Coopersmith Career Consulting | Evaluated Learning Experience
Culinary Math (CUL-203)
Varies (self-study; self-paced).
August 2018 - Present.
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.
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.
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).