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
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Day Class (before 5 p.m.)
Online Class
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 45 |
| Clinical Hours | 0 |
| Lab Hours | 0 |
| Other Hours | 0 |
| Total Hours | 45 |