3/13/2025 1:56:06 PM	CUL 260.7 Course Outline as of Fall 2025	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 260.7	Title:  BAKESHOP OPERATIONS
Full Title:  Bakeshop Operations
Last Reviewed:11/25/2024

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.00	Lecture Scheduled	1.00		17.5 max.	Lecture Scheduled	17.50
Minimum	1.00	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.00			Contact Total	17.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  35.00

Total Student Learning Hours: 52.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

An introduction to basic bakeshop operations, including retail bakeries, commercial bakeries, cottage food, pop-up bakeries, restaurant, and hotel bakeshop operations. Students will learn management principles as they relate to marketing strategies, product development, purchasing, equipment, and costing goods.

Prerequisites/Corequisites:
Course Completion of CUL 254

Recommended Preparation:
Eligibility for ENGL C1000 or EMLS 10 or equivalent or appropriate placement based on AB705 mandates.

Limits on Enrollment:

Schedule of Classes Information
Description:

An introduction to basic bakeshop operations, including retail bakeries, commercial bakeries, cottage food, pop-up bakeries, restaurant, and hotel bakeshop operations. Students will learn management principles as they relate to marketing strategies, product development, purchasing, equipment, and costing goods.

(Grade or P/NP)
Prerequisites:Course Completion of CUL 254
Recommended:Eligibility for ENGL C1000 or EMLS 10 or equivalent or appropriate placement based on AB705 mandates.
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Explain basic management principles and guidelines used in a retail bakery operation.

2. Demonstrate knowledge of bakeshop themes and concepts, revenue, costs, controls, and pricing.

 

Objectives:

At the conclusion of this course, the student should be able to:

1.  Identify factors which affect revenue, expense, and profit in a bakeshop operation.

2.  Determine the cost of food in various bakeshop operations.

3.  Identify key responsibilities of the management staff of a bakery, restaurant pastry shop, and hotel operation.

4.  Analyze marketing and sales strategies and considerations.

5.  Discuss how a food service operation's product line, and/or dessert menu reflects its concept and customer demographics.

6.  Develop an equipment list, including costs and maintenance.

7.  Evaluate how various purchasing methods influence revenue.  

8.  Identify leadership strategies for building strong customer relationships in a bakeshop operation.

Topics and Scope

I. Revenue, Expense, and Profit                      

     A. Costs           

     B. Pricing            

     C. Competition           

     D. Location           

     E. Efficiency of operations            

 II. Definitions                      

     A. Retail bakery           

     B. Wholesale bakery           

     C. Café bakery           

     D. Specialty bakery           

     E.  Pop-up bakery           

     F.  Food truck bakery           

     G. Cottage food home bakery           

     H. Restaurant pastry shop           

  III. Concept and Theme                      

     A. Branding           

     B. Marketing            

          1. Research

          2. Target audience

         3. Promotion

         4. Social media

 IV.   Product Development                      

     A. Recipe            

          1. Storage

         2. Shelf life

          3. Cost

    B. Presentation            

          1. Bakery packaging

         2. Restaurant dessert plating

         3. Cost

V. Purchasing                      

     A. Determining supplies           

    B. Distributors, suppliers and vendors           

     C. Ordering, delivery, storage           

     D. Inventory management           

          1. Record keeping and financial controls

         2. Storage and issuing

         3. Theft

         4. Waste

 VI.   Equipment                      

     A. Purchasing           

          1. Product line

         2. Sales

     B. Maintenance            

     C. Repair            

     D. Sanitation and safety            

VII.   Costing Goods                      

     A. Ingredients and packaging           

     B. Labor            

     C. Yield percentages           

     D. Waste           

     E. Fixed costs           

     F. Profit margins           

     G. Pricing strategies           

 VIII.   Manager's Duties and Responsibilities                       

     A. Hiring           

     B. Training           

     C. Employee retention           

     D. Scheduling           

     E. Leadership decision making           

     F. Customer relationships           

  IX. Business strategies                      

     A. Setting goals           

     B. Regular assessment           

     C. Scaling

Assignments:

Assignments will include:

1. Field trips to bakeries and food businesses, approximately 4-6, which occur during regular class hours

2. Weekly reading assignments (10-15 pages)

3. Two to four writing assignments

4. Four to six web research assignments

5. Complete worksheets on topics related to field trip food businesses.

6. Two to four quizzes

7. Final exam

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 15 - 30%
Writing assignments, web research assignments
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 45%
Field trip worksheets
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 40%
Quizzes and Final Exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 20%
Attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials.

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