Bake Shop Profits

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.