Description
Description:
This digital workshop focuses on financial literacy for professional cooks. Students learn how to calculate food cost percentages accurately. The program explains portion control systems and waste reduction strategies. Participants analyze real menu case studies with cost breakdowns. The workshop includes downloadable spreadsheet templates for cost tracking. Lessons explain supplier negotiation basics and pricing adjustments. Students practice calculating break‑even points for dishes. The program also introduces menu psychology principles. Participants learn how to restructure underperforming items. By the end, learners understand how to design profitable menus strategically.
Format:
Video lessons, spreadsheet templates, menu analysis case studies.
Duration:
3 weeks (self‑paced).
What You’ll Learn:
Food cost calculation, menu engineering, waste reduction, pricing strategies.
Target Audience:
Culinary students, future chefs, and kitchen supervisors.
