2014-2015 Catalog

CHRM 1010 Culinary Math

2.0 - 0.0 - 2.0

Prerequisite

None

Course Description

This course covers all the basics of culinary math as a foundation to understanding the financial concepts of the food service industry. Topics include conversions, yields, recipe costing, recipe conversion, selling prices, and baking formulas, as well as basic math principles.