Transcript title
Applied Math for Culinary Arts
Credits
4
Grading mode
Standard letter grades
Total contact hours
40
Lecture hours
40
Prerequisites
MTH 015 (or higher) or minimum placement Math Level 7.
Course Description
Learn culinary mathematics including customary and metric units of measurement, decimals and fractions, unit conversions, yield percent, food and beverage costing and markup methods, kitchen ratios, baker’s percent and butcher’s yield percent.
Course learning outcomes
1. Compute conversions of units of measure between the Customary and Metric systems.
2. Compute conversions of units of measure between volume, weight and count.
3. Calculate percentages and ratios.
4. Scale and convert recipes.
5. Calculate food and beverage costing and analysis.
Content outline
- Customary units of measure
- Metric measures
- Conversion of units of measure within volume or weight
- Conversion between weight and volume
- Yield percent • Applying yield percent
- Finding costs • Edible portion cost
- Recipe costing • Beverage costing
- Recipe conversion
- Kitchen ratios
- Baker's percent
- Butcher's percent
Required materials
Required textbook.
General education/Related instruction lists
