CULH 1420 - Purchasing
Credit Hours: 3.00
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.
Billable Contact Hours: 3
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OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to recognize the flow of goods in a foodservice operation.
- Apply various ordering procedures
- Implement proper receiving techniques
- Issue goods and services
Outcome 2: Upon completion of this course, students will be able to develop specifications for food, beverage, and non-food items.
- Determine quality needs of a foodservice operation
- Create product specifications
- Apply ordering, receiving, and storage techniques
Outcome 3: Upon completion of this course, students will be able to identify dry, refrigerated, and frozen foods used in a commercial kitchen.
- Determine quality checks for receiving
- Practice inventory control techniques
- Organize placement of goods in storage
Outcome 4: Upon completion of this course, students will be able to recognize factors that affect food prices, menu costs, and quality.
- Analyze market fluctuation
- Identify seasonality
- Calculate product availability
- Explain supply and demand.
Outcome 5: Upon completion of this course, students will be able to define proper sanitation procedures that affect receiving, storing and issuing of goods in a foodservice operation.
- Explain HACCP guidelines
- Implement accurate product storage temperatures
- Organize food and non-food products per instruction of governmental regulatory agencies
Outcome 6: Upon completion of this course, students will be able to explain regulations for inspections and grading of food products.
- Describe USDA categorization and criteria for grading
- Define quality variances in adherence to governmental grading
Outcome 7: Upon completion of this course, students will be able to practice inventory management and control procedures
- Explain the importance of a par system when ordering, receiving, and storing food
- Define the terms FIFO and LIFO
- Maintain proper storage procedures.
- Implement methods to deter theft and spoilage
COMMON DEGREE OUTCOMES (CDO)
CDO marked YES apply to this course:
- Communication: The graduate can communicate effectively for the intended purpose and audience.
- Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
- Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
- Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
- Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
- Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES
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
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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