- Food Purchasing (2 Units)

Catalog description

Provides experience planning and organizing systems for the purchasing of foods. Develops purchasing skills needed for selection and procurement of products in the culinary field. Explores purchasing methods to determine quality and quantity standards and ethical methods of business. (Prerequisites: Completion of 316-107 Entrée 2; 316-109 Meat Analysis 2; 316-110 Breakfast Cookery; 316-113 Trending Foods; 316-160 Restaurant Baking; 316-169 Cakes, Tortes, Desserts; Concurrent enrollment in 316-118 Restaurant Operations - Pub Style; 316-162 Breakfast Pastries; 316-171 Restaurant Management) Credit for Prior Learning Available