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CHEF 165 - Math For Kitchen Ops

Description
Fundamental mathematical concepts and computations, including measurement, recipe scaling and conversions, metric unit conversion, ingredient yield calculations, ratios and cost extensions are covered. Examples of basic mathematical calculations use kitchen and food service functions, as well as situations to demonstrate principles.
Credits
3
Attributes
Waitlisted Course
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2020, Spring 2020, Fall 2019, Fall 2018, Spring 2018
Offered
MW, MTuWTh, TuTh
Avg. Class Size
24
Avg. Sections
2