This course introduces students to the fundamentals of baking and the dessert presentation. Preparation and baking of dough, quick breads, cookies, tarts, pies, cakes and pastry items will be covered. Students will learn baking terminology, weighing, measuring, the functions and proper use of ingredients, the use of tools and equipment, and presentation of the product. This course gives valuable insight to the Baking Industry that will provide guidance into Career and College pathways.
Unit | Timeframe | Big Ideas (Statements or Essential Questions) and Major Learning Experiences from Unit |
|---|---|---|
Safety & Sanitation Measurements Equipment Vocabulary | September | What procedures are necessary to ensure food safety and sanitation? What is Mise en place? Proper use of equipment. Students will learn effective ways to keep food safe during all stages of production, and learn the importance of mise en place. Labs - Chocolate chip cookies |
Breakfast | October | What is a quick bread? Proper measuring Techniques. Ingredient functions. What are breakfast items? Labs - Blueberry Muffins, Orange Cranberry Scones Project based performance assessments. |
Seasonal | November | What is the cut in method? Which local ingredients are in season? Labs - Pumpkin Bread, Apple Cider Donuts Project based performance assessments. |
Cookies | December | What is the creaming method? Labs- Sugar Cookies, Gingerbread Cookies Project based performance assessments. |
Yeast Dough | January - February | What is the straight dough method? What is yeast? What is the importance of yeast in a recipe? Why are the different types of flour important to know? La Pizza, Focaccia, Bagels Project based performance assessments. |
Cakes and Desserts | March - April | What are the steps in making choux dough? What is the role of ingredients in making cakes? Labs- Chocolate cupcakes, vanilla cupcakes, Cinnamon Rolls, Yeast Dinner Rolls, Red Velvet cake, Carrot Cake, English Muffins, Pretzels Project based performance assessments. |
Seasonal Spring Fruit/Cold | May - June | What are the steps in making choux dough? What steps are important when closing down a Lab? Labs- Pate Choux Shells (cream puffs), Tres Leche Cake, Brownies Project based performance assessments. |