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Selected: Culinary Arts > Duty J: Purchasing and Receiving

Curriculum > Duties

Duty J: Purchasing and Receiving
Competency #1: Explain current regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables.
High School, Level 2
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Duty J: Purchasing and Receiving
Competency #10: Explain the procedures for rotation of stock.
High School, Level 1
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Duty J: Purchasing and Receiving
Competency #2: Describe market fluctuation and the effect on product cost.
High School, Level 3
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Duty J: Purchasing and Receiving
Competency #3: Describe procedures for in-house product requisition.
High School, Level 3
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Duty J: Purchasing and Receiving
Competency #4: Describe current computerized systems for purchasing and inventory control.
High School, Level 3
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Duty J: Purchasing and Receiving
Competency #9: Inventory food and non-food items on hand.
High School, Level 2
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