BAK 265 : Retail Baking Management

Transcript title

Retail Baking Management

Credits

4

Grade mode

Standard letter grades

Contact hours total

80

Other hours

80

Prerequisites

BAK 170.

Description

Learn business concepts for building a successful bakery enterprise and apply those concepts in a real-world setting. Focuses on the retail-baking business model. The instructor guided lab is ideal for students wanting to start their own retail bakery and test ideas in a secure setting. Learn business theory and concepts and produce product to sell in the bakery kiosk.

Learning outcomes

1. Demonstrate an understanding of basic business practice including marketing, sales, costing, inventory, waste control, equipment maintenance and bakery production.
2. Apply retail bakery business concepts and theory in a real-world setting.
3. Create a production manual and basic business plan for a retail baking model.

Content outline

• Production
• Franchising
• Management
• Baking
• Costing
• Safety
• Sanitation
• Hiring
• Leadership
• Merchandising
• Sales cycle

Required materials

Requires uniform and culinary arts tool kit available at the COCC Bookstore.

Grading methods

Grades will be determined by daily competency based applied learning activities, midterm, and final exams.

Outside of
expected

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