Crocus Plains Course Outline. Course Title: FSD30S. 2015/16 Term #1 AND Term # 2 Teacher; Derek May

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Crocus Plains Course Outline. Course Title: FSD30S. 2015/16 Term #1 AND Term # 2 Teacher; Derek May"

Transcription

1 Course Title: FSD30S 2015/16 Term #1 AND Term # 2 Teacher; Derek May Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted. In addition, students will be introduced to decorating techniques. Students will learn in a wellequipped, modern kitchen and also prepare food for school functions and community service events. This course includes classroom instruction and practical lab work in a commercial kitchen Course evaluation Structure: Practical/Production (60%) Rubric 2 x 30% (evaluations half way through each term) Your work ethic and practical abilities will be observed and evaluated by the instructor. As well, throughout the course you will be responsible for preparing a variety of products and be assigned various duties. Each chapter you will require to read and answer terms and questions. At two intervals during each term you will receive a performance/production evaluation which outlines your progress. For the duration of this course you will be expected to arrive to class ready to participate in the kitchen, marks will be deducted for lack of proper uniform (or poor condition, soiled, etc...). Combined, these two evaluations will account for 60% of the final mark. Daily Practical/Production * 60% * includes uniform, group participation and Tests, booklets and quiz 40% demeanour(actions) during class 100% proceedings as they are part of the safety & sanitation aspect of the course outcomes required

2 Brandon School Division Student Responsibility Guidelines for Assessment and Evaluation Students actively engaged in their learning are the essence of the Brandon School Division s mission of educating the whole child. The assessment, evaluation and reporting of student learning and achievement involves students, teachers, principals, parents, superintendents and the Board of Trustees. It is the responsibility of professional educators to assess, evaluate, and report on each student s degree of engagement and resulting learning outcomes. Such assessment, evaluation and reporting is a continuous and fundamental part of the student s learning process. Students are responsible for: their own learning with the expertise, assistance and motivation of their teachers; engaging individually and collectively in school/community learning opportunities; improving their learning involvement playing an active role in assessing their own learning providing evidence of their learning within established timelines The purpose of this document is to identify student responsibilities in assessment and evaluation practices, provide clear guidelines and consequences so students can make informed decisions, and to provide structures that improve the relationship between student learning and assessment. All assessments and/or evaluations will be assigned a reasonable completion date by the classroom teacher. When a student demonstrates negligence and/or disregard towards the assessment and/or evaluation due date, the teacher can assign a 0 grade for the incomplete assessment and/or evaluation. For a 0 grade to remain permanent on the student s record for that unit of study, a teacher s records will demonstrate that he/she had advised the student and the parent/guardian that there was an opportunity to complete the original assessment or an alternate assessment, but that it would have been penalized in accordance to divisional guidelines. Penalization for late assessments is as follows: Grade 9 10% Grade 10 15% Grade 11 20% Grade 12 25% Example: Grade 10 student receives 80% for a late assessment. The penalty for the late assessment would be (80) (0.15)= 12. The adjusted mark would be 80-12=68%.

3 Once the late assessment is marked, the penalized assessment mark will replace the 0 grade that was originally assigned to the student by the teacher. If the original or alternate assessment is not submitted by the new completion date or if the student refuses to submit a required assessment, the 0 grade assigned to it will remain on the student s evaluation records. The 0 grade(s) will be calculated into the student s final mark for the unit of study and will be used in the calculation of the final grade of the course. General Learning Outcomes: 1. Be introduced to the following: commercial baking equipment, quantity baking and specialty ingredients, breads, laminated doughs, quick breads, cakes, creams & mousses, meringue, dessert buffet, custards, dessert soufflés, dessert sauces, frozen desserts, plated desserts, confections, candy and sugar work, chocolate desserts and candies, holiday desserts. 2. Prepare the above listed baking and pastry items for various foods production events. 3. Plating and presentation will be emphasized in baking productions. 4. Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. 5. The student will learn about the history and background of international desserts and baked foods. Units of Study Unit 1 Baking Mise en Place and Yeast Doughs A. The functions of basic ingredients in baking a. Strengtheners b. Shorteners c. Sweeteners d. Leaveners e. Thickeners f. Flavorings B. Techniques used to prepare ingredients and equipment. a. Scaling b. Sifting dry ingredients c. Selecting and preparing pans and molds d. Selecting and preparing ovens C. Yeast Breads a. Mixing Yeast Doughs i. Mise En Place for yeast doughs ii. Method

