Kitchen Management & Health Care (CULI 1125)

This course investigates the study of yield testing, food costing, menu planning and pricing, and the basics of nutrition. The students learn these principles by way of lectures and practical assignments.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1125
Credits: 1.0
Length: 25.0 hours
Course outline: view