Advanced Baking Manufacturing Management Practicum

Catalog description

This hands-on course provides students with practical experience in managing the operations of a commercial baking facility. Students will engage in overseeing production processes, managing staff, maintaining equipment, and ensuring product quality and food safety. The course emphasizes process optimization, inventory control, and adherence to regulatory standards specific to the baking industry. By the end of the course, students will have the skills and knowledge to efficiently manage a baking facility, balancing operational demands with quality control.