Dec 01, 2021  
2019-2020 Catalog 
2019-2020 Catalog [ARCHIVED CATALOG]

Course Codes and Descriptions

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Culinary Arts


    CA 213 - Food Purchasing and Cost Control

    Credit Hours: 3
    Contact Hours: 3
    Prerequisites/Other Requirements: None

    English Prerequisites: None

    Math Prerequisites: None

    Corequisites: None
    Description: In this course, students learn how to control costs in a food service operation in order to stay profitable. A four-step control process is used to develop an understanding of the effects of control processes on purchasing, receiving, storing, and the issuing and production of goods and services. Students also learn and apply the terminology and calculations involved in labor cost. Principles of sales forecasting is introduced.

    Department Consent: No Department Consent Required
    General Education Distribution Category Met: None