FULL-TIME | WINNIPEG LOCATIONS PRBPF-CT Professional Baking and Pastry

Courses and Descriptions

BAKE-2018Baking Essentials 2

In order to be successful, bakers must have knowledge of recipe modification, controlling inventory, and maintaining work flow in addition to their technical skills. Baking Essentials 2 prepares students to combine applied baking skills with nutritional knowledge, inventory management procedures and scheduling in a professional baking environment. Students will practice modifying formulas for nutritional purposes, labeling baked products according to regulations, requisitioning and valuing inventory, and creating work and production schedules. Students will be evaluated in the lab and classroom in group and individual assignments. Their learning will be applied in the final Retail Bakery Simulation project which involves planning, organizing and operating a retail baking sale.


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