The supply layer of household food.
Unit 3 taught you to plan what to eat. This unit teaches you to buy it, bring it home, store it, keep track of it, and extend it. It is the difference between deciding on chicken for dinner and knowing the chicken in your freezer was bought three weeks ago, stored at zero degrees, and is still in good condition because you checked.
Shopping from existing inventory, unit-price comparison, understanding food dates, cold storage and shelf storage, FIFO rotation, building a working pantry, bulk staple storage, food preservation basics, and feeding the household through a disruption.
Cooking technique (Unit 2), nutrition and meal planning (Unit 3), household budgeting (Unit 10), or detailed preservation methods like pressure canning and fermentation (domain-specific Food pages). This is food supply management, not culinary training or financial planning.
Seven modules, three tiers.
Work through them in order. Each tier ends with something you can point to and say the household can now do this.