CLR 225 - Pastry Café
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 245
Description
In this class, students operate an on-campus retail pastry café. Students prepare, display, market and price signature baked goods and pastry products while practicing the skills of inventory, sales analysis and cost control. Students investigate convenience food products, evaluating them for quality and cost savings, to be incorporated into the menu without changing the quality of merchandise. Baking techniques, merchandising, salesmanship, maintenance of product, product evaluation, labeling requirements and product identification are emphasized. Modified diet baking procedures are introduced. Uniforms and program tool kit are required.
Learning Outcomes
Upon successful completion of the course students will be able to:
- Practice the principles of kitchen safety and sanitation.
- Produce baking and pastry products from scratch and convenience items.
- Create a pastry café menu.
- Debate the advantages and disadvantages of using convenience items.
- Create attractive pastry displays.
- Develop production sheets, based on menu history and projections.
Listed Topics
- Menu planning
- Prep lists and production schedules
- Inventory and ordering
- Menu pricing
- Convenience versus scratch-made products
Reference Materials
Faculty approved text book and handouts
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Communication
- Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 05/12/2023
Last Reviewed: 05/12/2023
Course and Section Search
Add to Portfolio (opens a new window)
|