MAT-100 Topics in Career Math
Topics in Career Math 3 Credits This course applies basic arithmetic techniques to the following business topics: percentage, trade and cash discounts, merchandising, depreciation, simple and compound interest, and present value. The course covers additional topics that faculty choose from taxes, payroll, statistics, insurance, notes and drafts, installment buying, checking accounts, inventories, costing out, and the metric system. This course is appropriate only for Associate in Science students in Culinary Arts. Prerequisite: Grade of C or better in Foundations of Mathematics (MAT093) or placement.
- Solve real world applications involving whole numbers, fractions, decimals and percents.
- Understand what fractions represent quantitatively.
- Understand equivalencies between fractions, decimals, and percent.
- Apply the concepts of ratio and proportion to application problems.
- Apply the concept of percent to applications such as percent increase/decrease, discount, interest, commission, sales tax and menu pricing
- Using the Calculator
- Weights & Measures
- Portion Control
- Converting Recipes, Yields & Baking Formulas
- Food Recipe and Labor Costing
- Determining Cost Percentages and Pricing the Menu
- Inventory Procedures & Controlling Costs
- Personal Taxes & Payroll