Category Archives: ACA 16

(16) The student analyzes the components of cost controls in a food service operation and develops a plan to manage cost. The student is expected to:
(A) differentiate between the major costs in food service such as food, beverage, and labor costs;
(B) validate the effect of controlling costs on the success of a food service operation;
(C) compare and contrast the concept of fixed costs, variable costs, and controllable costs; and
(D) compare and contrast the relationship between inventory management and cost control in food service operations.

Week 9/7-9/10

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Students will work on planning take home meals, HACCP plan for take home meals, and execution of parts of the meal.  Students will also create recipe cards with pictures to assist in the cooking of the take home meal.

Students will revisit laminated dough and making a lagniappe (apple cake) for international cuisine.