Theory, analysis, and application in the development, planning, and production of advanced breads, pastries, confections, cakes and desserts. Marketing, merchandising, and customer service techniques applied in a retail bakery/patisserie operation. Study of management principles applied in modern baking and pastry arts. 6 Credits (2 Lecture - 12 Lab) Prerequisite(s): FHD276 and FHD279. Corequisite(s): FHD150 and FHD280.