CUL132 — Food and Beverage Purchasing
This course introduces the student to the types and varieties of fresh and processed fruits, vegetables, meats, fish, shellfish, poultry, dairy products, beverages, and various sundry items. Topics include inventory control, purchasing, receiving, and storage of food and restaurant products. Emphasis will be placed on effective purchasing techniques based on the end use of the product.
Prerequisites: CUL101, CUL121, MAT111