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.

Course code: BAKG 1144
Credits: 1.0
Tuition: $0*
Length: 25 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1144
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