Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits3PrerequisiteEducational contract of study signed by an instructor, department chair and vice president. Topics must extend beyond regular course offerings. Transfers ToNot transferableDescriptionThis course will cover the basic math principles involved in food service and the preparation of food. This will include measurements and conversions; measurement formats and systems; recipe conversions; and unit and recipe costing. 