Catalog Course Search Details

 Department:    CUL

 Course #:    111

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

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

 Prerequisite  

Prerequisite: MATH 96.

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Properly convert measures within weight or volume. Work with measurement conversions from English to Metric as they apply to recipes.
2. Perform recipe scaling to a desired yield that emphasizes the use of formulas and equations.
3. 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.
4. Calculate portion sizes, number of portions and Analyze yield percent. Calculate A.P. Quantities using portion sizes or recipe quantities.
5. Accurately cost recipes, and create standardized recipes.
6. Define and apply ratios when the desired yield or ingredient is known.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Quantify

Definition: Apply mathematical skills quantitatively, logically, creatively, and critically.

Course Contents

1. Units of measure and unit conversions to include metric.
2. Recipe scaling.
3. Yield percent.
4. Purchasing and portioning.
5. Recipe costing.
6. Kitchen ratios.