CUL 255B - Retail Bakery Management

Credits: 3

Description
This course introduces students to the application of baking and pastry arts production techniques in a wholesale and/or retail setting. The student is introduced to the theory regarding proper techniques for marketing and merchandising baked goods. Cost control for bakeries as well as recipe standardization and conversion, production planning, purchasing, costing and price for profit will be looked at. It will also feature the theory and practice of pastry buffet planning including themes and presentations.

Student Learning Outcomes

Develop, create, and produce product to sell to the public.
Coordinate factors involved in setting up and operating a bakery.
Evaluate marketing in a wholesale or retail environment.
Incorporate problem-solving techniques in customer relationships.

Prerequisite: CUL 125 and FAB 102
Corequisite: None

Graded: Letter Grade