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Master
Course Outline
CA 111
Storeroom Operations
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| Credits: 3 |
Clock Hours per Quarter: 30
AA Discipline:
Lecture Hours:30
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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.
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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
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 111 |
Spring 2013 |
1271 |
Jay Entrikin |
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| CA 111 |
Fall 2012 |
1289 |
Jay Entrikin |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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X
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X
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*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.
printable version
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