Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.
|38208||In Person||TR||August 25, 2020 - December 18, 2020||1:00pm - 2:15pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 31, 2020||October 12, 2020||0001||-|