Bakeshop Operations (BAKCC)

Links to Additional Resources

Course Requirements - 25.5 credits

• CULI 2520 - Baking III 3.0 Credits
• CULI 2650 - Baking Production 4.5 Credits
• CULI 2690 - Baking Internship I 3.0 Credits
• CULI 2750 - Restaurant Desserts 4.5 Credits
• CULI 2860 - Restaurant Leadership 4.5 Credits
• CULI 2890 - Baking Internship III 3.0 Credits

•  

• CULI 2790 - Baking Internship II 3.0 Credits

• OR

• CULI 1181 - Culinary Team I 0.5 Credits

• And

• CULI 1281 - Culinary Team II 0.5 Credits

• And

• CULI 1381 - Culinary Team III 0.5 Credits

• And

• CULI 1481 - Culinary Team IV 0.5 Credits

• And

• CULI 2581 - Culinary Team V 0.5 Credits

• And

• CULI 2681 - Culinary Team VI 0.5 Credits

•  

Recommended Curriculum Plan

Bakeshop Operations (BAKE1)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring or summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400. 

• Year 1

• ---

  Quarter 1

• CULI 2520 - Baking III 3.0 Credits

• ---

  Quarter 2

• CULI 2650 - Baking Production 4.5 Credits
• CULI 2690 - Baking Internship I 3.0 Credits

• ---

  Quarter 3

• CULI 2750 - Restaurant Desserts 4.5 Credits
• CULI 2790 - Baking Internship II 3.0 Credits
• CULI 2860 - Restaurant Leadership 4.5 Credits
• CULI 2890 - Baking Internship III 3.0 Credits

•  

Program Level Student Learning Outcomes

1. Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.
2. Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing my whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
3. Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
4. Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
5. Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations