An examination of baking methods and principles will be used to introduce an overview of larger bakeshop production. Through lectures, readings, demonstrations, and hands-on experience, students will gain exposure to different types of equipment and organizational systems and begin to learn how to organize a bakeshop for production. An emphasis will be placed on forecasting, production planning, food safety, sanitation, proper work habits, nutritional aspects of baking, and inventory control.
Prerequisites
Baking and Pastry Techniques (BAKE-105) and 18 additional credits from subject BAKE.