The Art of Pricing: Master Food & Beverage Cost Control for Profitable Baking & Culinary Success


Being a great baker or chef isn’t just about creating delicious food—it’s also about understanding food costs, pricing strategies, and maximizing profitability. Whether you’re a private chef, caterer, home baker, or food entrepreneur, this beginner-friendly online course will teach you how to price your menu correctly, control food costs, and increase your bottom line without sacrificing quality.

What You’ll Learn:

  • Food & Beverage Cost Control – Learn how to calculate ingredient costs, portion sizes, and waste management to optimize profits.
  • How to Price Desserts & Baked Goods – Master menu pricing strategies to ensure you’re charging what your creations are truly worth.
  • Profit Margins & Overhead Costs – Understand the financial side of running a food business and how to set realistic pricing for growth.
  •  Scaling & Wholesale Pricing – Learn how to price your baked goods or menu items for bulk orders, catering, and retail.
  • Pricing Psychology & Customer Perception – Discover how to set prices that appeal to customers while maximizing your profits.
  • Menu Engineering & Strategic Pricing – Design a menu that highlights high-profit items and ensures a sustainable, successful food business.
  • Templates & Tools for Pricing – Get access to spreadsheets and guides that simplify food cost calculations.

Who Is This Course For?

  • Home bakers & pastry entrepreneurs wanting to price their products for profit.
  • Private chefs & caterers who need to control food costs and maximize revenue.
  • Culinary & pastry students looking to gain financial knowledge outside the kitchen.
  •  Restaurant & bakery owners needing a better understanding of cost control.
  • Food business startups aiming to build a sustainable pricing strategy from the start.

This self-paced online course comes with lifetime access, allowing you to learn at your own speed and revisit lessons anytime. Plus, you’ll receive direct consultation from Chef Andra to refine your pricing strategy for success.

Take control of your pricing and start running a more profitable food business today! Enroll now.


Course curriculum

  • 1

    Welcome

  • 2

    The Basics

    • The Basics

    • Mastering Costing, Pricing, and Profitability for Bakers & Chefs

    • The Ultimate Resource Guide for Bakers & Chefs: Tools to Elevate Your Culinary Business

    • Scaling and Wholesale Pricing

    • Sample Catering Contract

    • Baking Service Agreement
  • 3

    Standard Recipe Costing

    • Importance of Standardization in Menus and Recipes

    • Recipe Costing Excel Sheet with Formulas

    • Table of Approximate Yields

    • Standard Recipe Card Blank

    • Standard Recipe Costing Presentation

  • 4

    Simplified Costing Method

    • Simplified Recipe Costing
  • 5

    Menu Development

    • Menu Development

    • Food and Wine Pairing Suggestions

    • Menu Development Strategies

    • Sample Wedding and Dessert Table Menu

    • Micro Bakery Sample Menu

    • Sample Tiered Catering Menu, Plated Sample

    • Sample Tiered Catering Menu, Buffet

    • Sample Hors d’Oeuvres Menu
  • 6

    Food Cost and Pricing Examples

    • Micro Bakery Food Cost Example

    • Plated Dessert Food Cost Example

    • Three Course Menu Food Cost Example

Instructor(s)

Owner

Andra Dynese

Chef Andra Dynese is an experienced culinary and pastry artist based in Los Angeles, CA. She is the founder and instructor of Bougie Eats, an online pastry academy that brings her classroom into the homes of creatives worldwide, enabling them to learn elevated dessert techniques comfortably and at their own pace. With over 15 years of experience, Chef Andra has honed her skills in various esteemed restaurants, hotels, catering companies, culinary schools, and pastry boutiques. She has had the privilege of creating for celebrities such as Dave Chappelle, Questlove, Robert Glasper, Snoop Dogg, and Taylor Swift. Her expertise has led to brand partnerships with companies like Revol USA, Valrhona, Chef Rubber, Back to Zero Company, Zeelool, Felchlin, and Cacao Barry. Academically, Chef Andra holds an A.S. in Culinary Management, a B.S. in Event Management, and an M.S. in Hospitality and Tourism Management. She is currently pursuing her Ph.D., focusing her research on Black chefs in the restaurant industry. In addition to her role at Bougie Eats, Chef Andra serves as the Senior Director of Campus Dining and Hospitality for a nonprofit in Los Angeles and is an adjunct instructor at Long Beach City College. She has previously taught at various universities and colleges across the country, offering classes ranging from Artisan Breads and Pastries, Plated Desserts, Advanced Culinary, Chocolate and Confections, Food and Beverage Cost Control, to Event Management. Chef Andra has showcased her talents on Food Network, competing in two competitions, and owns The Service Boutique, a consulting firm specializing in hospitality organizations. Her dedication to the culinary arts and education has impacted over 2,000 students worldwide, making elevated desserts accessible and feasible through her online courses. For more information or to enroll in her courses, visit www.bougieeats.com.

Course Reviews

5 star rating

The Simplified Recipe Costing

TYRONA WARREN

So appreciate you for thinking of us who get overwhelmed with percentages and algebra equations

So appreciate you for thinking of us who get overwhelmed with percentages and algebra equations

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5 star rating

Invaluable Resource

Valencia Champagne

I am opening a home bakery (for now), and I remembered about this course I purchased a little under a year ago. I decided to start with The Art of Pricing a...

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I am opening a home bakery (for now), and I remembered about this course I purchased a little under a year ago. I decided to start with The Art of Pricing and I'm glad I did. It's giving me a bit of a piece of mind when it comes to calculating the costs of the items I will be selling. My menu is limited due to Cottage Food Laws, so understand the cost of each item will help me with expenses and profits.

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