Commercial Bakery Operations II
| Course Code | BAKE-222 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 4 |
| Course Availability | Open |
| Description | This online course is designed to further develop and enhance the learner’s knowledge in the commercial setting by applying advanced baking and pastry skills (both theoretical and practical) learned in their other labs (previous and present), and transferring them into a large volume production setting. Students will continue to build the skills necessary for self-directed management, leadership, and teamwork positions necessary for successful employment in a commercial baking environment. Students will also continue to learn the operation of large quantity machines, and utilize their bakery math skills to adjust recipes and yields to meet large volume production needs. Through a series of instructional video demonstrations, advanced theoretical content, and various related assessments, students will be able to successfully learn and apply the necessary skills in preparation for successful employment in a commercial bakery setting. Prerequisites
Corequisites
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