CUL 240 - Bakery Sous Chef Lab

Credits: (10)
Introduction to Restaurant/Bakery management(Station Assigned) to include menu development, food costing, purchasing, receiving, supervisory skills, marketing, sales, maintenance, sanitation scheduling, and food service accounting.

Prerequisites: CUL 164, 165, 170, 171, 172, 173, and 174 with a “C” or higher.