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|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
BPA 150, BPA 210, BPA 240, BPA 250, and WBL 112
BPA 220 and BPA 230
This course is designed to cover the marketing concepts and merchandising trends utilized in bakery and pastry operations. Emphasis is placed on menu planning, pricing products and strategies, resale and wholesale distribution methods, legal implications, and advertising techniques. Upon completion, students should be able to create a marketing plan that will serve as a basis for a capstone experience.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.
February 2, 2015 (All day) - March 13, 2015 (All day)
February 5, 2015 (All day)
February 12, 2015 (All day)
February 19, 2015 (All day)
March 5, 2015 (All day)