Mar 28, 2024  
2020-2021 Catalog 
    
2020-2021 Catalog Archived

CUL 129 - Storeroom and Purchasing


Class: 3 Credits: 3
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.

Prerequisite(s): Take ENG 032 , MAT 032  and RDG 032  with a minimum grade of C;
Course Topics:
  • Recipe yield conversions
  • Calculate food costs and percentages to determine selling prices
  • Perform the process of recipe costing
  • Determine selling price of menu items
  • List basic menu planning principles
  • Apply principles of nutrition to menu development
  • Discuss menu Planning resource (Internet, Professional and Vendors)
  • Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables
  • Valuate received goods to determine conformity with user specifications
  • Receive and store fresh, frozen, refrigerated and staple goods. Describe the importance of receiving and inspecting product as it enters the facility
  • Conduct yield and quality tests on items such as canned, fresh, frozen and prepared products
  • Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO
  • Define and describe par stock
  • Describe proper procedures of issuing product according to requisition
  • Describe current computerized systems for purchasing and inventory control

Textbooks:
Textbook information can be found on the Book Inn Web site
Required Materials:
  • Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59


Student Learning Outcomes:
  1. Establish quality and quantity requirements for ordering products. 
  2. Identify the steps in evaluating and selecting a vendor. 
  3. Explain the procedures of receiving and storing of products. 
  4. Describe spricing strategies with vendors.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

  • Required materials for all online courses
  • Mandatory Attendance Requirement
  • Proctored Exams

Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.
Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

  • Academic Integrity
  • Academic Misconduct
  • Add/Drop period
  • Appeals Process
  • Class Attendance
  • Classroom Behavior (traditional and online)
  • Classroom Conduct/Expectations
  • Lab Procedures (general SCC policy regarding this)
  • Online Confidentiality
  • Services For Students with Disabilities
  • Withdrawal Policy


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Official Course Syllabus
2020-2021