The goal of this training is to provide participants the opportunity to review and practice basic culinary math skills. A portion of this training will refresh the participants’ knowledge of the basic math principles of addition, subtraction, multiplication, and division. The remainder of the training will focus on measuring and converting measurements, scaling recipes, and calculating food costs. 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. 

Target Audience:  Foodservice managers and employees required to manage forms

                                       such as Food Production Records          TASN LEVEL 2

                                                                           3 Hour Class