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Advanced Culinary Management & Nutrition (CULI 1277)

This course investigates the study of yield testing, food costing, menu planning and pricing, and the basics of nutrition. The students learn these principles by way of lectures and practical assignments. As the month progresses the student is introduced to elementary kitchen management procedures including purchasing and receiving techniques, food costing, menu pricing, inventory, kitchen reports, labour costing.  Included are the fundamentals of basic nutrition.


CRN Fee Campus - Room Day(s) Time Date Instructor
40207 TBATo Be Assigned
BWY-A - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
19-Jun-2017
to 07-Jul-2017
Dawe, Laura
70207 TBATo Be Assigned
BWY-A - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
04-Dec-2017
to 21-Dec-2017
Felicella, John-Carlo
70207 TBATo Be Assigned
BWY-A - Rm. TBATo Be Assigned
TBATo Be Assigned
TBATo Be Assigned
02-Jan-2018
to 05-Jan-2018
Felicella, John-Carlo

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