Kitchen Management (CULI 1299)

In this course students learn to organize an efficiently and professionally-run kitchen. Students develop skills in menu planning, food purchasing, receiving and inventory procedures and calculating costs and profits.

This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1299
Credits: 1.0
Length: 25.0 hours
Course outline: view


CULI 1196.

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