Course Code: COOK 010
Academic Year: 2021-2022
"Mathematics is not about numbers, equations, computations or algorithms, it is about understanding" (William Paul Thursten). This course provides students with the basic concepts of mathematics and their applications, relevant for a successful career in the hospitality industry. Students learn metric, imperial, US conversions, Butcher's yield tests, and other yield calculations. Students also learn direct labour cost calculations, standard recipes and recipe quantity conversions, portion cost and selling price calculations. Other topics provide the students with the necessary skills to calculate cost of goods sold (percentages), and mathematical skills to establish accurate selling prices.