Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Culinary Math

 Title Abbreviation:   CULINARY MATH

 Department:    CUL

 Course #:    111

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Emphasis is on applied math for the culinarian. Meets the requirement for WMATH 100 for culinary students.


Prerequisite: MATH 96.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Properly convert measures within weight or volume. Work with measurement conversions from English to Metric as they apply to recipes.
  2. Perform recipe scaling to a desired yield that emphasizes the use of formulas and equations.
  3. Calculate E.P. Quantities and A.P. Quantities. Demonstrate how to calculate a yield percentage with emphasis on the use of decimals, fractions and percentages.
  4. Calculate portion sizes, number of portions and Analyze yield percent. Calculate A.P. Quantities using portion sizes or recipe quantities.
  5. Accurately cost recipes, and create standardized recipes.
  6. Define and apply ratios when the desired yield or ingredient is known.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.1 Analyze problems to determine what mathematical principles apply.
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.
8.3 Interpret information and reasoning expressed mathematically (for example in spreadsheets, diagrams, charts, formulas, etc.).
8.4 Communicate mathematical information effectively.

Course Contents

  1. Units of measure and unit conversions to include metric.
  2. Recipe scaling.
  3. Yield percent.
  4. Purchasing and portioning.
  5. Recipe costing.
  6. Kitchen ratios.