CULI 102 - Culinary Math

Description
Utilizes basic math principles as related to industry specific calculations, operating ratios and formulas used by hospitality professionals. This course specifically addresses decimals; percentages; weight, volume, and metric measurements; edible and as purchased yields; food and beverage cost percentages; and recipe conversions, costing, and menu pricing. A course fee is required. Prerequisite: Placement through the College Testing and Placement Program or completion of MATH 008 or 010 with a grade of C or higher.
Credits
2
Attributes
Business Electives
Recent Professors
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Recent Semesters
Spring 2019
Offered
TuTh
Avg. Sections
1