Course

Course Summary
Credit Type:
Course
ACE ID:
WALM-0140
Organization:
Location:
Classroom-based
Length:
8 weeks (40 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 Food Purchasing and Procurement
Description

Objective:

The course objective is to provide students with an overview of the guiding principles and standard practices of the Retail Food Industry. Standard practices such as purchasing, distribution, receiving, storage and merchandising will be evaluated. Current U.S. policies and regulations will be identified, and individual elements of the Farm-to-Table Continuum will be examined and applied to current industry trends.

Learning Outcomes:

  • Identify elements of the farm-to-table continuum and explain potential opportunities for contamination of each
  • Classify retail food stores by their format
  • Evaluate standard retail food practices
  • Analyze consumer benefits received from U.S. Food Policies and Regulations
  • Create a future industry trend and formulate a proposed solution and possible outcome
  • Evaluate the effects of current industry trends on food retailers

General Topics:

  • Farm-to-table continuum elements
  • Retail food formats
  • Retail food industry standard practices
  • U.S. regulations
  • Food industry trends
Instruction & Assessment

Instructional Strategies:

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

Methods of Assessment:

  • Case Studies
  • Examinations
  • Performance Rubrics (Checklists)
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials