CULA 1009 - Culinary Math Skills

Credit hours: 1

Course Description:
This course will introduce students to the importance of knowing how and why math equations are vital to the operation of a culinary facility. This course reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; covers calculations with percent; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

Student Learning Outcomes:
Students will be able to:

Apply and discuss the metric system of measure.
Demonstrate the ability to successfully utilize the American standard of measure and conversion.
Demonstrate an understanding and apply the basic units of measure between volume, weight and count.
Calculate yield percentages when provided with “as purchased” (AP) and “edible portion” (EP) of an assigned ingredient.
Demonstrate comprehension and the ability to apply yield tests in a step by step process.
Demonstrate the ability to calculate costing of menu items and use of proper forms/formulas.
Discuss and use formulas for use yields and cooking yields.