Kitchen Operations | St. Clair College
Course Code
FSA229
Course Credit
3

Food and beverage operations require a series of cost control systems and procedures in order to be successful. Students will examine the systems and procedures that will aid in the control of all major expenses including food costs beverage costs and labour costs. Food beverage and labour cost calculations are taught through a series of formulas. Daily kitchen operations are examined with an emphasis on current Ontario labour and employment laws.