CULA 2361 - Retail Bakery Management

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 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.