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Math for Hospitality

Course Code HOSP-115
Lecture hours per week 2
Lab hours per week
Course Availability: Open
Description: This course is designed to equip culinary, baking and 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 percentage, recipe costing and kitchen ratios. Students will be introduced to applications specific to the Hospitality, Tourism and Culinary Arts industry using practical examples in a blended learning format.