Description:

This course will provide advanced hands-on techniques used to market finished pastry items, execute excellent customer service, establishing operational guidelines, inventory and restocking, product ordering, product research, maintaining a display case, as well as taking pastry orders. This course is typically offered in the spring semester. 1 hr. lecture 2 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 techniques of ingredient ordering for future production in a retail pastry shop.
2. Describe the different types of advanced presentation methods.
3. Demonstrate proper tracking of inventory and sales.
4. Demonstrate basic preorder sales techniques used in retail sales.
5. Demonstrate the techniques used to locate high-end pastry ingredients.
6. Explore cost vs. sell price of items.

Content Outline & Competencies:

I. Techniques of Ingredient Ordering for Future Production 
   A. Explore the proper forms for ordering product.
   B. Describe the FIFO method of product rotation.
   C. Demonstrate proper par stock practices.

II. Advanced Presentation Methods
   A. Explore various advanced presentation techniques.
   B. Demonstrate proper color and appearance of pastry items as it
pertains to chocolate and sugar garnishes.
   C. Examine ways to present seasonal items in an attractive manner.

III. Tracking of Inventory Sales
   A. Explore the importance of sold items as it pertains to future
production.
   B. Demonstrate cost effective ways of determining items for resale.

IV. Basic Preorder Techniques
   A. Explore various ways of receiving pre orders.
   B. Describe proper ways of distributing pre orders.
   C. Demonstrate different techniques used to organize pre orders.

V. Techniques used to Locate High-end Pastry Ingredients
   A. Explore the various high-end product manufacturers.
   B. Demonstrate the proper way to order high-end products from
suppliers.
   C. Explore proper cost effectiveness of using high-end products vs.
lower cost products.

VI. Cost vs. Sale Price of Items 
   A. Demonstrate proper ways of pricing items for sale.
   B. Explore proper food cost practices.

Methods of Evaluation of Competencies:

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

Examinations         30 - 40% of grade
Projects/Assignments 60 - 80% of grade
  Total:               100%

Grade Criteria:
  A = 94 – 100%  
  B = 85 –  93%  
  C = 75 –  84%  
  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, exercises 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.