Fall 2018 Offerings

Course: Menu Planning and Cost Controls

Catalog Number: 10316123

Credits: 3.00

Class #Class DatesClass Day(s)Class TimeModeLocation
6091408/30/18-12/20/18R10:00 AM- 1:55 PMSheboygan County

Please note that class schedules are updated daily to reflect changes or additions. Please check back prior to the beginning of the term for the most up-to-date information.

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.

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