Product Details

Culinary Math (CUL-203)
Location:
Various: distance learning format

Length:
Varies (self-study; self-paced)

Dates:
August 2018 - Present.

Subject Area:
Culinary Arts and Event Planning

Number of Credits:
3

Learner Outcomes:
Upon successful completion of this course, students will be able to: convert fractions to decimals and vice versa; convert percentage to a decimal and a decimal or fraction to a percentage; calculate kitchen ratios; calculate food cost; explain yield percentage; and identify common food service measures.

Instruction:
Students develop the math and calculation skills necessary for working in the culinary and hospitality fields. Major topics include: overviews of food cost calculation, units of measure, portion control, selling price, and yield percentage.

Credit recommendation:
In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Math, Food Cost Control, Hospitality, Restaurant Management, Culinary Arts, Catering or Resort Management (8/18).


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