logo

VCC International

Budgeting & 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 Program and the .Baking and Pastry Arts- Pastry Program.


 course outline


CRN Fee Campus - Room Day(s) Time Date Instructor
40932
DTN  - Rm. 820
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0759
06-May-2019
to 21-Jun-2019
Jang, Elizabeth
73282
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1459
09-Sep-2019
to 24-Oct-2019
TBATo Be Assigned
73293
DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1459
07-Oct-2019
to 21-Nov-2019
TBATo Be Assigned


Credits: 1.0

Programs offering this course:

To register for this course, check the information for your program: