BPA228 Retail Baking

College of Culinary Arts Baking and Pastry Arts Department

Course Description: Retail Baking immerses students in the craft of professional baking within a retail setting. Emphasizing hands-on skill development, the course covers a variety of techniques for producing high-quality baked goods using both scratch and convenience methods. Students will practice fundamental baking methods, recipe scaling, and production planning to meet customer demand in a retail environment. In addition to technical preparation, the course introduces key concepts in product display, merchandising, and point-of-sale presentation to enhance the appeal and profitability of baked goods. Students will also explore basic cost control and startup budgeting to support future entrepreneurial goals.

Credit Hours: 2.00

Prerequisites: None

Corequisites: None