Detailed Course Information |
Summer 2023
May 13, 2025 |
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| CUL 129 - S |
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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 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: |
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