Introduction To Baking Management

Catalog description

This lecture/lab course combines hands-on baking techniques with the management skills necessary to work towards operating a bakery business. Pastry arts recipe development and group interdependence principles are fostered. Typically offered Fall Spring Summer. Course Learning Outcomes 1. Build practical mastery of measures, conversions, cost and pricing for bakery products. 2. Identify commercial baking ingredients, properties, terminology and marketing methods. 3. Apply learned practical applications for baking/decorating while developing teamwork skills with classmates. View Class Schedule