SRJC Course Outlines

11/20/2019 9:40:14 PMCUL 254.4 Course Outline as of Fall 2016

Reinstated Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.4Title:  PURCHASING & BAKESHOP MG  
Full Title:  Purchasing and Bakeshop Management
Last Reviewed:10/26/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total 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:
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Introduction 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: Untitled document
Introduction 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:
Upon completion of the course, students will be able to:
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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: Untitled document
The student will:
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. Employ a sanitation and safety management program.
14. Create a profit and loss statement.
15. Identify methods of business development and promotion.

Topics and Scope
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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:
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A. Homework Assignments
1. Prepare a product list based on marketing target.
2. Cost and price products for sale.
3. Prepare a profit and loss statement.
4. Research and price retail and restaurant equipment.
5. Prepare and employee hiring plan and schedule.
6. Create and design a restaurant menu.
7. Convert  recipes to a formula.
8. Develop a retail bakery inventory system.
 
B. In-class lecture and activities
 
C. Quizzes (2 to 4) and 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%
Written homework
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
40 - 60%
Research homework, Computational homework, scenarios; Projects such as equipment purchasing, etc.
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
10 - 20%
Quizzes and Final Exam: Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 25%
Attendance/Class participation


Representative Textbooks and Materials:
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Instructor prepared materials.

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