Description:

This course will provide basic hands-on techniques used to market finished pastry items, customer service, setting up, restocking and maintaining a display case, as well as taking pastry orders. This course is typically offered in the fall semester. 1 hr. lecture 3 hrs. lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Demonstrate the proper use of basic selling techniques used in a retail pastry shop.
2. Describe the different types of presentation methods.
3. Demonstrate good customer service practices.
4. Demonstrate the basic inventory techniques used for retail sales.
5. Demonstrate the proper handling and recording of revenue obtained from pastry sales.

Content Outline & Competencies:

I. Basic Selling Techniques
   A. Explore the proper set up of a pastry showcase.
   B. Describe the different labeling techniques.
   C. Demonstrate proper pricing in relationship to item cost.

II. Presentation Methods
   A. Demonstrate the proper temperatures of items.
   B. Explore various presentation techniques.
   C. Demonstrate proper color and appearance of pastry items.
   D. Examine ways to present items in an attractive manner.

III. Good Customer Service Practices
   A. Explore the importance of professional appearance and conduct.
   B. Demonstrate proper knowledge of all products.
   C. Demonstrate “service with a smile”.
   D. Examine the three main steps of good service.

IV. Basic Inventory Techniques 
   A. Explore various inventory control practices.
   B. Describe proper par list procedures.
   C. Demonstrate techniques to determine popular vs. dead stock.
   D. Examine different types of inventory worksheets.

V. Handling and Recording of Money from Pastry Sales
   A. Explore the various methods used to record pastry sales.
   B. Demonstrate the proper way to exchange monies with customers.
   C. Explore proper food cost calculations and recordings.
   D. Demonstrate techniques for using and closing out cash drawers.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Examinations         30 - 50 % of grade
Projects/Assignments 40 - 60 % of grade
  Total:               100%

Grade Criteria:
  A =  94 – 100%
  B =  84 –  93% 
  C =  75 –  83% 
  D =  70 –  74% 
  F =  Below 70%   

Caveats:

1. Computer Literacy Expectations: Students will need basic word processing and Internet searching skills for the completion of some papers, exercised and projects.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.