Baking Fundamentals

COURSE TITLE:   Baking Fundamentals

COURSE CODE:   BAKE

UNITS OF CREDIT:  .5

COURSE LENGTH:    One Semester

COURSE DESCRIPTION:           

In this three-year sequence, students who are working towards a career in the food industry learn how to prepare a wide variety of baked goods.  Skills in measurement, recipe following, and baking tool identification are taught in order to prepare baked goods with precision.  Students prepare baked goods such as cakes, muffins, breads and pastries from scratch by following recipes.  Students learn cake decorating techniques as well as food presentation.  The importance of safe food handling and kitchen cleanliness is integrated throughout the course.  

PROJECTS AND ACTIVITIES:

·         Use measurement skills to prepare baked goods
·         Identify and use basic baking tools
·         Prepare a wide variety of baked goods including cakes, cookies, muffins and breads
·         Prepare pastries
·         Learn cake decorating for special occasions
·         Prepare foods for school functions

CORE MATERIALS UTILIZED:

Culinary Essentials Glencoe, 2002  

PREREQUISITE:    Introduction to Jobs in the Food Industry

ASSESSMENT:       Projects and teacher developed assessment