How I am teaching culinary math the second time around.
After teaching culinary math for the first time I've learned a few things, the most important being the primary student learning objective; Complete a recipe costing form. The course does discuss a few topics that are outside of this form, but this one objective contains about 90% of the course material. It might sound a bit funny, it takes teaching a course once to find out the real student learning objective, but as with many things in life "You truly learn something the first time you teach it." For those of you in education you might be asking "What is a recipe costing form?" With a current average of 5.1% profits , maintaining high efficiency and cost control for restaurants is a necessity. To do that detailed records of how much everything costs must be kept, and the menu prices of dishes need to be firmly based on their costs. Simply put, a recipe cost form is used to determine how much it costs to make a recipe. With the base cost of the recipe, how m