AMATH 160R - Culinary Mathematics - Cost Control

Credits 2.5
Students have the opportunity to learn how to read financial statements and profit and loss statements. In addition, food costing, portioning, ratios, menu pricing, yield test percentages, volume percentage requirements for purchasing and conversion of decimals and fractions are reviewed. Students have the opportunity to receive a Food Costing Certification through the NRAEF in this course.
Course Outcomes

Demonstrate the ability to perform basic math functions from addition to division, fractions and percentages.
Calculate and demonstrate finding a total cost and cost per unit for recipes using a food cost form.
Convert basic units of measure to mixed units of measure based on the U.S. kitchen weight and volume standards.
Demonstrate the ability to convert metric and US units.
Demonstrate the ability to find as-purchased (APC) and edible portion (EPC) costing, and yield percentages for edible portion quantity (EPQ) from as purchased quantity (APQ).
Conduct yield tests of various products and explain EPC/APC effect on overall recipe costs.
Demonstrate the ability to determine a selling price for menu items in a restaurant based on standard recipe cost and expected food cost percentage.
Explain what variables, semi-variable, and fixed expense are and how to control them per industry standards.