This course investigates the study of yield testing, food costing, menu planning and pricing, and the basics of nutrition. The students learn these principles by way of lectures and practical assignments.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1125
Length: 25.0 hours
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.