3.1 Analyze career paths within consumer service industries
3.5 Demonstrate skills needed for product development, testing, and presentation
8.2 Demonstrate food safety and sanitation procedures
8.3.1 Operate tools and equipment following safety procedures
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs. (safe knife handling, cooking methods, scaling and measurement techniques, and fundamentals of time and temperature controls)
9.2.1 Analyze factors that contribute to food borne illness.
9.3 Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans
9.4 Apply basic concepts of nutrition and nutrition therapy in a variety of settings, considering social, geographical, cultural, and global influences.
9.5 Demonstrate the use of science and technology advancements in food product development and marketing
9.6.1 Build menus to customer preferences
9.6.2 Implement food preparation, production, and testing systems
9.6.4 Create standardized recipes
9.7 Demonstrate principles of food biology and chemistry
14.3 Demonstrate ability to acquire handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span
14.4 Evaluate factors that affect food safety from production through consumption
14.5 Evaluate the influence of science and technology on food, nutrition , and wellness
Describe and practice safe and sanitary practices in the classroom and lab
Answer, "What is baking?" and tell how it is different than other cooking techniques
List the common ingredients in baked goods and tell their function, forms, and nutrition
Identify common tools used in baking
Practice and apply math principles: scaling, bakers percentage, formulas, count, volume, weight, and temperature
Tell and apply the basic steps of yeast bread formation
Identify different ways of making yeast breads: traditional technique, biga, sourdough, autolyse, soakers
Describe the characteristics, ingredients and methods for making a rubbed dough, short dough, crumb crust, pate a choux, and laminated dough
Practice techniques in the lab for making one or more of these products
Select and prepare an appropriate filling for a pastry
Produce a teaching/information resource to share with your classmates
Practice basic cake making techniques (shortened and unshortened)
Make a filling, layer and crumb coat a cake
Decorate cake using a variety of techniques
Evaluate cakes using a rating scale
Identify the different types of cookies
Describe and practice the different techniques for making cookies
Produce a visual aid to teach about a type of cookie
Create a cookie that is healthier or eliminates a common allergen
Tell how chocolate as we know it came to be
Explain why chocolate can be a social issue
Describe the criteria for tasting chocolate and conduct a taste panel
Explain the techniques for cooking with chocolate and apply in a lab
Practice techniques for plating desserts/food
Demonstrate ability to make homemade custard/pudding
Create a plan for a finished dessert project
Use templates to create a project
Assemble and complete a project
Lab Rules: Quiz on safety and sanitation
Unit 1: Purpose of Ingredients: Lab: Purpose of Ingredients/lab sheet with analysis of findings, Lab: Alternate flours used in baking - summary of findings, Quiz on ingredients/functions
Unit 2: Kitchen tools and Kitchen Math: Lab: Baker's Percentage and Practice Assignment, Quiz: kitchen tools, math, and vocab
Unit 3: Yeast breads: Lab-Doughnuts: baker's percentage and steps of yeast bread formation, Lab: Biga technique. quiz: Yeast breads
Unit 4: Pastries: Lab: rubbed dough method (freeform apple tarts) and self-evaluation, pastry project and presentation on one of the pastry techniques (choice project)
Unit 5: Cake: Lab: shortened cake/self evaluation, skill drill - chiffon sponge / self evaluation, cake detective worksheet (why the cake didn't turn out), practice cake decorating techniques, cake decorating sketch (planning the decorating process)
Unit 6: Cookies: worksheet "Types of Cookies", Create a video or slides that shows the technqiue for shaping an assigned cookie type, "How the Cookie Crumbles" an assignment to use the scientific process to create a healthier or allergen free product. Quiz on Cake and Cookies
Unit 7: Chocolate: Chocolate history worksheet, Chocolate taste testing/evaluation form, Plating worksheet, Lab: chocolate bowls, pudding, plating and garnishing,
Final Project (depending on time of the year): Gingerbread houses.