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Sep 28, 2024
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NUTR 221 - Quantity Food Purchasing (3 units)
Food purchasing for food service systems, understanding of cost factors, marketing factors, food laws, quality standards and basic manufacturing processes.
Units of Lecture: 3
Offered: Every Fall
Student Learning Outcomes:
Upon completion of this course:
1. Students will be able to demonstrate understanding of skills required for food buying.
2. Students will be able to explain what markets and marketing are and identify different markets.
3. Students will be able to understand food knowledge and identify raw products needed to meet specific production needs.
4. Students will be able to describe receiving, storage and issuing of perishable and non-perishable groceries.
5. Students will be able to identify the role of computers in food purchasing, cost/nutrition analysis, inventory and purchasing.
6. Students will be able to identify important services and products that are contracted.
7. Students will be able to recognize the benefits of coordinating dietary, cost and quality issues.
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