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Dec 21, 2024   2024-2025 Undergraduate and Graduate Catalog v.2  Select a Publication 2024-2025 Undergraduate and Graduate Catalog v.2 2024-2025 Student Handbook 2023-2024 Student Handbook [ARCHIVED CATALOG] 2024-2025 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]      Global Search Publication Search Choose Search Location Select an option Courses Programs Hierarchy Items Other Content Entire Publication Search Keyword Field Whole Word/Phrase Advanced Search Catalog Navigation   Publication Home   Academic Calendar   Mission & ISLOs   General Education Requirements   Undergraduate and Graduate Programs   Minors   Course Descriptions   Student Learning Outcomes   Campuses   Courses by Hierarchy   Archived Catalogs / Student Handbooks   My Favorites HELP 2024-2025 Undergraduate and Graduate Catalog v.2 Print-Friendly Page (opens a new window) Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Favorites (opens a new window) 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  Back to Top | Print-Friendly Page (opens a new window) Facebook this Page (opens a new window) Tweet this Page (opens a new window) Add to Favorites (opens a new window)