San Juan Unified School District
Course of Study
1. Course Title
Baking & Pastry Level I
2. School: San Juan High School
School Contact Name:
Shirley Bowers
Title/Position: Instructor
 History / Social Science
 English
 Mathematics
 Science
 Language other than English
Phone: 971-5129
 Visual & Performing Arts
FAX: 971-5111
X Career / Technology Education
eMail: sbowers@sanjuan.edu
4. Grade Level(s): 11
3. Subject Area
 Physical Education
 Elective
5. Prerequisites: Introduction to
Culinary Arts with a grade of C or
better.
6. Unit Value:
 5 (Semester Equivalent)
X
20 (One Year Equivalent) 360 Hours CR-121 Lab-239
* Official Use Only *
Transcript Course Code / Number _____________________
CBEDS Code
_____________________
Date of School Board Approval
_____________________
1. Course Description
Baking and Pastry Level I is an advanced competency based course
that develops the skills used in a professional bakery. Students will
individually produce a variety of breads, cookies, cheesecakes, rich laminated
dough for pastries and croissants, and plated desserts. Students will be able
to use and care for professional industry equipment: mixers, dough sheeter,
proof-box, various ovens and small wares. Through the use of culinary math,
correct measuring and weighing, ingredient knowledge and baking methods,
the students will evaluate finished products to fulfill customer and restaurant
orders. Student’s work will be recorded in their portfolio and they will have
the opportunity to compete in FHA-HERO: The California Affiliate of FCCLA.
2. Course Goals
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To develop entry level food safety and sanitation skills
To demonstrate culinary math and precise measuring skills when working with
recipes
To understand baking methods and techniques when producing quality baked
products
To demonstrate “Professional On the Job” behavior when working with equipment,
customers, and products
3. Objectives/Standards
California CTE Standards
Hospitality, Tourism, and Recreation Industry Sector (HTR)
Knowledge and Performance Anchor Standards
1.0 Academics
Students will analyze and apply academic standards required for
successful industry sector pathway completion leading to
postsecondary education and employment.
2.0 Communications
Students will acquire and accurately use Hospitality, Tourism, and
Recreation sector terminology and protocols at the career and
college readiness level for communicating effectively in oral,
written, and multimedia formats.
3.0 Career Planning and Management
Students will integrate multiple sources of career information from
diverse formats to make informed career decisions, solve
problems, and mange personal career plans.
4.0 Technology
Students will use existing and emerging technology, to
investigate, research, and produce products and services,
including new information, as required in the Hospitality, Tourism,
and Recreation sector workplace environment.
5.0 Problem Solving and Critical Thinking
Students will conduct short, as well as sustained, research to
create alternative solutions to answer a question or solve a
problem unique to the Hospitality, Tourism, and Recreation, using
critical and creative thinking; logical reasoning, analysis, inquiry,
and problem-solving techniques.
6.0 Health and Safety
Students will demonstrate health and safety procedures,
regulations, and personal health practices and determine the
meaning of symbols, key terms and domain-specific words and
phrases as related to the Hospitality, Tourism, and Recreation
sector workplace environment.
7.0 Responsibility and Flexibility
Students will initiate, and participate in, a range of collaborations
demonstrating behaviors that reflect personal and professional
responsibility, flexibility, and respect in the Hospitality, Tourism,
and Recreation sector workplace environment and community
settings.
8.0 Ethics and Legal Responsibilities
Students will practice professional, ethical, and legal behavior,
responding thoughtfully to diverse perspectives and resolving
contradictions when possible, consistent with applicable laws,
regulations, and organizational norms.
9.0 Leadership and Teamwork
Students will work with peers to promote divergent and creative `
perspectives, effective leadership, group dynamics, team and
individual decision making, benefits of workforce diversity, and
conflict resolution as practiced in the career technical student
organization (FHA-HERO, the California Affiliate of FCCLA).
11.0 Demonstration and Application
Students will demonstrate and apply the knowledge and skills
contained in the Hospitality, Tourism, and Recreation anchor
standards, pathway standards and performance indicators in
classroom, laboratory and workplace settings, and through the
career technical student organization (FHA-HERO, the California
Affiliate of FCCLA).
B. Food Service and Hospitality Pathway
B1.0
Students will demonstrate an understanding of major aspects
of the food service and hospitality industry and the role of the
industry in local, state, national, and global economies.
B2.0
Students will demonstrate the basics of safe work habits,
security, and emergency procedure required in food service
and hospitality establishments.
B3.0
Students will interpret the basic principles of sanitation and
safe food handling.
B4.0
Students will analyze the basics of food service and hospitality
management.
B5.0
Students will demonstrate an understanding of the basics of
systems operations and the importance of maintaining
facilities, equipment, tools and supplies.
B6.0
Students will illustrate and apply the basics of food preparation
in professional and institutional kitchens.
B7.0
Students will illustrate and apply the basics baking, pastry, and
dessert preparation and safety and sanitation in professional
and institutional kitchens.
B8.0
Students will apply the knowledge and skills essential for
effective customer service.
