21St Century Instructional Guide for Career Technical Education

21st Century Instructional Guide for Career Technical Education

Baking and Pastry Human Services West Virginia Hospitality Education

Title: Baking and Pastry 1018

Standard Number: Baking Basics of Frozen and Made-from-scratch Goods HS.S.BP.1.1 Students will demonstrate knowledge and skill in the preparation of frozen and made-from-scratch baked goods. Essential Questions: What are the best techniques for producing baked items? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.1.1 calculate bakeshop formulas. Demonstrate using actual ingredients how the bakeshop formula works. Create a series of practice worksheets utilizing the bakeshop formulas and have students work in teams to complete. Analyze recipes based on costs and using bakeshop formulas determine which recipe is the most cost effective. HS.O.BP.1.2 demonstrate accurate volume and weight Demonstrate the use of all weight and measurement measure using balance scale weights and devices used in the kitchen. Have students work in measurement methods. cooking groups to practice skills. Develop a hands- on quiz for students to demonstrate this knowledge. HS.O.BP.1.3 select correct ingredients when given formula Set up a display table of various baking ingredients. Have students complete a “practice” mis en place for several different recipes. HS.O.BP.1.4 demonstrate preparation of baked good when Using mis en place from 1.3 have students actually given formula prepare items using bakeshop formulas and correct measuring and weighing techniques. Create a rubric for assessing this preparation. HS.O.BP.1.5 finish baked product. Students will create a variety of baked product toppings and decorations. HS.O.BP.1.6 convert recipes using a baker’s percentage Students will compare standardized baking recipes formula. with recipes using the baker’s percentage. Students will practice converting recipes using the baker’s 1 formula. HS.O.BP.1.7 demonstrate the function/ use of bakeshop Have students develop a sheet for their vocabulary equipment and tools. notebooks that contains pictures and explanations of tools used in the bakeshop. HS.O.BP.1.8 demonstrate the use and cleaning of pastry Invite a cake decorating specialist into the classroom bags and decorator tips. to instruct basic cake decorating. Have each student bake and decorate a one layer cake for practice. HS.O.BP.1.9 chart the function and use of various flours, Create a graphic organizer that lists the basic liquids, fats, sugars and sweeteners, eggs and categories of baking ingredients. Using baking egg products, leavening agents, spices, cookbooks and textbooks have students work in flavorings, nuts and additives in baking. teams to complete individual charts. Have students analyze the function of each ingredient. Standard Number: Batters and Dough Preparation HS.S.BP.2.2 Students will demonstrate knowledge and skill in the preparation of batters and doughs. Essential Questions: What are the differences between batters and doughs? How can we properly make batter and dough products? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.2.1 discuss the ingredients’ ratio used in batters Experiment with bakeshop goods by altering and doughs. ingredients. For example making pancakes, crepes, and funnel cakes batters altering ingredients. Experiment with 3-2-1 doughs to create a variety of products. HS.O.BP.2.2 prepare bread doughs and batters using Have student’s research different methods of different methods of preparation. preparing doughs and batters. Have teams make different recipes and compare and contrast results. HS.O.BP.2.3 discuss the impact of carryover baking. Experiment with different types of baking mediums (types of pans) and evaluate results. Standard Number: Dough Preparation and Baking HS.S.BP.3.1 Students will demonstrate knowledge and skill in the preparation of doughs using yeasts. Essential Questions: How do I properly make yeast products? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.3.1 chart the characteristics and functions of Research various types of yeast products. Write a products using yeast report describing these products and present to the class. HS.O.BP.3.2 discuss why the five factors of temperature Demonstrate proper procedures for activating yeast. control are important when preparing yeast 2 doughs, bread doughs, and roll doughs. HS.O.BP.3.3 relate the ingredients in a starter mixture and Analyze the components of a starter mixture. the purposes of each ingredient. HS.O.BP.3.4 chart the twelve stages that apply to all yeast Illustrate the 12 stages of preparing yeast dough dough products. products using some creative method. HS.O.BP.3.5 research common causes of failure in yeast Create a variety of baked products and evaluate bread production. according to industry standards. HS.O.BP.3.6 relate the process of fermentation in yeast Demonstrate the fermentation process by dough. experimenting with different sponge examples. HS.O.BP.3.7 contrast the three basic methods of mixing In student cooking teams have each group complete yeast dough ingredients: the straight dough one of the methods and compare results. method, the modified straight dough method and the sponge method. HS.O.BP.3.8 demonstrate dividing, rounding, punching, Demonstrate proper procedures in handling dough proofing, shaping and panning dough. for proper baking. HS.O.BP.3.9 report how washing, slashing and docking Research websites characterizing the different affect the baking quality and eye appeal of methods of washing, slashing and docking. finished products. HS.O.BP.3.10 create a chart of the four stages of the baking Have students demonstrate proper baking process that contribute to the final product. procedures. HS.O.BP.3.11 demonstrate why staling prevention and proper Have students properly store products made in 3.10. packaging and storage of yeast products are important to dough preparation and baking. HS.O.BP.3.12 evaluate a finished yeast product using shape, Students will develop a self-rubric to evaluate yeast volume, crumb, crust, color, tenderness and baked products. taste as the criteria. Standard Number: Quick Bread Preparation and Baking HS.S.BP.4.1 Students will demonstrate knowledge and skill in the preparation of quick breads. Essential Questions: How do I prepare quick breads? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.4.1 chart the characteristics of quick breads. Have students create a chart that analyzes the characteristics of various quick breads. HS.O.BP.4.2 explain the functions of quick bread Demonstrate the various functions of quick bread ingredients. ingredients and have student teams prepare different types of quick breads and analyze. HS.O.BP.4.3 compare quick breads, doughs, and batters. Have students complete a poster showing the 3 differences and similarities of quick breads, doughs, and batters. HS.O.BP.4.4 examine the nutrients contained in quick Research internet sites for nutritional data and labels breads. of ready-made and made from scratch items. HS.O.BP.4.5 articulate the difference in the actions of Illustrate the reactions of leavening agents through baking soda versus baking powder in the experimentation. baking process. HS.O.BP.4.6 prepare a loaf of bread. Using local ingredients have cooking teams create quick bread loafs. HS.O.BP.4.7 articulate how quick breads are leavened. Have student teams create quick breads using the same recipes formulas with different leavening agents. Evaluate the quality of the products using a rubric. Standard Number: Biscuit Preparation and Baking HS.S.BP.5.1 Students will demonstrate knowledge and skill in the preparation and baking of biscuits. Essential Questions: What is the correct way to prepare baked goods using the biscuit method? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.5.1 demonstrate the biscuit method of baking. Teacher will demonstrate the method of baking biscuits followed by student participation HS.O.BP.5.2 chart the quality standards and characteristics Following preparation students will evaluate finished of biscuits. product HS.O.BP.5.3 demonstrate how biscuits are prepared, cut Refer to 5.1 and formed.

