Culinary Math

Prerequisites

None

Educational Value

This course al lows for students to develop mathematical skills as applied to the field of food service.

Description

This course is an opportunity to develop mathematical skills needed in the field of food service. Skills
developed in this course are critical to controlling food costs and effective management.

Textbooks

Julia Hill & Linda Blocker. Culinary Math. Edition: Second. Publisher: John Wiley & Sons. Year:
2004. Required

Supplies

Notebook
Pen/Pencil
Calculator

Competencies and Performance Standards

1. Review basic math, including whole numbers, fractions, and decimals.

Performance Standards

Student will demonstrate competence by:

o Identifying the place value of a whole number.
o Converting a whole number to fraction .
o Identifying the types of fractions.
o Converting fractions to decimals and decimals to fractions .
o Converting a percent to a decimal or fraction and decimal or fraction to a percent.
o Round numbers based to culinary scenario.

Student performance will be successful when he/she:

o Solves twenty five fraction problems with 100% accuracy.
o Converts twenty five problems calculating fractions to decimals and decimals to
fractions with 100% accuracy.
o Solve twenty five problems using equation with fractions and decimals.
o Converts twenty five problems calculating percent to decimal or fraction and decimal or
fraction to percent with 100% accuracy.
o Solve twenty word problems calculating part, whole, or part.
o Round twenty five numbers based on a culinary scenario.

2. Calculate advanced conversions with units of measure between weight and volume.

Performance Standards

Student will demonstrate competence by:

o Demonstrating understanding of the bridge method to convert units of measure with
weight.
o Demonstrating understanding of the bridge method to convert units of measure with
volume.
o Converting mixed units of measure to a single unit.
o Converting a single unit of measure to mixed units of measure.
o Identifying when to use approximate volume to Weight Chart with error .
o Converting unit measures from weight to volume and volume to weight.
o Calculating the yield percent of nonfabricated fruit or vegetable applying the steps to a
yield test.
o Applying the terms as -purchased quantity (AAPQ), edible portion quantity (EPQ), and
trim correctly.
o Calculating the yield percent when given and weights of the as-purchased quantity and
edible portion quantity of a fruit or vegetable.
o Identifying the factors that might affect yield percent.
o Distinguishing the times when it is appropriate to use the Approximate Yield or Fruits
and Vegetables Chart.
o Calculating the As-Purchased Quantity when the edible portion quantity is given.
o Calculating the Edible Portion Quantity when the as-purchased quantity is given.

Student performance will be successful when he/she:

o With 100% accuracy completes twenty five word problems associated with culinary arts
using the bridge methods to convert units of measure with weight.
o With 100% accuracy completes twenty five word problems associated with culinary arts
using the bridge method to convert units of measure with volume.
o With 100% accuracy completes twenty five word problems using bridge method to
convert units of measure to volume.
o With 100% accuracy completes ten word problems outlining measurement of mixed
units to a single unit.
o With 100% accuracy completes ten word problems outlining single unit of measure to
mixed units of measure.
o Recites when to use approximate volume to Weight Chart with error.
o With 100% accuracy completes ten word problems outlining converting unit measures
from weight to volume and volume to weight.
o With 100% accuracy complete ten word problems outlining yield percent of
nonfabricated fruit or vegetable applying the steps to a yield test.
o Define in writing as-purchased (AAPQ), edible portion quantity (EPQ), and trim.
o In writing lists factors that might affect yield percent.
o Compares and contrasts the times when it is appropriate to use the Approximate Yield or
Fruits and Vegetables Chart.
o With 100% accuracy completes 10 word problems calculating As-Purchased when the
Edible Portion Quantity in given.
o With 100% accuracy completes 10 word problems calculating Edible Portion Quantity
when the As-Purchased quantity is given.

3. Calculate food costs and beverage costs.

Performance Standards

Student will demonstrate competence by:

o Applying the cost-per-unit formula.
o Calculating total cost.
o Defining cost as used by the food-service industry.
o Defining edible portion cost and as-purchased cost.
o Calculating the edible portion cost when the as-purchased cost in given for an ingredient.
o Explain when edible portion cost will always be equal to or greater than as-purchased
cost.
o Define food cost form.
o Costing out a recipe by completing a food cost form correctly.
o Calculating the cost to produce a given recipe and the cost per portion.
o Calculate the estimated selling price given an estimated food cost percent.
o Identifying the circumstances when the yield percent does not need to be taken into
account when calculating the as-purchased quantity.
o Identifying the circumstances when the yield percent does not need to be taken into
account when calculating the edible portion cost.
o Calculating the number of U. S. standard-measure serving of wine or spirits that can be
poured from a quantity given in metric measure.
o Calculating the beverage cost percent given the cost per beverage and the selling price.
o Calculating the selling price for a beverage given the beverage cost percent and cost per
beverage.

Student performance will be successful when he/she:

o With 100% accuracy applies the cost-per-unit formula out lined in the ten word
problems.
o With 100% accuracy applies the total cost outlined in ten word problems.
o In writing defines "cost" as used in the food-service industry.
o In writing defines edible portion cost and as-purchased cost.
o With 100% accuracy calculates edible portion cost when the as-purchased cost in given
for an ingredient as outlined in ten word problems.
o In writing outlines when edible portion cost will always be equal to or greater than aspurchased
cost.
o In writing defines "food cost form".
o With 100% accuracy costs the recipe by completing a food cost form using five word
problems.
o With 100% accuracy calculates the cost to produce a given recipe and cost per portion
outlined in five word problems.
o With 100% accuracy calculates the estimated selling price given an estimated food cost
percent outlined in five word problems.
o Outlines in writing the circumstances when the yield percent does not need to taken into
account when calculating the as-purchased quantity.
o Outlines in writing the circumstances when the yield percent does not need to be taken
into account when calculating the edible portion cost.
o With 100% accuracy calculates the number of U. S. standard-measure serving of wine or
spirits that can be poured from a quantity given in metric measure as outlined in ten
word problems.
o With 100% accuracy calculates the beverage cost percent given the cost per beverage
and the selling price as outlined in 10 word problems.
o With 100% accuracy calculates the selling price for a beverage given the beverage cost
percent and cost per beverage.

4. Calculate recipe size conversions and kitchen ratios.

Performance Standards

Student will demonstrate competence by:

o Calculating a recipe conversion factor to make a desired quantity of a given recipe.
o Computing the new ingredient quantities using the recipe conversion factor.
o Converting difficult-to-measure quantities into easier-to-measure quantities.
o Calculating ingredient quantities for given ratio when the total to be made is known.
o Calculating the quantities for the remaining ingredients in a given ratio when the
quantity of one of the ingredients is known.

Student performance will be successful when he/she:

o With 100% accuracy calculates a recipe conversion factor to a make a desired quantity
of given recipe outlined in five word problems.
o With 100% accuracy computes the new ingredient quantities using the recipe conversion
factor outlined in five word problems.
o With 100% accuracy converts the difficult-to-measure quantities into easier-to-measure
quantities as outlined in five word problems.
o With 100% accuracy calculates ingredient quantities for given ratio when the total to be
made in know as outlined in five word problems.
o With 100% accuracy calculates for the remaining ingredients in a given ratio when the
quantity of one of the ingredients is known as outlined in five word problems.

Types of Instruction

Lecture

Grading Information

Grading Scale

A 100-90%
B 89-80%
C 79-70%
D 69-60%
F Below 60%