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.
* Note: The CRNs listed below could be restricted to specific program areas.
To register for this course, check the information for your program: