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
2024-2025