Post Secondary

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 (10-316-115). View more class specific details and registration information by selecting a class number.

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