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CUL 126 - Food Purchasing-Inventory Cont

Description
This course will provide Culinary Arts students with coverage of the essential concepts of purchasing, storeroom operations and fiscal responsibilities in a culinary operation. The students will be able to create market and distribution systems, design storeroom operation and inventory control procedures, determine cost controls and research product information. CTCF009 effective fall 2018
Recent Professors
Leland Flanders, Jeffrey McKenna
Recent Semesters
Fall 2022, Spring 2022, Spring 2021, Fall 2020, Spring 2020
Class Size
24-27
Credits
3
Schedule Planner
Add CUL 126 to your schedule
Attributes
Distance Learning Fee-W3-W4, W3 Web Delivered