Students are responsible for product presentation in the service cases as well as effective merchandising displays. Seasonal themes are used throughout the year to decorate the store. Students practice creative selling techniques, writing advertisements and cashiering. Prerequisite or concurrent enrollment in 316-101. Gives students opportunities to discover functions of ingredients through lab experiments.
Ingredient amounts in different formulas are varied to obtain optimum results.
Products tested include muffins, cookies, pastries and cakes. Formulas are increased and decreased using bakers percentages. Ingredient cost-outs are calculated for bakery products prepared in the lab. Various icings are made according to the application including butter creams and rolled fondant. Cake decorating areas include script, borders, drop and nail flowers.