B9.0
Students will apply the basic procedures and skills needed for
food and beverage service.
B10.0 Students will demonstrate and apply basic nutritional concepts
in meal planning and food preparation.
B11.0 Students will demonstrate an understanding of the basic
processes of costing and cost analysis in food and beverage
production and service.
B12.0 Students will describe the fundamentals of successful sales and
marketing methods.
4. Course Outline
Classroom Hours=CR
Lab Hours=Lab
Unit 1 Working in the Baking and Pastry Industry
CR 6 Lab 6
This unit begins with the history of the baking industry and the
opportunities it offers today. Work habits, the skills and knowledge
required, job satisfaction and industry challenges are presented. The
goal is to be creative and yet produce mass numbers of the same item
for various functions and customers.
Unit 2 Food Service Safety and Sanitation
CR 10 Lab 10
This unit will focus on culinary safety and sanitation, emergency
procedures in baking careers. Safety and sanitation standards,
preparing and serving safe food, preventing accidents and injuries, and
food borne illness will be studied.
Unit 3 Culinary Math and Measuring Techniques CR 20 Lab 40
This unit will be covered through-out the year and will focus on two
areas: culinary math skills and measuring correctly. The students will
learn volume and weight measuring techniques. The math will also
include how to increase and decrease a recipe, baker’s math: creating a
formula based on the weight of the flour, how to determine the
temperature for the water based on the temperature of the dough in
bread and how to cost out a recipe to determine the sales price.
Unit 4 Baking Techniques
CR 60 Lab 143
This unit will focus on the various formulas for combining ingredients to
produce the correct outcome for the ideal baked product. The formulas
include baking methods for cookies, quick breads, lean and rich yeast
dough, artisan breads, pies, tarts and plated desserts.
Unit 5 The Bakery Business Plan
CR 20 Lab 20
This unit will focus on the many issues of running a successful bakery.
Researching the market, choosing the products, creating a cost analysis
of the products, producing quality products, selling with eye appeal and
making a profit through good customer service will be studied.
Unit 6 How to Create a Successful Portfolio
CR 5 Lab 20
This unit is designed to help students present their best skills and
information on getting a job in their area of interest. The application,
resume, cover letter, letters of introduction and recommendation, and
job interview will be presented.
5. Key Assignments
Unit 1 Working in the Baking and Pastry Industry
Students will describe the current day bakeries and compare to the ones
in history to find the differences. They will interview bakery employees
and bring back a list of the skills required to be successful. They will
then compare those skills with their own. A brainstorm session will give
students ideas to stay on task when repetition is required. Students will
understand the need to establish the goal of self-improvement with
every production step through repetition.
Unit 2 Food Service Safety and Sanitation
Students will acquire the California Food Handler Card. They will also
demonstrate the proper way to be work ready through dress, setting up
a work station and proper cleaning and sanitation.
Unit 3 Culinary Math and Measuring Techniques
The students will practice measuring using volume and weight. Upon
finishing the power points and lesson practice, the students will
complete charts showing various math techniques. These techniques
will then be used in every unit throughout the year.
Unit 4 Baking Techniques
Students will study and practice the baking methods for each of the
following: cookies, quick breads, lean and rich yeast dough, artisan
breads, pies and tarts, basic syrups, custards and puddings, and other
desserts. Each lab will reinforce a math technique.
Unit 5 The Bakery Business Plan
Students will work in a group to research the population on campus
compared to an outside bakery and choose products to sell in our
bakery case based upon their research. They will then cost out their
recipes, produce their product, advertise and sell their items in our
coffee bar. They will evaluate their success by their profit for the week.
Unit 6 How to Create a Successful Portfolio
Students will prepare a professional portfolio showcasing their work
which will include a cover page, a table of contents, a letter of
introduction, resume, work samples, and awards and recognition. They
will present their portfolio to business partners in a mock job interview.
6. Texts & Supplemental Instructional Materials
Professional Baking, Wayne Gisslen, John Wiley & Sons, 5th Edition,
2009, ISBN: 978-0-471-78348-0
ServSafe Starters Employee Guide, National Restaurant Association
5th Edition, 2008, ISBN 978-1-58280-235-0
Culinary Math, Julia Hill and Linda Blocker, John Wiley & Sons,
2nd Edition, 2004, ISBN 0-471-46934-3
FHA-HERO Competitive Recognition Event Guide
Occupational Outlook onetonline.org/find/quick?s=Restaurant
7. Instructional Methods and/or Strategies
a. Lecture
b. Student teacher question and answer
c. Interviews
d. Guest speakers
e. Instructional videos
f. Filed trips
g. Scenarios and role play
h. Cooperative learning
i. Academic Discourse-group and class discussion
j. Oral presentations
k. Written scenario writing prompts
l. Internet research and development of multimedia presentations
m. Project Based Learning
n. Demonstration
o. Labs and applied production practice
p. Community classroom
8. Assessment Methods and/or Tools
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Tests and quizzes
Instructor and peer review
Self-reflection
Client evaluation score card
Work performance review
Profitable Balance Sheet
Professional Portfolio
Skill Sheet