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Math for Hospitality

Course Code HOSP-115
Lecture hours per week 2
Lab hours per week
Course Availability: Open

Numerical skills are important for the food industry. After a basic math review, this course will equip culinary, baking and hospitality students with essential knowledge such weight and volume conversions between the imperial and metric system, yield percentage, recipe costing and kitchen ratios.

Both online and in-person students will be introduced to industry-specific applications using practical examples. In-person learners will enjoy a blended learning format of classroom and digital modules.