CA 151. Kitchen Essentials/Culinary Math

This course will enable the student to utilize the fundamentals of mathematics, including calculating percent, ratios, decimals, fractions, weights and measures, and introductory algebra concepts. The student is introduced to the application of 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.

Prerequisite(s): Placement score or MA 050 (or MA 051, MA 052, and MA 053) with a C or better or diagnostic credit.

Credits: 3

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