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.
|12660||In Person||MW||August 23, 2021 - December 17, 2021||1:00pm - 2:15pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 30, 2021||October 10, 2021||0001||-|