Culinary Math

Catalog description

This course is aimed at Culinary Arts students and provides the mathematical tools necessary for solving problems encountered in the modern kitchen. Topics include: recipe scaling including measurement conversions, percentages as they relate to as-purchased, edible-portion, and yield, and calculations as they relate to menu costs and pricing, profit and loss, payroll and taxes. Three lecture hours per week.Gen. Ed. Competencies Met: Quantitative and Symbolic Reasoning.