4 b. Shaping Doughs i. The final rise/pan-proofing ii. Docking breads and rolls c. Baking yeast breads d. Cooling and storing yeast breads D. Laminated Doughs Unit 2 Batters A. Quick Breads, Cakes, and Other Batters a. Straight mix method b. The creaming method c. The two-stage method d. The foaming method B. Mixing methods for other batters and doughs a. Biscuits, Scones, and Soda Bread Unit 3 Pastry Dough A. Basic Pie Dough i. Pâte sucreé ii. Pâte brissé a. Preparing Pies and Tarts 一. Lining a Pie Plate or Tart Mold 一. Baking Blind 一. Fillings for Pies and Tarts 一. Topping Pies and Tarts 一. Baking Pies and Tarts B. Roll-in Doughs a. Doughs with Separate Roll-ins C. Sidebar Handling Roll-In Doughs a. Method for Blitz Puff Pastry b. Rolling, Folding and Shaping the Finished Dough Handling Method for Phyllo Dough Fillings for Pastries D. Pâte à Choux

5 Unit 4 Cookies, Candies, and Dessert Assembly, Plating and Presentation A. Simple Cookies, Candies, and Confections a. Preparing Cookies and Other Small Pastries B. Special Tools and Techniques for Decorating Pastries and Cakes a. Parchment Cones b. Pastry Bags and Tips c. Assembling and Decorating Cakes d. Sidebar Decorating Tips for Cakes Unit 5 Creams, Bavarians, and Mousses A. Vanilla Sauce B. Pastry Cream C. Bavarian Creams D. Mousse E. Buttercreams a. Two Basic Methods

Baking & Pastry Arts COURSE OUTLINE

Baking & Pastry Arts COURSE OUTLINE Baking & Pastry Arts COURSE OUTLINE 1. Course Title: Baking & Pastry Arts 2. CBEDS Title: Food and Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Baker Pastry Chef Assistant Pastry Chef

More information

CULINARY ARTS /BAKING. Revised April 2005

CULINARY ARTS /BAKING. Revised April 2005 CULINARY ARTS /BAKING Revised April 2005 I. DESCRIPTION This course teaches the student the evolutionary stages of baking. From such basics as cakes, bread baking, quick breads like muffins, pies, cookies,

More information

WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM

WESTFIELD VOCATIONAL TECHNICAL HIGH SCHOOL CURRICULUM Term 1 Students will be able to identify ingredients, types of stocks. Students will be able to prepare, store and use stocks properly. Students will be able to identify ingredients for sauces, thickeners

More information

National Schools Bakery Arts Curriculum

National Schools Bakery Arts Curriculum National Schools Bakery Arts Curriculum Course 101 A: Food Service Industry, Sanitation and Safety Course starts end: Contact Hours: 30 Hours Instructor: Office hours: Email: Text: Serve safe Course Handbook,

More information

Escondido Union High School District Advanced Baking and Pastry A Career Technical Education Capstone Course

Escondido Union High School District Advanced Baking and Pastry A Career Technical Education Capstone Course Escondido Union High School District Advanced Baking and Pastry A Career Technical Education Capstone Course Course Length: 1 Year Grade Level: Grade 10 12 UC/CSU Requirement: Graduation Requirement: Seeking

More information

ODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS

ODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS ODESSA COLLEGE CULINARY ARTS 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : PSTR 1301 COURSE TITLE : Fundamentals Of Baking CREDIT HOURS : 3 [Lecture hours: 32, Laboratory hours:

More information

Retail Commercial Baking

Retail Commercial Baking Job Ready Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3

NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE COURSE #: HMGT 4972 COURSE TITLE: SPECIALTY CAKES CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 1. COURSE DESCRIPTION: Contemporary

More information

Skills Canada Baking Competition. Tuesday March 8, 2016

Skills Canada Baking Competition. Tuesday March 8, 2016 T.C.D.S.B Skills Canada Baking Competition Tuesday March 8, 2016 St. Patrick C.S.S 49 Felstead Avenue-Room 214 Toronto M4J 1G3 416-393-5546 Technical Chair: Denise McMullan denise.mcmullan@tcdsb.org If

More information

Vincent Massey High School Course Overview Instruction and Evaluation Outline DRAFTING AND DESIGN TECHNOLOGY 20G

Vincent Massey High School Course Overview Instruction and Evaluation Outline DRAFTING AND DESIGN TECHNOLOGY 20G Vincent Massey High School Course Overview Course Title: Teacher: DRAFTING AND DESIGN TECHNOLOGY 20G Shane Benson Evaluation Format: A. TERM PROJECT WORK Term Project Work - 80% Research - 10% Tests -

More information

Culinary Arts (CULA) Table of Contents:

Culinary Arts (CULA) Table of Contents: Culinary Arts (CULA) Courses in CULA focus on the general study of the cooking and related culinary arts, and prepare individuals for a variety of jobs within the food service industry. CULA includes instruction

More information

Gluten-Free Baking: Tips & Recipes

Gluten-Free Baking: Tips & Recipes Gluten-Free Baking: Tips & Recipes From the National Foundation for Celiac Awareness Webinar: Holiday Special: Gluten-Free Baking Featuring Chef Richard Coppedge, Jr., CMB, Professor, Baking and Pastry

