This course introduces students to the real-world dynamics of planning, operating, and promoting a retail bakery. From concept development to equipment selection, pricing, and marketing, students will gain hands-on experience with the business side of baking. The course culminates in a Pop-Up Bakery Showcase, where student teams will produce, display, price, and sell bakery products at the student recreation center.
Prerequisites
Introduction to Hospitality (MGMT-100), Principles of Menus and Managing Profitability in Foodservice Operations (MGMT-250), and 30 baking lab credits