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Apr 25, 2024
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HCM 266 - Culinary Math
3 credits
This is a course that develops applications of mathematics necessary in the hospitality field, especially in the area of food trades. Mathematical concepts and techniques that are introduced and developed in pre-algebra are used to interpret, model, and solve a variety of problems relating to the food industry. Topics include dry and liquid measurements, measurements by weight, adjusting and costing recipes, and yield percentage. Student will learn all the key points to focus on when trying to save money and make money in a food service operation. They will learn all about a variety of ways to be better managers of time, money, and product and therefore be prepared to work in a highly professional and cost-effective manner.
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