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Fall 2022
Jan 31, 2023
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Information Select the desired Level or Schedule Type to find available classes for the course.

CUL 129 - Storeroom & Purchasing
This course combines purchasing theory with practical experience in the storeroom. Students develop skills in purchasing, developing requisitions, food transfers, inventory and organization of the storeroom.
3.000 Credit hours
2.000 Lecture hours
3.000 Lab hours

Syllabus Available
Levels: Credit
All Sections for this Course

Culinary Arts Department

Course Attributes:
OFFERED FALL AND SPRING ONLY

Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Culinary Arts (Tracking)
      Culinary Arts Technology
      Professional Cooking

Prerequisites:
( ( New ACCUPLACER Reading Comp 235 or Multiple Measures English 1 or SAT Critical Reading 380 or ACT Reading 14 or Writing Sample ENG101 1 or WS ENG101 with Lab 1 or Writing Sample ENG155 1 or WS ENG155 with Lab 1 or Credit level ENG 155 Minimum Grade of C or Credit level ENG 155 Minimum Grade of TC or Credit level ENG 101 Minimum Grade of C or Credit level ENG 101 Minimum Grade of TC) ) and ( ACT Math 13 or New SAT Mathematics 350 or Multiple Measures Math 1 or New ACCUPLACER Arithmetic 220 or New ACCUPLACER Adv Algebra 200 or Credit level MAT 155 Minimum Grade of C or Credit level MAT 155 Minimum Grade of TC or Credit level MAT 101 Minimum Grade of C or Credit level MAT 101 Minimum Grade of TC)

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Release: 8.7.2.4