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Apr 16, 2024
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Catalog 2015-2016 [ARCHIVED CATALOG]
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BAKE 126 Retail Bakery Management6 credits
Students will be introduced to quick service venues in a live, hands-on, lab format. Students will work with point of sales systems, customer service, sales, bakery, catering, retail, barista training, and food product production management. Quick service venues are turnkey style business operations.
Prerequisites: CULA 127 or instructor permission
Student Outcomes/Competencies:
Upon successful completion of the course the student will be able to:
- Demonstrate employability and production planning on a daily basis
- Set up cold food line and generate profits
- Work independently to complete a shift
- Use a Point of Sale System
- Develop barista production skills
- Provide customer satisfaction
- Identify, select, and apply the proper product quality identification with an emphasis on bakery and breakfast service
- Work with others on a team to complete successful bakery production
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