CLN211 Bakery Productions and Operations
This course covers the fundamentals of producing bakeshop products for commercial purposes. Main lab topics include application of time saving steps in the production process and adjustments to formulas and temperatures to meet different product yields. Product arrangement, cross merchandising, shelf life and spoilage will also be addressed. In addition, students will study sales and merchandising of bakeries. Marketing and cross utilizing products and employees will also be a focus.
Prerequisite
CLN 208 Pastry Techniques