Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class SizeNot publishedCredits2PrerequisiteHM 310, 315, 320, and 325 with grades of "C" or better Transfers ToCSUDescriptionThis course focuses on bakery production, merchandising, and management for a professional bakery/cafe outlet. It includes production techniques, recipe development, customer service, advertising and promotion, menu planning, costing, production, and staff scheduling. Work experience takes place in the Oak Cafe Bakery two days a week.Usually HeldWed 1:30pm–3:20pm, Tue 2:00pm–3:50pm, Wed 2:00pm–4:05pm 