Name: How to Teach Recipe Costing and EP vs AP: How They Work Together
Start: 2026-07-22T09:00:00-0400
End: 2026-07-22T09:50:00-0400

How to Teach Recipe Costing and EP vs AP: How They Work Together

Wednesday July 22, 2026 9:00am - 9:50am EDT

Carroll Ford - East - 2nd Floor

We will discuss how EP vs. AP impacts recipe costing and show easy ways to demonstrate and teach both these topics to students. This is a critical skill for any student who wants to work in the food and beverage industry to know in order to be successful. The concept also applies to other professions. You have to know what it costs to make something in order to know how much to charge!

Speakers

Dr. Michael Riggs Ph.D. CEC CCA WCEC

Corporate Executive Chef Arcadia Communities, ACF Education Committee KY Chapter, Arcadia Communities

Corporate Executive Chef Arcadia Communities, ACF Education Committee KY Chapter

Chef Tammy Inscoe

Program Coordinator Culinary Arts Southcentral Kentucky Community and Technical College, Associate Professor, ACF Board of Directors KY Chapter, Southcentral Kentucky Community and Technical College

Program Coordinator Culinary Arts Southcentral Kentucky Community and Technical College, Associate Professor, ACF Board of Directors KY Chapter

Wednesday July 22, 2026 9:00am - 9:50am EDT
Carroll Ford - East - 2nd Floor

Family and Consumer Sciences

Audience Family and Consumer Sciences

2026 KACTE Summer Program

Dr. Michael Riggs Ph.D. CEC CCA WCEC

Chef Tammy Inscoe

Attendees (44)

Get help with the event

2026 KACTE Summer Program

Dr. Michael Riggs Ph.D. CEC CCA WCEC

Chef Tammy Inscoe

Attendees (44)

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