Nov 19, 2019  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Culinary Math (MATH-110)

1.5 credits
An exploration of standard units of measure and unit conversion, estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.



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