KCUL 101 Culinary Math

This course introduces problem-solving and general quantitative-reasoning skills for use in the hospitality industry. Topics include unit conversion and recipe scaling for culinary, baking, and catering contexts; basic cost control and bookkeeping; mathematical and financial principles for debt management; introductory-level combinatorics and probability theory; and descriptive statistics, including central tendency and measures of spread.

Credits

5

Prerequisite

None

Corequisite

None