CA 260 — Culinary Selections and Procurement
An overview of the purchasing function, ordering, receiving, and storing purchases will be the emphasis of this hospitality course. Emphasis will be placed on how to purchase produce, eggs, poultry, fish and meat, dairy products, beverages, equipment and other non-food items.
Prerequisites: REA 098, ACT READING 18, SAT READING 421, ACCUPLACER READING 80