Culinary Procurement and Cost Control Certificate of Completion

This program studies the basic principles of purchasing food and beverages, as well as nonfood items, with particular attention to product identification and to the ordering, receiving, storing, and issuing sequence.  Topics covered include:  market distribution systems; market forces; purchasing overview and specifications; the optimal amount, payment policy, and supplier; the mechanics of purchasing; convenience foods; nonfood expense items; furniture, fixtures and equipment; fresh produce; eggs and dairy products; poultry; fish and shellfish; meat and beverages.

Learning Outcomes

1. Define the specific product characteristics of food, beverages and supplies used in the food service industry.
2. Understand the concepts of procurement and purchasing; market distribution systems; and Point of Sale systems.
3. Apply critical thinking skills to analyze and evaluate the selection factors for foods and supplies and determine quality standards required.

 Program Requirements