Commercial Bakery Operations II
|Lecture hours per week|
|Lab hours per week||4|
Both in-person and online learners will take this course in a virtual learning environment. It will enhance their commercial knowledge as they apply previously learned advanced baking and pastry skills and transferring them into a large volume production setting. The course will cover large quantity machine operation and utilizing bakery math skills to adjust recipes and yields to meet large volume production needs. It will also focus on skills for self-directed management, leadership and teamwork positions.
Through a series of instructional video demonstrations, advanced theoretical content and various related assessments, students will successfully learn and apply the necessary skills.