More information

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science

Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Geneva CUSD 304 Content-Area Curriculum Frameworks Grades 6-12 Family & Consumer Science Mission Statement The relationship between work and family is our unique focus. The mission of Geneva Community

More information

HOSPITALITY MANAGEMENT

HOSPITALITY MANAGEMENT Area: Fine & Applied Arts Dean: Dr. Adam Karp Phone: (96) 484-8433 Counseling: (96) 484-8572 DEGREES AND CERTIFICATES Culinary Arts/Restaurant Management Degree This degree focuses on basic and advanced

More information

BAKING AND PASTRY CURRICULUM FRAMEWORK

BAKING AND PASTRY CURRICULUM FRAMEWORK BAKING AND PASTRY CURRICULUM FRAMEWORK This document was prepared by: Office of Career, Technical, and Adult Education Nevada Department of Education 755 N. Roop Street, Suite 201 Carson City, NV 89701

More information

Introduction to Commercial Baking

Introduction to Commercial Baking FREEHOLD REGIONAL HIGH SCHOOL DISTRICT OFFICE OF CURRICULUM AND INSTRUCTION CULINARY ARTS ACADEMY Introduction to Commercial Baking COURSE DESCRIPTION Grade Level: 9 Department: Culinary Arts Academy Course

More information

ACF Culinary Arts Certification

ACF Culinary Arts Certification Assessment Blueprint ACF Culinary Arts Certification Test Code: 3990 and 3991 / Version: 01 Copyright 2013. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

Culinary Arts Program Syllabus

Culinary Arts Program Syllabus Culinary Arts Program Syllabus Organization Washburn Institute of Technology Program Number 12.0505 Instructional Level Certificate Target Population Grades 11 & 12 Post-secondary Description This program

More information

Culinary Arts. Degrees. Culinary Arts Courses. Oakland Community College 2015-2016 Catalog 1

Culinary Arts. Degrees. Culinary Arts Courses. Oakland Community College 2015-2016 Catalog 1 Oakland Community College 2015-2016 Catalog 1 Culinary Arts Degrees Culinary Arts (CUL.AASX) (http://catalog.oaklandcc.edu/programs/ culinary-arts/culinary-arts-aas-extended-degree) Certificate Culinary

More information

BAKING AND PASTRY PRODUCTION

BAKING AND PASTRY PRODUCTION BAKING AND PASTRY PRODUCTION CATALOG DESCRIPTION: Students are introduced to the basic techniques of baking. Students learn each step in the process of bread making including the science of bread production,

More information

2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016

2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016 2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016 EVENT: Baking DURATION OF CONTEST: 4 HOURS LEVEL: Secondary LOCATION: Hunting Hills High School

More information

Culinary Arts Level 2 Cook

Culinary Arts Level 2 Cook Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information

More information

SITHCCC308 Produce cakes, pastries and breads

SITHCCC308 Produce cakes, pastries and breads SITHCCC308 Produce cakes, pastries and breads Release 1 SITHCCC308 Produce cakes, pastries and breads Modification History The version details of this endorsed unit of competency set are in the table below.

More information

Vegetarian Culinary Arts Courses 2015/2016

Vegetarian Culinary Arts Courses 2015/2016 Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,

More information

Each cake is especially made by the hands of passionate dedicated team of Pastry Chefs. Shape and color may be slightly different for each cake made.

Each cake is especially made by the hands of passionate dedicated team of Pastry Chefs. Shape and color may be slightly different for each cake made. Let us help make your celebration be special. We love to bake delicious cakes and tarts for any occasion. All products may contain traces of nuts, wheat, dairy, and eggs since they are produced on shared

More information

Culinaire Foods & Hospitality Academy

Culinaire Foods & Hospitality Academy Culinaire Foods & Hospitality Academy Curriculum Bringing Sound Culinary Techniques to Economically Developing Regions For those who come amongst us we do not introduce culinary tricks but rather, inspire

More information

Vincent Massey High School Law 40S Course Outline 2014-2015

Vincent Massey High School Law 40S Course Outline 2014-2015 Vincent Massey High School Law 40S Course Outline 2014-2015 Course Title: Law 40S School Year and Semester: 2014-2015 Teacher: Ray McLachlan Mclachlan.ray@bsd.ca Course Description: The course includes

More information

Bakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016

Bakery Formulas. For the. SkillsUSA CA Commercial Baking Contest. Secondary Division. For Distribution 2016 Bakery Formulas For the SkillsUSA CA Commercial Baking Contest Secondary Division For Distribution 2016 The Test Contestants will prepare a total of four products selected by the Commercial Baking Technical

More information

CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1

CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1 CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1 Apprenticeship Manitoba prescribes time and content specific curriculum standards for technical training in the trade of Cook. To assist accreditation applicants

More information

Hospitality and Culinary PROGRAMS STUDY

Hospitality and Culinary PROGRAMS STUDY PROGRAMS STUDY of BAKING AND PASTRY ARTS 365 Associate in Applied Science Degree (A.A.S.) 62 Credit Hours (CH) The A.A.S. degree in Baking and Pastry Arts is a sequential learning program taught over four

