Spring 2018 Offerings
Course: Menu Planning and Cost Controls
Catalog Number: 10316123
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PREREQUISITE: 10316114 Culinary Practicum 2
Description: ......includes review and application of essential kitchen cost and quality management skills with an emphasis on menu development, mathematics, and profitable production. Examines culinary mathematics, HAACP, standardized recipe development, recipe and menu costing, inventory, principles of cost efficient purchasing and receiving, along with a variety of approaches used in mastering the overall cost of kitchen operations.