FOOD SERVICE MATH

  • Program: Culinary Arts
  • Course: Food Service Math
  • Course #: CULA1000
  • Total Credits: 1

Course Description

Functions with whole numbers, fractions, decimals, and percentages are covered and applied to food service problems. Special problems of menu pricing, food costs and their percentages, recipe conversions, labor cost and payroll deductions.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Review basic arithmetic, whole numbers and symbols of operation
Perform recipe yield conversions
Perform the process of recipe costing
Determine selling price of menu items
Calculate food costs, beverage costs, labor costs and percentages
Describe a profit and loss statement

Credit Details
  • Lecture: 1
  • MnTC Goal: 0
Course Details
  • Prerequisites: 
    Qualifying score on reading assessment test OR ENGL0901 and qualifying score on math assessment test
  • Campus: Brooklyn Park/Eden Prairie

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