CULA105 Product Identification and Costing
This course is designed to give the students a detailed examination of products and equipment used in the food service industry. Students will learn the importance of purchasing, handling of food products, food costs, recipe measurements and recipe costing. The course reviews details of the flow of goods and services including inventory, forecasting, purchase specifications, product yield, purchasing, receiving, storing, inventory control, and issuing of food and beverage. Restricted to Culinary Students.
Prerequisite
CULA104
Lecture/Lab Ratio
3:0