SOP: Class Setup and Teaching Protocol

Purpose

Deliver consistent, high-quality class experiences achieving 80%+ fill rates and 70%+ margins.

Scope

All public and private baking classes.

Responsibility

Lead instructor and class assistant.

Step 1.1: Confirm Enrollment

• Verify student count against capacity

• Check for dietary restrictions or allergies

• Review student experience levels

• Prepare name tags

• Print recipe packets (1 per student + 2 extras)

Step 1.2: Ingredient Preparation

• Pull all ingredients from inventory

• Pre-measure into individual containers

• Prepare advance components (starters, chilled doughs)

• Prepare backup ingredients (10% extra)

Step 1.3: Equipment and Tools

• Set up workstations (1 per student + 1 demo station)

• Each station: mixing bowls, measuring tools, spatulas, piping bags, tips

• Demo station with mirror or camera for visibility

• Aprons for all students

Step 1.4: Space Preparation

• Arrange tables in U-shape or pods

• Adjust lighting and temperature

• Play background music

• Set out water and glasses

Step 2.1: Welcome (0-10 Minutes)

• Arrive 30 minutes before start

• Greet each student by name

• Offer water, show restroom

• Help with aprons

Step 2.2: Introduction (10-20 Minutes)

• Welcome enthusiastically

• Overview of learning objectives

• Safety briefing

• Set expectations: questions encouraged

Step 2.3: Demonstration (20-40 Minutes)

• Explain each step clearly

• Demonstrate 2-3 times

• Share pro tips and common mistakes

• Explain the why behind each step

Step 2.4: Hands-On Practice (40% of time)

• Circulate continuously

• Offer individual guidance

• Catch mistakes early

• Take photos throughout

Step 2.5: Finishing (Last 20 Minutes)

• Guide final touches

• Teach plating/packaging

• Group photo with creations

Step 2.6: Closing (Last 10 Minutes)

• Review key learnings

• Announce upcoming classes

• Offer student discount code

• Request reviews

• Cleanup with students (teaches responsibility)

• Send thank-you email within 24 hours with photos

• Attach recipes and bonus content

• Request Google review

• Record attendance and feedback

Last Updated: 2025 | Version 1.0 | Clozo Academy Premium

Class Tier Structure

• Target: Date nights, friend groups, team building

• Format: Demonstration + hands-on participation

• Outcome: Students leave with completed items and recipes

• Examples: Cupcake decorating, cookie painting, macaron basics

• Target: Home bakers wanting to improve technique

• Format: Mostly hands-on with instructor demonstration

• Outcome: Students master specific technique with take-home guide

• Examples: Sourdough fundamentals, laminated dough, cake decorating

• Target: Aspiring professionals, bakery staff training

• Format: Intensive hands-on with detailed theory

• Outcome: Professional-grade skill with certification

• Examples: Wedding cake masterclass, pastry certification, business bootcamp

Curriculum Design Standards

Every class must include:

Supply & Ingredient Prep

• Clean work surface (minimum 24" x 18" per student)

• Ingredient mise en place in labeled containers

• Required tools laid out and sanitized

• Recipe printed and placed in sheet protector

• Apron and hair covering provided

• Name tent with first name

• Demonstration mirror or overhead camera for visibility

• All demonstration ingredients measured and ready

• Backup ingredients for common mistakes (extra egg whites, additional flour)

• Timer visible to all students

• Temperature probe and scale for demonstrating precision

Room Configuration

• Maximum 12 students per class for hands-on (20 for demonstration-only)

• U-shape or stadium-style seating for visibility

• Hand-washing station accessible without crossing kitchen traffic

• Oven access planned to prevent congestion

• First aid kit stocked and accessible

• Fire extinguisher inspected and tagged

Technology Check

• Test overhead camera or demonstration mirror

• Verify music system (background playlist improves atmosphere)

• Check lighting (full spectrum, no shadows on work surfaces)

• Test reservation/check-in system

• Prepare digital waivers on tablet

2 Hours Before

• [ ] All ingredients tempered to room temperature where required

• [ ] Ovens preheated and calibrated

• [ ] Stations set with all tools and ingredients

• [ ] Printed materials organized at each station

• [ ] Coffee/tea station prepared (for classes before 2 PM)

• [ ] Wine/champagne chilling (for evening classes if licensed)

30 Minutes Before

• [ ] Instructor showered, hair secured, wearing clean branded apron

• [ ] Welcome music playing

• [ ] Lighting adjusted for photography (students will take photos)

• [ ] Check-in tablet charged and accessible

• [ ] Emergency contact numbers posted

• [ ] Tip jar discreetly placed (if instructor accepts gratuities)

Student Arrival Protocol

Opening (10 minutes)

Welcome Script: "Welcome to [Class Name]! I'm [Name], and I'm going to be your guide today. Whether you've been baking for years or this is your first time with a stand mixer, by the end of this class you'll [state primary learning objective]. We're going to have fun, get a little messy, and leave with some seriously impressive [products]."

