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Bakery Retail Sweet & Savory Preparation

Course Code:
BAK 283
Course Group(s):
Degree Applicable
Course Description:

This course focuses on the advertising, merchandising, and management of a retail bakery and the baked goods produced. Each student, in a team of two, will act as General Manager of the bakery operation during rotation through course positions (Bread, Pastry, Savory, and Laminated). 

Each week, the Management Team will plan their menu, inventory and order food, assign tasks to their teams to produce the menu, market their week, collect customer feedback, and conduct financial assessment. Additional emphasis will be placed on students’ ability to work as members of a cohesive team.

Prerequisites:  BAK 106 Baking Essentials and BAK 111 Class Mod Cookies and BAK 120 Cakes, Cream & Fillings and BAK 131 Yeast Doughs and BAK 141 Viennoiserie Doughs.
 

Credit:
4.0 - 4.0
Prerequisites:

BAK 106 Baking Essentials and BAK 111 Class Mod Cookies and BAK 120 Cakes, Cream & Fillings and BAK 131 Yeast Doughs and BAK 141 Viennoiserie Doughs.

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