CULN 271: Purchasing and Cost Control

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Subject
Culinary Arts (CULN)
Credits 4 Class Hours3 lecture and 3 lab
Description

In this course, students will analyze purchasing and food control systems in commercial food service operations. Students will practice cost and sales analysis, comparative buying, and inventory control.

Prerequisites

Qualified for MATH 100 or approval of instructor.

Semester Offered Fall
Course Student Learning Outcomes (CSLOs)
  1. Apply knowledge of quality standards and regulations governing purchasing, receiving, and storing food and non-food products in quality food service operations.
  2. Perform mathematical functions related to food service to calculate costs, price menus, and evaluate financial statements.