Certificate of Achievement
has completed the following course:
How to Manage Food Costing in the Catering and Restaurant Industry
This online course explored the basics of food costing. The course covered topics such as costing terms, principles of costing, factors affecting costs, the main costs in catering, ways to control costs, inventory control, various types and elements of costs and demonstrated how to calculate food costs and selling prices.
2 weeks, 4 hours per week
Cheryl Cordier
Director of Studies
International Culinary Studio
Andy Cordier
Group Executive Chef
International Culinary Studio
Transcript
Learning outcomes
- Explain the elements of costs associated with producing food.
- Explain food costing principles and terminology.
- Perform basic food costing calculations.
- Calculate the cost and selling price of dishes.
Syllabus
- Principles of food costing and control.
- Standardised recipes.
- Portion Control.
- Food ordering systems and inventory.
- Costs in catering.
- Apply calculations used in catering.
Issued on 21st May 2023
The person named on this certificate has completed the activities in the transcript above. For more information about Certificates of Achievement and the effort required to become eligible, visit futurelearn.com/proof-of-learning/certificate-of-achievement.
This certificate represents proof of learning. It is not a formal qualification, degree, or part of a degree.
Free online course: