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CUL 221: Culinary Purchasing

In this course, students explore purchasing functions such as the competetive bidding process and revenue generation. Students will discuss ethical considerations, specifications for food equipment purchase, proper receipt and storage methods, inventory controls and security measures. Students will be given the opportunity to earn a nationally recognized certification to use in a professional portfolio.

Level I Prereq: Academic Reading and Writing Levels of 6

Credits
3
Lecture Hours
45
Clinical Hours
0
Lab Hours
0
Other Hours
0
Total Hours
45

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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