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Details about the Spring 2014 course you selected


Subject:

Culinary Arts

Title:

CULN-193 Inventory and Ordering Systems Laboratory - (LR) - .3 Unit

Instructor:

Kessler, Michael

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.

Hours by arr
Note: Students must also enroll in CULN 192 Section 2308 and students must complete 18 hours of ordering laboratory for .3 unit of credit.
Note: This class will not meet on 2/3, 2/4, 2/5 and 2/6/14.



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-193

2310

.3 Unit

1/27 - 5/01


Catalog Course Description
CULN-193 Inventory and Ordering Systems Laboratory
0.3 unit(s)        LR
  • 18 hours Lab by Arrangement per term
  • 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.
 
In this course, students will learn to order food products for a commercial enterprise, analyze inventory, and utilize specifications, proper pack size, and par levels as needed. CSU

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