This course builds on the skills learned in Culinary Math. The student studies how mathematics and management controls are used in the daily operations of a kitchen by employees and supervisory level positions. The student will learn how to calculate and influence the two highest costs of business operations, labor and food. Food packaging and labeling systems will be discussed, as well as product ordering and rotation. Students will be required to apply this knowledge on a daily basis as they continue through the culinary program.
This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Professional Cooking Certificate Program. It is also one of a series of courses needed to progress on to the second year Culinary Arts Diploma Program.