Sections: Kitchen Management (Fall 2017 CUL-61-L02)

Culinary 61-L02 Kitchen Management
CUL 61 develops the skills used to manage a commercial kitchen. Students will write menus and develop recipes, establish portion sizes and recipes costs, and price the menu items. Students will learn to base production plans on sales forecasts, staff kitchen accordingly, establish policies, standards, and procedures regarding production. Staff issues, facility/equipment maintenance, and kitchen cleanliness will also be emphasized. Advisory(s): CUL 50

Section Name: CUL-61-L02
Departments: Hotel, Restaurant, Casino Mgmt
Prerequisites:
Academic Level: Undergraduate Academic Level
Course Type: Not Basic Skills
Credits: 3
CEUs:
Comments:  
Books: To Be Determined
x Payment is due at the time of registration for Fall 2017 classes.
If the registration fees are not paid within 24 hours, you may be dropped from your class(es). Registration fees for Spring 2018 are due by November 1, 2017. Any classes added after these dates, payment will be due within 24 hours.
x WHC Lemoore ASB Fee
If enrolling in a WHC Lemoore course, you may elect to pay a $10 per term Associated Student Body Activity fee. You may opt in to participate upon registration, or you may navigate to Add Optional Fees to opt-in at any time.