CUL 115 - Culinary Math

Institution:

Holyoke Community College

Subject:

Description:

The fundamental principles of arithmetic as applied in the foodservice industry. Topics include weight-to volume conversions, yield percentages, edible and as purchased food costs, portion costs, recipe size conversions, and kitchen ratios. Foodservice industry software will be used to demonstrate real-life applications.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hcc.edu

Phone Number:

(413) 552-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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