CUL 140 - Purchasing and Cost Controls

Credits: 2
Lecture Contact Hours: 1
Lab Contact Hours: 2.33
Description: Upon successful completion of this course, the student will have a basic knowledge of purchasing, receiving, storage, issuing and inventory control through the use of culinary computer application software. The ability to run a more effective and profitable kitchen operation, including the preparation of financial and control related reports will be incorporated. Students will also demonstrate knowledge of specific product characteristics, market distributions, grading standards, quality differences and other selection factors. Practical application of competencies will be accomplished by working directly with the Culinary Arts Purchasing Department. Students must pass this course with a 2.0 or better.

Prerequisites: CUL 102 with a minimum grade of 2.0 or current ServSafe Manager certification. CUL 103 with a minimum grade of 2.5.
Corequisites: None.
Recommended: None.

Course Category: Occupational
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Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/records/prior-learning-credits/

Course Competencies
1. Write purchasing specifications for standard food items.

2. Assess the flow of food in a foodservice operation.

3. Perform the competitive bidding process for purchasing.

4. Explain the procedures for rotation of stock, including First In First Out (FIFO) and Last In First Out (LIFO).

5. Identify basic grading and quality standards for standard product areas.

6. Summarize basic grading and quality standards for standard product areas.

7. Explain proper procedures of issuing products according to requisitions and transfers.

8. Evaluate received goods to determine conformity to standard purchasing specifications.

9. Examine the purchasing cycle of receiving, inventory rotation, handling and storage.

10. Identify the role of purchasing in reaching projected costs for the food service establishment.

11. Use purchasing applications in the Culinary Arts Purchasing Department to conduct a complete food cost analysis with inventory fluctuations.

12. Use computer software programs specifically designed to be used on food service purchasing.