This course introduces students to the knowledge and skills necessary to calculate food and/or beverage costs, portion sizes, and selling prices using industry formulas. Students will learn to identify menu styles and formats, design a whole menu, and create an order list for menu item ingredients. They will also be introduced to proper receiving and inventory storage procedures. Working together, students will integrate knowledge, skills and creativity in the creation and production of their own menu items for service. Professionalism continues to be a focus in this course.
Prerequisites
ACUL 1225.
Missing prerequisites?
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What you will learn
- Food costing
- Menu planning and design
- Ordering, receiving, and inventory storage procedures
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.