MTH 115 Culinary Math

This course is aimed at Culinary Arts students and provides the mathematical tools necessary for solving problems encountered in the modern kitchen.  Topics include: recipe scaling including measurement conversions, percentages as they relate to as-purchased, edible-portion, and yield, and calculations as they relate to menu costs and pricing, profit and loss, payroll and taxes.  Competency Met: Quantitative and Symbolic Reasoning(4.0) - Culinary Arts only.  Three lecture hours per week.  
3 credits  Fall, Spring
3 credits
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