PMGT 270 Quantity Bakeshop Production

This course is designed to develop skills in high volume baking required for commercial production demands. Students will be required to scale formulas by increasing or decreasing for requisition needs and quality standards. Food cost, pricing, and packaging will be applied to real-life scenarios from small start-ups to full commercial retail outlets.

Credits

3

Prerequisite

PMGT 135

Hours Weekly

8

Course Objectives

1. Increase and decrease formula size by using the conversion factor and baker's percentage.
2. Demonstrate food costing and pricing to industry standards.
3. Produce a variety of breads, pastries, specialty cakes, and assorted baked goods for retail.
4. Understand the dynamics of bakeshop ownership and team leadership.
5. Practice Hazard Analysis and Critical Control Points (HAACP) and safety and sanitation requirements.

Course Objectives

1. Increase and decrease formula size by using the conversion factor and baker's percentage.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain appropriate cost control, human resources, and financial management skills.

2. Demonstrate food costing and pricing to industry standards.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain appropriate cost control, human resources, and financial management skills.

3. Produce a variety of breads, pastries, specialty cakes, and assorted baked goods for retail.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

4. Understand the dynamics of bakeshop ownership and team leadership.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab and team project

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

5. Practice Hazard Analysis and Critical Control Points (HAACP) and safety and sanitation requirements.

   Learning Activity Artifact

   • Other (please fill out box below)
   • Lab

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain industry and legal standards in reference to sanitation and safety.