CULN202 Food Purchasing and Cost Control
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN202 Food Purchasing and Cost Control
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- 2250
- IV. Prerequisites
- HOSP100 (C or better) or permission of the Department of Business, Innovation, and Legal Studies
- Corequisites
- None
- V. Other Pertinent Information
- None
- VI. Catalog Course Description
- This course focuses on the principles used in purchasing ingredients, supplies, and equipment for the hospitality industry. Specific topics include product cost analysis, selection, ordering, storing, and portioning. The impact of receiving, inventory control, and the use of standardized recipes on cost control are explored.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- describe best practices in the purchase of products for food service and the hospitality industry;
- develop product specifications based on an operation's needs;
- explain product yields and the effect on food cost;
- demonstrate proficiency in product cost analysis; and
- identify storeroom control procedures.
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Planned Sequence of Topics and/or Learning Activities
- Ingredient measurement and conversion
- Menu considerations
- Product specifications, identification, and selection
- Product quality considerations
- Standardized recipes
- Vendor assessment
- Kosher, Halal and vegan diets
- As-purchased and edible-portion food cost
- Cost of food sold
- Cost analysis
- Receiving and storage principles
- Inventory control
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Assessment Methods for Course Learning Goals
Course learning goals are assessed using a variety of assignments, quizzes, and performance-based tasks. -
Reference, Resource, or Learning Materials to be used by Student:
See course syllabus.
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Review/Approval Date - 2/99; New Core 8/2015; Revised 12/18/2015; Revised 10/11/2022