HMPB 260 Pastry Shop Principles II* (4 Hours)
Prerequisites : HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.
Corequisites: HMPB 255 and HMPB 257.
This course will examine the advanced processes and concepts involved in operating a professional pastry shop. These will include training in and implementation of a Hazard Analysis and Critical Control Point (HACCP) plan, and product and menu analysis. Students will utilize a second, more advanced Point of Sales (POS) system to develop standard recipe cards (SRC), inventory and ordering, cost analysis, sales analysis, and consumer marketing. Students will develop and improve their customer service skills, and the operation of advanced POS software. Students will be operate a working pastry shop.