BAK 117 - Bakery Operations I

3 Credits
Through the RTC retail bakery venue, the students have the opportunity to learn the importance of skills associated with a successful retail establishment. They practice customer service and product management skills that include appropriate positioning, placement, seasonal and tie in displays. Students have the opportunity to learn opening and closing duties associated with daily service and related storeroom duties. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County Public Health Department standards.

Course Outcomes

Perform retail bakery operations.