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CRC19: Courses

CAM 332 Culinary Financial Management

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Corequisite: CAM 300

Transferable: CSU

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)