CUL 221: Culinary Purchasing

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

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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