Jul 19, 2024  
2023-2024 Catalog 
2023-2024 Catalog Archived

CUL 129 - Storeroom and Purchasing

Lecture Hours: 3 Credits: 3

Description: 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 100 , and RDG 100  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

Textbook information can be found on the Book Inn website
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 pricing strategies with vendors.

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

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

Standard SCC Course Policies:
Please review the Standard Course Policies  on the following topics:

  • 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

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Official Course Syllabus