DAILY LESSON PLAN
INSTRUCTOR
ROBERT MASON
DATE
COURSE TITLE
HECT- HANDS ON CLINIC
LESSON NUMBER
UNIT
YEASTED DOUGH PRODUCTS
March 9th 2014
DAY 1
SPECIFIC TOPIC
ENRICHED DOUGH
INSTRUCTIONAL GOAL (outcome that students should be able to demonstrate upon completion of the entire unit)

STUDENT IS ABLE TO ARTICULATE ADDITIONAL INGREDIENTS, AND THEIR ROLE IN ENRICHED DOUGH

STUDENT DISPLAYS AN UNDERSTANDING OF THE PROPER MIXING TECHNIQUE FOR ENRICHED DOUGH

STUDENT UTILIZES THE “WINDOW PANE” TEST FOR GLUTEN DEVELOPMENT

STUDENT UNDERSTANDS THE IMPORTANCE OF PROPER DOUGH TEMPERATURE

STUDENT CAN DISCUSS “RETARDING” AND WHY WE USE IT
PERFORMANCE OBJECTIVE (use an action verb in a description of a measurable outcome)

STUDENT WILL PROPERLY SCALE AND PREPARE INGREDIENTS AT CORRECT TEMPERATURES

STUDENT WILL DEMONSTRATE PROPER MIXING OF AN ENRICHED DOUGH
 STUDENT WILL PERFORM A “WINDOW PANE” TEST
 STUDENT WILL UTILIZE ROUNDING TECHNIQUE OF DOUGH

STUDENT WILL “RETARD” AN ENRICHED DOUGH
RATIONALE (brief justification -- why you feel the students need to learn this topic)

STUDENTS WILL BE EXPECTED TO HAVE A FOUNDATION IN BASIC BAKING SKILLS IN A PROFESSIONAL KITCHEN. THE
ABILITY TO ARTICULATE YOUR KNOWLEDGE ON THE TOPIC MAY PLACE YOU ABOVE OTHER JOB CANDIDATES.
LESSON CONTENT (what is to be taught)

BREADS BASIC INGREDIENTS AND BEYOND. THE IMPACT OF INGREDIENTS ON END PRODUCT.

VARIOUS YEAST TYPES AND HOW THEY DIFFER. DISCUSS NATURAL LEAVENS, PRE FERMENTS, ETC.

DISCUSSION OF MIXING TECHNIQUES FOR ENRICHED DOUGH

WHY TEMPERATURE MATTERS

PRODUCTION OF AN ENRICHED DOUGH, IN A MULTI DAY SETTING.
INSTRUCTIONAL PROCEDURES
a. Focusing event –
IF ASKED IN AN INTERVIEW SITUATION, COULD YOU ANSWER THE QUESTION, “WHAT IS GLUTEN?’
b. Teaching procedures
GROUP DISCUSSION
POWER POINT PRESENTATION
DEMO OF THE TECHNIQUES
PRACTICAL APPLICATION IN BAKESHOP
c.
d.
e.
Formative check
DAILY QUIZ
STUDENT PRODUCTION IN LAB
Student Participation
PRACTICAL APPLICATION IN BAKESHOP
Q & A IN DURING PRODUCTION.
Closure
DISCUSS THE DAYS PRODUCTION, CLEARING UP ANY REMAINING QUESTIONS.
WHAT IS YOUR FAVOURITE BREAD AND WHY?
EVALUATION PROCEDURES

DAILY LAB SHEET

PRACTICAL APPLICATION IN BAKESHOP PRODUCTION.

MESSAGE BOARD QUESTIONS
MATERIALS AND AIDS

STAND MIXER, OSMOTOLERANT INSTANT YEAST (NOT A MUST)