CTE Program of Study: Baking and Pastry

CURRICULUM MAP Cluster: Hospitality and Tourism CTE Program of Study: Baking and Pastry

STANDARD % SKILL SET/COMPETENCY REQUIRED CORE COURSES FOR COMPLETION 1st Course 2nd Course 3rd Course 4th Course 1013 Restaurant 1024 Baking and 1025 Baking and 1026 Baking and and Culinary Pastry I Pastry II Pastry Advanced Foundations Safety and Sanitation 14% Identify causes and prevention of kitchen X accidents, including burns, fires, and slips Demonstrate safe and sanitary procedures for X operating and maintaining large equipment, hand tools, and small wares Exhibit familiarity with laws and rules, pertaining X to the food service industry, of regulatory agencies such as OSHA Identify Critical Control Points during all food X handling processes, including demonstrating proper personal hygiene, as a method for minimizing the risk of food-borne illnesses (HACCP system) Identify causes and signs of biological, physical, X and chemical contamination Describe use, storage, and disposal of types of X cleaners and sanitizers, and their proper use (MSDS) Identify proper methods of waste disposal and X recycling Identify and describe microorganisms related to X food spoilage and food-borne illness, including growth environments Business and Math Skills 12% Perform basic mathematical operations X pertaining to the food service industry(addition, subtraction, multiplication, division) Weigh and measure accurately X

STANDARD % SKILL SET/COMPETENCY REQUIRED CORE COURSES FOR COMPLETION 1st Course 2nd Course 3rd Course 4th Course 1013 Restaurant 1024 Baking and 1025 Baking and 1026 Baking and and Culinary Pastry I Pastry II Pastry Advanced Foundations Calculate preparation temperatures based on X known variables (friction factor, altitude) Identification, Classification, 8% Identify, compare, and contrast ingredients and X and Properties of their sources Ingredients Explain the strengthening or weakening effect of X ingredients in the production of doughs and batters Select specific ingredients and/or substitutions X appropriate to method and desired product outcome Identify and describe physical, chemical, and X biological leaveners Baking Preparation (Mise en 12% Demonstrate mise en place by planning X Place) assignment inventory of ingredients, equipment, and tools Break down assignments into tasks X Utilize convenience products if and when X necessary, preparing a sequenced and prioritized timeline Demonstrate a variety of cooking methods; X baking, frying, boiling, blanching, poaching, and steaming Identify and use herbs, spices, and flavor extracts X Display understanding of basic bakery production X and planning principles, including the importance of planning to the overall operation of a baking facility Basic Baking 28% Read and prepare standardized recipes/formulas, X and menus Define terms related to baking methods, X processes, and techniques

STANDARD % SKILL SET/COMPETENCY REQUIRED CORE COURSES FOR COMPLETION 1st Course 2nd Course 3rd Course 4th Course 1013 Restaurant 1024 Baking and 1025 Baking and 1026 Baking and and Culinary Pastry I Pastry II Pastry Advanced Foundations Describe, compare, and contrast yeast and X laminate dough types and related methods and processes Describe, compare, and contrast quick breads, X including muffin and biscuit dough types and related methods and processes Describe, compare, and contrast pie dough types X and related methods and processes Describe, compare, and contrast fruit pie filling X methods Describe, compare, and contrast creaming and X X two-stage methods as they relate to cakes, cookies, quick breads, brownies, and short dough Describe, compare, and contrast egg foam X method as it relates to sponge, génoise, angel food, chiffon, meringues, mousse, and soufflés Describe, compare, and contrast frosting, icing, X and glaze types and methods Describe Pâte à Choux and products derived from X it Describe, compare, and contrast custard types X and related methods Describe proper gluten development in X relationship to product outcomes Relate cooking times and temperatures to X methods, products, and ingredients Indicate order for adding ingredients given X various methods Product Merchandising 9% Determine methods of promoting baked goods, X including seasonal merchandising strategies Create menu item descriptions for bakery goods X Demonstrate food presentation techniques X

STANDARD % SKILL SET/COMPETENCY REQUIRED CORE COURSES FOR COMPLETION 1st Course 2nd Course 3rd Course 4th Course 1013 Restaurant 1024 Baking and 1025 Baking and 1026 Baking and and Culinary Pastry I Pastry II Pastry Advanced Foundations Purchasing, Receiving, 6% Describe proper techniques of receiving and X Inventory, and Storage storing fresh, frozen, refrigerated, and staple goods Examine various inventory systems (FIFO) X Discuss ethical issues as they relate to purchasing X Order food requisitions from appropriate/reliable X sources Nutrition 4% Discuss various diets (e.g., food allergies, X X alternative dieting), and dietary guidelines Interpret food labels in terms of the portion size, X X ingredients, and nutritional value Human Relations and Career 7% Demonstrate effective communication skills, X Skills employment skills, personal traits, and interpersonal skills Identify career opportunities in the baking X industry Identify professional organizations and explain X their purposes and benefits to the industry West Virginia Standards Ice Cream and Frozen Evaluate commercially prepared ice cream and X Desserts frozen products. Explain the churning method for making ice X creams and sorbets. Explain the still-freezing method for preparing X frozen desserts. Prepare a variety of ice creams, sorbets and X frozen desserts. Prepare a variety of frozen soufflés, mousses, X tortes and bombes. Tortes and Specialty Cakes Prepare a variety of tortes. X Prepare a variety of specialty torte fillings. X

STANDARD % SKILL SET/COMPETENCY REQUIRED CORE COURSES FOR COMPLETION 1st Course 2nd Course 3rd Course 4th Course 1013 Restaurant 1024 Baking and 1025 Baking and 1026 Baking and and Culinary Pastry I Pastry II Pastry Advanced Foundations Assemble tortes using basic and advanced icing X techniques. Assemble and decorate a variety of specialty X cakes. Petits Fours and Confections Explain the uses of petit fours. X Prepare an assortment of traditional petits fours X and confections. Create petits fours using different components. X Chocolate and Sugar Work Identify a variety of chocolate products. X Explain the various procedures for tempering X chocolate. Prepare chocolate decorations and candies. X Prepare marzipan and nougatine. X Make and use pastillage. X Prepare and use caramel to create spun sugar X and caramel decorations. Prepare sugar showpieces. X