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Apr 22, 2025
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2023-2024 SCC Catalog Archived
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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
Textbooks: 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:
- Establish quality and quantity requirements for ordering products.
- Identify the steps in evaluating and selecting a vendor.
- Explain the procedures of receiving and storing of products.
- 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
 Official Course Syllabus 2023-2024
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