CERTIFICATE OFCOMPLETIONGuranshdeep KaurHas successfully completed the courseLeadership for Supervisors - Budgeting 101February 29, 2024FPSC-CTAC.COMJennefer Griffith, Executive Director Food Processing Skills Canada (FPSC)
CERTIFICATE OF
COMPLETION
Guranshdeep Kaur
Has successfully completed the course
Leadership for Supervisors - Budgeting 101
February 29, 2024
FPSC-CTAC.COM
Jennefer Griffith, Executive Director
Food Processing Skills Canada (FPSC)
Guranshdeep Kaur
The content covered will assist participants in understanding how the control of budget items can positively contribute to the bottom line.
Course Topics
Chapter 1: Definition Budget
Chapter 2: Identifying Budget Items
Chapter 3: Controlling Production Expenses
Activities
3 Interactive Presentations
1 Final Examination
Time Commitment
45 Minutes
Skills / Knowledge
- 1. Define key budget terms, such as, 'operational budget', 'functional budget', and 'COGs'.
- 2. Distinguish between a 'top-down' functional budget from a 'bottom-up' functional budget.
- 3. Describe the importance of controlling production costs.
- 4. Distinguish between direct and indirect costs.
- 5. Describe the importance of managing labour costs.
- 6. List key strategies for supporting workers and controlling labour costs.
Issued on
February 29, 2024
Expires on
Does not expire
Evidence
100%