CA102 — Cost and Portion Management
CA 102 - Cost and Portion Management CA 102 - Cost and Portion Management Lecture: 3 Lab: 0 Study of the fundamental business functions of quantity food production including organization, revenue and expenses, recipe converting and costing, calculation of losses, ratios, formulas and mixtures, weights and measures, and cost comparisons of various food stuffs. Visit www.jjc.edu/placement-measures for a full list of required JJC placement measures. Is course repeatable for credit? No Variable Hour Exist No Mode of Delivery Traditional Is this a Human Relations/Diversity Course? No Is this an International Course? No Semesters all, Spring
Prerequisites: MATH094, MATH075, MATH090