Mathematics for Hospitality and Culinary Arts

Catalog description

This course is specifically for Culinary Apprenticeship, Baking and Pastry Arts, and Restaurant and Foodservice Management majors. This course will develop the mathematical reasoning needed for advanced unit conversions, determining and applying edible product yield percent, costing of food, beverage, and recipes, recipe size conversion, bakers scaling (of liquid verses dry weights), edible product yield percentages, menu cost cards, and hotel rates. Students will apply learned concepts and mathematical knowledge to draw conclusions and make decisions relevant to problem solving in hospitality related fields.