Skagit Valley College

Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Controlling Foodservice Costs


 Department:    CUL

 Course #:    236

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Analysis of food purchasing, receiving and production controls for foodservice professionals. Emphasis on applied math for the Culinary Arts. Forecasting, budgeting and controlling labor costs in various foodservice operations.


CUL 111.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

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

  1. Identify the managerís role in cost control, the types of cost control involved in the restaurant, and the cost control process.
  2. Identify different types of budgets in the restaurant. Understand the forecasting process.
  3. Compare profit and loss statements. Write standardized recipes.
  4. Calculate food cost percentages for a restaurant and a catering setting. Understand and implement the purchasing and receiving process.
  5. Identify the relationship between labor cost and business volume. Measure labor productivity.

General Education Learning Values & Outcomes

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

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.1 Determine the extent of information needed.
1.2 Access the needed information effectively, efficiently, ethically, and legally.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.
2.2 Analyze issues and develop questions within a discipline.
2.3 Identify, interpret, and evaluate pertinent data and previous experience to reach conclusions.
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.1 Recognize, read, and comprehend academic and/or professional writing.

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.

10. Technology

Definition: Understanding the role of technology in society and using technology appropriately and effectively.

Outcomes: Students will be able to . . .
10.1 Demonstrate an understanding of the development and impact of technology in human experience (history, global, and local).
10.3 Use technology appropriate to the context and task to effectively retrieve and manage information, solve problems, and facilitate communication.

Course Contents

  1. Cost control. Forecasting and budgeting.
  2. Food costing. Determining menu prices.
  3. Purchasing and receiving. Controlling labor cost.