11/21/2024 11:03:15 AM	CUL 254.4 Course Outline as of Fall 2022	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 254.4	Title:  PURCHASING & BAKESHOP MG
Full Title:  Purchasing and Bakeshop Management
Last Reviewed:1/24/2022

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 Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 254.4

Catalog Description:

This course introduces students to basic bakeshop management procedures including labor, equipment, purchasing, receiving, and inventory control. Students will use the Culinary Cafe retail bakery model for menu planning and cost analysis.

Prerequisites/Corequisites:
Course Completion of CUL 254

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

This course introduces students to basic bakeshop management procedures including labor, equipment, purchasing, receiving, and inventory control. Students will use the Culinary Cafe retail bakery model for menu planning and cost analysis.

(Grade Only)
Prerequisites:Course Completion of CUL 254
Recommended:Eligibility for ENGL 100 or ESL 100
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.   Apply a working knowledge of retail bakery and restaurant pastry shop management.

 

Objectives:

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

1.  Identify purchasing, inventory, and storage control standards and issues.

2.  Design a product list for a wholesale or retail bakeshop.

3.  Design a restaurant dessert menu.

4.  Explain marketing and sales considerations.

5.  Discuss supplies and vendor selection.

6.  Practice costing and pricing products.

7.  Create and cost out an equipment list.

8.  Develop an equipment maintenance program.

9.  Develop an employee hiring, training plan, and work schedule.

10. Identify labor problems and solutions.

11. Describe ways to reduce labor costs.

12. Identify leadership skills relevant to bakeshop management.

13. Describe a sanitation and safety management program.

14. Create a profit and loss statement.

15. Identify methods of business development and promotion.

Topics and Scope

I.      Marketing

           A. Target market

           B. Marketing and sales  

II.     Purchasing

           A. Product development

                1. Retail bakery goods

                2. Cafe restaurant desserts

           B. Determining supplies

           C. Vendors

           D. Ordering, delivery, storage concerns

III.    Costing Goods

           A. Ingredients

           B. Baked products

           C. Pricing

IV.   Equipment

           A. Purchasing

                1. Product list

                2. Sales

           B. Maintenance

           C. Repair

           D. Sanitation and safety

V.    Labor

           A. Hiring

           B. Training

           C. Scheduling

           D. Safety and sanitation

           E. Kitchen management

VI.   Inventory

           A. Record keeping and financial controls

           B. Storage and issuing

           C. Theft and waste

VII.  Profit and loss

           A. Business health

           B. Sales

VIII. Business strategies

           A. Leadership decision-making

           B. Business development and promotion

Assignments:

Assignments will include:

1. Weekly reading (5-15 pages).

2. Complete a worksheet converting recipes to formulas.

3. Research and price retail bakery and restaurant equipment.  

4. Create a product list based on a target market strategy.

5. Develop a retail bakery inventory system.

6. Prepare an employee hiring plan and work schedule.

7. Perform calculations to determine a bakery's profit and loss.

8. Quizzes (2-4).

9. 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 10 - 20%
Product list based on a target market strategy
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 40 - 50%
Worksheet converting recipes to formulas; Research and price retail bakery and restaurant equipment; retail bakery inventory system; employee hiring plan and work schedule; determine a bakery’s profit
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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