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
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
