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Catalog Course Search Details

 Course Title:   Controlling Foodservice Costs

 Title Abbreviation:   CONTROLLING FOOD COSTS

 Department:    CAHM

 Course #:    211

 Credits:    5

 Variable:     No

 IUs:    5

 CIP:    120503

 EPC:    850

 REV:    2014


 Course Description  

Menu planning, cost analysis, purchasing and inventory controls of food and beverage products for various food service operations. Emphasis is on applied math for the culinarian. This course meets the requirement for WMATH 100 for culinary students.

 Prerequisite  

Prerequisite: MATH 96.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 55

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Plan for the purchasing and receiving of food and beverage products.
  2. Analyze food and beverage costs and factors that affect them. Emphasize the use of formulas and equations.
  3. Plan effective food and beverage cost controls. Emphasis on the use of decimals, fractions and percentages.
  4. Understand guidelines for purchasing, receiving and forcasting purchasing needs, based on the understanding of existing data.
  5. Work with measurement conversions from English to Metric as they apply to recipes.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.1 Analyze problems to determine what mathematical principles apply.
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.
8.3 Interpret information and reasoning expressed mathematically (for example in spreadsheets, diagrams, charts, formulas, etc.).
8.4 Communicate mathematical information effectively.

Course Contents

  1. Food, beverage and labor cost controls.
  2. Analysis of operational data.
  3. Menu planning as it relates to food cost and pricing.
  4. Purchasing and inventory.
  5. Reveiw of basic operations on fractions, decimals and percents.
  6. English and metric measruemt stystems: conversion of weights and measures.
  7. Equations and formulas: practical applications in food costing