BAKERY OPERATIONS

Catalog description

Bakery Operations provides students with the hands-on experience of running a small bakery and coffee shop on campus. Topics covered will include: Bakery production plans, bakery menu creation, batch baking for service, counter service skills, bakery management skills, batch baking finishing skills & par bake operations. Students will rotate through specific assignments over the course of 16 weeks: Lead Baker, Daily Manager, Barista, Counter Help. This course may be repeated 2 times for an accumulated maximum of 15 credit hours. (1.2 Articulated) NOTE: This course requires intermediate reading, intermediate writing and intermediate math.