CULA 2361 - Retail Bakery Management

CULA 1310 - Fundamentals of Baking  

CULA 1321 - Advanced Baking and Pastry  

CULA 1231 - Introduction to Cake Decorating  

CULA 1232 - Advanced Cake Decorating  

CULA 2342 - European Cakes & Tortes  

CULA 2351 - Plated Desserts & Presentations   

CULA 2341 - Artisan & Specialty Breads  

Course Description:
This course 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 breads. 

Student Learning Outcomes:
Students will be able to:

1. Select and use proper ingredients, equipment and utensils for specific applications in baking and demonstrate care of special bakery equipment.
2. Perform basic math functions, the process of formula costing and determine selling price of items and formula yield conversions.
3. Produce and evaluate products made for retail sales using quality standards.
4. Calculate and forecast purchase and preparation requirements based on a product’s yield in cooking and intangible waste factors.
5. Discuss and Demonstrate management and leadership responsibilities in small weekly bakery operation.