Trade Calculations and Computer Applications
This course is part of the following part-time on campus and/or online program(s):
In order to select appropriate menu prices, culinary professionals must be able to calculate the cost of individual portions and recipes, as well as manipulate food cost percentages. Students practise basic and advanced trade calculations in order to define common food costing terminology, cost recipes and calculate menu prices. Emphasis is on the introduction of industry relevant computer applications used to create common workplace documents and presentations. Students practise costing basic menus, performing a variety of industry-specific calculations and using applicable computer software and applications.
All sections for this course are in progress.