Course

Course Summary
Credit Type:
Course
ACE ID:
WALM-0138
Organization:
Walmart Stores, Inc.
Location:
Classroom-based
Length:
8 weeks (40 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Food Merchandising
Description

Objective:

The course objective is to enable students to examine the vital elements necessary to create an optimal environment for fresh produce in a retail setting. Best practices will be explored while comparing the benefits and challenges associated with the maintenance of a choice produce department.

Learning Outcomes:

  • Identify the benefits of a choice produce department
  • Determine guidelines for sourcing decisions
  • Evaluate the benefits recognized vs. the cost of merchandising displays/equipment for produce
  • Analyze pricing strategies vs. profit margins
  • Create original opportunities to minimize shrinkage
  • Compare the challenges of a produce department to the benefits it provides
  • Identify best practices for receiving storage, and handling of produce

General Topics:

  • Advantages and challenges associated with a produce department
  • Industry practices such as sourcing, receiving, shipping, handling, merchandising, and pricing
  • Opportunities to reduce shrinkage
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Discussion
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Performance Rubrics (Checklists)
  • Quizzes
  • Written Papers

Minimum Passing Score:

75%
Supplemental Materials