Standard Number: Muffin Preparation and Baking HS.S.BP.6.1 Students will demonstrate skill and knowledge in the preparation and baking of muffins. Essential Questions: How do I properly make muffins? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.6.1 demonstrate the blending and creaming Students will research, demonstrate and prepare methods of mixing. muffins using each technique. HS.O.BP.6.2 analyze quality standards and characteristics Students will evaluate products from 6.1. of muffins. HS.O.BP.6.3 describe how to properly portion muffin batter. Demonstrate the use of various portion control tools. HS.O.BP.6.4 prepare quality muffins. Refer to 6.1 for preparation. Standard Number: Cakes and Cookie Preparation and Baking 4 HS.S.BP.7.1 Students will demonstrate knowledge and skill in the preparation and baking of cookies and cakes. Essential Questions: How do I properly bake cookies and cakes? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.7.1 chart the different types of cakes and their Have students investigate different recipes and ingredients. examine each of the different ingredients. HS.O.BP.7.2 demonstrate how to mix, pan, bake, cool, ice, In student teams prepare and store cakes following serve, and store cakes properly. industry standards. HS.O.BP.7.3 demonstrate how to scale and pan cakes. Refer to 7.2. HS.O.BP.7.4 differentiate between the types of icings and Research the internet for different types of icings and frostings. frostings and choose appropriate icing or frosting for baked goods. HS.O.BP.7.5 demonstrate the one-stage and creaming Investigate types of cookies using the internet. methods used in mixing cookies. HS.O.BP.7.6 relate the factors that influence the spread of Have student teams prepare cookies using same cookies. recipe but, various types of flour, compare results. HS.O.BP.7.7 demonstrate how to mix, pan, bake, cool, In student teams prepare and store cookies following serve, and store cookies properly. industry standards. Standard Number: Pie Preparation and Baking HS.S.BP.8.1 Students will demonstrate knowledge and skill in the preparation and baking of pies. Essential Questions: What are the proper techniques in making a pie? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.8.1 outline pie dough preparation basics. Teacher will demonstrate and explain preparing pie dough. HS.O.BP.8.2 prepare flaky and mealy pie dough. Students will use the internet to compare different techniques for making flaky and mealy pie dough. HS.O.BP.8.3 complete the process of mixing, shaping, Students will prepare basic pie dough in a lab rolling and panning basic pie dough. situation under teacher supervision. HS.O.BP.8.4 contrast the major types of pie fillings. Create a poster contrasting various pie fillings. HS.O.BP.8.5 prepare a single and double crust pie. Students will prepare pies using strategies in 8.1 thru 8.4. HS.O.BP.8.6 demonstrate proper pie storage and serving Students will prepare and store pies according to techniques. industry standards. Standard Number: Specialty Desserts HS.S.BP.9.1 Students will demonstrate knowledge and skill in the preparation and baking of specialty desserts. Essential Questions: What are considered specialty desserts?

