In this course, students are introduced to cost control in the culinary industry. They will learn to distinguish between types of costs and recognize the relationship between cost, volume and profit. By using forecasting and cost control exercises, students will analyze the costs related to food, beverage, labor and supplies and apply those to the creation of a menu and the associated price structure. In addition, students will discuss purchasing, receiving, storage and inventory. Students will be given the opportunity to earn nationally recognized certification. This course contains material previously taught in CUL 224.
Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2 or concurrent enrollment in MTH 067 or higher
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