CUL 141 - Purchasing & Costing2 Cr.
Contact Hours Per Week: 2 Lec.
This course will concentrate on basic purchasing principles with some emphasis on obtaining food for the College’s teaching labs. The student will participate in the costing of recipes, food items, and total food costing as related to the food service industry. Information will be gathered from inventories and purchases to obtain food cost percentages. The use of federal grades, specifications, and purchase orders will be used to obtain the best possible product for the purpose for which it is intended.
Usually offered Fall and Spring semesters
Click here for the Summer 2020 Class Schedule
Click here for the Fall 2020 Class Schedule
Add to Portfolio (opens a new window)