Culinary Math

Catalog description

Class Hours: 3 Lab/Discussion: 0 Credits: 3 Prerequisite: None Corequisite: none Restriction: Enrolled in the Culinary Arts Program, required course for program. Description: Focuses on the mathematical reasoning needed for advanced unit conversions, determining and applying edible product yield percent, costing of food, beverage, and recipes, recipe size conversion, baker’s percentage, edible product yield percentages, menu cost cards, and introductory hotel budgeting. Emphasizes learned concepts and mathematical knowledge to draw conclusions and make decisions relevant to problem-solving in hospitality-related fields. CULN 111 has been approved as equivalent to MATH 101 for students in the Culinary Arts program and fulfills their Quantitative Reasoning and Data Analysis competency in Crimson Core.