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. Menu development.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

7. Other Prerequisites
Must be accepted into the Culinary Arts program.

9. Co-requisite Courses:

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
• Military Experience
• Specialty Schools
• Demonstration

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide 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

1. Fraction math
• What are fractions
• Ratios
• Multiplying fractions
• Dividing fractions
• Adding fractions
• Subtracting fractions
2. Convert recipes
• Standard recipe and serving size
• Conversion factor
• Yields
• Baker’s percentage
• Scaling a recipe using spreadsheets
3. Convert recipe measurements
• Metric measurement
• Imperial measurements
• Weights to volumes
• Celsius to Fahrenheit
4. 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
5. 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
6. Determine temperature control limits using spreadsheets
• Hazard Analysis Critical Control Point (HACCP)
  • Determine critical points
  • Establish critical limits
  • Temperature control monitoring record keeping