5 Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.9.1 contrast specialty dessert options. Using the internet, create a specialty dessert cookbook. HS.O.BP.9.2 contrast custards and puddings. Compare the ingredients and preparation techniques in custard and pudding fillings. HS.O.BP.9.3 articulate common ingredients and preparation Students will create a chart comparing ingredients methods used in Bavarian cream, mousse and and preparation methods used in Bavarian cream, chiffons. mousse and chiffons. HS.O.BP.9.4 articulate food safety concerns in cream Using industry standards and prior knowledge dessert preparation and storage. students will evaluate and write a report on safety concerns. HS.O.BP.9.5 complete the process of preparing, serving and Using specialty dessert cookbook, (refer to 9.1) storing types of specialty desserts properly. students will produce and determine proper storage. Standard Number: Safety Standards HS.S.BP.10.1 Students will demonstrate knowledge and skill in safety standards in baking and pastry. Essential Questions: What are the proper safety procedures to follow while preparing baked goods and pastries? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.10.1 utilize appropriate lifting procedures. Demonstrate proper lifting procedures. HSO.BP.10.2 follow safety procedures when operating Make safety posters for each piece of baking and equipment. pastry equipment. HS.O.BP.10.3 demonstrate sanitation practices in bakery. Practice industry standards to avoid food born illness. HS.O.BP.10.4 use bakery equipment and tools in a bakery Analyze and perform proper use, care, and cleaning according to manufacturer’s specifications. of all bakery equipment. Standard Number: Career Preparation in the Baking and Pastry Industry HS.S.BP11.1 Students will demonstrate skill and knowledge in the preparation for employment in the baking and pastry industry. Essential Questions: How can I prepare for a career in the baking and pastry industry? Objectives: Students will Learning Plan & Notes to Instructor: HS.O.BP.11.1 chart job opportunities and relevant Using a variety of websites have students research employment factors when choosing to work in requirements for working in the baking and pastry the baking and pastry industry. industry and create a poster that demonstrates these requirements. HS.O.BP.11.2 recognize the reasons for self-marketing and Have students work in groups to brainstorm ideas for personal promotion. personal marketing and promotion. HS.O.BP.11.3 complete the stages of seeking employment. Students will research various baking jobs available 6 in their area. Students will complete a resume, cover letter, sample application and thank you note. Students will also participate in mock interviews simulating potential baking and pastry jobs. HS.O.BP.11.4 complete a self-assessment of strengths, Have students determine their strengths and weaknesses, skills, and knowledge. weaknesses by completing an online self- assessment of job qualities. Using a website such as http://www.rileyguide.com/assess.html (this website has links to several personal type assessments) select an appropriate assessment and have students report on their results. 21st Century Skills Learning Skills & Technology Tools Teaching Strategies Evidence of Culminating Activity Success 21C.O.9- Information and 12.1.LS1. Communication Skills: 21C.O.9- Thinking and 12.2.LS1 Reasoning Skills:

21C.O.9- Personal, and 12.3.LS1 Workplace, Skills: Learning Skills & Technology Tools Teaching Strategies Evidence of Culminating Activity Success A.01 Entrepreneurship Skills:

Culminating Assessment:

