In this course, students explore purchasing functions such as the competitive bidding process and revenue generation. Students will discuss ethical considerations, specifications for food equipment purchase, proper receipt and storage methods, inventory controls and security measures. Students will be given the opportunity to earn a nationally recognized certification to use in a professional portfolio.
Level I Prereq: Academic Reading and Writing Levels of 6
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
|---|---|---|---|
 Blended classes also available |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Evening Class (after 5 p.m.)
Online Class
| Description | Hours |
|---|---|
| Credits | 3 |
| Lecture Hours | 45 |
| Clinical Hours | 0 |
| Lab Hours | 0 |
| Other Hours | 0 |
| Total Hours | 45 |