• Restroom locations

• Hand-washing protocol (before starting, after handling raw ingredients)

• Photo policy (encourage sharing, tag bakery's social media)

• Allergen disclosure (list any allergens used in class)

• Emergency procedures

Theory Section (15-20 minutes)

Present the "why" before the "how":

• Ingredient science (gluten development, emulsification, leavening)

• Equipment essentials (what to buy, what to skip)

• Temperature importance (ingredient temperature, oven temperature, ambient temperature)

• Common myths debunked (room temperature eggs, sifting flour, opening oven door)

Engagement Technique: Ask questions throughout. "Why do you think we chill cookie dough?" "What happens if butter is too warm for croissants?"

Demonstration (20-30 minutes)

• Slow down — demonstrate at half your normal speed

• Highlight key moments — verbally flag critical steps

• Offer close-ups — let students gather around for detail work

• Warn about mistakes — "Here's where most people go wrong"

Repeat critical techniques 2-3 times from different angles. Allow students to ask questions during demonstration.

Hands-On Practice (60-120 minutes depending on class)

• Circulate constantly — never stand still for more than 2 minutes

• Inquire — ask students "How's it going?" before they ask for help

• Rescue gracefully — fix mistakes without embarrassment

• Compliment specifically — "Your folding technique is perfect" not just "Good job"

• Let them struggle (a little) — some learning comes from near-mistakes

• Encourage questions — no question is stupid in this kitchen

Troubleshooting Common In-Class Issues

Student panic: "I ruined it!" → "Nothing in baking is unfixable. Let me show you a trick."

Student comparison: "Mine doesn't look like yours." → "Yours is developing beautifully. Baking is about process, not perfection."

Student falls behind: Pair them with a faster student or modify their project slightly.

Student is advanced: Give them an extra challenge or ask them to assist struggling classmates.

Closing (15-20 minutes)

Immediate (Within 1 hour)

• [ ] Photograph student work for social media (with permission)

• [ ] Send thank-you email with class photo attached

• [ ] Include recipe PDF, technique video link, and upcoming class schedule

• [ ] Request Google review (send direct link)

48-Hour Follow-Up

• [ ] Post class photos on Instagram/Facebook, tag students

• [ ] Send private message to any student who struggled, offering encouragement

• [ ] Answer any follow-up questions from class group chat

One-Week Follow-Up

• [ ] Share student success stories on social media

• [ ] Send targeted email for next class in progression

• [ ] Invite satisfied students to join membership program (monthly class subscription)

Required Waivers

All students must sign digital waiver covering:

• Kitchen safety risks (cuts, burns, slips)

• Allergen exposure (even if class is allergen-free, facility processes allergens)

• Photo/video consent

• Physical requirements (standing for 2+ hours, lifting up to 10 lbs)

Emergency Procedures

• Burns: Immediate cool water, first aid kit, assess severity, emergency services if blistering/charring

• Cuts: Apply pressure, elevate, first aid, emergency services if bleeding doesn't stop in 10 minutes

• Allergic reaction: EpiPen if available, call 911 immediately

• Fire: Class evacuates, fire extinguisher used only if trained, call 911

Insurance Requirements

• General liability: minimum $1M per occurrence

• Product liability for any items consumed on premises

• Workers compensation for all instructors

• Annual safety training for all teaching staff

Per 12-student class:

• [ ] 12 stand mixers (or hand mixers with bowls)

• [ ] 24 mixing bowls (various sizes)

• [ ] 12 sets measuring cups and spoons

• [ ] 12 digital scales (0.1g precision)

• [ ] 12 rolling pins

• [ ] 24 sheet pans

• [ ] 12 cooling racks

• [ ] Temperature probes (6)

• [ ] Timer (each station or shared)

• [ ] Spatulas, whisks, bench scrapers (12 each)

• [ ] Piping bags and tips (assorted, 24 sets)

• [ ] Aprons and hair coverings (disposable, 25 each)

• [ ] Cleaning supplies (spray bottles, towels, sanitizing solution)

Class Price = (Ingredient Cost × 4) + (Instructor Rate × Hours) + (Overhead × Hours) + Profit Margin

Example for 12-student, 3-hour class:

• Ingredient cost: $8/student × 12 = $96 × 4 = $384

• Instructor: $50/hour × 3 = $150

• Overhead: $25/hour × 3 = $75

• Subtotal: $609 ÷ 12 students = $50.75 cost per student

• Retail price: $135/student = 62% margin

[Class Name]: [Descriptive Tagline]

Level: [Beginner/Intermediate/Advanced]

Duration: [X hours]

Price: $[Amount] per person

Class Size: Maximum [X] students

What You'll Learn:

• [Skill 1]

• [Skill 2]

• [Skill 3]

What's Included: All ingredients, equipment, apron rental, recipe packet, take-home box

What to Bring: Comfortable closed-toe shoes, hair tie, enthusiasm