BAK 118 - Bakery Operations II

3 Credits
This course provides an opportunity to become student leaders in the bakery industry. Concentrating on the multi-tasking associated with running a bakery the student has the opportunity to gain knowledge in the development of production lists, delegating assigned tasks, time management associated with production, and is able to fill-in at stations as needed throughout the day. The student gains experience working with vendors and stations to ensure a smooth running facility. Students continue to develop and use new vocabulary in regard to the industry and demonstrate knowledge about the different ingredients used in a retail bakery. 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.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Demonstrate leadership skills working effectively and cooperatively in multicultural groups and teams.
Demonstrate ability to handle customer complaints and comments, courteously and professionally.