HMPB 160 — Pastry Shop Principles I * (4 Hours)
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