Numeracy is integrated throughout the Co-op Department as follows:  It is integrated in our Co-op classes as it is taught as one of the nine essential skills.  Numeracy is used at all Co-op placements in many forms, such as measuring oil in an auto placement, in math lessons in an elementary school placement, in restaurants, hotels and bakeries in food prep and customer orders and transactions, and with clients and patients at sports fitness, physio, and chiropractic placements.  As well, it is applied in measuring patients' vital signs and with additional patient information in hospital and other health care oriented placements, such as dental offices, clinics, pharmacies, and veterinary hospitals and clinics.  Additionally, numeracy takes place on a regular basis in all hospitality and tourism classes as ingredients and food portions are measured.  Senior students participate in food costing, recipe conversion and measurement activities. They also have hands on application of math while running a restaurant for a profit.  In the Nutrition and Health Classes, students use numeracy to calculate calories for nutrients and for food costing in both Hospitality and Nutrition courses as well.  In the health care classes, numeracy is present when learning about all aspects of a health care setting and patients' medical information.  In addition,  numeracy and accuracy in measurements is reinforced when taking and collecting patient data such as vital signs, height and weight, utilizing laboratory equipment and taking measurements of microscopic organisms and samples. In the library, numeracy is present in various forms such as student identification cards, and a wealth of resources found online and in written text formats.

 Numeracy is integrated throughout the SHSM programs of Health & Wellness, Hospitality & Tourism, and Sports, via the many required Reach Ahead and Experiential Learning Trips, as well as the several mandatory certifications, some of which include:  CPR/1st Aid, S. A. L. T., Infection Control, Smart Serve, Safe Food Handling, Leadership, Coaching, and Customer Service.