Purchasing, Receiving, and Sanitation

Catalog description

Class Hours: 2.5 Lab/Discussion: 0 Credits: 3 Prerequisite: None Corequisite: None Restriction: Enrolled in the Culinary Arts Program. Description: Examines professional purchasing and receiving systems by applying safe procurement, storage, and inventory practices in foodservice operations. Integrates sanitation and food safety principles by evaluating contamination risks, HACCP procedures, and regulatory requirements that support safe kitchen environments. Develops operational decision-making skills by connecting cost control, proper handling methods, and employee training standards to the effective management of foodservice establishments.