Baking 101

In this unit, students will be introduced to the basics of baking, including food safety, kitchen procedures, measurement, and recipe preparation. Students will review the four Cs of food safety and learn how personal hygiene, sanitation, and proper food-handling techniques help prevent foodborne illness. They will become familiar with kitchen and lab procedures, practice reading and interpreting recipes, review common baking terminology, and learn how to prepare for and safely complete a baking lab.

In this unit, students will explore the different ingredients commonly used in baking and examine how each ingredient contributes to the final product. Students will evaluate the properties and uses of key baking ingredients, including sugar and flour, through lab work and hands-on practice. They will apply their learning by researching recipes, preparing quick breads, and adjusting ingredients to meet specific needs or dietary modifications. Throughout the unit, students will develop a stronger understanding of how ingredient choices impact texture, flavor, structure, and overall baking success.

In this unit, students will be introduced to different types of pastry, including their uses, preparation methods, and production techniques. Students will examine the main ingredients used in pastry-making and develop an understanding of each ingredient’s purpose in creating texture, flavor, and structure. They will also explore how to adapt recipes and substitute ingredients to meet dietary needs, accommodate customer preferences, or address ingredient availability.

In this unit, students will be introduced to the use of yeast in the bake shop and develop an understanding of how yeast contributes to the structure, flavor, and texture of baked goods. Students will examine the purpose of key ingredients and the processes used to prepare different types of yeast products. They will practice a variety of mixing methods, including the straight dough and sponge methods, and apply these techniques to prepare a range of breads, including basic breads to enriched doughs.

In this unit, students will be introduced to the production of cakes and develop an understanding of how common cake ingredients interact to create flavor, texture, and structure. Students will learn basic cake formulas and production methods while practicing the skills needed to prepare, assemble, and finish cakes. They will also explore basic decorating techniques and apply them to create a polished final product.

In this unit, students will be introduced to different types of cookies and the production methods used to prepare them. Students will examine cookie-making principles and compare different cookie types, mixing methods, shaping techniques, and finishing processes. They will also prepare a variety of cookies using different production methods, developing an understanding of how ingredients, mixing, shaping, baking, and finishing impact the final product.