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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Coopersmith Career Consulting | Evaluated Learning Experience

Culinary Math (CUL-203)


Varies (self-study; self-paced). 

Various; distance learning format.

August 2018 - Present. 

Instructional delivery format: 
Online/distance learning
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.


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 Food Cost Control, Hospitality, Restaurant Management, Culinary Arts, Catering or Resort Management (8/18) (5/23 revalidation).