What will I learn?

During this course, learner swill be taught to

  • Understand the purchasing function in relation to food and beverages.
  • Understand the main elements of food costing and how it affects net and gross profit margins.
  • Understand purchase specifications and the problems relating to purchasing orders.
  • Identify the principals of food costings, know how to calculate costs and how these costs make up the selling price.
  • Recognise the importance of standardised recipes in controlling food costs.
  • Know how to implement procedures for receiving food and beverages products.
  • Examine how to manage food production with standardised recipes and portion control.
  • Analyse food and beverage management operations.

    Entry Requirements

    There are no formal entry requirements for this course.

    Please Note

    Due to funding restrictions this course is not available to existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started their course.

  • Fees:


    Level of Study:



    • - (On enquiry)




    Sparsholt College, SO21 2NF


    09:00 - 16:30