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CUL 254.4
Purchasing and Bakeshop Management
Description: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:Course Completion of CUL 254
Recommended Preparation:Eligibility for ENGL 100 or ESL 100
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Grading Type:Grade Only
Sections listed are for Fall 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart0236F1:00 pm - 3:10 pmCavaliere DB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Ended2017310/18-12/1312/13/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook