vcc.ca
BAKG 1145: Retail Operations
Effective date
May 2016
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course, students are guided through a practicum in VCC’s own retail bakeshop, Seiffert Market. Students learn to bake frozen and scratch products and how a retail bakeshop operates. Topics include merchandising and customer relations.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Credits
4.0
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:
- Develop and execute seasonal and/or weekly themes for the bakeshop, including the creation of appropriate displays
- Analyze and apply customer relation principles
- Plan and execute daily production list to efficiently and confidently meet specific production criteria
- Evaluate product outcomes according to the theoretical principles and processes governing their production
- Apply mathematical principles to calculate formulas according to product specifications
- Adhere to industry health and safety standards in the preparation, handling and storage of products
- Comply with shop safety practices during production
- Practice professional etiquette and personal hygiene during bakeshop and production shifts
- Work effectively as a team member during bakeshop and production shifts
- Implement principles of bakery management and merchandising for inventory and cost control
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Practicum, Self-Paced, Individual Learning: 100
Total Hours: 100
Total Hours: 100
Instructional Strategies
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.
product outcomes. Group discussions are facilitated to reflect on processes, product outcomes, customer relations,
and learning.
Grading System
Letter Grade (A-F)
Passing grade
B-
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
70 |
Instructor observation of daily development, organization and adherence to safety and sanitation practices |
|
Participation |
20 |
Self and peer evaluation, instructor evaluation, punctuality, attendance |
|
Assignments |
10 |
Reflective journal online |
Course topics
- Merchandising principles, bakeshop themes, customer service and relations, organization and management of production and customer relations shifts; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; 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.