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Aug 06, 2026
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DITA 1029 - Selection, Receiving, and Storage of Food and Supplies
Semester Credit Hours: 0
Lecture Hours: 0
Lab Hours: 2
A study of quality factors to consider in purchasing food including specifications, computation of quantities to order, receiving area, equipment, practices and forms, storage area and condition, inventory, and storeroom control.
Prerequisite: As a Continuing Education course, enrollment will be determined by Culinary Arts departmental assessment
Course Designation: Professional and Technical
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