Introduction to Food Store Departments (RETS 0668)
The following topics are covered:
Introduction to the Grocery Department
This course is an introduction to dry good products, bulk foods, dairy, frozen food and over the counter health products. Students learn about pricing, UPC symbols, facing and rotating stock, refrigeration, case opening, dealing with damaged goods, and department maintenance.
Introduction to the Produce Department
This course introduces the student to working in a produce department. Students gain the knowledge to identify and care for the vast array of fruits and vegetables available to the customer.
Introduction to the Bakery Department
This course introduces the student to working in the bakery department. Students gain the knowledge of how diverse bakery departments in food stores can be and how the required skills and knowledge for each company is unique.
Introduction to the Deli Department
This course introduces the student to working in a supermarket deli. Students gain knowledge about the diversity of product in today's deli counters and displays and the required skills and knowledge to work in a deli.
* Note: The CRNs listed below could be restricted to specific program areas.
To register for this course, check the information for your program: