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Culinary Arts

CAP 243


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Credit Hours

(3-0) 3 Cr. Hrs.

Section Start Dates


Section NoStart Date
113708January 12, 2015
113714February 16, 2015
113746March 30, 2015
143746November 3, 2014

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Storeroom Operations


Course Description

Upon successful completion of this course, the student will have a basic knowledge of purchasing, receiving and inventory control through the use of the computer and the application of computer software which will enhance his/her ability to run a more effective and profitable kitchen operation.

Prerequisites

(A requirement that must be completed before taking this course.)

  • CAP 103 and all core CAP 100 level courses.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Write purchasing specifications for all types of products.
  • Prepare a beginning inventory.
  • Calculate order points and purchasing quantities.
  • Determine par levels for all products.
  • Identify basic grading and quality standards for all product areas.
  • Judge basic grading and quality standards for all product areas.
  • Identify quantity purchases at discount rates to determine when and how to buy.
  • Calculate quantity purchases at discount rates to determine when and how to buy.
  • Determine the purchasing cycle of receiving, inventory rotation, handling and storage.
  • Identify the role of purchasing in reaching projected costs for the food service establishment.
  • Use purchasing applications in the Culinary Arts Purchasing Department.
  • Use computer software programs specifically designed to be used on food service purchasing.
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