About this course
Master the everyday math of a professional kitchen - units and conversions, measurement, ratios and percentages, yields, and recipe scaling. Build the number skills that keep recipes consistent and food costs under control.
Course content
11 sections · 83 lessons · ~1474 min of reading
Sección 0 2 lessons
3220.0100 Basics of Culinary Math 9 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
- About this course and CAIBOK
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 10 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
- 3220.0307 Recording and logging of measurements
- 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 Yield Planning
- 3220.0509 Troubleshooting Recipes Based on Proportions
- 3220.0510 Documentation and standardization of recipes
3220.0600 Percentages and Yield 10 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
- 3220.0610 Par Levels and Requisitions
3220.0700 Recipe Scaling 11 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
- 3220.0711 Covers and Production Quantities
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 Yield
- 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 2 lessons
- Study Guide and Resources
- Your certificate
About the instructor
Affiliate Instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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