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Apr 25, 2024
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Catalog 2017-2018 [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
Quarters Offered: Fall, Winter, Spring
Global Outcomes:
This course teaches to the global outcome of Teamwork.
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
Total Hours: 150 Lecture Hours: 30 Lab or Clinical Hours: 120
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