Mar 29, 2024  
College Catalog 2023-2024 
    
College Catalog 2023-2024 [ARCHIVED CATALOG]

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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.

Billable Contact Hours: 3

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.
OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will be able to recognize the flow of goods in a foodservice operation.

Objectives:

  1. Apply various ordering procedures
  2. Implement proper receiving techniques
  3. 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.

Objectives:

  1. Determine quality needs of a foodservice operation
  2. Create product specifications
  3. 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.

Objectives:

  1. Determine quality checks for receiving
  2. Practice inventory control techniques
  3. 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.

Objectives:

  1. Analyze market fluctuation
  2. Identify seasonality
  3. Calculate product availability
  4. 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.

Objectives:

  1. Explain HACCP guidelines
  2. Implement accurate product storage temperatures
  3. 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.

Objectives:

  1. Describe USDA categorization and criteria for grading
  2. 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

Objectives:

  1. Explain the importance of a par system when ordering, receiving, and storing food
  2. Define the terms FIFO and LIFO
  3. Maintain proper storage procedures.
  4. Implement methods to deter theft and spoilage

COMMON DEGREE OUTCOMES (CDO)
  • 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.
CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE

  1. Introduction and Overview of the Purchasing Function
  2. Overview of the Purchasing Function
  3. Planning the Purchasing Function
  4. Ordering, Receiving and Storage Procedures
  5. Produce, Convenience, Processed and Dairy Foods
  6. Eggs and Poultry
  7. Fresh Meats and Seafood
  8. Beverages and Non-Food Services
  9. F.F.E. and Review
  10. NRA Test
  11. Final Exam

Primary Faculty
Pusta, Heather
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael



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



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