CUL 105 - Qty.Food Pur.& Control

Institution:

Savannah Technical College

Subject:

Description:

CREDITS: 3.00 Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution Topics include U.S.D.A. grades for fresh fruits and vegetables, canned fruits and vegetables, and fresh meats; fat tests and drained weight tests; bid specification writing; merchandising, layout, and sales/marketing pricing procedures; evaluation of product quality; yield grades of beef; food and labor cost determination; conversion and costing of standard recipes and menus; orders and requisition; and receiving, storing, and issuing food, supplies, and equipment. Laboratory demonstration and student experimentation parallel class work.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.savannahtech.edu

Phone Number:

(912) 443-5700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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