BAKE 219 Bakery Retail Management

10 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

Global Outcomes
This course teaches to the global outcome of teamwork.

Total Hours: 200 Guided Practice (Lab or Clinical) Hours: 200