Kitchen Management | St. Clair College

Students will be exposed to basic culinary math fundamentals including fractions, percentages, ratios, conversions of recipes, yield calculations, portion costs, and other computations commonly used in the hospitality industry. Kitchen management principles and organization will be covered as well. Students will also be introduced to menu styles. Students should have a basic knowledge of computer operations and typical software applications.

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This course is not scheduled for the current semester.