CAHS 33 Procurement and Costing (3)
Lec-52.5, field trips
Credit, Degree Applicable
PREREQ.: ESL 160 or ENGL 93 or 95; or placement in ENGL 93
A study of the best practices for the sourcing, procurement, and costing of products, equipment, and services for use in the foodservice industry.

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record