About the course

On top of well-honed technical skills, successful chefs will need to be comfortable and confident when budget planning for a profitable menu.

In this classroom-styled workshop, chefs will take part in a range of activities exploring how to effectively plan and cost a balanced dish or menu.

Chefs will learn to take into account the wide-ranging influences which can impact the cost of their menu, including seasonality, sustainability, provenance, customer demographics, geography, procurement and pre-set budgets.