NOTICE: 

Users will experience limited functionality across vcc.ca on June 29 due to a scheduled maintenance.

More details
logo

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


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
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

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