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 code: CULI 1299
Credits: 1.0
Tuition: $0*
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1299.pdf

Prerequisites

CULI 1196 Asian Culinary Principles
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