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Course Information
Family & Consumer Sciences
Pastry and Baking for the Chef
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
-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

Career Cluster Resources for Hospitality & Tourism

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
- Culinary Arts Access - ACF/NOCTI
- Hospitality ProStart Certification
National Restaurant Association Educational Foundation

Culinary Foundation (Culinary Concepts)
Baking Fundamentals, American Culinary Federation, 2007.
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Banquet Caterer