Purchasing & Receiving (CULI 2502)

This course introduces students to storeroom principles and procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs.

CRN Fee Campus - Room Day(s) Time Date Instructor
44440 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,

0900 - 1144
to 25-Jan-2018
Gin, Karen

To register for this course, check the information for your program: