Menu & Cost Control (CUL 150)

This course allows students the opportunity to evaluate sales menus and apply the skills relevant to the development and design of the sales menu in a food service operation. Additionally, students will learn the importance and use of the proper tools and documents needed to control food and beverage costs and analyze sales. This course introduces labor and overhead expenses, as well as an introduction to the income statement as a method of evaluating a business's success.


The following courses must be taken prior to this course
BPA120 - Introduction to Baking & Pastry or CUL120 - Introduction to Culinary Techniques
ENG 010A - Basic Writing or ENG 011 - Basic Writing II or ESL 011 - Basic Writing II
MAT 080 - Fundamentals of Mathematics
REA 011 - Fundamentals of College Reading or REA 017 - Vocabulary and Reading Comprehension Development II
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