2016-2017 Catalog > Courses > CA8. - Culinary Arts Hosp Services > 300 > CA8. 373
Teaches theory and practice of determining food cost for restaurant and institutional cooking.
Learn the steps and techniques to accurately determine food cost for restaurant and institutional cooking using basic math principles applicable to the hospitality industry. Cost various types of recipes, and determine yield percentages. Communicate an understanding of how food cost is used to determine menu price structures as they relate to various types of food service operations.