Culinary math will introduce you to the importance of math in the professional kitchen. The student will review basic math fundamentals, as well as learn recipe costing and conversion, and converting weights and measures in both the metric and US Standard System.
Students will learn the menu styles commonly used in the food industry and how basic culinary math applies to menu development. The student will be required to apply this knowledge on a daily basis as you continue through the culinary program you have chosen.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program