More information

Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu

Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015. 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts INDIVIDUAL PROGRAM INFORMATION 2014 2015 866.Macomb1 (866.622.6621) www.macomb.edu Pastry Arts PROGRAM OPTIONS CREDENTIAL TITLE CREDIT HOURS REQUIRED NOTES Associate of Applied Science Pastry

More information

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690

HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Family and Consumer Science HAMILTON TOWNSHIP SCHOOLS 90 Park Avenue Mercer County Hamilton, New Jersey 08690 Department of Curriculum and Instruction CAREER EDUCATION AND CONSUMER, FAMILY, AND LIFE SKILLS

More information

Commercial Baking Blueprint

Commercial Baking Blueprint Commercial Baking Blueprint This Blueprint contains the subject matter content of this Skill Connect Assessment. This Blueprint does NOT contain the information one would need to fully prepare for a SkillsUSA

More information

Background: Baking Techniques

Background: Baking Techniques Background: Baking Techniques Flour mixtures, e.g., muffins, cakes, cookies and breads, make up a large portion of our daily diets. These products are also an important part of our culture and how we celebrate

More information

Culinary Arts. Course Outlines - CUL Courses. 2014-2015 Academic Year

Culinary Arts. Course Outlines - CUL Courses. 2014-2015 Academic Year Culinary Arts Course Outlines - CUL Courses Information was extracted from ACRES (Academic Curriculum Review and Evaluation System) Ctrl+Click on course number to access the Course Outline Last Revised

More information

Sugar Cookies. Ice Box Cookies. Hannah Christiane Hansen Cox. Hannah Christiane Hansen Cox. Ingredients: Ingredients:

Sugar Cookies. Ice Box Cookies. Hannah Christiane Hansen Cox. Hannah Christiane Hansen Cox. Ingredients: Ingredients: Sugar Cookies 1 heaping cup lard 1 1/3 cups sugar 2 eggs - well beaten 1 cup canned milk (evaporated) or ½ and ½ 5 cups flour 4 teaspoons baking powder ¼ teaspoon salt 2 teaspoons vanilla Mix flour, baking

More information

Unit of Study: Chapter 10 Cookies and Brownies

Unit of Study: Chapter 10 Cookies and Brownies Unit of Study: Chapter 10 Cookies and Brownies Title of Lesson: Cookies Developed by: Russ Tronsen Lesson Duration: 2 Weeks Subject Area(s): FACS Grade Level(s): 10-12 Information Literacy Standards: A.4.3

More information

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours

CULINARY ARTS COURSE DESCRIPTIONS. CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours CULINARY ARTS COURSE DESCRIPTIONS Beginning Production and Baking Certificate 16 Credits CUA 101 CULINARY PROGRAM FUNDAMENTALS 2 Credit Hours Covers the basic rules of sanitation, food borne illnesses,

More information

PPL2FPC10 Prepare, cook and finish basic pastry products

PPL2FPC10 Prepare, cook and finish basic pastry products Overview This standard is about preparing, cooking and finishing basic pastry products, for example: chocolate éclair apple tart savoury quiche apple turnover/pie jam roly-poly The preparation and cooking

More information

DIABLO VALLEY COLLEGE CATALOG 2014-2015

DIABLO VALLEY COLLEGE CATALOG 2014-2015 CULINARY ARTS CULN Michael Norris, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef,

More information

High School Baking Challenge

High School Baking Challenge High School Baking Challenge Competition date: Saturday April 27, 2013 Location: SAIT Culinary Campus- Downtown Scotia Centre Forward registration to Blake Chapman: maundy@shaw.ca Registration information

More information

Recipe Booklet. Recipes Elizabeth Lam Photography istockphoto

Recipe Booklet. Recipes Elizabeth Lam Photography istockphoto Recipe Booklet Recipes Elizabeth Lam Photography istockphoto Copyright 2011 by Write Revolution Inc. All rights reserved. Publisher: Elizabeth Lam Designer: Geert De Deckere Photographer: Photos purchased

More information

Major in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description

Major in Culinary Arts (Dual Language Curriculum) 71 Credits. Program Description ASSOCIATE DEGREES ASSOCIATE IN SCIENCE (AS) Major in Culinary Arts (Dual Language Curriculum) 71 Credits Program Description The Associate Degree program in Science in Culinary Arts in its dual language

More information

CTE Culinary Arts II

CTE Culinary Arts II Culinary Arts II Curriculum Map Teacher Pages Culinary II Curriculum Map Teacher Pages Semester 1 1.0 APPLY SAFETY AND SANITATION PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.4

