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May 07, 2024
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College Catalog 2020-2021 [ARCHIVED CATALOG]
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CUL 120 - Purchasing and Receiving
3 Credits
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.
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