Fundamentals of Food Purchasing


Course Overview

Course Code: CULI-213

Department: Culinary Arts

Credit Hours: 2.00

Textbook Information: Bookstore website

The course covers the fundamentals of purchasing and storing in large quantities. Defining and writing product specifications, ordering and receiving purchases, and the importance of inventory control and inventory turn are discussed. Prerequisite of or concurrent enrollment in CULI 101 and 102

Course Schedule

Filters:

Term: 2021FA

Section Name: CULI-213-OL01D

Location: Online

Available Seats: 25

Faculty Name: R. Rhymes

Min Credits: 2.00

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