2014-2015 Student Catalog 
    
    Mar 01, 2021  
2014-2015 Student Catalog [ARCHIVED CATALOG]

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CUL 141 - Purchasing & Costing

2 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


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