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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
30033
Scottsdale
AP Bldg. TeachKitchen RM 251
Hybrid
01/15 –
05/09
Spring 2025
W
2:30PM – 3:30PM
- A. Holian
- K. Murdock
Closed
No Seats Available
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Notes
- Notes: HYBRID CLASS. Class meets in-person on campus on the designated days and times. Additional work will be required online.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
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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 |
|---|---|---|---|---|---|---|---|
|
30033
|
Scottsdale
AP Bldg. TeachKitchen RM 251 |
Hybrid
|
01/15 –
05/09
Spring 2025 |
W
|
2:30PM – 3:30PM
|
|
Closed
No Seats Available |
|
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