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CUL120: Food Costing, Purchasing and Inventory Control
– 3 credits
Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
23655
Estrella Mountain
Ocotillo LearnStudio 111
In Person
8/24 – 12/18
Fall 2026
M,W
12:30PM – 1:45PM
- D. DeLong
Closed
No seats available
-
Notes
New Culinary students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:
https://www.estrellamountain.edu/institutes/culinary-institute/orientation
For questions and advisement concerning the Culinary Arts Program, please contact a Student Specialist at business-culinary@estrellamountain.edu.
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Book Information
CUL120: Food Costing, Purchasing and Inventory Control – 3 credits
Basic skills necessary to understand and utilize cost controls. Focus on measurements, recipe costing and yield analysis. Application of systems and practices for efficient food purchasing, storage, production, budgeting and inventory. Prerequisites: None.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
23655
|
Estrella Mountain
Ocotillo LearnStudio 111 |
In Person
|
8/24 – 12/18
Fall 2026 |
M,W
|
12:30PM – 1:45PM
|
|
Closed
No seats available |
|
|||||||