CUL 222 - Cafe Operations
This is an archived copy of the 2021-2022 catalog. To access the most recent version of the catalog, please visit https://catalog.nmc.edu.
Course Description
This course focuses on practical bakery production and management training. Students rotate through bakery stations producing an assortment of baked goods while applying production and managerial skill. Bakery certificate students practice a variety of baking and pastry skills learned in their program. Other areas covered include recipe construction and costing, the use and care of equipment, the pressure of cafe preparation and timing, and the effective handling and use of supplies. Group 2 course.
Credit Hours
4
Contact Hours
8
Lecture Hours
0
Lab Hours
8
Required Prerequisites
CUL 211,
CUL 218 and
CUL 221Corequisites
CUL 223General Education Outcomes supported by this course
Quantitative Reasoning
Course Learning Outcomes
Knowledge:
- Explain key concepts, terms, and relationships appropriate to professional baking.
- Identify equipment and products used in professional bakeries.
- Connect the use of baking methods to planned end results.
Application:
- Demonstrate professional bakery production skills and baking methods.
- Modify recipes to reflect the quantity needed for production.
Integration:
- Integrate quality baking methods to produce customer satisfaction.
- Relate interactions between baking and design, sanitation and management.
Human Dimension:
- Evaluate different life experiences, temperaments and talents and how these traits positively affect group work.
Caring - Civic Learning:
- Describe the impact of quality food service on successful bakeries.
Learning How to Learn:
- Interpret standardized recipes to create various bakery items.
- Determine appropriate baking skills and techniques in various commercial restaurant situations.
- Uncover the connection of personal life management and professional life success.