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Food Costing, Purchasing and Inventory Control (CUL120) 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# Semester Location Delivery Dates Days Times Instructor Availability
38208 Fall 2020 Estrella Mountain
Internet/ Online Class
Online 08/24/2020 - 12/18/2020 N/A N/A
  • S. Griffiths
Open
10 of 32 Seats Available
  • Notes
    • Class Notes: Due to COVID-19, this in person class section has been transitioned to a Traditional Online section. Coursework must be completed according to deadlines. Students will need to have access to a computer or mobile device, as well as the internet.