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. Prerequisites Qualifying placement into MATH 094 or a minimum grade of “C” in MATH 075 (may substitute MATH 090 if successfully completed). Visit www.jjc.edu/placement-measures for a full list of required JJC placement measures.
Is course repeatable for credit? No
Variable Hour Exist No

Is this a Human Relations/Diversity Course? No
Is this an International Course? No
Semesters Offered Fall, Spring