CULA1616 — Baking Math: Weights, Ratios, and Scaling
CULA 1616 - Baking Math: Weights, Ratios, and Scaling CULA 1616 - Baking Math: Weights, Ratios, and Scaling 2 Credits Students will apply kitchen math concepts directly to professional baking scenarios. Topics include weights, volumes, baker’s percentages, recipe conversions, and product yields. Emphasis is placed on accurate calculations that support efficiency, quality, and profitability in bakery operations. 2C/2/0/0