Artisan Baking Capstone Project (BAKG 1365)

This course provides students with an opportunity to apply the principles of bakery management to the development of a basic business proposal. Students work in small groups to research and apply key considerations and requirements of opening a short-term baking business at a farmers’ market. Emphasis is placed on research, critical thinking, communication, and teamwork.
Course code: BAKG 1365
Credits: 1.0
Length: 25.0 hours
Course outline: view


BAKG 1265, BAKG 1266, BAKG 1267.

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