CULH 1420 - Purchasing

Credit Hours: 3.00

Prerequisites: None

CULH 1420 acquaints students with aspects of food and non-food purchasing for a quantity food operation. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program.

Contact Hours: 3

Center Campus

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will have the competencies required to purchase for food service operations.

Objectives: In a given hospitality setting the student will identify the flow of various types of:

foods.
non-food items.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Introduction and Overview of the Purchasing Function
Overview of the Purchasing Function
Planning the Purchasing Function
Ordering, Receiving and Storage Procedures
Produce, Convenience, Processed and Dairy Foods
Eggs and Poultry
Fresh Meats and Seafood
Beverages and Non-Food Services
F.F.E. and Review
NRA Test
Final Exam

Primary Faculty
Pusta, Heather
Secondary Faculty

Associate Dean
Corba, David
Dean
Corba, David

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088