CA 151. Kitchen Essentials/Culinary Math

This course will enable the student to utilize the fundamentals of mathematics, including calculating percent’s, ratios, decimals, fractions, weights and measures, and introductory algebra concepts. The student will apply mathematical fundamentals to a variety of culinary and hospitality uses including equivalencies, recipe costing and conversion, calculating food and labor cost percentages, baker’s percentages, yield conversions, and selling prices.

Credits: 3