Prerequisite(s): Instructor consent

This course will focus on the the development of retail bakery concepts to include research and development of products, production of an assortment of baked goods including savory as well as sweet items, breakfast pastries including Viennoiserie, tea sandwiches, and other savory and sweet items. Students will be responsible for running a model bakery. Students will also learn basic service skills to include bakery counter service, buffets and banquets.

This course may be taken 1 time for credit.