MORE Lessons: Culinary Arts Contextualized Mathematics

This collection includes materials for CUNY Kingsborough Community College’s Culinary Arts Contextualized Mathematics for Occupational Readiness and Education (MORE) Lessons. This collection includes: (1) sample syllabus; (2) formula reference guide; (3) final project; (4) final exam; (4) MORE lessons: 9 in total; and (5) Math Type files for all the items listed here to meet ADA compliance. The purpose of the MORE lessons is to teach students how mathematics is used to execute basic kitchen and restaurant operations. These lessons focus on mathematics application in a specific field. Therefore, the lessons are imbedded in a culinary arts course and they only touch on (a) the mathematical operations most frequently used in the kitchen (addition, subtraction, multiplication, division, percents, fractions, decimals, and rounding) and (b) how those mathematical operations are applied in different ways to solve a variety of common kitchen or restaurant problems (i.e. scaling a recipe, ordering product, menu pricing, etc.). The lessons are not designed to replace a mathematics course; instead, they complement the instruction students have already received in their traditional mathematics courses. This course introduces core culinary procedures, including reading and converting recipes, measuring and substituting ingredients, and shifting from small-scale to large-scale recipe production. Through applied recipe testing, the course will review how these foundational skills influence both the finished product and more complex restaurant operations, including menu development, purchasing, and cost control. MORE lessons topics include: (1) introduction; (2) math basics; (3) unit conversion; (4) volume/weight conversion; (5) recipe size conversion; (6) ap, ep, and yield percent; (7) unit cost; (8) as-purchased cost and edible portion cost; and (9) recipe costing. About Math type: In order for the users to hear the formulas read correctly directly in Word, they will need to have installed: 1. Math Type http://www.dessci.com/en/products/mathtype/ 2. MathPlayer http://www.dessci.com/en/products/mathplayer/download.htm?src=mplogo?src=mplogo 3. NVDA Note: If you intend to use MathPlayer with Microsoft Word or PowerPoint 2010 or later, please be aware that MathPlayer will only work with the 32-bit versions of these products. If you're using 64-bit Windows, you may still be (and probably are) running 32-bit MS Office. To verify, open Word or PowerPoint, and in the File tab, click Account. On the right, click About Word (or PowerPoint). Near the top, it will list the complete version number, including bit-level. The Mathtype files published as web pages are available in this collection.
Date:
2016
Primary Material Type:
Hybrid/Blended Course
Other Material Types:
Assignment
Institution:
City University of New York
Project Name:
Northeast Resiliency Consortium
Funding Source:
TAACCCT Round 3
Subjects:
culinary arts, contextualized math, culinary, contextualization, culinary concepts, NRC, Northeast Resiliency Consortium

Industry / Occupation

Industry Partner:
N/A
Industry Sector:
Accommodation and Food Services (72)
Occupation:
Food Preparation and Serving Related Occupations (35-0000)

Education / Instructional Information

Instructional Program:
Personal and Culinary Services (12)
Credit Type:
  • Credit
Credential Type:
  • Associate Degree
Educational Level of Materials:
  • 1st year Community College or equivalent
Language:
English (United States)
Interactivity Type:
Mix of Active and Presentation.
Quality Rubric:
Other
Quality Note:
Uploaded Document Describing Third Party Review Process: https://www.skillscommons.org/handle/taaccct/11916
Quality of Subject Matter was assured by:
  • Using an approved rubric to conduct the evaluation of the instructional materials and providing a report
Quality of Online/Hybrid Course Design assured by:
  • None
Course Note:
CA99000

Accessibility

Accessibility Evaluation Report:
https://www.skillscommons.org/handle/taaccct/12869
Accessibility Features:
  • Text Access - Text to Speech
  • Text Adjust - Compatible
  • Text Adjustment - Adjust Font and Colors
  • Reading Layout - Reflow the Text
  • Reading Layout - Page numbers match printed material
  • Reading Layout - Reflow the Text
  • Reading Order - Digital resource layout
  • Structural Markup - Navigation Text
  • Structural Markup - Lists
  • Structural Markup - eReader application
  • Table Markup
  • Hyperlinks Rendered As Active
  • Colors Compatible With Assistive Technology
  • Contrast Ratio of at Least 4.5:1.
  • Language - Markup
  • Language - Passage Markup
  • Non-Decorative Images Have Alt Text
  • Decorative Images Marked With Null Alt Text
  • Complex Images, Charts, and Graphs Have Text Descriptions
  • Non Flickering Content
  • STEM Content (e.g. Mathematics, Chemistry) Markup
  • STEM - Notation markup
  • Interactive - Keyboard
  • Interactive - Markup
  • Interactive - Text prompts

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.