CUL 111 - Culinary Math

Credits: 5
Variable Credit Course: No

Lecture Hours: 55
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Emphasis is on applied math for the culinarian. Meets the requirement for WMATH 100 for culinary students.

Prerequisite: MATH 096 with a C or higher.
General Education Requirements:

Fulfills Quantify General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Properly convert measures within weight or volume. Work with measurement conversions from English to Metric as they apply to recipes.
Perform recipe scaling to a desired yield that emphasizes the use of formulas and equations.
Calculate E.P. Quantities and A.P. Quantities. Demonstrate how to calculate a yield percentage with emphasis on the use of decimals, fractions and percentages.
Calculate portion sizes, number of portions and Analyze yield percent. Calculate A.P. Quantities using portion sizes or recipe quantities.
Accurately cost recipes, and create standardized recipes.
Define and apply ratios when the desired yield or ingredient is known.

Course Contents

Units of measure and unit conversions to include metric.
Recipe scaling.
Yield percent.
Purchasing and portioning.
Recipe costing.
Kitchen ratios.

Instructional Units: 5