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Math for Hospitality

Course CodeHTAP-153
Lecture hours per week2
Lab hours per week
Course AvailabilityOpen
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.

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