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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
10752	Estrella Mountain Ocotillo LearnStudio 120	In Person	08/25 – 12/19 Fall 2025	M,W	12:30PM – 1:45PM	D. DeLong	Closed No seats available
10752	Notes Additional 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. Book Information Get book at the Bookstore
11916	Scottsdale Applied Science Bldg. AP 276	Hybrid	08/27 – 12/19 Fall 2025	W	2:30PM – 3:30PM	A. Holian	Open 1 of 20 seats available
11916	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 Get books at the Bookstore
33203	Scottsdale Applied Science Bldg. AP 276	Hybrid	08/27 – 12/19 Fall 2025	W	3:45PM – 4:45PM	A. Holian	Open 18 of 20 seats available
33203	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. Textbook info pending

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CUL120: Food Costing, Purchasing and Inventory Control – 3 credits

SUN System