Course Details

Course Number

10316115

Credits

2.00

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.

Class Details

Days & Times Room Instructor Meeting Dates
Tuesday, Thursday 8:00AM - 9:00AM E112-Wausau Campus Culinary REINKE,JONATHAN -

Fees

$296.60

Class Status

Open

Capacity

18

Available Seats

9
This class is only open to students enrolled in a program, or those with special approval. To register for this class, please first enroll in a program or request Dean approval.