Title: Calculate recipe costs.
Course: Culinary Arts II (16052-II) > Section: Using Business and Mathematics Skills

Calculation should include the

- market price of ingredients
- cost of ingredients used
- yield (i.e., number of portions)
- cost per portion.

Process/Skill Questions:

Thinking

- Why is calculating recipe cost important?
- How are recipe cost calculations used in a food service establishment?

Communication

- What is market price?
- What is yield?
- What mathematical operations must be performed in recipe cost calculation?

Leadership

- Where can one find the market price?
- What basic mathematics skills are needed to determine market price?
- What categories of costs must be considered when calculating the cost of recipe ingredients?

Management

- How does one use cost per portion in menu development?
- How would one compare and contrast edible portion and as-purchased products?
- How does portion control affect recipe cost?
- How do recipe cost calculations affect management decisions in the food service industry?