Budgeting and Cost Control (BAKG 1144)
This course allows students to learn various aspects of inventory management, food and production costing and waste management. Topics include an exploration of ingredient and equipment suppliers
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1144
Credits: 1.0
Length: 25.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1144
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0Additional Information
- Concepts for inventory management, food and production costing and waste management; overhead, sales, profit and loss, menu design, application of inventory and waste management
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.