CAHS 33 Procurement and Costing (3)
Lec-52.5, field trips
Credit, Degree Applicable
PREREQ.: ESL 150 or ENGL 95 or ENGL 93 or ENGL 88 or ENGL 88A or placement in ESL 160 or ENGL 96 or ENGL 88B and MATH E1 or MATH E3 or MATH 30 or placement in MATH 40 or higher
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