Baking and Pastry Arts & Service Management Seniors

Paul Smith’s baking and pastry arts seniors are pleased to present “Dessert Before Dinner” at The Ganzi Restaurant. In their Practical Pastry Chef Experience class, students build on the skills gained through bakery operations. This next step in the baking management skill development will focus on planning and executing special events. Students apply cost control concepts to develop appropriate systems for bakery operations, including costing techniques, yields, menu planning, prep lists, ordering and receiving product. Students analyze and interpret financial documents related to a baking enterprise. They assess staff abilities and all aspects of the operations, including customer service, industry trends and market data to develop effective business and strategic operations plans. Students also take an active role in customer relations while planning events using analytical tools to measure customer satisfaction.