CUL 2210 - Purchasing and Product Identification

Credits: 4
Lecture: 0
Lab: 120

Introduces the identification of a wide variety of common and uncommon food products in various forms. Students will learn storeroom procedures that include the skill necessary to analyze and improve the profitability of a food service establishment. Other topics will include controlling food and labor costs, flow of goods, product and vendor selection, tasting and evaluating different foods and ethical considerations when purchasing and receiving. This is a 120-hour lab course.

Prerequisite(s): None
Corequisite(s): None