CUL 2203 - Food Service Cost Control

This course will teach students about the basic controls of commercial food service operations. Topics will include: cost control, recipe conversion, yields, recipe costing, beverage control, purchasing process control, labor management control, revenue prediction & management, and income statements and budgets. PREREQUISITES: Minimum grade of C in CUL 1204 Meat, Seafood and Fabrication, CUL 1205 Culinary Fundamentals II, CUL 1206 Breakfast/Short Order Cooking.

IAI Codes - Illinois Articulation Initiative (If applicable)