La Ptisserie Franaise uses the weighted average cost method for inventory valuation. The following data is available for the month of January: Beginning Inventory: 600

La Pâtisserie Française uses the weighted average cost method for inventory valuation. The following data is available for the month of January:

• Beginning Inventory: 600 units at €4 each
• Purchases:
  • January 5: 800 units at €5 each
  • January 15: 700 units at €6 each
• Sales:
  • January 10: Sold 700 units
  • January 25: Sold 800 units

Calculate the cost of goods sold (COGS) and ending inventory value using the weighted average cost method.