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.

Prerequisites: CUL 102 or ServSafe Certificate. CUL 103
Corequisites: CUL 130 CUL 150
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge may qualify for prior learning credits. https://www.schoolcraft.edu/student-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.