Course ID
101709
Topic ID
0
Course Location
Academic Term
Notes
In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Section
2001
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
Course is intended to give the student the tools needed in today's tight labor market for advancement in the food service industry. Chefs, sous chefs, food managers, as well as owners, must know and understand food service math and the importance of the bottom line to an operations success. Students will be exposed to such topics as organizing a business's food costs, purchasing, equipment selection, facilities design, scheduling staff, calculate cost percentages, and breakeven points.
Class Type
Status
Open
Subject Term Reference
Late Start
No
Catalog Number
245
Day or Night Section
Night
Is Late Start
Normal Start
Session
Normal
Class Subject Reference
Crytime Formatted
7:00–10:00 p.m. • TH • Dandini Campus • 01/30/25–05/15/25
Department Phone
674-4845
Notes (For Filter)
In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisite: ENG 100 or higher.
Class Subject Abbr
CUL