CA A107 — Procurement and Cost Control 3 Credits

Focuses on critical control points in the foodservice cost control cycle. Prepares student to analyze costs and make foodservice operation decisions. Examines foodservice industry procurement practices and standards.

Part of

• Associate of Applied Science in Culinary Arts
• Occupational Endorsement Certificate in Baking and Pastry Arts
• Occupational Endorsement Certificate in Culinary Arts

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