logo

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
72748 TBATo Be Assigned
DTN - Rm. 205C
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
22-Jan-2018
to 25-Jan-2018
Tsang, Barry
72748 TBATo Be Assigned
DTN - Rm. 301
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
22-Jan-2018
to 25-Jan-2018
Tsang, Barry
72748 TBATo Be Assigned
DTN - Rm. 205C
FM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
26-Jan-2018
Tsang, Barry
42299 TBATo Be Assigned
DTN - Rm. 301
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1259
18-Jun-2018
to 21-Jun-2018
Tsang, Barry
42299 TBATo Be Assigned
DTN - Rm. 205C
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 0859
18-Jun-2018
to 21-Jun-2018
Tsang, Barry
42299 TBATo Be Assigned
DTN - Rm. 205C
FM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0800 - 1259
22-Jun-2018
Tsang, Barry

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