Courses

Course Title: Culinary Business Practices

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Code:

APPR3293C

Admit Term:

2027 Winter 1271

Credits:

3

Description:

Upon successful completion, the apprentice will be able to use software applications to perform basic culinary business functions such as measurement conversions, elementary purchasing, inventory control and elementary menu planning and costing.

The information on this page reflects course details for course APPR3293C in the 2027 Winter term.
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