CHRM 2982 - Bakery Student Manager

3 Credits
This course provides practical experience in the operation of a restaurant kitchen and retail bakery from the perspective of a student manager. This experience is gained through training and supervising work related to the Bistro plated dessert station, planning menus, developing recipes, facilitating and assisting in bakery production requests, evaluating staff, determining and controlling costs, merchandising, and providing quality customer service. These duties tie into prior classroom work (sanitation, nutrition, purchasing, cost management, and supervision) in a practical way.

Prerequisites: (1) CHRM 2280 must be completed prior to taking this course.
Lec: 0 Lab: 9 Cr: 3

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