CA 102 - Cost and Portion Management

Credit Hours: 3
Lecture: 3 Lab: 0
Study of the fundamental business functions of quantity food production including organization, revenue and expenses, recipe converting and costing, calculation of losses, ratios, formulas and mixtures, weights and measures, and cost comparisons of various food stuffs. Prerequisite(s): Placement testing into MATH 094 or minimum grade “C” in MATH 090 or equivalent.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional

Is this a Human Relations/Diversity Course? No