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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Earn your Certificate
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Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.5
Avg. Rating
1112 Ratings
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Rene Hernandez
Great explanation of how wastage impacts cost!
I really liked this course. Gave me lots to think about when it comes to cost and wastage. I would've loved to get a more in depth analysis of the costs once the dish was done (going into the finished costed dish, percentages, etc.) but overall it was a great course.
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shannonmdunlevy-331115
I speak English
I couldn't follow along because I speak English. The reason I paid over $100 for a subscription to this app was so I can learn something. I can't even follow along with the closed captionings and learn at the same time. These courses are supposed to be accredited by the American culinary Federation. American is the key word here. I don't mind if people speak other languages but if this is geared towards Americans then please do the class in English so I can actually learn something. I'm extremely disappointed. I also am disappointed that this didn't focus more on food cost calculations.
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![Preview Image]()
shannonmdunlevy-331115
I speak English
I couldn't follow along because I speak English. The reason I paid over $100 for a subscription to this app was so I can learn something. I can't even follow along with the closed captionings and learn at the same time. These courses are supposed to be accredited by the American culinary Federation. American is the key word here. I don't mind if people speak other languages but if this is geared towards Americans then please do the class in English so I can actually learn something. I'm extremely disappointed.
×
![Preview Image]()
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Very good
It will help to keep on track and to do costing with moreconfidence