Product Identification and Purchasing
Academic Level:
Undergraduate
Department:
Culinary Arts
Subject:
Culinary Arts
Prerequisites:
Take CAI-115; Exit basic Math 071
Corequisites:
None
Credits:
3
This course brings together the four most important foundations in foodservice purchasing: market and distribution systems, storeroom operations, cost controls, and product identification. In addition, this course covers current issues like security, legal and regulatory compliance, sustainable agriculture, aquaculture and genetically modified organisms (GMOs).
