CA8. 373 Costings

Teaches theory and practice of determining food cost for restaurant and institutional cooking.

Credits

1

Prerequisite

CA 102 with a grade of C or better

Offered

Spring term only

Notes

Career Technical Education (CTE) Course

Outcomes

Upon successful completion of this course, students will be able to:
Learn the steps and techniques to accurately determine food cost for restaurant and institutional cooking using basic math principles applicable to the hospitality industry. Cost various types of recipes, and determine yield percentages. Communicate an understanding of how food cost is used to determine menu price structures as they relate to various types of food service operations.