More information

ADULT BAKED GOODS & CONFECTIONS

ADULT BAKED GOODS & CONFECTIONS ADULT BAKED GOODS & CONFECTIONS Karen Toews (661) 718-1443, Chairperson Don t miss our Nightly Special Baking Contest Entries Close: July 9, 2016 5pm Entry Fee: $2.00 per entry per class Limit: Two (2)

More information

Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR

Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR Culinary Arts 2 COURSE SYLLABUS Suzanne D. Young, INSTRUCTOR General Information Room: C-415 Phone: 981-1100 E-mail: Class Times: sdyoung@rock-hill.k12.sc.us First Block: Planning Second Block: 10:15 11:30

More information

V.I.P Sample Kit. Casino Country Club Catering

V.I.P Sample Kit. Casino Country Club Catering V.I.P Sample Kit 2011 Casino Country Club Catering PreGel s 5-Star Chef Pastry Select Line provides high-end dessert soulutions for casino, catering and country club chefs around the world. The line features

More information

TEST PROJECT BAKING PÂTISSERIE SECONDARY NIVEAU SECONDAIRE

TEST PROJECT BAKING PÂTISSERIE SECONDARY NIVEAU SECONDAIRE TEST PROJECT BAKING PÂTISSERIE SECONDARY NIVEAU SECONDAIRE Purpose of the Challenge To measure the contestants job readiness and highlight the excellence and professionalism in the area of Baking and Pastry

More information

GRADES 9-12: BAKING AND PASTRIES CURRICULUM FRAMEWORKS

GRADES 9-12: BAKING AND PASTRIES CURRICULUM FRAMEWORKS Rationale This course will give students an opportunity to apply their math and science skills as well as their artistic flair. Baking requires attention to detail and precise measuring and scaling of

More information

Food and Nutrition Technology Essential Curriculum

Food and Nutrition Technology Essential Curriculum UNIT I: Kitchen Fundamentals Food and Nutrition Technology Essential Curriculum 2010-2011 The student will recognize factors that affect food safety, from production to consumption, and techniques to prevent

More information

FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career

FRENCH CUISINE / FRENCH PASTRY. Turn your passion into a career Intensive Professional Programs in English FRENCH CUISINE / FRENCH PASTRY Turn your passion into a career Edito It has been 25 years since FERRANDI launched its culinary arts program in English, designed

More information

Patrice Scales (360) 207-7918. 1. Baked articles entered Tuesday, August 2 and Wednesday August 3, 10 a.m. to 8 p.m. No Thursday or Friday entries.

Patrice Scales (360) 207-7918. 1. Baked articles entered Tuesday, August 2 and Wednesday August 3, 10 a.m. to 8 p.m. No Thursday or Friday entries. BAKING Superintendent: Mary Myers (503) 781-8818 Page 1 of 5 Assistant Superintendent: Patrice Scales (360) 207-7918 ENTRY INFORMATION: Please also see the General Rules. 1. Baked articles entered Tuesday,

More information

Alsatian Apple Tart. " 1994.2013 S.R.Canonne & J.A.Pfeiffer" The French Pastry School, LLC

Alsatian Apple Tart.  1994.2013 S.R.Canonne & J.A.Pfeiffer The French Pastry School, LLC Alsatian Apple Tart At the conclusion of the Fall season I continue to enjoy its fruits and create crowd pleasing recipes. The taste of in season apples awakens my senses: Pippin, Ida Red, Macintosh, Johnagold

More information

Hospitality and Tourism Programs - Catalog Year 2014-2015

Hospitality and Tourism Programs - Catalog Year 2014-2015 NEXT PAGE UPDATED: 01/05/15 Click on your Plan. Go to that page. Hospitality and Tourism Programs - Catalog Year 2014-2015 Find the Right Educational Degree Plan There are two distinctly different ways

More information

Monday Tuesday Wednesday Thursday Friday

Monday Tuesday Wednesday Thursday Friday Nashville State Community College Business & Applied Arts Division Culinary Arts Course Syllabus: CUL-2020 Advanced Baking & Pastry TERM: Instructor: Home Phone: Cell Phone: E-Mail: Office Hours: Should

More information

Reviewing Quickbreads & Yeastbreads

Reviewing Quickbreads & Yeastbreads Name: Class: _ Date: _ ID: A Reviewing Quickbreads & Yeastbreads True/False Indicate whether the statement is true or false. 1. Quick breads and muffins freeze well. 2. Overmixing cannot harm quick-bread

More information

Easter Brunch Menu Ideas with Chef Eric Crowley

Easter Brunch Menu Ideas with Chef Eric Crowley Easter Brunch Menu Ideas with Chef Eric Crowley March 7th, 2014 Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef

More information

Chapter 19. Frozen Desserts

Chapter 19. Frozen Desserts Name Take Home Test Date Due Received Chapter 19. Frozen Desserts Multiple Choice 1. Until recently, few restaurants have made their own ice cream because of the. a. labor involved b. equipment required

