CUL 130 Purchasing Practices
(Contact Hours: 2) This course emphasizes purchasing and receiving practices in the food industry in relation to control and cost. Students will increase their understanding of products by sampling a diversity of seafood, meats, poultry, dairy, and fresh/canned products. Product quality will be emphasized and principles and practices of sustainable food supply/inventory will be reinforced. PREREQUISITE: Successful completion of CUL 110 is REQUIRED.