BAK 1710 - Cafe and Bakery Operations

Credits: 4
Lecture: 0
Lab: 168

Prepares the students for the innovation, creativity, speed and multi-tasking abilities required in today’s outlet operations. The lab format for this course will offer students a real working kitchen environment in The Culinary Institute of Michigan’s student-run outlet. An extensive range of advanced techniques, ingredients and recipes illustrate the complex theories and applications. Upon completing this course, students will have achieved a high standard of quality and detail in an outlet retail experience. This is a 168-hour lab course. Must complete this course with a C or better.

Prerequisite(s): BAK 1310, BAK 1410
Corequisite(s): None