Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association. Applied mathematical operations used to increase or decrease standard recipe yields, calculate food costs, convert recipes to units of measure, and calculate portion costs and menu prices. Emphasis is on cooking foods properly. Satisfactory completion of this course and CA 180 are required for certification by the Educational Foundation of the National Restaurant Association. Includes the selection and preparation of dishes from an assigned task list.
Table service is discussed.
Customer relations are emphasized. Full-service foodservice skills and management are presented. Continuation of CA 163 Foodservice Math I. Calculations include the cost of recipes, formulas and portions, and the selling price required to recover the desired food cost and profit. Yield percentages, standard counts, drained weights, and yield-test data are utilized to determine appropriate costs and prices. Continuation of CA 170 Related Food Theory I .