Basic Culinary Math for School Nutrition Professionals
The goal of this training is to provide participants with the opportunity to review and practice basic culinary math skills, including the basic math principles of addition, subtraction, multiplication, and division. The remainder of the training will focus on other key skills such as measuring and converting measurements, scaling recipes, and calculating food costs.
TARGET AUDIENCE – School Nutrition Assistants and Technicians
KEY AREAS: 2: Operations & 3: Administration
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Basic Culinary Math for School Nutrition Professionals
| Title | Date added | Date modified | Download |
|---|---|---|---|
| Basic Culinary Math - Instructors Manual | April 09, 2018 | April 09, 2018 | Download |
| Basic Culinary Math - Participant's Workbook | April 09, 2018 | April 09, 2018 | Download |
| Basic Culinary Math - Presentation | April 09, 2018 | May 16, 2024 | Download |
| Basic Culinary Math - Flashcards | April 09, 2018 | April 09, 2018 | Download |
| Basic Culinary Math - Pre and Post Assessments with Answer Key | May 28, 2021 | June 14, 2021 | Download |
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After you have entered the information on the Training Request Form, scroll to the bottom and press “Submit.” If your request is successfully transmitted to ICN, you will receive an electronic reply. If you do not receive a reply, please contact ICN.
Three Things to Remember:
- ICN requires at least 8-10 weeks’ advance notice before the training date to schedule and plan a training session.
- ICN Consultant Trainers must train a minimum of 4 hours in a single day.
- A minimum of 25-30 participants is required for ICN to provide a training session.