BAKE 126 Retail Bakery Management

6 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

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