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

3 Cr. Hr(s).
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.
Prerequisite(s): MAT 0050 OR satisfactory score on math placement test AND Restricted to Majors