TransfermaticVOCED at Los Angeles Harbor College

    VOC ED 543CE - Culinary: Basic Math Skills for Culinary Professionals

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    Recent Semesters
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    Class Size
    Not published
    Credits
    0
    Transfers To
    Not transferable
    Description
    This course reviews fundamental math skills required for the culinary profession. The course reviews whole numbers, fractions, decimals, percentages, rounding, estimation, and ratio and proportions. Students will also be introduced to math skills related to the culinary profession including recipe yields and recipe conversions, and U.S. and International units of measure. Computational and problem solving skills will be contextualized to solve culinary- related problems.