Schedule of sessions

Culinary Maths
Amit Vohra
Date Time Content
Aug 10 1130-1300 Chapter 1 Introduction to Culinary Maths
hrs - Concept and significance
- Fractions and percentages, Rounding off
- Standard Purchase specifications

1430-1600 Chapter 2 Yield analysis

hrs - Notion of yield
- Calculating yield percentage
- Significance of yield calculation
- Costing effective yield
Aug 11 1130-1300 Chapter 3 Portion control
hrs - Meaning and significance
- Commonly used tools
- Popularly used units of measure
- Interunit conversions

1430-1600 Chapter 4 Standard recipe

hrs - Recipe vs Sub recipe
- Importance of standardization of a recipe
- Standard recipe card and its parts
- Costing a standard recipe
-
Aug 12 1130-1200 Chapter Google form-based assessment (30 mks)
hrs 1,2,3
Aug 12 1200-1300 Chapter 5 Beverage Costing
hrs - Scaling up
- Downsizing
- Liquor cost percentage

1430-1600 Chapter 6 Food cost

hrs - Concept and significance
- Potential food cost vs Actual food cost
- Elements required to calculate food cost
- Factors effecting menu price
Aug 13 1130-1200 Chapter Google form-based assessment (30 mks)
hrs 4,5,6
Aug 13 1200-1300 Chapter 7 Menu engineering
hrs - Relationship between margin and
popularity
- Categorization of food in quadrants
- Stars, plow horses, puzzles and dogs

1430-1600 Chapter 8 Cost volume relationship and breakeven

hrs analysis
 - Fixed cost, variable cost
- Contribution, Profit Volume ratio
- Break even point, Margin of safety
-
Aug 14 1130-1200 Chapter Google form-based assessment (20 mks)
7,8