21st Century Instructional Guide for Career Technical Education
Baking and Pastry
Human Services
West Virginia Hospitality Education
Title:
Baking and Pastry 1018
Standard Number:
HS.S.BP.1.1
Baking Basics of Frozen and Made-from-scratch Goods
Students will demonstrate knowledge and skill in the preparation of frozen and made-from-scratch
baked goods.
What are the best techniques for producing baked items?
Students will
Learning Plan & Notes to Instructor:
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.
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 handson quiz for students to demonstrate this knowledge.
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.
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.
finish baked product.
Students will create a variety of baked product
toppings and decorations.
convert recipes using a baker’s percentage
Students will compare standardized baking recipes
formula.
with recipes using the baker’s percentage. Students
1
Essential Questions:
Objectives:
HS.O.BP.1.1
HS.O.BP.1.2
HS.O.BP.1.3
HS.O.BP.1.4
HS.O.BP.1.5
HS.O.BP.1.6
will practice converting recipes using the baker’s
formula.
Have students develop a sheet for their vocabulary
notebooks that contains pictures and explanations of
tools used in the bakeshop.
Invite a cake decorating specialist into the classroom
to instruct basic cake decorating. Have each student
bake and decorate a one layer cake for practice.
Create a graphic organizer that lists the basic
categories of baking ingredients. Using baking
cookbooks and textbooks have students work in
teams to complete individual charts. Have students
analyze the function of each ingredient.
HS.O.BP.1.7
demonstrate the function/ use of bakeshop
equipment and tools.
HS.O.BP.1.8
demonstrate the use and cleaning of pastry
bags and decorator tips.
HS.O.BP.1.9
chart the function and use of various flours,
liquids, fats, sugars and sweeteners, eggs and
egg products, leavening agents, spices,
flavorings, nuts and additives in baking.
Standard Number:
HS.S.BP.2.2
Essential Questions:
Batters and Dough Preparation
Students will demonstrate knowledge and skill in the preparation of batters and doughs.
What are the differences between batters and doughs? How can we properly make batter and
dough products?
Students will
Learning Plan & Notes to Instructor:
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.
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.
discuss the impact of carryover baking.
Experiment with different types of baking mediums
(types of pans) and evaluate results.
Dough Preparation and Baking
Students will demonstrate knowledge and skill in the preparation of doughs using yeasts.
How do I properly make yeast products?
Students will
Learning Plan & Notes to Instructor:
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.
Objectives:
HS.O.BP.2.1
HS.O.BP.2.2
HS.O.BP.2.3
Standard Number:
HS.S.BP.3.1
Essential Questions:
Objectives:
HS.O.BP.3.1
2
HS.O.BP.3.2
HS.O.BP.3.3
HS.O.BP.3.4
HS.O.BP.3.5
HS.O.BP.3.6
HS.O.BP.3.7
HS.O.BP.3.8
HS.O.BP.3.9
HS.O.BP.3.10
HS.O.BP.3.11
HS.O.BP.3.12
Standard Number:
HS.S.BP.4.1
Essential Questions:
Objectives:
HS.O.BP.4.1
HS.O.BP.4.2
discuss why the five factors of temperature
Demonstrate proper procedures for activating yeast.
control are important when preparing yeast
doughs, bread doughs, and roll doughs.
relate the ingredients in a starter mixture and
Analyze the components of a starter mixture.
the purposes of each ingredient.
chart the twelve stages that apply to all yeast
Illustrate the 12 stages of preparing yeast dough
dough products.
products using some creative method.
research common causes of failure in yeast
Create a variety of baked products and evaluate
bread production.
according to industry standards.
relate the process of fermentation in yeast
Demonstrate the fermentation process by
dough.
experimenting with different sponge examples.
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.
demonstrate dividing, rounding, punching,
Demonstrate proper procedures in handling dough
proofing, shaping and panning dough.
for proper baking.
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.
create a chart of the four stages of the baking
Have students demonstrate proper baking
process that contribute to the final product.
procedures.
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.
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.
Quick Bread Preparation and Baking
Students will demonstrate knowledge and skill in the preparation of quick breads.
How do I prepare quick breads?
Students will
Learning Plan & Notes to Instructor:
chart the characteristics of quick breads.
Have students create a chart that analyzes the
characteristics of various quick breads.
explain the functions of quick bread
Demonstrate the various functions of quick bread
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ingredients.
ingredients and have student teams prepare different
types of quick breads and analyze.
