CART 14 - Managing the Professional Kitchen
- Recent Professors
- Kurt Struwe
- Recent Semesters
- Winter 2026
- Class Size
- 20 students
- Difficulty
- 5.5Moderateout of 10
- Credits
- 3
- Prerequisite
- None
- Winter 2026 Sections
- View Winter 2026 sections of CART 14
- Transfers To
- CSU
- Description
- This course studies back-of-house management in a professional kitchen. Students will analyze cost and sales, manage inventory, manage food production, design and manage the menu, and require standardized recipes. Lecture Grading: Letter None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None