CULA 2361 - Retail Bakery Management

3 credit(s)

This course introduces the student to the application of baking and pastry arts production techniques in a wholesale and/or retail setting. Students are introduced to the theory of merchandising baked goods for bakeries as well as formula standardization and conversion, production planning, purchasing, costing and “price for profit”. Students will hone their skills, learn new formulas and create desserts while practicing techniques, methods and procedures used to develop consistent quality products. This is the capstone class for the AAS degree in Baking and Pastry. Prerequisite(s): CULA 1321, CULA 2341, CULA 1232. F, S-as needed. (T)
6 hours laboratory