I. General Information
1. Course Title:
Culinary Math and Spreadsheet Analysis
2. Course Prefix & Number:
CULA 1107
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course explores the math needed in a kitchen environment to assist in measuring, conversions, weights, and scaling. Spreadsheet analysis will be used to demonstrate costing, volume and profit, inventory, price analysis, temperature control limits, and recipe breakdown.
5. Placement Tests Required:
Accuplacer (specify test): 
No placement tests required 
Score: 

6. Prerequisite Courses:
CULA 1107  Culinary Math and Spreadsheet Analysis
There are no prerequisites for this course.
9. Corequisite Courses:
CULA 1107  Culinary Math and Spreadsheet Analysis
There are no corequisites for this course.
II. Transfer and Articulation
3. Prior Learning  the following prior learning methods are acceptable for this course:
 Advanced Standing
 Advanced Placement (AP)
 International Baccalaureate
 American Council on Education
 Military Experience
 Specialty Schools
 CLEP
 Written
 Demonstration
 Portfolio
III. Course Purpose
1. ProgramApplicable Courses – This course is required for the following program(s):
Culinary Arts Certificate
IV. Learning Outcomes
1. CollegeWide Outcomes
CollegeWide Outcomes/Competencies 
Students will be able to: 
Analyze and follow a sequence of operations 
Price a menu based on an analysis of recipe cost and profit margin. 
Apply abstract ideas to concrete situations 
Scale a recipe from one batch to 10 batches. 
Utilize appropriate technology 
Use spreadsheets to convert recipes from metric to imperial measurements. 
2. Course Specific Outcomes  Students will be able to achieve the following measurable goals upon completion of
the course:
 Convert recipes using fractions;
 Convert recipe measurements and temperatures from metric to imperial;
 Scale a recipe using spreadsheets;
 Understand basic spreadsheet functions;
 Identify recipe cost, pricing, volume, and profit using spreadsheets; and
 Determine temperature control limits using spreadsheets.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
 Fraction math
 What are fractions
 Ratios
 Multiplying fractions
 Dividing fractions
 Adding fractions
 Subtracting fractions
 Convert recipes
 Standard recipe and serving size
 Conversion factor
 Yields
 Baker’s percentage
 Scaling a recipe using spreadsheets
 Convert recipe measurements
 Metric measurement
 Imperial measurements
 Weights to volumes
 Celsius to Fahrenheit
 Understand basic spreadsheet functions
 Rows and cells
 Labeling your data
 How to enter data
 Creating formulas
 Why formulas are useful to check your work
 How to read a spreadsheet
 Identify recipe cost, pricing, volume, and profit using spreadsheets
 Standard Recipe
 Yields
 Standard serving/ portion size
 Cooking Loss Test
 Food cost controls
 Recipe cost
 Portion cost
 Markup
 Profit margin
 Menu pricing
 Determine temperature control limits using spreadsheets
 Hazard Analysis Critical Control Point (HACCP)
 Determine critical points
 Establish critical limits
 Temperature control monitoring record keeping
I. General Information
1. Course Title:
Culinary Math and Spreadsheet Analysis
2. Course Prefix & Number:
CULA 1107
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course explores the math needed in a kitchen environment to assist in measuring, conversions, weights, and scaling. Spreadsheet analysis will be used to demonstrate costing, volume and profit, inventory, price analysis, temperature control limits, and recipe breakdown.
5. Placement Tests Required:
Accuplacer (specify test): 
No placement tests required 
Score: 

6. Prerequisite Courses:
CULA 1107  Culinary Math and Spreadsheet Analysis
There are no prerequisites for this course.
9. Corequisite Courses:
CULA 1107  Culinary Math and Spreadsheet Analysis
There are no corequisites for this course.
II. Transfer and Articulation
3. Prior Learning  the following prior learning methods are acceptable for this course:
 Advanced Standing
 Advanced Placement (AP)
 International Baccalaureate
 American Council on Education
 Military Experience
 Specialty Schools
 CLEP
 Written
 Demonstration
 Portfolio
III. Course Purpose
1. ProgramApplicable Courses – This course is required for the following program(s):
Culinary Arts Certificate
IV. Learning Outcomes
1. CollegeWide Outcomes
CollegeWide Outcomes/Competencies 
Students will be able to: 
Analyze and follow a sequence of operations 
Price a menu based on an analysis of recipe cost and profit margin. 
Apply abstract ideas to concrete situations 
Scale a recipe from one batch to 10 batches. 
Utilize appropriate technology 
Use spreadsheets to convert recipes from metric to imperial measurements. 
2. Course Specific Outcomes  Students will be able to achieve the following measurable goals upon completion of
the course:
 Convert recipes using fractions;
 Convert recipe measurements and temperatures from metric to imperial;
 Scale a recipe using spreadsheets;
 Understand basic spreadsheet functions;
 Identify recipe cost, pricing, volume, and profit using spreadsheets; and
 Determine temperature control limits using spreadsheets.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
 Fraction math
 What are fractions
 Ratios
 Multiplying fractions
 Dividing fractions
 Adding fractions
 Subtracting fractions
 Convert recipes
 Standard recipe and serving size
 Conversion factor
 Yields
 Baker’s percentage
 Scaling a recipe using spreadsheets
 Convert recipe measurements
 Metric measurement
 Imperial measurements
 Weights to volumes
 Celsius to Fahrenheit
 Understand basic spreadsheet functions
 Rows and cells
 Labeling your data
 How to enter data
 Creating formulas
 Why formulas are useful to check your work
 How to read a spreadsheet
 Identify recipe cost, pricing, volume, and profit using spreadsheets
 Standard Recipe
 Yields
 Standard serving/ portion size
 Cooking Loss Test
 Food cost controls
 Recipe cost
 Portion cost
 Markup
 Profit margin
 Menu pricing
 Determine temperature control limits using spreadsheets
 Hazard Analysis Critical Control Point (HACCP)
 Determine critical points
 Establish critical limits
 Temperature control monitoring record keeping