CUL 1150 - Culinary Math

Credits: 3
Lecture: 45
Lab: 0

Focuses on the math skills needed to calculate percentages, ratios, the metric system, conversion factors, yield tests, recipe conversion and recipe costing as they relate to the food service industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing. This is a lecture only course.

Prerequisite(s): None
Corequisite(s): None