BAK 160 - Bakery Math

5 Credits
A baker or pastry chef needs to perform a number of key calculations in order to have consistency, successful results and efficient work. In this course the student will be provided an overview of some of the basic mathematical formulas and calculations used in the bakery to create standardized production formulas, increase or decrease a formulas yield and adjust to different production needs.

Course Outcomes

Understanding basic math to include addition, subtraction, multiplication, division, fractions, US Customary Units of measure, and US Customary and Metric Systems.
Understanding through mini videos and practice sessions as we move through the course.
Practice math formulas from textbook and the accompanying workbook.
Gain working knowledge of formulas used in the bakery to compute: food costs, yield tests, recipe conversions, and metric conversions.
Calculate ingredients weights based on bakers percentage and convert formulas correctly.