KCUL 146 Foodservice Purchasing

This course emphasizes the selection and specification requirements for purchasing food and beverages. Topics that will be covered are: principles of product identification, vendor relationships, proper receiving and storing methods, and inventory control. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 1 quarter hour

Credits

1