About this course
Domina las matemáticas del día a día en una cocina profesional: unidades y conversiones, medición, proporciones, porcentajes, rendimientos y escalado de recetas. Desarrolla las habilidades numéricas que mantienen las recetas consistentes y los costos bajo control.
Course content
Sección 0 2 lessons
3220.0100 Basics of Culinary Math 8 lessons
- 3220.0101 Math in a restaurant
- 3220.0102 Real-life applications
- 3220.0103 Arithmatic
- 3220.0104 Measurement Categories
- 3220.0105 Precision in professional kitchens
- 3220.0106 Tools and Digital Systems
- 3220.0107 Recording and reporting kitchen measurements
- 3220.0108 International and professional standards
3220.0200 Units of measurement and conversions 8 lessons
- 3220.0201 International Measurement Systems
- 3220.0202 Common Units in Culinary Applications
- 3220.0203 Conversion Principles and Techniques
- 3220.0204 Tools and Resources for Conversion Accuracy
- 3220.0205 Common Conversion Errors and Their Impact
- 3220.0206 Scaling and standardization of recipes
- 3220.0207 Labeling and documentation
- 3220.0208 International Standards
3220.0300 Measurements 9 lessons
- 3220.0301 Accurate Measurement Capture
- 3220.0302 Types of Culinary Measurement
- 3220.0303 Precise weight measurement
- 3220.0304 Volume Measurement
- 3220.0305 Temperature measurement
- 3220.0306 Calibration of kitchen instruments
- 3220.0308 Interpretation of measurement data
- 3220.0309 Tools, maintenance and storage
- 3220.0310 Measurement Validation
3220.0400 Arithmetic in the kitchen 10 lessons
- 3220.0401 Culinary Arithmetic
- 3220.0402 Addition and subtraction in the kitchen
- 3220.0403 Culinary Multiplication and Division
- 3220.0404 Decimals in kitchen math
- 3220.0405 Understanding Fractions
- 3220.0406 Mixed numbers
- 3220.0407 Rounding and estimation
- 3220.0408 Order of Operations
- 3220.0409 Cooking Scenarios Using Arithmetic
- 3220.0410 Manual and mental calculation
3220.0500 Proportions in recipes 10 lessons
- 3220.0501 Culinary proportions
- 3220.0502 Interpretation of Culinary Proportions
- 3220.0503 Recipe proportions and quantities
- 3220.0504 Culinary applications of proportions
- 3220.0505 Proportions in baked goods
- 3220.0506 Proportions vs. Percentages
- 3220.0507 Recipe Adjustment and Scaling
- 3220.0508 Performance Planning
- 3220.0509 Troubleshooting Recipes Based on Proportions
- 3220.0510 Documentation and standardization of recipes
3220.0600 Percentages and Performance 9 lessons
- 3220.0601 Understanding Percentages
- 3220.0602 Percentage of food cost
- 3220.0603 Portion costing with percentages
- 3220.0604 Percentage yield and cooking loss
- 3220.0605 Shrinkage and edible portion values
- 3220.0606 Percentage of shrinkage and waste
- 3220.0607 Percentage-Based Inventory Control
- 3220.0608 Recipe Scaling and Menu Engineering
- 3220.0609 Spreadsheets and POS Tools for Percentages
3220.0700 Recipe Scaling 10 lessons
- 3220.0701 Purpose of recipe scaling
- 3220.0702 Scaling Factors
- 3220.0703 Scale by volume vs. weight
- 3220.0704 Batch Adjustments
- 3220.0705 Multi-Stage Recipe Escalation
- 3220.0706 Scaling Tools
- 3220.0707 Common Scaling Mistakes
- 3220.0708 Adjustments for equipment and processes
- 3220.0709 Testing and standardization
- 3220.0710 Documentation of adjustments
3220.0800 Conversions and Equivalents 6 lessons
- 3220.0801 Purpose of Conversions
- 3220.0802 Volume and Weight Conversions
- 3220.0803 Temperature Conversions
- 3220.0804 Ingredient Substitutions and Performance
- 3220.0805 Pan Size and Yield Conversions
- 3220.0806 Scale by density and specific gravity
3220.0900 International Measurements 5 lessons
- 3220.0901 About International Measurements
- 3220.0902 Regional Variations in Measurements
- 3220.0903 Numeric Format and Labeling
- 3220.0904 Labeling and Documentation of Dual Units
- 3220.0905 Conversion of international units
3220 Culinary Math and Measurements 1 lessons
- Study Guide and Resources
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
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