CULN 2412 - Advanced Bakery and Pastry Management

3 credit(s)

The class introduces students 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 in the production of desserts and some breads. The course includes instruction on preparation of petit fours sec & glacé, confections, and decorative finishing work, including, but not limited to, chocolate and sugar. Prerequisite(s): CULN 1010, CULN 1210, CULN 2105, CULN 2310, CULN 2400 with a minimum grade of “C” F, S
1 hour lecture / 4 hours laboratory