CUL 115 - Culinary Math
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, edible portion costs, recipe costing, and beverage calculations. Rules of thumb and common industry usages of the aforementioned skills will be explored.
Click here for the Summer and Fall 2022 Class Offerings.
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