CA 124 - Retail Baking

(5/12.5)

Prerequisites: A grade of a ‘C’ or better in each of the following courses:

CA 104 - Bakery

CA 209 - Principles of Food Science

CA 140 - Hospitality Forms and Formulas

and

CA 111 - Restaurant Sanitation and Safety

A laboratory based course featuring production techniques unique to the fast growing in-store deli/bakery industry. Convenience products, particular to the retail bakeshop environment will be utilized in addition to an emphasis on high-end retail scratch products which will be used to understand correct display, merchandising and point of sale techniques. This course includes a practicum stage experience, a window display piece and field trips to enhance the students understanding of operating a profitable retail bakery. Course curriculum will cover training in labor cost, food cost, inventory control, loss prevention and equipment cleaning and maintenance.

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