Costing Templates: Practical Examples
In this online course, we will focus on preparing a traditional Peruvian dish to illustrate the process of efficiently costing our ingredients.
Cocinero y Empresario, fundador de Urban Kitchen.
Course Content
Course Content
2. Protein
Free
3. Sides
4. Aromatic herbs
5. Final result
About this Course
The most important thing is knowing how much the food costs
Before drawing up a financial plan for your business, it is essential to have a detailed knowledge of costs, especially the cost contribution of each ingredient in every dish on your menu.
In this Costing Templates course, you will learn the basic concepts that every chef must learn to manage inventories and costs effectively. We will look at a practical example to calculate the total cost of a Fish Ceviche.
The objective of the course is for participants to acquire the fundamental skills to be able to accurately calculate the cost of their own dishes.
What's included?
- 45 min HD video
- 1 recipe
- 7 lessons
- Additional Material
- 3 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Chef and entrepreneur, founder of Urban Kitchen.
Ignacio is a culinary entrepreneur and chef who, after gaining experience in renowned kitchens throughout different countries, returned to Peru to establish Urban Kitchen, the country's first participative cooking space.
Forget about hidden costs, find out what your ingredients really cost.
What you'll learn
In this course, you will learn the detailed process for calculating the final cost of a dish, factoring in everything necessary to determine the true price of each ingredient.
We will explore how yield affects the final price, taking into account losses during cleaning and cooking. We will provide practical examples with proteins, bulbs, tubers, fruits, herbs and cereals.
Ignacio will also offer tips to reduce waste and maximize your investment, sharing strategies for reusing waste ingredients through the creation of sub-recipes.
Material needed
- Microsoft Excel or Spreadsheets
- Calculator
- Notebook for note taking
What our students say
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Frequently Asked Questions
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Ratings and Reviews
4.5
Avg. Rating
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Maxwell Samuneti
Knowing the actual weight of the final product after trimmings will guide you well on how to set the better price
Formulas used to calculate the cost of ingredients per food menu,are easy to understand and you will know how much waste comes from it,then you will train your staff to minimize waste,so as to make profit.
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Very good
It will help to keep on track and to do costing with moreconfidence