More information

Cabrillo College Catalog 2015-2016

Cabrillo College Catalog 2015-2016 CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O'Connor, Division Dean Division Office, Room 420 Sue Slater, Department Chair, (831) 477-5205 Aptos Counselor: (831)

More information

Advanced Culinary Science and Restaurant Operations. The Howard County Public School System Sydney L. Cousin Superintendent

Advanced Culinary Science and Restaurant Operations. The Howard County Public School System Sydney L. Cousin Superintendent Advanced Culinary Science and Restaurant Operations The Howard County Public School System Sydney L. Cousin Superintendent Ellicott City, Maryland Summer 2007 Board of Education of Howard County Courtney

More information

Student Name: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Career Cluster: Hospitality and Tourism

Student Name: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Career Cluster: Hospitality and Tourism Student Name: Date: PROGRAM COMPETENCY PROFILE FOR CAREER TECHNICAL EDUCATION Understand the food service industry and career opportunities in the field 1. Define food service with examples of current

More information

Cont ents. Cake Decorating Cakes and Cupcakes 13. Fillings, Icings, and Meringues 25. Icing and Décor Mediums 35. Chapter One.

Cont ents. Cake Decorating Cakes and Cupcakes 13. Fillings, Icings, and Meringues 25. Icing and Décor Mediums 35. Chapter One. Chapter One Cont ents Cake Decorating 101 1 planning and designing a cake decorating project, 2 Decorating Projects with Children, 5 Decorating Equipment, 6 Chapter Two Cakes and Cupcakes 13 Preparing

More information

Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu

Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016. 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts INDIVIDUAL PROGRAM INFORMATION 2015 2016 866.Macomb1 (866.622.6621) www.macomb.edu Culinary Arts CREDENTIAL TITLE PROGRAM OPTIONS Credit Hours Required NOTES Associate of Applied Science

More information

DIABLO VALLEY COLLEGE CATALOG 2015-2016

DIABLO VALLEY COLLEGE CATALOG 2015-2016 CULINARY ARTS CULN Despina Prapavessi, Interim Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a

More information

Baking & Pastry Guild Competition Criteria for GulFood 12

Baking & Pastry Guild Competition Criteria for GulFood 12 22 July 2011 Baking & Pastry Guild Competition Criteria for GulFood 12 Introduction & Welcome Greetings and a warm welcome to the second Baking & Pastry Guild Middle East Competition, hosted in conjunction

More information

Morning Muffins from the Sky River Bakery

Morning Muffins from the Sky River Bakery A cheer for the snow--the drifting snow; Smoother and purer than Beauty's brow; The creature of thought scarce likes to tread On the delicate carpet so richly spread. Eliza Cook, English poet Morning Muffins

More information

CAMP ILLAHEE RECIPES

CAMP ILLAHEE RECIPES CAMP ILLAHEE RECIPES A few of the favorite recipes enjoyed throughout the summer at Camp Illahee! We hope that you ll enjoy them as much at home with your family and friends. Lemon Fluff 2 cans sweetened

More information

Valentine Ideas. for Cupcakes and Brownies

Valentine Ideas. for Cupcakes and Brownies Valentine Ideas for Cupcakes and Brownies Valentine Ideas Contents Cupcake Ideas Cupcake Key Brownie Ideas Brownie Key Easy Striped Icing Easy Two Toned Icing Sheet Cake Ideas Cupcake Cake Decorating Toolbox

More information

Become aware of the many career opportunities in the foodservices industry Wear and manage proper workplace attire

Become aware of the many career opportunities in the foodservices industry Wear and manage proper workplace attire Course: Culinary Arts II August/September 1.2 1.3 Career Opportunities in foodservice industry Ethics and Professionalism in the workplace Become aware of the many career opportunities in the foodservices

More information

SPECIALTY CAKES CHEESECAKES, PIES AND TARTS

SPECIALTY CAKES CHEESECAKES, PIES AND TARTS SNOW PARK BAKERY Our made to order baked goods are available to enjoy at home. All of these bakery items are made from scratch with the finest ingredients. Here are some of our favorites: SPECIALTY CAKES

More information

BAKERY. Our Bakery is the heart and soul of the kitchen. at Olive Marketplace and Café. Bread is a staple

BAKERY. Our Bakery is the heart and soul of the kitchen. at Olive Marketplace and Café. Bread is a staple BAKERY Our Bakery is the heart and soul of the kitchen at Olive Marketplace and Café. Bread is a staple in life and our chefs have elevated it to crumb perfection. Pastries and cakes are a treat in life

More information

SkillsUSA 2009 Contest Projects. Commercial Baking

SkillsUSA 2009 Contest Projects. Commercial Baking SkillsUSA 2009 Contest Projects Commercial Baking (High School) Click the Print this Section button above to automatically print the specifications for this contest. Make sure your printer is turned on

More information

Christmas Yule Log: Bûche de Noël Recipe

Christmas Yule Log: Bûche de Noël Recipe Christmas Yule Log: Bûche de Noël Recipe This is one of our Only Provence family favorite recipes at Christmas time. The original Yule Log tradition was that the Lord of the Manor, or whomever could afford

More information

Made with less sugar & less starch / More fruit. Filling Apricot SUPC 8191285

Made with less sugar & less starch / More fruit. Filling Apricot SUPC 8191285 Welcome to PastryStar Since 1986, PastryStar manufactures more than 200 pastry ingredients. Our products are designed by professional European Chefs, made freshly in Maryland, guaranteed natural and of

More information

Part One VIDEO WORKSHEET. Review: # Name: Hour: After watching Baking Fundamentals: Cookies, Bars, & Cakes, answer the following questions.