Have students complete a poster showing the
differences and similarities of quick breads, doughs,
and batters.
Research internet sites for nutritional data and labels
of ready-made and made from scratch items.
Illustrate the reactions of leavening agents through
experimentation.
HS.O.BP.4.3
compare quick breads, doughs, and batters.
HS.O.BP.4.4
HS.O.BP.4.6
examine the nutrients contained in quick
breads.
articulate the difference in the actions of
baking soda versus baking powder in the
baking process.
prepare a loaf of bread.
HS.O.BP.4.7
articulate how quick breads are leavened.
Standard Number:
HS.S.BP.5.1
Essential Questions:
Objectives:
HS.O.BP.5.1
Biscuit Preparation and Baking
Students will demonstrate knowledge and skill in the preparation and baking of biscuits.
What is the correct way to prepare baked goods using the biscuit method?
Students will
Learning Plan & Notes to Instructor:
demonstrate the biscuit method of baking.
Teacher will demonstrate the method of baking
biscuits followed by student participation
chart the quality standards and characteristics Following preparation students will evaluate finished
of biscuits.
product
demonstrate how biscuits are prepared, cut
Refer to 5.1
and formed.
HS.O.BP.4.5
HS.O.BP.5.2
HS.O.BP.5.3
Standard Number:
HS.S.BP.6.1
Essential Questions:
Objectives:
HS.O.BP.6.1
HS.O.BP.6.2
Using local ingredients have cooking teams create
quick bread loafs.
Have student teams create quick breads using the
same recipes formulas with different leavening
agents. Evaluate the quality of the products using a
rubric.
Muffin Preparation and Baking
Students will demonstrate skill and knowledge in the preparation and baking of muffins.
How do I properly make muffins?
Students will
Learning Plan & Notes to Instructor:
demonstrate the blending and creaming
Students will research, demonstrate and prepare
methods of mixing.
muffins using each technique.
analyze quality standards and characteristics
Students will evaluate products from 6.1.
4
HS.O.BP.6.3
HS.O.BP.6.4
Standard Number:
HS.S.BP.7.1
Essential Questions:
Objectives:
HS.O.BP.7.1
HS.O.BP.7.2
HS.O.BP.7.3
HS.O.BP.7.4
HS.O.BP.7.5
HS.O.BP.7.6
HS.O.BP.7.7
Standard Number:
HS.S.BP.8.1
Essential Questions:
Objectives:
HS.O.BP.8.1
HS.O.BP.8.2
HS.O.BP.8.3
HS.O.BP.8.4
HS.O.BP.8.5
HS.O.BP.8.6
of muffins.
describe how to properly portion muffin batter. Demonstrate the use of various portion control tools.
prepare quality muffins.
Refer to 6.1 for preparation.
Cakes and Cookie Preparation and Baking
Students will demonstrate knowledge and skill in the preparation and baking of cookies and cakes.
How do I properly bake cookies and cakes?
Students will
Learning Plan & Notes to Instructor:
chart the different types of cakes and their
Have students investigate different recipes and
ingredients.
examine each of the different ingredients.
demonstrate how to mix, pan, bake, cool, ice,
In student teams prepare and store cakes following
serve, and store cakes properly.
industry standards.
demonstrate how to scale and pan cakes.
Refer to 7.2.
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.
demonstrate the one-stage and creaming
Investigate types of cookies using the internet.
methods used in mixing cookies.
relate the factors that influence the spread of
Have student teams prepare cookies using same
cookies.
recipe but, various types of flour, compare results.
demonstrate how to mix, pan, bake, cool,
In student teams prepare and store cookies following
serve, and store cookies properly.
industry standards.
Pie Preparation and Baking
Students will demonstrate knowledge and skill in the preparation and baking of pies.
What are the proper techniques in making a pie?
Students will
Learning Plan & Notes to Instructor:
outline pie dough preparation basics.
Teacher will demonstrate and explain preparing pie
dough.
prepare flaky and mealy pie dough.
Students will use the internet to compare different
techniques for making flaky and mealy pie dough.
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.
contrast the major types of pie fillings.
Create a poster contrasting various pie fillings.
prepare a single and double crust pie.
