CA8. 302 Applied Math for Culinary Arts
Related instruction course for the Associate of Applied Science degree. Includes operations with multiplication, percentages, fractions, conversions, decimals and ratios. Further emphasis on measuring skills and yield percentages. Explores the use of common math functions in relation to recipe costing, cost per unit, cost analysis, and creating budgets. Includes the use of common measuring tools employed in the kitchen and examines the types of computation and problem solving methods utilized in kitchen scenarios.
Notes
Career Technical Education (CTE) Course
General Education Requirements
AAS Math/Computation,
Outcomes
Upon successful completion of this course, students will be able to:
Use mathematical principles and calculations to model and solve industry related problems. Understand when and how to apply mathematical principles for industry specific applications. Accurately use and apply measuring tools and devices, commonly found in the culinary field. Use basic reading and writing skills to communicate mathematical results. Understand how to interpret and analyze and create industry related documentation and standardized costing procedures.