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.
This course is part of the full-time Asian Culinary Arts Program.
Course code: CULI 1299
Credits: 1.0
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1299
Prerequisites
CULI 1196.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.