CULN1120 – Kitchen Math, Formulas and Spreadsheets pdf

Credits: 1 (1/0/0)
Description: This course is an assessment and review of math skills commonly used by food-service professionals. This includes the evaluation of whole numbers, fractions, decimals and percentages commonly applied in spreadsheets used by commercial food operations.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Demonstrate knowledge of weights and measures commonly used in the professional kitchen.
  2. Demonstrate the conversion of weights and measures commonly used in the professional kitchen.
  3. Identify and solve problems using whole numbers, decimals, fractions and percentages.
  4. Calculate recipe yields and conversions.
  5. Calculate the cost of food items, portions and recipes.
  6. Identify, calculate and differentiate the yield percentages of food purchased and food fabricated.
  7. Build basic spreadsheets applying kitchen math formulas and equations.
MnTC goal areas: (N/A)

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