Course Code: BAKE 255
Academic Year: 2026-2027
This course will teach students about preparing baking and pastry items in large quantities, with an emphasis on efficiency, packaging, and presentation. Students will work collaboratively with teammates to create a variety of high-quality products while developing essential skills in time management and teamwork. The course culminates in a final project where students analyze one class-produced item, exploring elements such as nutrition information, pricing, marketing, and competitive position.