Upon completion of this course, students will be able to:
Outcome
Perform recipe conversion, menu pricing, recipe costing, and extension computations.
Outcome
Utilize and memorize weights and measures.
Outcome
Demonstrate the proper measurements of the most common ingredients.
Outcome
Answer in detail the seven purchasing questions.
Outcome
Apply that knowledge to practical working experience.
Outcome
Handle purchasing activities in a professional manner.
Outcome
Examine and diagnose cause of product loss.
Outcome
Calculate acceptable order sizes, EP weight and edible product yield.
Outcome
Cost out standardized recipes.
Outcome
Conduct a physical inventory.
Outcome
Compose a basic order sheet, profit loss statement, and understand basic culinary accounting fundamentals
Outcome
Memorize terminology in food service accounting fundamentals.
Outcome
Conduct a “Flow of food” financial analysis of several food or non-food items located within the school.