CAM 332 Culinary Financial Management
Hours: 36 hours LEC
Corequisite: CAM 300
This course focuses on food and beverage pricing, culinary accounting and finance for culinary operations. The course includes the use of accounting techniques in such areas as analyzing business performance, budgeting, as well as cost and profit planning.
Student Learning Outcomes
Upon completion of this course, the student will be able to:
SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)