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.
Course code: BAKG 1144
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1144.pdf
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.