Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-201 Principles of Food, Beverage, and Cost Controls - (SC) - 3 Units |
Instructor: | Eustes, R |
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Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-201 |
8181 |
M |
4:00-6:50pm |
BFL-108 |
3 Units |
8/17 - 12/17 |
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| Catalog Course Description | ||
| CULN-201 Principles of Food, Beverage, and Cost Controls | ||
| 3 - 3 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| This course prepares students to apply cost control measures in restaurant and beverage management. Key principles and concepts are presented, and cost controls are demonstrated for each phase of beverage and food service operations. CSU | ||
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