Prerequisite(s): ( MTH65 )

This course includes a review of basic arithmetic concepts with culinary applications, unit conversions between and within U.S. standard units and metric units, conversions between weight and volume, yield percent, cost calculations, recipe size conversion, and kitchen ratios. Offered by the mathematics department in cooperation with the culinary education faculty. Enrollment in the culinary program is required as a co-requisite for this course.

This course may be taken 1 time for credit.