Students will prepare pies using strategies in 8.1 thru
8.4.
demonstrate proper pie storage and serving
Students will prepare and store pies according to
5
Standard Number:
HS.S.BP.9.1
Essential Questions:
Objectives:
HS.O.BP.9.1
HS.O.BP.9.2
HS.O.BP.9.3
HS.O.BP.9.4
HS.O.BP.9.5
Standard Number:
HS.S.BP.10.1
Essential Questions:
Objectives:
HS.O.BP.10.1
HSO.BP.10.2
HS.O.BP.10.3
HS.O.BP.10.4
Standard Number:
HS.S.BP11.1
Essential Questions:
Objectives:
HS.O.BP.11.1
techniques.
industry standards.
Specialty Desserts
Students will demonstrate knowledge and skill in the preparation and baking of specialty desserts.
What are considered specialty desserts?
Students will
Learning Plan & Notes to Instructor:
contrast specialty dessert options.
Using the internet, create a specialty dessert
cookbook.
contrast custards and puddings.
Compare the ingredients and preparation techniques
in custard and pudding fillings.
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.
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.
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.
Safety Standards
Students will demonstrate knowledge and skill in safety standards in baking and pastry.
What are the proper safety procedures to follow while preparing baked goods and pastries?
Students will
Learning Plan & Notes to Instructor:
utilize appropriate lifting procedures.
Demonstrate proper lifting procedures.
follow safety procedures when operating
Make safety posters for each piece of baking and
equipment.
pastry equipment.
demonstrate sanitation practices in bakery.
Practice industry standards to avoid food born
illness.
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.
Career Preparation in the Baking and Pastry Industry
Students will demonstrate skill and knowledge in the preparation for employment in the baking and
pastry industry.
How can I prepare for a career in the baking and pastry industry?
Students will
Learning Plan & Notes to Instructor:
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
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the baking and pastry industry.
HS.O.BP.11.2
HS.O.BP.11.3
HS.O.BP.11.4
recognize the reasons for self-marketing and
personal promotion.
complete the stages of seeking employment.
complete a self-assessment of strengths,
weaknesses, skills, and knowledge.
21st Century Skills
Information and
Communication
Skills:
Thinking and
Reasoning Skills:
Personal, and
Workplace, Skills:
Learning Skills & Technology Tools
industry and create a poster that demonstrates these
requirements.
Have students work in groups to brainstorm ideas for
personal marketing and promotion.
Students will research various baking jobs available
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.
Have students determine their strengths and
weaknesses by completing an online selfassessment 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.
Teaching Strategies
Evidence of
Culminating Activity
Success
21C.O.912.1.LS1.
21C.O.912.2.LS1
21C.O.912.3.LS1
Learning Skills & Technology Tools
Teaching Strategies
Culminating Activity
Evidence of
Success
A.01
Entrepreneurship
Skills:
7
Culminating Assessment:
Culminating
Assessment:
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.fcclainc.org/
www.skillsusa.org/
http://prostart.restaurant.org/ ProStart National Home Page
www.acfchefs.org/ American Culinary Federation
http://www.wvfarm2u.org/ Collaborative for 21st Century Appalachia
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http://goprostart.com/
Career and Workplace
http://www.readwritethink.org/lessons/lesson_view.asp?id=1110
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)
9
www.nraef.org/prostart/National Restaurant Association Solutions (Educational Foundation)
Professional Community
http://www.fohboh.com/
Workplace Safety
http://www.servsafe.com/
http://www.croetweb.com/links.cfm?subtopicID=424 Hospitality - Hotel, Restaurant and Kitchen
Safety
Entrepreneurship
www.entrepreneur.com/startingabusiness/businessideas/startupkits/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.foodreference.com/html/recipecontests.html
www.foodnetwork.com
www.khake.com
www.epicurious.com
www.restaurant.org/business/sites_food.cfm
www.topsecretrecipes.com
www.whfoods.com
10
www.menupages.com
Curriculum and Lesson Planning
http://www.cafemeetingplace.com/
http://www.hotel-online.com/Trends/EI/EI_ServiceChallenge.html
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.mypyramid.gov
www.nutrition.gov/
www.nutritiondata.com/
www.hsph.harvard.edu/nutritionsource/
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Councils
http://www.nationaldairycouncil.org/nationaldairycouncil/Templates/LandingPage.htm
http://www.sugar.org/media/publications.asp?id=265
Contacts:
Contacts:
CTE Teachers: See CTE Directory
West Virginia HEAT Coordinator: Donna Wilkes dwilkes@access.k12.wv.us
OCTI Assistant Executive Director and EOCTST Coordinator: Donna Burge-Tetrick
OCTI Executive Director: Gene Coulson
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