Cost Control & Waste Reduction

About This Course

In every professional kitchen, managing food cost and waste is essential to success. It’s not just about saving money—it’s about using ingredients with care, working efficiently, and supporting the team and the business. Every trim, portion, and decision behind the pass plays a part.

In this course, you will learn:

• What food cost really means and how it impacts profitability

• The main types of waste and how to spot them early

• Smart storage and labelling practices that reduce spoilage

• Prep and portioning techniques that help cut waste without cutting quality

• How to reduce errors during service and avoid costly mistakes

• The importance of tracking waste honestly and using that data to improve

• How teamwork, communication and daily habits all support cost control

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Cost Control & Waste Reduction.”

Course Curriculum

5 Chapters

Chapter 1 – Why Cost and Waste Matter in the Kitchen -

Explains how food waste impacts profit, sustainability, and kitchen efficiency. Shows why every team member plays a role in controlling costs and protecting the business.

Chapter 2 – Spotting and Stopping Kitchen Waste -

Covers common causes of waste such as over-prepping, spoilage, poor storage, trimming errors, and mistakes during service. Teaches how to identify waste early and prevent it through better habits.

Chapter 3 – Portioning for Consistency and Control -

Focuses on portion accuracy, using scales, ladles, and standard recipes to keep dishes consistent. Highlights how correct portioning reduces waste and keeps food cost predictable.

Chapter 4 – Working Together to Minimise Waste -

Explains how communication, shared responsibility, and teamwork help reduce waste. Encourages reporting issues, supporting others on the line, and following clear prep and service routines.

Chapter 5 – Conclusion and Key Takeaways -

Summarises the importance of awareness, consistency, and teamwork. Reinforces that small daily actions reduce waste, improve cost control, and support a more sustainable kitchen.