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.
Course code: CULI 2502
Credits: 2.0
Length: 44.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2502


Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program


CULI 2501 - Human Resource Management and Lifelong Learning
CULI 2503 - Restaurant Customer Service

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