KITCHEN MATH      Math is a universal need whether you are balancing your checkbook, checking stock, or dividing a 12” pizza equally.  In this workshop participants will learn to solve math problems involving operations, fractions and decimals as well as identifying units of measurement, calculate serving sizes, determine the number of servings needed, and to adjust recipes. With the substantial number of students that are fed on a daily basis, accuracy is critical in maintaining quality and inventory, performing edit checks, completing production records, avoiding waste and improving your budget’s bottom line.  This course will take you to new math heights.

Target Audience:  Foodservice managers and employees required to manage forms such as Food Production Records