HMPB 160   Pastry Shop Principles I* (4 Hours)

Prerequisites : Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).

Corequisites: HMPB 155 and HMPB 233 and HMPB 252.

This course will examine the fundamental processes and concepts involved in operating a professional pastry shop. These will include sanitation, proper storage of raw ingredients and finished products, inventory, sales forecasting as it relates to food purchasing, ingredient identification and usage, food purchasing, and the cross-utilization of products. This will entail the introduction to, and application of basic customer service skills, and the operation of the point of sales (POS) software and hardware, including cash, credit card, and check transactions. The course will introduce standard closing procedures and tracking and reporting sales both with the POS system and the online ordering system. Students will operate a working pastry shop