7 Links and Other Resources Related Websites: Links and Other Resources Wilton Baking and Supplies www.wilton.com

Baking 911 www.baking911.com

Baking 911 Podcasts http://www.podcastgo.com/Genre.aspx?nid=ca6894c7-3f98-4783-8a83-326c3bd54f59 Self-Assessment Resources http://www.rileyguide.com/assess.html

Organizations http://careertech.k12.wv.us/pathwaystosuccess/ Pathways to Success http://careertech.k12.wv.us/West Virginia Career and Technical Education www.wvheat.org West Virginia HEAT http://www.wvhta.com/ West Virginia Hospitality and Travel Association http://www.nraef.org/prostart/ www. fccla inc.org/ www. skillsusa .org/ http://prostart.restaurant.org/ ProStart National Home Page www. acf chefs.org/ American Culinary Federation http://www.wvfarm2u.org/ Collaborative for 21st Century Appalachia http://goprostart.com/

Career and Workplace http://www.readwritethink.org/lessons/lesson_view.asp?id=1110

8 www.ilr.cornell.edu/library/research/subjectguides/ workplacediversity .html http://www.hotel-online.com/Trends/EI/EI_ServiceChallenge.html http://www.dol.gov/ U.S. Department of Labor in the 21st Century www.acinet.org America's Career InfoNet www.ajb.orgAmerica's Job Bank www.servicelocator.orgAmerica's Service Locator www.careeronestop.org CareerOneStop www.doleta.govEmployment & Training Administration http://www.jan.wvu.edu The Job Accommodation Network (JAN) http://www.bls.gov/opub/mlr/indexL.htm#Labor forceMonthly Labor Review Online: Labor Force Archives www.doleta.gov/programs/onetOccupational Information Network www.dol.gov/odep Office of Disability Employment Policy http://www.careervoyages.gov/index.cfm Career Voyages https://www.workforcewv.org/ Workforce West Virginia

Scholarships https://www.nraef.org/scholarships/ http://www.wvhta.com/ West Virginia Hospitality and Travel Association http://www.wvtechprep.wvnet.edu/edge.htm West Virginia Earn A Degree Graduate Early (EDGE) www.nraef.org/ prostart /National Restaurant Association Solutions (Educational Foundation)

Professional Community http://www.fohboh.com/

9 Workplace Safety http://www.servsafe.com/ http://www.croetweb.com/links.cfm?subtopicID=424 Hospitality - Hotel, Restaurant and Kitchen Safety

Entrepreneurship www.entrepreneur.com/ starting a business / business ideas/ start upkits/article73384.html http://www.wvfarm2u.org/ Collaborative for 21st Century Appalachia

Sustainable Agriculture and Locally Grown Products http://www.wvfarm2u.org/ http://www.farmtotablenm.org/

Culinary Reference www.foodreference.com/ www. food reference.com/html/recipecontests.html www. food network.com www.khake.com www.epicurious.com www.restaurant.org/business/sites_ food .cfm www.topsecretrecipes.com www.whfoods.com www.menupages.com

Curriculum and Lesson Planning http://www.cafemeetingplace.com/ http://www.hotel-online.com/Trends/EI/EI_ServiceChallenge.html 10 http://www.doe.in.gov/octe/facs/nutritionwell.html#resources Indiana CTE Resources http://missouricareereducation.org/curr/cmd/facsG/NutriWell/index.html Missouri Resources http://www.intel.com/education/tools/index.htm Intel Thinking Tools www.uen.org/ Utah Education Network

Global Concerns http://www.gamesforchange.org/channels/poverty Select for environmental and global nutrition concerns http://dnafordinner.blogspot.com/ Genetically engineered foods http://home.earthlink.net/~spcemonk/webquest.html

Nutrition http://www.proquestk12.com/bulletins/08MAR/TM_PQPlatinum.shtml Food obsessions http://www.nutritiondata.com/ http://www.ces.purdue.edu/nutrition/ Nutrition database http://www.learntobehealthy.org/teens/index.aspx www.my pyramid .gov www. nutrition .gov/ www. nutrition data.com/ www.hsph.harvard.edu/ nutrition source/

Councils http://www.nationaldairycouncil.org/nationaldairycouncil/Templates/LandingPage.htm http://www.sugar.org/media/publications.asp?id=265

11 Contacts: CTE Teachers: See CTE Directory Contacts: West Virginia HEAT Coordinator: Donna Wilkes [email protected] OCTI Assistant Executive Director and EOCTST Coordinator: Donna Burge-Tetrick OCTI Executive Director: Gene Coulson