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 (MAT-093) or placement. 01/26/2021-05/18/2021 Remote Tuesday, Thursday 02:30PM - 03:45PM, Synchronous, Room REMOTE
- Teacher: Irene Sancinito