CART 014 — Managing the Professional Kitchen Units: 3
This course studies back-of-house management in a professional kitchen. Students will analyze cost and sales, manage inventory, manage food production, design and manage the menu, and require standardized recipes. Lecture Hours: 54 Lab Hours: None Repeatable: No Grading: Letter Prerequisite: None Advisory: None Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None