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May 14, 2024
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HCM 266 - Culinary Math
Last Date of Approval: spring 2020
3 Credits
Total Lecture Hours: 45
Course Description:
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.
Mode(s) of Instruction: Face to Face
Course Fees: none
Student Learning Outcomes and Objectives:
- Explain multiple applications of real world math problem.
- Produce accurately priced menu items.
- Compose recipes and measurements for quantity production.
- Evaluate menus for industry specifications and standards.
Course Objectives:
- Discuss the necessary math skills required for successful entry into the food service industry.
- Match food service staff skills
- Estimate the right industry targets as required by industry professionals.
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