Kitchen Management & Nutrition (CULI 1256)

As the month progresses the student is introduced to elementary kitchen management procedures including purchasing and receiving techniques, food costing, menu pricing, inventory, kitchen reports, labour costing. Included are the fundamentals of basic nutrition.

* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
40196 TBATo Be Assigned
DTN - Rm. 307
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

1630 - 1744
to 16-Jun-2017
Gill, Collin

To register for this course, check the information for your program: