Before starting our Pastry units, we had a unit on Culinary Maths. Most of our exams thus far have involved a lot of new vocabulary, a lot of French, and a lot of technique. Those things are pretty much obviously part of the course. I guess the math catches a lot of people off guard, but it’s fairly essential to kitchen management.
Our culinary maths unit focused on the bare basics. Every chef needs to know how to standardize units of measure, scale recipes, and cost out menu items at a MINIMUM. No part of that requires anything more than 6th grade math skills. In fact, I had Gregory help me with my homework, because he was right in the midst of fractions and percentages in school. I never imagined my 5th grade son and I would be doing the same homework at the same time, but there you go.
We were given a cheat sheet for the most common calculations:
Our culinary maths unit focused on the bare basics. Every chef needs to know how to standardize units of measure, scale recipes, and cost out menu items at a MINIMUM. No part of that requires anything more than 6th grade math skills. In fact, I had Gregory help me with my homework, because he was right in the midst of fractions and percentages in school. I never imagined my 5th grade son and I would be doing the same homework at the same time, but there you go.
We were given a cheat sheet for the most common calculations:
Now here’s the funny part. I wasn’t aware that we shouldn’t round up, so I did the homework totally wrong! It’s ok, I managed to sort myself out by exam time.