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) Prerequisite(s): FHD203 and FHD270 or FHD270 and FHD276. Corequisite(s): FHD150 and FHD280.