Your Class in 60 Seconds: Advanced Baking & Pastry Operations

Your Class in 60 Seconds: Advanced Baking & Pastry Operations


What does it take to operate a small
bakery or cafe? What kind of planning goes into writing
your menu creating your products, designing your physical space and
selling your products? These questions and more are answered in
the advanced baking and pastry operations class in which students
develop products from conception to final sale. You’ll come to class with your plan for
the day and your strong work ethic. Writing the menu is a combination of
baking and pastry methodology, dynamic communication skills and teamwork. Once the menu has been developed, you
work to create the items you plan to sell. After all of your planning and hard work,
your products are ready to sell to the campus community and general public
at Lejeune Patisser at the Market, a small retail space on campus. The icing on the cake is working with
the customers and watching their smiling faces as they make their way through the
market. Come and taste success with a degree in
baking and pastry arts from Penn College.

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