Part One VIDEO WORKSHEET. Review: # Name: Hour: After watching Baking Fundamentals: Cookies, Bars, & Cakes, answer the following questions. #300041 Name: Hour: VIDEO WORKSHEET Review: Part One After watching Baking Fundamentals: Cookies, Bars, & Cakes, answer the following questions. 1. Where did the term cookie come from? 2. What were cookies

More information

CAREER PROGRAMS a t F l o r e n c e U n i v e r s i t y O f T h e A r t s I t a l y

CAREER PROGRAMS a t F l o r e n c e U n i v e r s i t y O f T h e A r t s I t a l y CAREER PROGRAMS at Florence e University i Of The Arts Italy CAREER PROGRAMS at Florence University Of The Arts Italy FUA CAREER PROGRAMS Program Structure............................... 4 Career Programs.................................

More information

CAMPS KENDALL UP TO $ 10O OFF * 2015 CLASS DESCRIPTIONS TASTE MEMBERS RECEIVE 10% OFF ALL TEEN CAMPS. BECOME A MEMBER TODAY AT KENDALL.

CAMPS KENDALL UP TO $ 10O OFF * 2015 CLASS DESCRIPTIONS TASTE MEMBERS RECEIVE 10% OFF ALL TEEN CAMPS. BECOME A MEMBER TODAY AT KENDALL. 2015 CLASS DESCRIPTIONS BASIC CULINARY Every successful chef begins with the basics! Experience life as a culinary student as you learn the essentials of professional cooking knife skills, kitchen terminology,

More information

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80

CTE Culinary Arts I Curriculum Map Teacher Pages Chandler Unified School District #80 Culinary Arts I Curriculum Map Teacher Pages Culinary I Curriculum Map Teacher Pages Semester 1 1.0 APPLY SANITATION AND SAFETY PROCEDURES 1.1 Define Hazard Analysis Critical Control Point (HACCP) 1.2

More information

Baking with the. Freshly baked products crafted like your local baker.

Baking with the. Freshly baked products crafted like your local baker. Baking with the Freshly baked products crafted like your local baker. The only intelligent cooking system in the world that can also bake since it senses, recognizes, thinks ahead, learns from you, and

More information

Funeral Ministry Salads & Sides

Funeral Ministry Salads & Sides Funeral Ministry Salads & Sides 10/22/2010 1:05:00 PM Broccoli Corn Muffins 1 (10 oz) pkg. frozen chopped broccoli thawed 1 (7 oz) pkg. corn muffin mix 4 eggs, beaten ½ cup butter, melted ¾ cup cottage

More information

300200 baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda]

300200 baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda] Class 30 Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastry and confectionery; edible ices; sugar, honey, treacle; yeast, baking-powder;

More information

Culinary Arts/ Hospitality Management

Culinary Arts/ Hospitality Management Culinary Arts / Hospitality Management 118 Culinary Arts/ Hospitality Management Location: Downtown Site Program Information Cosmetology is the study or art of cosmetics and its use. However, in the last

More information

All About Parisian Macarons

All About Parisian Macarons All About Parisian Macarons What s taking pastry shops and restaurants by storm? French macaroons, les macarons, light-as-a-feather almond cookies, the sweet of choice among Paris elite. The Wall Street

More information

Accelerated One-Year Degree Programs in

Accelerated One-Year Degree Programs in 2015 2016 Accelerated One-Year Degree Programs in Culinary Arts and Baking & Pastry Arts Providence North Miami Denver Charlotte Advanced Standing Program Program Options Who Should Apply Program Begins

More information

Culinary Arts & Food Service Management

Culinary Arts & Food Service Management Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: James B. J.B. Ward, director; Peter Mitchell, Paul Porras Odessa College offers the student two associate in applied science

More information

PECAN BALLS METHOD INGREDIENTS

PECAN BALLS METHOD INGREDIENTS RECIPES www.maf-uk.org/bake Registered charity in England and Wales (1064598) and in Scotland (SC039107) Registered trademark 3026860, 3026908, 3026915 PECAN BALLS INGREDIENTS 3½oz (100g) shelled pecans

More information

Culinary Arts. CAREER OPPORTUNITIES: Chef, Pastry Chef, Line Cook, Restaurant & Banquet Management

