CUL 129 - Storeroom and Purchasing

• 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

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

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

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 pricing strategies with vendors.

• Identity Verification
• Required materials for all online courses
• Mandatory Attendance Requirement
• Orientation and Support
• Proctored Exams

• Academic Integrity
• Add/Drop period
• Attendance
• Classroom Conduct
• Equal Access
• IT Access
• Online Behavior
• Online Confidentiality
• Services For Students with Disabilities
• Student Concerns
• Student Help Services
• Withdrawals