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Course Information
Family & Consumer Sciences
FC00053
Pastry and Baking for the Chef
100.00
This course emphasizes the basic formulas, fundamentals and procedures, proper terminology, equipment and utensils used in baking. Additional emphasis will be placed on production of pies, cakes, variety breads, fillings, sweet dough and dessert specialty items.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
Stewarding
-Learn and apply concepts and techniques of baking, weights and measures, equipment, baking terminology and ingredient functions.
-List and apply methods for mixing dough and batters for leavened and quick breads.




-Recognize and correct faults in yeast products.




Hospitality: Bakery Cook - CTTC

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Career Cluster Resources for Hospitality & Tourism

http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf

Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments, lab activities and work study/employability evaluations.

One or more of the following measures will be used in addition to classroom assessments:
- Baking Test, SkillsUSA
- 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
National Restaurant Association Educational Foundation

American
Culinary Foundation (Culinary Concepts)
Baking Fundamentals, American Culinary Federation, 2007.
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Banquet Caterer