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ERIC Number: ED234223
Record Type: RIE
Publication Date: 1983-May
Pages: 68
Abstractor: N/A
Reference Count: 0
Application of Basic Math to Food Service I. Food Service. Basic Mathematics. Instructor's Guide [and] Student Guide.
Garrison, L.
This module reviews the essential steps in basic mathematics as they are used in food service education. Special needs students using the module should be able to complete five applications of basic mathematics in food service with 90 percent accuracy. Designed for individualized instruction, the module consists of a teacher guide, a student guide, a student evaluation, a 35mm slide presentation and an audiocassette. The instructor guide contains an introduction, performance objectives, a script for a slide presentation, an answer key for the student evaluation, and answer keys for student worksheets. The student guide contains an introduction, performance objectives, procedures for using the module, information sheets, and a set of worksheets that further illustrate the computation steps involved in basic arithmetic and provide practice examples and exercises to directly involve the student in the review process. Topics covered include the following: stockroom mathematics, cost per item, weights and measures, temperature, time, metric conversions, and recipe modifications. (KC)
Publication Type: Guides - Classroom - Learner; Guides - Classroom - Teacher
Education Level: N/A
Audience: Practitioners; Students; Teachers
Language: English
Sponsor: N/A
Authoring Institution: State Fair Community Coll., Sedalia, MO.
Note: Audiocassette and 35mm slide presentation are not available with this document.