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Course Information
Family & Consumer Sciences
FC00134
Foundations in Baking I
65.00
This course will introduce students to the principles of the bakeshop. In this first class of a two part group, students will learn these ingredients and how the uses apply to the final product. They will also learn a variety of bakery products that can be used in the restaurant, hotel, or any other food service operation.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
Upon completion of this course the student should be able to:
-Define baking terms.
-Identify equipment utensils used in baking and discuss proper use and care.
-Demonstrate proper selection of equipment and utensils for specific application.
-Identify ingredients used for baking.
-Demonstrate proper scaling and measurement techniques.
-Apply basic math skills to recipe conversions.
-Describe properties and list function of various ingredients.
-Prepare crusty, soft and speciality yeast products.
-Prepare quickbreads.











Select assessments from:
- Hospitality: Bakery Cook - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
- Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
- Hospitality ProStart Certification
http://www.nraef.org/prostart
American Culinary Federation

National Restaurant Association (ProStart)
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services