Applied Math for Food Service
Applied Math for Food Service is an adapted open textbook. This new open textbook remixes content from two open textbooks published by BC Campus under CC BY licenses. Basic Kitchen & Food Service Management by The BC Cook Articulation Committee, and Math for Trades by Chad Flinn and Mark Overgaard.
Contents include:
- Unit 1 - The Metric System
- Math Foundation for Unit 1: Whole Numbers
- Unit 2 - Imperial & U.S Systems
- Math Foundation for Unit 2: Fractions
- Unit 3 - Recipes & Formulas: Converting & Scaling
- Math Foundation for Unit 3: Decimals
- Math Foundation for Unit 4: Percentages
- Unit 4 - Yield: Factors, Percentages & Costing
Author: Amy Savoury, BC Campus