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How to Open a Successful Home Bakery
First module: Pricing
Pricing Presentation part 1: determining your costs (16:40)
Supply Cost worksheets (determine your pricing)
Pricing Presentation part 2: market pricing & other bakers (10:46)
Pricing Presentation part 3: so what do I charge? (14:00)
Tips for reducing product/supply cost
Second Module: Scheduling
Scheduling Presentation Part 1: Understanding your time to be successful (14:26)
Scheduling Presentation Part 2: Becoming efficient, prepared, and handling curve balls (16:10)
Scheduling example
Third Module: Marketing & Photography
Photography Presentation (12:45)
Marketing Presentation
Natural Lighting Demonstration (7:27)
Fourth Module: Contracts
Contract Presentation Part 1 (15:20)
Contract Presentation Part 2 (20:22)
Examples of Google forms and ordering pages (18:18)
Module 5: Recipes & Designs
Recipe Presentation (21:04)
Design Presentation (14:06)
Self Evaluation & Goal Setting
Module 6: Transportation
Transportation Presentation (19:10)
Cake support and dowel diagrams
Module 7: Customer Service
Customer Service part 1: Taking Orders
Supply Cost worksheets (determine your pricing)
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