Fall 2020
Food Costing, Purchasing and Inventory Control CUL120
3.00 Credit

Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.

Class Availability: Open
21 of 32 seats available
Instructor
Class Number Delivery Days Dates Times Type
38208 In Person TR August 25, 2020 - December 18, 2020 1:00pm - 2:15pm Lecture & Lab
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 31, 2020 October 12, 2020 0001 -

Books and Materials

  • Purchasing for Chefs (Required)
  • 2nd edition (2010)
  • ISBN: 9780470292167
  • Publisher: John Wiley & Sons, Incorporate
  • Author: Feinstein
  • Type: Textbook
  • Estimated Price: $76.25 (new)
  • Used Retail Price is $57.25; Title is a rental title
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Location

  • Estrella Mountain Community College
  • Ocotillo Hall
  • OCT 101