Culinary Arts. CAREER OPPORTUNITIES: Chef, Pastry Chef, Line Cook, Restaurant & Banquet Management CULINARY ARTS Culinary Arts Today, you re a foodie and a talented home cook. Tomorrow, you could be a chef cooking up something amazing! The Culinary Arts program at the Institute of Technology at Syracuse

More information

The professional way

The professional way Seminar on bread and pastry at the Surabaya Hotel School The professional way By Pum Senior Expert Mr. Jan Bosch October 2008 For more information www.bakersassist.nl. jajo@tiscali.nl Preface During the

More information

GCSE Catering Recipes. Doughs Sausage Rolls Bread Rolls Chelsea Buns

GCSE Catering Recipes. Doughs Sausage Rolls Bread Rolls Chelsea Buns GCSE Year 10 GCSE Catering Recipes Doughs Sausage Rolls Bread Rolls Chelsea Buns Pastry Shortcrust Pastry Cheese & Bacon Twists Quiche Glazed Fruit Tartlets Cornish Pasties Cakes Cheesey or Fruit Scones

More information

SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF BAKING AND PASTRY COURSE TITLE: BAKING, PASTRY AND CONFECTIONARY Il COURSE CODE: FWBPBP501

SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF BAKING AND PASTRY COURSE TITLE: BAKING, PASTRY AND CONFECTIONARY Il COURSE CODE: FWBPBP501 SCHOOL OF FOOD AND WINE STUDIES DEPARTMENT OF BAKING AND PASTRY COURSE TITLE: BAKING, PASTRY AND CONFECTIONARY Il COURSE CODE: FWBPBP501 1. COURSE DESCRIPTION The course introduces advanced students to

More information

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary

More information

Lite Recipes: Desserts

Lite Recipes: Desserts Lite Recipes: Desserts Lite recipes are for people who are controlling their sodium, cholesterol, fat or calorie intake. Frozen Strawberry Yogurt 1 cup sliced fresh strawberries 1 teaspoon unflavored gelatin,

More information

DESSERT WORKSHOP MODULE 1

DESSERT WORKSHOP MODULE 1 DESSERT WORKSHOP MODULE 1 Black Forest Cheesecake Digestive Biscuits, Crushed Low Fat Cream Cheese Whipping Cream Cacao Powder Icing Sugar Dark Chocolate Sauce Cherry Puree (Boiron) Whipped Cream Glace

More information

The Everyday Gourmet Baking Pastries and Desserts

The Everyday Gourmet Baking Pastries and Desserts The Everyday Gourmet Baking Pastries and Desserts Chef Stephen L. Durfee The Culinary Institute of America PUBLISHED BY: THE GREAT COURSES Corporate Headquarters 4840 Westfields Boulevard, Suite 500 Chantilly,

More information

Sample Test Questions Chapter 29: Bakeshop Production: Basic Principles and Ingredients

Sample Test Questions Chapter 29: Bakeshop Production: Basic Principles and Ingredients Sample Test Questions Chapter 29: Bakeshop Production: Basic Principles and Ingredients Multiple Choice 1. Which of the following ingredients can be measured at one pint per pound (or at 1 kilogram per

More information

ST KEVIN S FATHER/SON COOKING CLASSES

ST KEVIN S FATHER/SON COOKING CLASSES ST KEVIN S FATHER/SON COOKING CLASSES 2015 MAIN CRISPY SKIN DUCK BREAST, SAUTEED POTATO, ROASTED CARROTS AND ASPARAGUS, HONEY GLAZE Serve 4 Ingredients: 4 Duck breast 6 Whole garlic cloves 16 Baby carrot

More information

Cake Flavors: Yellow, white, chocolate, lemon or marble.

Cake Flavors: Yellow, white, chocolate, lemon or marble. Cake Price List Our cakes are all baked fresh, from scratch, special order only. Scratch cakes have more of a pound cake consistency, if you would like another type: sponge, chiffon, genoise, please specify

More information

Youth Summer Cooking CAmp

Youth Summer Cooking CAmp Youth Summer Cooking CAmp The Restaurant School at Walnut Hill College Youth Summer Cooking Camp Brochure 2012 Does your child love to cook? The Restaurant School at Walnut Hill College has a unique cooking

More information

WEDDING CAKE AND DESSERT MENU

WEDDING CAKE AND DESSERT MENU WEDDING CAKE AND DESSERT MENU TRADITIONAL WEDDING CAKES Option One: Design-Your-Own Wedding Cake Minimum of 75 Guests Up to Five (5) Tiers Custom Choice of Cake, Filling, and Frosting Option Two: Centerpiece

More information

baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda]

baking soda [bicarbonate of soda for cooking purposes] / bicarbonate of soda for cooking purposes [baking soda] Class 30 Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastry and confectionery; ices; sugar, honey, treacle; yeast, baking-powder;

More information