Measurement
Measurement reviews the standard units of measurement and the culinary tools used for measuring and weighing in the preparation of standardized recipes.

Approx. 1 Hour

Conversions
Conversions reviews how to convert measurements of volume and weight to common standard units.

Approx. 1 Hour

Scaling Recipes
Scaling reviews how to determine and use a conversion factor to change the yield of a recipe. 

Approx. 1 Hour

Operations with Whole Numbers
Operations with Whole Numbers is a self-paced, online course designed to provide review and practice of basic culinary math operations that involve calculations of whole numbers, with and without calculators.  

Approx. 1 Hour

Operations with Fractions
Operations with Fractions is a self-paced, online course designed to provide review and practice of basic culinary math skills. A portion of the course will focus on the basic math principles of addition, subtraction, multiplication, and division. The remainder of the course will cover measuring and converting measurements, scaling recipes, and calculating food costs.

Approx. 1 Hour

Operations with Decimals
Basic Culinary Math: Operations with Decimals is a self-paced, online course designed to provide review and practice of basic culinary math operations that involve decimal numbers. Skill practice will include working problems both with and without calculators.

Approx. 1 Hour

Calculating Food Cost
Calculating Food Cost focuses on how to calculate the unit cost of food items, cost of a recipe, and per meal cost.  In addition, it explains the difference between As Purchased (AP) and Edible Portion (EP), as well as why these terms are important when determining food cost. 

Approx. 1 Hour