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.

Student has satisfied all of the following: [Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts] And Student has satisfied all of the following: [Student has completed all of the following course(s): CULINARY 10316101 - Culinary Fundamentals]

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.

Found In These Programs