \ Student will demonstrate food cost and math skills SCANS* C5.
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\ *Meets Secretary's Commission on Achieving Necessary Skills (SCANS)

Students Rights and Responsibilities

Log in using the AC Connect Portal

In order to receive your AC Connect Email, you must log in through AC Connect at https://acconnect.actx.edu .

If you are an active staff or faculty member according to Human Resources, use "Exchange". All other students, use "AC Connect (Google) Email".

Expected Student Behavior

\ In order to promote concentration and learning, please do not bring food into the classroom (pork rinds can be distracting), please turn off cell phones and NO texting during class. 

Grading Criteria

Grading Scale:

90-100%              A  Excellent

80-90%                B Above Average, Very Good

70-80%                C Average, Good

60-70%                D Poor, but Passing

Below 60%           F Failing

The final grade will be calculated by the average of all tests.

Examinations:

Examinations will consist of true-false, and multiple choice questions.

Final exam will be comprehensive.

Final grade will be determined by adding grades of all tests and dividing by the total number for the average. This will be effected by the extra credit project that is available to anyone who wants to help their overall grade.

Attendance

\  I understand that is sometimes impossible to come to class (Swine Flu, death, or dismemberment). Because so much of the content of this course occurs in class, students are expected to attend all  regularly scheduled class meetings. Should you miss a class, it is your responsibility to determine what you have missed and take appropriate actions. Please obtain the names and phone numbers of at least two of your fellow classmates and contact them to find out what you missed.

Calendar

Additional Information

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