Information and Updates

Purchasing & Receiving (CULI 2502)

This course introduces students to storeroom principles and procedures. Students practice purchasing and receiving, food costing, menu pricing, inventory and cost control. Students fill requisitions for the service kitchens and outlets in the Culinary Arts Programs.

Course code: CULI 2502

Credits: 2.0

Length: 44.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2502

Prerequisites

Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program

Corequisites

CULI 2501 - Human Resource Management and Lifelong Learning CULI 2503 - Restaurant Customer Service

Schedule †

CULI 2502 schedule for programs:

CTWA

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
45183	March 8, 2021 to April 1, 2021	Mon, Tue, Wed, Thu, \| 8:15 am - 11:00 am See full schedule	Liew, Denis

* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.

† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.

Purchasing & Receiving (CULI 2502)

Prerequisites

Corequisites

Schedule †

CULI 2502 schedule for programs:

Additional Information