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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
11916
Scottsdale
Applied Science Bldg. AP 276
Hybrid
08/27 –
12/19
Fall 2025
W
2:30PM – 3:30PM
- A. Holian
Open
3 of 20 Seats Available
-
Notes
- Notes: Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
Students must obtain required textbooks and/or other materials prior to the class start date.
-
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 |
|---|---|---|---|---|---|---|---|
|
11916
|
Scottsdale
Applied Science Bldg. AP 276 |
Hybrid
|
08/27 –
12/19
Fall 2025 |
W
|
2:30PM – 3:30PM
|
|
Open
3 of 20 Seats Available |
|
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