Asian Production Kitchen (ACUL 1230)

This course introduces students to the knowledge and skills necessary to calculate food and/or beverage costs, portion sizes, and selling prices using industry formulas. Students will learn to identify menu styles and formats, design a whole menu, and create an order list for menu item ingredients. They will also be introduced to proper receiving and inventory storage procedures. Working together, students will integrate knowledge, skills and creativity in the creation and production of their own menu items for service. Professionalism continues to be a focus in this course.
Course code: ACUL 1230
Credits: 4.5
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=ACUL&number=1230

Prerequisites

ACUL 1225.
No schedule is currently available. Please check again later.

Additional Information

  • Food costing
  • Menu planning and design
  • Ordering, receiving, and inventory storage procedures

This course is offered as part of a VCC program only.

Ask a question

  • Step 1undefined
  • Step 2undefined

† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.