Catalog Course Search Details

 Department:    CUL

 Course #:    236

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2021

 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 with a "C" or higher.

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:

1. Identify the manager�s role in cost control, the types of cost control involved in the restaurant, and the cost control process.
2. Identify different types of budgets in the restaurant. Understand the forecasting process.
3. Compare profit and loss statements. Write standardized recipes.
4. Calculate food cost percentages for a restaurant and a catering setting. Understand and implement the purchasing and receiving process.
5. Identify the relationship between labor cost and business volume. Measure labor productivity.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Quantify

Definition: Apply mathematical skills quantitatively, logically, creatively, and critically.

Course Contents

1. Cost control. Forecasting and budgeting.
2. Food costing. Determining menu prices.
3. Purchasing and receiving. Controlling labor cost.