Start Term
2026-2027
Course Title
Culinary Math
Course Code
TECA1020
Course Hours
30
Course Credits
1
Description
The Culinary Math course teaches students the basics of math as it relates to the culinary field. In this course, students learn how to cost recipes and develop yield formulas, as well as practice fraction skills. Through lectures, demonstrations, and in-class problem solving, students practice a variety of math principles such as fractions, decimals, and baker percentages needed for success in the culinary industry.
Upon course completion, students will be able to:
• Perform basic math functions to include fractions, weights, and measurements.
• Calculate the correct cost of a recipe, including the overall cost, individual cost, and menu sales price.
• Determine selling price based on calculated food costs using current technology.
• Modify recipes using a yield formula to increase and decrease quantities.
• Generate an overall food-cost percentage by examining inventory/ordering.
