CUL 205 - Introduction to Food and Beverage Operations

3 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

This course teaches students the basics of food and beverage operations including purchasing, receiving, and storage; supplier relations; inventory management; and culinary math. Topics include food, recipe, and menu costing and analysis; calculating food cost percentages and markups; menu planning and design; menu pricing; analysis sales; standardized recipes; selecting and ordering from vendors; documentation; establishing quality standards; beverage management; and managing buffets, banquets, and catering events.

Theory Hours
1 theory hour.

Guided Practice Hours
2 guided practice hours.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Understanding and determining food purchasing quantities, qualities, and standards.
Knowledge of selecting and communicating with vendors.
Demonstrated ability in receiving and storing food.
Demonstrate ability to track inventory.
Demonstrate ability to design, plan, and analyze menus and standardized recipes.
Understand the principles of ordering, receiving, and inventory management.
Knowledge of food and beverage management principles.
Knowledge of principles in managing buffets, banquets, and catering events.
Understand and demonstrate the ability to perform culinary math.
Demonstrate ability to identify quality and wholesomeness of ingredients.
Demonstrate knowledge of locally available food products.
Demonstrated ability to work as a team member.
Demonstrate sanitary and safe handling of food, tools, and equipment.