… PURCHASING 2 units (CSU) 8 hour lecture, 54 hour lab 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. CLN ART 117 FOOD SANITATION AND SAFETY 3 units (CSU) 36 hour lecture, …