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Master Course Outline
CA 111
Storeroom Operations


Credits: 3
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:30


Description
Provides an introduction to operations of storerooms. Students will learn how to inventory, order and receive products for foodservice operations. They will be taught basic culinary math principles and identify various products used in production of food.
Prerequisite: Instructor Permission.

Intended Learning Outcomes
  • Ability to identify produce, dry goods, meat, seafood and dairy products.
  • Maintain storeroom sanitation and appearance
  • Demonstrate knowledge of inventory systems.
  • Discuss proper culinary math principles.
  • Organize the various storage areas of kitchens.
  • Maintain par levels.
  • Manage the ordering and receiving of goods.

  • Course Topics
  • Culinary Math Principles
  • FIFO Inventory Management
  • Par Levels
  • The back door of foodservice operations
  • Identification of dry goods, meats, seafood, produce, dairy products.
  • Requisitions
  • Product bids and contracts
  • Vendor negotiations

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 111
    Spring 2014
    1271
    Jay Entrikin
    CA 111
    Fall 2013
    1266
    Jay Entrikin
    CA 111
    Spring 2013
    1271
    Jay Entrikin
    CA 111
    Fall 2012
    1289
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.