Baking Course description

EXPLORATORY AND INTRODUCTION TO BAKING (3 credits)
All Grade 9 students go through the Exploratory Program.  Please see page 7 for more detail. Students deciding to enter the field of baking will be exposed to the basics of safety, sanitation and personal hygiene, as well as equipment identification and use. Each student will produce breads and cookies using formulas and mixing methods learned in theory. Students will learn the basics of selling their freshly baked products and displaying them in the school bakery for sale. Basic decorating will be covered in theory and practiced during daily production. Students are introduced to liquid measures and instructed in the importance of proper measuring as it relates to baking. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

BASIC COMMERCIAL/RETAIL BAKING (3 credits)
In Grade 10, students learn basic principles of baking, balance scales, recipe formulations and baking procedures. Students are instructed in various baking ingredients and produce quick breads, yeast-raised breads and rolls. All students will concentrate on product identification, use of leavening agents and product development. They will be taught the differences in flours, sugars and shortenings, as well as the proper use and storage of ingredients. All students make many products and display them for sale in the school’s bakery. Students will learn advanced decorating of cakes and cookies and how to display products for resale. Students will practice increasing and decreasing recipes for proper yields needed for daily sales. Students continue to receive instruction in safety requirements and demonstrate sound safety practices, sanitation and personal hygiene. Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

BAKESHOP PRODUCTION OPERATIONS (3 credits)
In Grade 11, students produce many of the following items: donuts, puff pastry, danish, pie doughs, cakes and sheet cakes. Each student will make a variety of icings, butter creams and fillings. Each student will rotate through stations in the bake shop during production until proficiency is attained. Students will be taught about the many uses of ingredients in a basic bakery. All students will practice advanced cake decorating skills for theme cakes, wedding cakes and sheet cakes using a variety of icings, borders and designs. Theory will include basic mixing methods of straight dough, foaming, creaming and two-stage, as well as the many other techniques that pertain to baking. Students continue to receive instruction in safety requirements and demonstrate sound safety practices, sanitation and personal hygiene. Students reaching an acceptable level of proficiency may be eligible for Work Based Learning (WBL).  Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

ADVANCED BAKESHOP PRINCIPLES (3 credits)
In Grade 12, students continue to produce baked items for sale in the school’s bakery. All students will refine their methods of design through repetition. They will work on cost analysis and marketing of products. Seniors will run their section of the bakery and produce products at a professional level. They will take orders from the public and prepare, decorate and box the products for pick-up. Seniors will assist in instructing the underclassmen in the proper procedures necessary to operate a successful bakery. All seniors will develop their own bakeshop plan to include a shop layout diagram, costs of equipment, labor, overhead and staffing. Students continue to receive instruction in safety requirements, demonstrate sound safety practices, sanitation and personal hygiene. Students will demonstrate the ability to complete a job application and interview and to perform entry-level job readiness and trade skills. Each student will take the National Occupational Competency Testing Institute (NOCTI) exam, which is a performance-based test. Students reaching an acceptable level of proficiency may be eligible for Work Based Learning (WBL).  Technology-related mathematics, reading, writing, vocabulary and science are integrated throughout the curriculum.

Students can choose to further their education at any of the culinary schools across the country to obtain either a two year or four year college degree in culinary. Immediate employment opportunities include: chef employment at both large and small commercial or retail bakeries; supermarket bakeries; fine dining restaurants; coffee shops; as well as, entrepreneurial enterprises such as cake decorating and catering.

* College Career Pathways – Students successfully completing this program can receive advanced college credit.