CUL ART 4 Food and Beverage Cost Technologies

Units: 2
Advisories: MATH 76 with a grade of “C” or better.
This course is designed to enable the student to study food, beverage, and labor cost controls. The student learns recipe conversions, menu pricing, and food and labor cost percentages. A working knowledge of culinary mathematics as it applies directly to food cost analysis is stressed as well as the necessary mathematics proficiency required to function effectively in the foodservice industry. (CSU)