Transfers ToNot transferableDescriptionDescription: A complete view of math skills for the professional baker, and applying those learned skills into costing out a recipe, and providing a menu price. This course will discuss the various math elements as they pertain to baking, including bakers percentages, and understanding how to cost out ingredients based on supplier information. Students will understand how to read SPEC sheets, and how to properly convert those costs to make sure profits can be made. Students are highly encouraged to have a general understanding of basic math skills, including fractions and decimals, but it is not required. 27.00 hours lecture and 27.00 hours laboratory. (Letter grade only)Usually HeldMon 6:00pm–7:25pm, Mon 7:25pm–8:50pm 