Advanced Patisserie Operations


Theory and hands-on experiences designed to enhance knowledge and skills through the production of advanced breads, pastries, and desserts. Marketing and merchandising techniques are utilized to sell products in a retail bakery environment. International recipes emphasize the global business culture. Management principles covered include team building strategies; performance appraisals and evaluations; equipment justification; and recipe standardization, conversion, and costing. Current bakery technologies are featured. Some assignments from this class will be used in a final buffet project in FHD280. (Formerly FHD223)

6 Credits: 2 Lecture, 12 Lab

FHD150, FHD280

FHD203 and FHD270; or
FHD270 and FHD276