Le Jeune Chef Restaurant will host a sale of fresh, student-produced baked goods Tuesdays and Fridays from 2-4 p.m. (or while supplies last). Prices for the products, which are made by baking and pastry arts students during introductory skills labs, range from $1 to $5. The variety of breads and desserts will change weekly during the semester, based on skills being taught in class. Products will be sold near the back of the restaurant; shoppers may enter through the Susquehanna Room lobby. Preordering is not available. Le Jeune Chef Restaurant will host a sale of fresh, student-produced baked goods Tuesdays and Fridays from 2-4 p.m. (or while supplies last). Prices for the products, which are made by baking and pastry arts students during introductory skills labs, range from $1 to $5. The variety of breads and desserts will change weekly during the semester, based on skills being taught in class. Products will be sold near the back of the restaurant; shoppers may enter through the Susquehanna Room lobby. Preordering is not available.