Course Details

Course Number

10316115

Credits

2.00

Subject

Culinary Arts

Description

Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

Prerequisite: 10-316-101 CULINARY FUNDAMENTALS. Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Availability & Registration

We offer the following class sections for this course. View more class specific details and registration information by selecting a class number.

Class Number Start/End Date Format Campus Meeting Information Pricing
22586 - Lecture Wausau
-
Monday
8:00AM - 11:00AM
E112-Wausau Campus Culinary
REINKE,JONATHAN
-
Monday
12:00PM - 2:00PM
E112-Wausau Campus Culinary
REINKE,JONATHAN
-
Tuesday, Wednesday, Thursday
8:00AM - 2:00PM
E112-Wausau Campus Culinary
REINKE,JONATHAN
$301.60

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