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  • Stage Craft Tech II
  • Theater Appreciation
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Inventory & Budgeting

Inventory & Budgeting

1. Before purchasing any additional ingredients for your meal, take inventory of what you already have available in your kitchen pantry and refrigerator. 

Any items you already have available do not need to be purchased. That means you do not need to use any of your budget on buying them!

2. Create a list of the items you still need to purchase for your meal. These should all be ingredients and seasonings you absolutely need for your dish, that are not already available in your home kitchen. 

​3. Using WalMart.com write down the cost of each item on your list beside its name. You can create a list in Google Docs, or you may simply create a hand-written list of all your items and their costs. 

4. Add up all the item costs and write down a "Final Total:_____________" on bottom of your list. 

5. If your list is in Google Docs, share it with Mrs. Marcell via email. 
If you list is hand-written, send a picture of it to Mrs. Marcell via email.


Mrs. Marcell will need to receive a copy of your list (photo or Google Doc) that includes all items, each of their prices, and a correct Final Total. Once she receives those, you will be issued units for completing this lesson.

 
Contact Mrs. Marcell via email with any questions,
or to submit homework photos / assignments.
kimberly_marcell@gfps.k12.mt.us
Photo used under Creative Commons from c_ambler