Module Overview

The aim of the module is to provide students with the basic skills in administering basic mathematical and financial calculations.

In this module students will learn how to plan and find solutions of a given task in a food and beverage department, be sensitive to company pressures derived from the elements of costs, and be able to make use of proper technical and financial terminology used in the catering industry. This module is intended for prospective chefs.

Prerequisites - n/a

Credit Value - 1

Contact Hours - 22.5

Fee for Part-Time Students - n/a