Faculty Syllabus

Evaluation System                                                       Final Exam Grade Scale

*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.

REQUIRED TEXTBOOKS/ MATERIALS

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

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