PURCHASING AND PRODUCT IDENTIFICATION

Catalog description

Students engage in identifying and handling various fresh, frozen, canned, dry ingredients and sundry items. Food service purchasing, receiving, handling, storage, issuing and evaluation processes are discussed and demonstrated. Purchasing automation, computerized purchasing and HACCP systems are discussed and demonstrated. USDA Grading and Quality Standards are a focus. Sustainable food sources and locally grown markets are explored. (CTAG)