CUL 115 - Culinary Math

Credit(s): 2
2 lecture hours
This course is designed to teach culinary arts students to apply basic mathematics to specific applications in the food service industry. A brief review of basic math will be followed up by an introduction to US units of measure and metric conversions. Further subject matter will include weight/volume conversions, yield percentages, and edible portion costs. Rules of thumb and common industry usages of the aforementioned skills will be explored.

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