CULAP 113 - Culinary Arts Apprenticeship - Purchasing and Receiving

1. Discuss the flow of goods in a foodservice operation.
2. Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.).
3. Identify dry, refrigerated and frozen foods used in a commercial kitchen.
4. List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, supply and demand.
5. Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec.
6. Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation.
7. Describe proper techniques of receiving and storing fresh, frozen and dry proteins, produce, eggs, dairy, and dry goods.
8. Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined in the USDA, National Association of Meat Purveyors and other governmental regulatory agencies.
9. Explain and demonstrate the proper receiving and issuing procedures for non-food items such as chemicals in a foodservice operation.
10. Describe, write and use a food requisition, when ordering, receiving and issuing a food product.
11. Receive, store and issue food products utilizing written specs, proper food handling procedures.
12. Define, describe and explain the importance of a par system when ordering, receiving and storing food and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures.
13. Describe various technologies available to assist in the process of ordering and inventorying of food products.
14. Discuss inventory control procedures to deter theft and spoilage that can affect food costs.