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May 03, 2024
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CLART 103 - Procurement
2.0 Credits
Procurement standards including USDA grading, principles, and procedures for purchasing food used in the food service industry. Prerequisite: Placement into BRDGE 093 or EAP 121 or instructor permission.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:
- Identify purchasing guidelines for food. [REASON]
- Analyze and compare purchasing techniques. [REASON]
- Explain the vendor selection process. [COMMUNICATE]
- Explain the common and proper receiving and storage practices in the hospitality industry. [COMMUNICATE]
- Describe how relevant local and world issues affect the hospitality industry. [ACT]
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