Basic Culinary Math

(6-hour training) Review and practice of basic math skills with. Application for culinary settings focuses on measuring and converting measurements, scaling recipes, and calculating food costs.

Lesson 1: Review Basic Culinary Math Skills

Lesson 2: Kitchen Measuring Tools for Ingredients

Lesson 3: Converting Standardized Recipes

Lesson 4: Calculating Food Cost

2019-04-24T13:53:01+00:00July 15th, 2019|

Basic Culinary Math

Basic Culinary Math for School Nutrition Professionals (6-hour training) Review and practice of basic math skills with. Application for culinary settings focuses on measuring and converting measurements, scaling recipes, and calculating food costs.

Lesson 1: Review Basic Culinary Math Skills

Lesson 2: Kitchen Measuring Tools for Ingredients

Lesson 3: Converting Standardized Recipes

Lesson 4: Calculating Food Cost

2018-12-07T16:02:40+00:00May 29th, 2019|

Basic Culinary Math

Basic Culinary Math for School Nutrition Professionals (6-hour training) Review and practice of basic math skills with. Application for culinary settings focuses on measuring and converting measurements, scaling recipes, and calculating food costs.

Lesson 1: Review Basic Culinary Math Skills

Lesson 2: Kitchen Measuring Tools for Ingredients

Lesson 3: Converting Standardized Recipes

Lesson 4: Calculating Food Cost

2018-12-07T15:36:49+00:00March 12th, 2019|

Financial Management for Directors

Developed for site-based school nutrition managers and supervisors. Provides instruction on relationship of program cost and revenue, standard security practices to protect financial integrity, budget management, increasing productivity and decreasing waste, and staff responsibility for sound financial management practices. Lesson topics:

  • The Menu and Financial Management
  • Food Production Records
  • Forecasting, Batch Cooking, and Portion Control
  • […]

2018-08-07T11:04:59+00:00November 8th, 2018|