Schedule of courses -

Details about the Spring 2013 course you selected


Subject:

Culinary Arts

Title:

CULN-192 Purchasing Operations and Systems Laboratory - (SC) - 2.5 Units

Instructor:

Eustes, Robert

Co-requisite: CULN-153 (may be taken previously) or equivalent

Recommended: CULN-115 or MATH-110 and eligibility for ENGL-122 or equivalents

Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.

Note: Students must also enroll in CULN 150L section 2324 Note: This Section 2308 will not meet on Feb. 4,5,6,7



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-192

2308

MTWTH

6:45-9:35am

HRM-STORE RM

2.5 Units

1/28 - 5/02


Catalog Course Description
CULN-192 Purchasing Operations and Systems Laboratory
2.5 unit(s)        SC
  • 144 hours Laboratory per term
  • Co-requisite: CULN-153 (may be taken previously) or equivalent
  • Recommended: CULN-115 or MATH-110 and eligibility for ENGL-122 or equivalents
  • Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
 
An application of principles in inventory control management, storage, and receiving. Fundamentals of purchasing based on analysis of quality, yield, cost of food and merchandise used in food service, control of purchases, receiving, storing, and issuing procedures using current computer applications. CSU

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