#### MAT 1125 Math for the Culinary Arts & Baking & Pastry Arts Professional

This course is specifically for Culinary Arts and Baking & Pastry Arts majors. The math requirement for this course will form the foundations needed for costing of food and beverage, recipe conversion, bakers scaling (of liquid verses dry weights), edible product yield percentages, and menu cost cards. Students will be expected to demonstrate proficiency in converting improper as well as mixed number fractions, (add, subtract, multiply, and divide) decimals, solve complicated word problems and more.

Prerequisites: MAT 0050 or Other (satisfactory score on math placement test) and Restricted to Majors

##### Course Outcomes

- At the end of this course, the student will be able to convert fractions, solve decimal problems, and solve complicated word problems.
- At the end of this course, the student will be able to calculate recipe conversions for increase or decrease of product and convert recipes into easier-to-measure quantities.
- At the end of this course, the student will be able to calculate yield percent for fabricated and non-fabricated foods as well as calculate the percents when given weights of dry and or wet ingredients.
- At the end of the course, the student will be able to calculate the cost to produce a given recipe and cost per portion and calculate an estimated selling price given a food cost percent

##### Credit Hours: 3

- Classroom: 3 hours

- Division: Science, Mathematics and Engineering
- Department: Mathematics

- Repeatable Credit: No
- Offered Online: No

Downtown Dayton Campus

Bldg 13, Rm 427

**Faculty:**Killen

**Term:**Spring 2024

**Format:**Course meets in person on scheduled days and times.

**Open Seats:**11

**Meets:**MW from 12:30PM to 1:45PM

**Section:**210

**Open Seats:**11

**Meets:**MW from

12:30PM to 1:45PM

**Section:**210