New Course: this course was added after the last catalog
Course Title: Controlling Foodservice Costs
Title Abbreviation: CONTROL FOODSERVICE COST
Department: CUL
Course #: 236
Credits: 3
Variable: No
IUs: 3
CIP: 120503
EPC: 850
REV: 2018
Course Description
Analysis of food purchasing, receiving and production controls for foodservice professionals. Emphasis on applied math for the Culinary Arts. Forecasting, budgeting and controlling labor costs in various foodservice operations.
Prerequisite
Prerequisite: CUL 111.
Contact Hours (based on 11 week quarter)
Lecture: 33
Lab: 0
Other: 0
Systems: 0
Clinical: 0
Intent: Distribution Requirement(s) Status:
Vocational Preparatory Required for ATA degree
Equivalencies At Other Institutions
Learning Outcomes
After completing this course, the student will be able to:
General Education Learning Values & Outcomes
Revised August 2008 and affects outlines for 2008 year 1 and later.
1. Information Literacy
Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.
Outcomes: Students will be able to . . . 1.1 Determine the extent of information needed. 1.2 Access the needed information effectively, efficiently, ethically, and legally.
2. Critical Thinking
Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.
Outcomes: Students will be able to . . . 2.1 Identify and express concepts, terms, and facts related to a specific discipline. 2.2 Analyze issues and develop questions within a discipline. 2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions. 2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.
3. Communication
Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.
Outcomes: Students will be able to . . . 3.1 Recognize, read, and comprehend academic and/or professional writing.
8. Mathematical Reasoning
Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.
Outcomes: Students will be able to . . . 8.1 Analyze problems to determine what mathematical principles apply. 8.2 Correctly apply logical reasoning and mathematical principles to solve problems. 8.3 Interpret information and reasoning expressed mathematically (for example in spreadsheets, diagrams, charts, formulas, etc.). 8.4 Communicate mathematical information effectively.
10. Technology
Definition: Understanding the role of technology in society and using technology appropriately and effectively.
Outcomes: Students will be able to . . . 10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local). 10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.
Course Contents