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