Faculty Syllabus

A Departmental approval is required to have the course approved

REQUIRED TEXTS/MATERIALS/SOFTWARE
Textbook / Materials:
● Textbook:
o Math for the Professional Kitchen - 11th Edition
o Author: The Culinary Institute of America - Dreesen, Nothnagel, Wysocki o Publisher:
Wiley o ISBN: 978-0470508961

STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS Course Learning Objectives
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.
 

Course Outcomes
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