CUL 224 - Bakery Sales with Merchandising and Packaging

Course Description

This course is designed for students who wish to pursue a career in pastry arts as well as to expand their creative talents by operating/owning a cafe/pastry shop. This course will cover all the different styles and costs of packaging as well as how to market products. Group 2 course.

Credit Hours

2

Contact Hours

2

Lecture Hours

2

Required Prerequisites

CUL 102, CUL 110, CUL 118, CUL 120, CUL 201, CUL 211, CUL 219, and CUL 220

Corequisites

CUL 222, CUL 223

Recommended Prerequisites or Skills Competencies

Word processing and spreadsheet skills

General Education Outcomes supported by this course

Quantitative Reasoning

Course Learning Outcomes

Knowledge:
  • Explain key concepts, terms, relationships relative to the modern baking industry.
  • Describe how form and function interplay.
  • Explain the function of basic baking ingredients.
Application:
  • Apply fundamental baking skills comfortably and effectively within the framework of a modern bakery.
  • Critique baked products for quality and salability.
  • Analyze recipes for accuracy and profitability.
  • Demonstrate a comprehension of flavor profiling, ingredient selection, and presentation principles.
  • Modify recipes to reflect the quantity needed for production.
  • Demonstrate knowledge of production and packaging methods for a variety of bakery, and confectioneries.
  • Demonstrate the principles of proper sanitation and hygiene methods and the safe and proper use of a variety of tools and equipment used in professional baking.
  • Solve retail challenges through the application of data.
Integration:
  • Connect the knowledge in this course to real-life situations and experiences.
  • Link the knowledge obtained in this course and the operation of a profitable bake shop.
Human Dimension:
  • Interact with others in a productive manner as part of a team.
  • Interact with clients providing product information and quality customer service.
  • See oneself as a resource to others who want to know more about the baking and pastry arts.
  • Model standards in behavior, ethics, grooming and dress appropriate to culinary industry professionals.
Caring - Civic Learning:
  • Develop an interest in baking and pastry arts.
  • Develop a curiosity about the baking and pastry arts and the drive to formulate new recipes and product presentation.
  • Develop an understanding of social responsibility, as it relates to the bakery and pastry industry.
Learning How to Learn:
  • Take responsibility for learning about this subject after the course is over.
  • Construct knowledge about creating baked products acquired from relevant resources.
  • Self-assess one’s ability to respond to new trends in baking and pastry arts by keeping abreast with current industry knowledge.