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Apr 29, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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BAKE 219 Bakery Retail Management10 credits
In this course, students will be introduced to quick service bakery venues. Students will work with point of sales systems and manage food product production. Students will develop skills in customer service, retail sales, catering, and food safety by managing the college’s bakery operations.
Prerequisites: BAKE 209 , BAKE 211 , and BAKE 212 , or instructor permission
Corequisites: BAKE 221
Course Outcomes
Upon successful completion of the course students will be able to:
- Participate in production planning
- Demonstrate professionalism and customer service skills
- Manage a quick service venue and generate revenue
- Use a point of sales system
- Identify, select, and apply the proper product quality standards
- Work effectively on a team to complete successful bakery production and sales
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for a range of entry level positions in the field
- obtain basic management skills including costing and menu planning, safety and sanitation, and employee supervision
- apply marketing and profitability concepts in a bakeshop environment
Total Hours: 200 Guided Practice (Lab or Clinical) Hours: 200
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