CULIN 217 - Formulas and Food Costs
- Recent Professors
- Karen Connolly
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 34–38 students
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of CULIN 217
- Transfers To
- Not transferable
- Description
- Theory and application of mathematics used in the hospitality industry: Weight and measurement conversions, recipe costing, yield analysis, and techniques for planning quantity production.
- Usually Held
- Mon 2:30pm–3:20pm, Mon 1:30pm–2:20pm