Subject Code
HOS
Course Number
111
Credit Hours Min
1
Course Description
Focus on key mathematic concepts related to culinary arts. Students demonstrate a working knowledge of topics including calculating yield percent, determining portion costs, periodic food costs, 'selling price' determinations, weights and measures, changing recipe yields, and converting between metric and U.S. measurements. 1 lecture hour
Courses
HOS111 is a corequisite for:
HOS111 is a prerequisite for:
Programs
HOS111 is a degree map requirement for:
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management