CUL 120 - Purchasing and Receiving

Credits 3
Students are involved with invoicing, pricing, costing, and weekly inventories. Review and participation in product identification, storage procedures, inter-department transfers, and inventory control, stocking procedures, FIFO system, and quality control are completed.

Course Outcomes

Proper grading and identification of meats, poultry, seafood, eggs, dairy products, fruits and vegetables.
Evaluate received goods to determine conformity with user specifications.
Practice proper receiving and storing of meat, fish, poultry, produce, staples and cleaning supplies.
Explain and practice FIFO system to include the walk-in, freezer and store room areas.
Practice proper cleaning and organization of storage areas.