CUL- 876 - Introduction to Cost Control for Professional Bakers
- Recent Professors
- J. Orlando
- Recent Semesters
- Summer 2026
- Class Size
- Not published
- Difficulty
- 6.0Demandingout of 10
- Credits
- 0
- Summer 2026 Sections
- View Summer 2026 sections of CUL- 876
- Transfers To
- Not transferable
- Description
- An introduction to cost control for baking, including As Purchased (AP) and Edible Portion (EP) calculations. Student will also use industry SPECS, and cost out recipes/formulas to determine selling price. 8.00 hours lecture and 4.00 hours laboratory. (Pass/No Pass only)
- Usually Held
- Tue 1:50pm–2:55pm, Tue Thu 12:45pm–1:50pm