CAH 253 – Storeroom Purchasing & Receiving
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Storeroom Purchasing and Receiving
n/a
2 credits = 2 hour lecture
n/a
Lecture
Hutchison Institute of Technology rm 100A
n/a
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook:
Purchasing for Chefs, Feinstein & Stefanelli, 2nd ed. Wiley Publishing
The Book of Yields, Lynch, 8th ed. Wiley Publishing
The Visual Food Lover’s Guide, QA International, Wiley Publishing
Supplementary Readings:
Required Supplies: calculator, pencil
COURSE DESCRIPTION:
Purchasing & receiving methods and specifications in a variety of food operations are covered in
this course. The student will gain exposure to purchasing specifications for a variety of foods,
using general purchasing methods, requirements, procedures and ethics.
GENERAL DESCRIPTION OF GOALS:
1.
2.
3.
4.
5.
6.
7.
Demonstrate the importance in controlling food in food service operations.
Understand product cost and purchasing methods.
Understand and explain regulations on inspections and grading of food products.
Write bid specs and receive according to established specs.
Receive and inspect products in a food establishment.
Conduct yield tests on various products.
Explain shipping and receiving and relate it to computerized purchasing and inventory
controls.
8. Understand par stock controls and issuing of products from a requisition.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
1.1 Discuss the flow of goods in a foodservice operation.
1.2 Discuss how HACCP practices are addressed in the purchasing, receiving, storing, and issuing procedures.
2.1 Describe formal and informal purchasing methods.
2.2 Analyze market fluctuations and product cost.
2.3 Discuss legal and ethical considerations of purchasing.
3.1 Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products,
fruits and vegetables.
3.2 Outline yield and quality grades and National Association of Meat Purveyors (NAMP) specifications
for meats.
4.1 Write a bid specification.
4.2 Evaluate received goods to determine conformity with user specifications.
5.1 Receive and store fresh, frozen, refrigerated and staple goods. Describe the importance of receiving and
inspecting product as it enters the facility.
6.1 Conduct yield and quality tests on items such as canned, fresh, frozen and prepared products.
7.1 Explain proper receiving and storing of cleaning supplies and chemicals.
7.2 Inventory food and non-food items using current technology.
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7.3 Describe current computerized systems for purchasing and inventory control.
8.1 Explain the procedures for rotation of stock and for costing and evaluating, including FIFO and LIFO.
8.2 Define and describe par stock.
8.3 Describe proper procedures of issuing product according to requisition.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
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INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Constructive Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
GRADING STRUCTURE:
Attendance, Participation & Professionalism
Quizzes
Weekly Homework Assignments (Discussion Questions)
Mid-term Written Exam
Final Written Exam
Community Service with typed written paper
A > 90%
B = 80% - 89%
C = 70% - 79%
13 @ 5 points
10 @ 10 points
13 @ 10 points
100 points
100 points
1 @ 5 points
Total Points Possible
D = 60% - 69%
65 points
100 points
130 points
100 points
100 points
5 points
500 points
F < 59%
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Day & Date
Session 1
Session 2
Session 3
Session 4
Session 5
Session 6
Session 7
Session 8
Session 9
Session 10
Session 11
Session 12
Session 13
Session 14
Read/do for class
B. O. Y. Chapter 1
Purchasing ch 1
B. O. Y. Chapter 2
Purchasing ch 2
B. O. Y. Chapter 3
Purchasing ch 3
B. O. Y. Chapter 4
Purchasing ch 4
B. O. Y. Chapter 5 & 6
Purchasing ch 5
B. O. Y. Chapter 7
Purchasing ch 6
B. O. Y. Chapter 8
Purchasing ch 7
B. O. Y. Chapter 9
B. O. Y. Chapter 10
B. O. Y. Chapter 11
B. O. Y. Chapter 14
B. O. Y. Chapters
12&13
Course Schedule
Homework due
Lecture
Dry & fresh herbs and spices
Menu planning
worksheet
Produce
Product quality
worksheet
Starchy food
Food vendors
worksheet
Baking items
Purchase orders
worksheet
Fats, oils, condiments and liquids
Purchase prices
worksheet
Dairy
Ordering process
worksheet
Beverages
Inventory control
worksheet
Meats
worksheet
Seafood
worksheet
Poultry
worksheet
Simple formulas
worksheet
Proper use of tools and
equipment when costing &
measurements
Final exams
worksheet
Final written exam
The schedule is a projected progression of the class and subject to change
Quiz
worksheet
4
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
quiz
Final
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