Course Code
BAKE 153
Academic Year
2016-2017
This course provides students with the basic concepts of mathematics in the baking and pastry industry and their applications. These include baker s percentages, metric, imperial and U.S. conversions as yield tests and other yield calculations, direct labour cost calculations, standard recipes and recipe quantity conversions, portion cost, and selling price calculations. Variance calculation of budgeted sales and costs compared to actual sales and costs are also examined.