CUL 240 : Purchasing for Culinarians

This course focuses on proper purchasing techniques and how to correctly identify, purchase, receive, evaluate and store a variety of perishable and non-perishable products. It introduces students to a variety of foods in various market forms, whose use is further expanded in the Culinary/Baking production labs. Principles of cost control, yield testing, and forecasting are discussed and demonstrated. Two class hours per week. Instructional Support Fee applies. 2 credits. Spring; Day only.
1. Apply generally accepted principles and procedures of selection and procurement in the hospitality industry. 2. Analyze specific product characteristics, especially their market distribution, quality standards and seasonal availability. 3. Prepare product specifications.