HM 100 - Calculations in Foodservice Occupations
- Recent Professors
- Paul J. Schwab, Jason Doolittle
- Recent Semesters
- Spring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025
- Class Size
- Not published
- Difficulty
- 6.0Demandingout of 10
- Credits
- 3
- Prerequisite
- None.
- Spring 2027 Sections
- View Spring 2027 sections of HM 100
- Transfers To
- Not transferable
- Description
- This course is a study of mathematical principles in the context of commercial food production. Topics include fractions, percentages, recipe conversions, yields, weights and measures, product yield tests, and recipe and food cost analysis.
- Usually Held
- Thu 9:15am–12:20pm, Mon 9:00am–12:05pm