Schedule of courses -

Details about the Fall 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-201 Principles of Food, Beverage, and Cost Controls - (SC) - 3 Units

Instructor:

Eustes, R



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-201

8181

M

4:00-6:50pm

BFL-108

3 Units

Full Term


Catalog Course Description
CULN-201 Principles of Food, Beverage, and Cost Controls
3 - 3 Units SC NR
Credit - Degree Applicable
Variable Hours
 
Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
This course prepares students to apply cost control measures in restaurant and beverage management. Key principles and concepts are presented, and cost controls are demonstrated for each phase of beverage and food service operations. CSU

Back to the search results page.

Start a new search.
Back to top