IFWA-1317 Food Production and Planning

Craig Sowell

Credit Spring 2024

Section(s)

IFWA-1317-002 (76232)
LEC Tu 9:00am - 11:30am HLC HLC2 1234

IFWA-1317-003 (76233)
LEC M 5:00pm - 7:30pm HLC HLC2 1234

Course Information

Section Information

Course Name, Number, Section & Synonym IFWA-1317-003-76233

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. Instructional program approval required.

Instructional Method LEC

Location Highland Campus - HLC - HLC2 - 1234

Course Days & Times Tu 9:00am - 11:30am

Credits & Contact Hours 3 Credit Hours / 48 Contact Hours

Prerequisites

Instructional Method LEC

Location Highland Campus - HLC - HLC2 - 1234

Course Days & Times M 5:00pm - 7:30pm

Credits & Contact Hours 3 Credit Hours / 48 Contact Hours

Prerequisites

Distance Education Information

Instructor Information

Name Craig Sowell

ACC E-Mail Address craig.sowell@austincc.edu

Office Location 2.1317.8

Office Phone Number 5122235295

Office Hours M T 2:00 PM - 4:00 PM

Other Information Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Course Requirements

Evaluation System Final Exam Grade Scale

Homework	400	900 - 1,000	A
Quizzes	300	800 - 899	B
Midterm Exam	150	700 - 799	C
Final Exam	150	600 - 699	D (Course must be repeated)
		below 600	F

Total Points	1,000

*To receive a passing grade for the course, students must exhibit satisfactory comprehension of the material by passing the final exam with a “C” or better.

Readings

Readings

REQUIRED TEXTBOOKS/ MATERIALS
- Math for the Professional Kitchen - 11th Edition
- Author: The Culinary Institute of America - Dreesen, Nothnagel, Wysocki
- Publisher: Wiley
- ISBN: 978-0470508961

Course Subjects

Course Subjects

Teach the culinary math calculations that are necessary to the operations of a food service operation and how to address recipe calculations and cost management. IFWA 1317 is a foundational course for achieving the Culinary Arts and Pastry Arts Certificates, and the Associates of Applied Science in Culinary Arts and Baking and Pastry. The culinary math knowledge is a prerequisite to advancing forward in all Culinary Arts programs.
- Demonstrate basic food costing
- Demonstrate weights and measurements, as this pertains to planning and production
- Explain scaling, conversion, ratios, portion costing, and yields
- Explain recipe conversion, standardization, and costing
- Discuss purchasing, requisitioning and inventory, menu pricing, and food cost.

Student Learning Outcomes/Learning Objectives

Student Learning Outcomes/Learning Objectives

COURSE OUTCOMES

Upon completion of this course students will be able to:
- Identify weight and measure equivalents
- Apply conversion methods of weights and measures to food production
- Solve weights and measure problems related to food cost and production
- Scale recipes for larger or smaller scale production
- Identify the need for usage of yield percentages, calculating yield percentages and conducting yield tests.
- Solve percentage problems in food cost planning
- Adjust standard recipes in relation to portion control
- Calculate recipe cost, portion cost and food cost for menu items and complete menus
- Fill out a proper requisition for food production and ordering
- Solve problems involving ratios and proportions as related to food production and planning