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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 outline


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

CRN Fee Campus - Room Day(s) Time Date Instructor
73935
DTN  - Rm. 207
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
20-Jan-2020
to 23-Jan-2020
Tsang, Barry
73935
DTN  - Rm. 301
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
20-Jan-2020
to 23-Jan-2020
Tsang, Barry
73935
DTN  - Rm. 207
FM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
24-Jan-2020
Tsang, Barry
43817
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
15-Jun-2020
to 18-Jun-2020
Tsang, Barry
43817
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
15-Jun-2020
to 18-Jun-2020
Tsang, Barry
43817
DTN  - TBATo Be Assigned
FM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
19-Jun-2020
Tsang, Barry

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