Applied Costing for Foodservice and Event Operations
| Course Code | FOOD-115 |
|---|---|
| Lecture hours per week | 2 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course is designed to equip Hospitality, Events, Culinary and Bake students with essential numerical skills required by the food and event industry. The topics include basic review of math, weight and volume conversions between the U.S. Standard and Metric system, yield percentages, kitchen ratios, food and beverage recipe costing. Students will be introduced to applications specific to the Hospitality, Tourism and Culinary Arts industry using practical examples. Students enrolled in this course fully understand that the course is offered in an hybrid format (11 weeks in-class and 3 weeks online). If needs be, in-class weeks can be moved online. If non test weeks are moved on-line, during these on-line classes there there will be a "Virtual Classroom" session that week, at the same dedicated day and time stated on your timetable. These online sessions would be recorded for future review by students. Students will be in class during weeks 1,2,3,4,5,7,8,9,11,12 and 13. Students will be online during weeks 6 (Test 1),10 (Test 2 and 14 (Test 3). There will not be a Virtual Classroom during Test weeks. As the college is situated in Toronto, Ontario, Canada, we operate under the Eastern Standard Time Zone (EST). All due dates and time lines are based upon EST. Please adjust your clocks and calendars to ensure timely submission of work. |