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