vcc.ca
BAKG 1111: Bakery Merchandising
Effective date
May 2016
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course, students are introduced to the basic principles of merchandising and customer relations through working in VCC’s own retail bakeshop, Seiffert Market. Students learn to merchandise products appropriately and effectively and experience how a retail bakeshop operates. Students will also be researching industry merchandising and operation standards and methods. Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to apply theory to practice and to reflect on their own performance and product outcomes. Group discussions are facilitated to reflect on processes, product outcomes, customer relations, and learning.
This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.
Credits
1.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Merchandise products appropriately and effectively and experience how a retail bakeshop operates.
- Researching industry merchandising and operation standards and methods.
- Adhere to industry health and safety standards in the preparation, handling and storage of baked goods.
- Comply with shop safety practices.
- Practice professional etiquette and personal hygiene as required by the food industry.
- Participate and communicate effectively as a team member.
- Implement principles of bakery management and merchandising for inventory and cost control.
- Recognize the theoretical principles and processes that influence product outcomes.
- Evaluate products according to governing theoretical principles and processes.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 5
Practicum, Self-Paced, Individual Learning: 20
Total Hours: 25
Practicum, Self-Paced, Individual Learning: 20
Total Hours: 25
Instructional Strategies
Using an experiential approach, this course will provide students with the opportunity to work independently and in cooperative teams to apply theory to practice in the kitchen. Theory will also be integrated with practice during demonstrations and station work. Continuous reflection gives students the opportunity to deepen their learning as they reflect on their own performance, product outcomes and understanding.
Grading System
Letter Grade (A-F)
Passing grade
B-
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
35 |
In-store bakery assignment |
|
Project |
65 |
Industry research assignment |
Course topics
- Merchandising principles, bakeshop themes, customer service and relations, organization and management of production and customer relations shifts; supporting team members; critical analysis of product outcomes; reflective observations of performance, development and learning; safety and sanitation procedures, application of inventory and waste management.
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.