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Introduction to Math II

Course Code BFHT-106
Lecture hours per week 3
Lab hours per week
Course Availability: Open
Description: This course is the second half of BFHT105 and is designed to equip hospitality students with essential numerical skills required by the food industry. The topics include basic review of math, weight and volume conversions between the imperial and metric system, yield percentages, and kitchen ratios. This course re-introduces effective mathematics applications for business and everyday life that include (but are not limited to) decimals, percent’s and BEDMAS (brackets, exponents, division, multiplication, addition, subtraction). You will also have the opportunity to apply a variety of mathematical concepts, skills and techniques for analyzing and solving a range of math problems, including order of operations, long division, ratios, percentages, and decimals. Students will be introduced to applications specific to the Hospitality, Tourism and Culinary Arts industry using practical examples in a hybrid learning format with online and in-class work.