I. General Information

1. Course Title:
Food Identification and Purchasing

2. Course Prefix & Number:
CULA 1122

3. Course Credits and Contact Hours:

Credits: 1

Lecture Hours: 1

Lab Hours: 0

4. Course Description:

This course focuses on specification requirements for purchasing the major types of foods, beverage, and non-foods. Students will learn product identification and proper receiving, storage, and inventory control methods. Nutrition concepts will also be covered.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

7. Other Prerequisites
Must be accepted into the Culinary Arts program.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Apply abstract ideas to concrete situations	Analyze a recipe for its nutritional content.
Utilize appropriate technology	Determine the correct storage equipment for food, beverage, and non-food items.
Apply ethical principles in decision-making	Describe how to avoid cross-contamination when preparing recipes for someone with a food allergy.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Describe the quality standards for major food types;
• Analyze how to find suppliers and receive, store, and control inventory of foods, beverages, and non-food items; and
• Understand nutritional values, servings, special diets, and food allergies.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Quality Standards for Food
• USDA Grades
• Other standards
• Determining what standards you need for your situation
2. Finding suppliers
• Where to look for suppliers
• Importance of understanding your supplier’s business and them understanding your business
• Importance of forming relationships
3. Determining how much to order
• Production sheets, daily food cost sheets, and sales mix records
• Just in time ordering
4. How to receive and inspect items
• Importance of inspection
• Checking order to invoice to product
• Record-keeping
• Labeling
5. How to store items
• Perishable and nonperishable
• Determine best storage equipment (e.g., refrigerator, freezer, dry space, etc.)
• Record keeping
6. Inventory control
• Labeling
• First in, first out
• Record keeping
7. Nutrition
• Understanding nutritional values
• Preserving nutrients
• Serving size
• Special diets (e.g., vegetarian, vegan, gluten-free, food allergy, etc.)
• Food allergens
• Ingredient substitutes
• Avoiding cross-contamination