Purchasing & Receiving (CULI 2502)

This course introduces students to storeroom principles and procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs.
Course code: CULI 2502
Credits: 2.0
Tuition: $0*
Length: 44 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-2502.pdf

Prerequisites

Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program

Corequisites

CULI 2501 - Human Resource Management and Lifelong Learning CULI 2503 - Restaurant Customer Service
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