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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
19072	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	8/24 – 12/18 Fall 2026	M	3:30PM – 5:00PM	A. Holian	Open 12 of 20 seats available
19072	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
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
23655	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
18642	Scottsdale Applied Science Bldg. AP 276	Hybrid In-Person	8/26 – 12/18 Fall 2026	W	2:15PM – 3:45PM	A. Holian	Open 8 of 20 seats available
18642	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

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

SUN System