Schedule of courses -

Details about the Spring 2014 course you selected


Subject:

Culinary Arts

Title:

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

Instructor:

Kessler, Michael

Co-requisite: CULN-153 (may be taken previously) and CULN-193 or equivalents

Recommended: CULN-115 or MATH-090 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 193 section 2310 Note: This Section 2308 will not meet on: 2/3, 2/4, 2/5, and 2/6/14.



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-192

2308

MTWTH

6:45-9:35am

HRM-STORE RM

2.5 Units

1/27 - 5/01


Catalog Course Description
CULN-192 Purchasing Operations and Systems Laboratory
2.5 unit(s)        SC
  • 135 hours Laboratory per term
  • Co-requisite: CULN-153 (may be taken previously) and CULN-193 or equivalents
  • Recommended: CULN-115 or MATH-090 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.
 
This course presents current practices in food- service purchasing, receiving, storage, issuance, and documentation. This course is appropriate for entry level students and presents product identification and evaluation, as well as the organization of a professional foodservice operation. CSU

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