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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 |
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