CLN ART 116 - Product Identification And Purchasing
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Difficulty
- 6.0Demandingout of 10
- Credits
- 2
- Transfers To
- CSU
- Description
- In this course participants focus primarily on meats, fish, poultry, vegetables, fruits, herbs, spices, groceries, dairy, paper, and other products. Students will learn how to recognize foods by their appearance, smell, texture, and taste. Course will cover purchasing cycle and quantity/quality controls.