Practical Pastry Chef Experience

Course Code:
BAK 410
Course Group(s):
Analytical Reasoning & Scientific Inquiry - Foundation, Analytical Reasoning & Scientific Inquiry - Reinforcing, Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
Building on the practical experience gained through bakery operations, this next step in the baking management skill development will focus on planning and executing special events. Students will apply cost control concepts to develop appropriate systems for bakery operations, including costing techniques, yields, menu planning, prep lists, ordering and receiving product. Students will analyze and interpret financial documents related to a baking enterprise. They will assess staff abilities and all aspects of the operations, including customer service, industry trends and market date to develop effective business and strategic operations plans. Student will also take an active role in customer relations while planning events using analytica tools to measure customer satisfaction. Prerequisite: BAK 280 Retail Practical Experience.
Credit:
4
Prerequisites:
Prereq: BAK 280 Lecture Lab combined Min Grade: D Min Credits: 4.00
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