You are here: Home instructional_framework official_framework Family & Consumer Sciences Yeast Breads, Rolls and Pastries
Navigation
Log in


Need a new SSL certificate?
 

View Career Major Course

Course Information
Family & Consumer Sciences
FC00126
Yeast Breads, Rolls and Pastries
50.00
This course provides information on baking ingredients and equipment. The student will bake breads, rolls and pastries and learn to evaluate their quality.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
None
- Identify bakeshop ingredients and their functions
- Identify and use bakeshop equipment
- Understand formulas used in the bakeshop
- Identify basic types of yeast dough
- Understand the straight dough-mixing method
- Modify the straight dough-mixing method
- Divide and pre-shaping the dough
- Shape breads, rolls and pastries
- Bake breads, rolls and pastries
- Evaluate the quality of yeast breads, rolls and pastries
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
FACS II: Core
- Hospitality: Bakery Cook - CTTC
- Career Cluster Resources for Hospitality & Tourism
http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.p

Select assessments from:
- FACS II: Core
- Hospitality: Bakery Cook - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
-Hospitality ProStart Certification
http://www.nraef.org/prostart
-Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
Restaurant and Hotel and Lodging industries

National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level