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
42481 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0859
08-Jan-2018
to 23-Feb-2018
TBATo Be Assigned
42481 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1229
08-Jan-2018
to 23-Feb-2018
TBATo Be Assigned
41930 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1829
13-Feb-2018
to 29-Mar-2018
TBATo Be Assigned
41944 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 1229
12-Mar-2018
to 27-Apr-2018
TBATo Be Assigned

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