IFWA-1317 Food Production and Planning

Craig Sowell

Credit Spring 2024


IFWA-1317-002 (76232)
LEC Tu 9:00am - 11:30am HLC HLC2 1234

IFWA-1317-003 (76233)
LEC M 5:00pm - 7:30pm HLC HLC2 1234

Course Requirements

Evaluation System                                                       Final Exam Grade Scale




900 - 1,000





800 - 899


Midterm Exam



700 - 799


Final Exam



600 - 699

D (Course must be repeated)




below 600







Total Points





*To receive a passing grade for the course, students must exhibit satisfactory comprehension of the material by passing the final exam with a “C” or better.




  • Math for the Professional Kitchen - 11th Edition
  • Author: The Culinary Institute of America - Dreesen, Nothnagel, Wysocki 
  • Publisher: Wiley
  • ISBN:   978-0470508961 


Course Subjects

Teach the culinary math calculations that are necessary to the operations of a food service operation and how to address recipe calculations and cost management. IFWA 1317 is a foundational course for achieving the Culinary Arts and Pastry Arts Certificates, and the Associates of Applied Science in Culinary Arts and Baking and Pastry. The culinary math knowledge is a prerequisite to advancing forward in all Culinary Arts programs.


  • Demonstrate basic food costing
  • Demonstrate weights and measurements, as this pertains to planning and production
  • Explain scaling, conversion, ratios, portion costing, and yields
  • Explain recipe conversion, standardization, and costing
  • Discuss purchasing, requisitioning and inventory, menu pricing, and food cost.


Student Learning Outcomes/Learning Objectives


Upon completion of this course students will be able to:


  • Identify weight and measure equivalents
  • Apply conversion methods of weights and measures to food production
  • Solve weights and measure problems related to food cost and production
  • Scale recipes for larger or smaller scale production
  • Identify the need for usage of yield percentages, calculating yield percentages and conducting yield tests.
  • Solve percentage problems in food cost planning
  • Adjust standard recipes in relation to portion control
  • Calculate recipe cost, portion cost and food cost for menu items and complete menus
  • Fill out a proper requisition for food production and ordering
  • Solve problems involving ratios and proportions as related to food production and planning


Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Published: 01/16/2024 16:13:01