CUL 221: Culinary Purchasing

online available

In this course, students explore purchasing functions such as the competitive bidding process and revenue generation. Students will discuss ethical considerations, specifications for food equipment purchase, proper receipt and storage methods, inventory controls and security measures. Students will be given the opportunity to earn a nationally recognized certification to use in a professional portfolio.

Level I Prereq: Academic Reading and Writing Levels of 6

Class offerings by semester

Summer 2020 Fall 2020 Winter 2021 Summer 2021
    offered in the daytime
Blended classes also available
 

offered in the daytimeDay Class (before 5 p.m.) offered at nighttimeEvening Class (after 5 p.m.) offered online Online Class

Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.

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Check the schedule

Description Hours
Credits 3
Lecture Hours 45
Clinical Hours 0
Lab Hours 0
Other Hours 0
Total Hours 45

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