Recipes to Ratios: Calculations for Cooks
Sharpen your skills: Learn to scale recipes, measure accurately, and improve consistency.
Registration for 2026 is now open!
Class One: Monday to Thursday January 26 to 29 - 10:00 am to 1:00 pm Registration for this class closes January 5, 2026.
Class Two: Monday to Thursday February 2 to 5 – 10:00 am to 1:00 pm Registration for this class closes January 12, 2026.
Class Three: Monday to Thursday February 9 to 12 - 10:00 am to 1:00 pm Registration for this class closes January 19, 2026.
The classes will take place in our classroom at S Dearborn St and Rainier Ave S (International District).
Recipes to Ratios: Calculations for Cooks is designed for back of house kitchen staff.
To succeed in the course, you should be able to do basic addition, subtraction, multiplication, and division. This course is offered in English.
Participants will receive a stipend of $255 upon completion of each course/12 hours (Course One, Course Two, or Course Three).
Link to register for the class.
Course One:
Monday to Thursday, January 26 to January 29 – 10:00 am to 1:00 pm
Participants will receive a $255 stipend upon completion of the 12 hours of training.
Participants should plan to arrive by 9:45 a.m. to receive the full stipend.
This class focuses on practice and practical application.
· Which tool should we use and when?
· What terms do we use?
· How do we measure wet and dry ingredients; weight and volume?
· What are metric and imperial measurements?
Participants will review and apply mathematical fundamentals (addition, subtraction, multiplication, and division) to recipe reading. They will begin scaling recipes and receive an introduction to conversion tables.
Course Two:
Monday to Thursday, February 2 to 5 - 10:00 am to 1:00 pm
Participants will receive a $255 stipend upon completion of the 12 hours of training.
Participants should plan to arrive by 9:45 a.m. to receive the full stipend.
This class focuses on practice, practical application, and review.
It will focus on the fundamentals of measurements:
· Tools
· Vocabulary.
· Weight versus volume.
· Measurement of wet and dry ingredients.
· Imperial versus metric measurements.
· Conversion between metric and imperial units.
The course will review fractions and percentages, and practice the mathematical fundamentals (addition, subtraction, multiplication, and division) for calculating the cost of food. Participants will use a conversion chart and learn how to scale recipes.
Course three:
Monday to Thursday, February 9 to February 12 - 10:00 am to 1:00 pm
Participants will receive a $255 stipend upon completion of the 12 hours of training.
Participants should plan to arrive by 9:45 a.m. to receive the full stipend.
This class focuses on practice, practical application, and review.
Participants will practice using math skills and conversion tables to calculate recipe yields. You will practice converting from the metric system to the imperial system, both in measurements and temperature, and calculating cooking times using weight and temperature.
The basic concepts of measurements and mathematical foundations (addition, subtraction, multiplication, division, fractions and percentages) will be reviewed.
Link to register for the class.
Location: S Dearborn St and Rainier Ave S (International District)
Each course lasts 12 hours and it is necessary to complete all hours to obtain the stipend.
Arriving late to class or leaving early will affect the stipend allocation.
Eligible participants can take these courses once every 18 months.
Eligible participants are current employees of employer partners who are also members of UNITE HERE! Local 8. See the Jobs link for a list of employer partners.
Stipends will be issued at the end of each course and you will need to complete a W9 form. Participants should plan on a few weeks for the stipend payment to be processed. It is not available immediately after training.