San Juan Unified School District
Course of Study
1. Course Title
Decorating Arts Level II
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): 12
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-98 Lab-262
* Official Use Only *
Transcript Course Code / Number _____________________
CBEDS Code
_____________________
Date of School Board Approval
_____________________
1. Course Description
Decorating Arts Level II is an advanced bakery course with an emphasis in
decorating skills that completes the two year bakery sequence. Students will
learn to bake many types of cakes, use a variety of icings from buttercream
through rolled fondant to create simple cakes through complex wedding
cakes. Chocolate desserts, patisserie items and gingerbread houses add
additional experience in problem solving. Costing out the ingredients using
standard and metric culinary math are used to price a product. The National
Restaurant Association ServSafe Food Protection Manager Certification can
be earned along with valuable internship experience either at Save Mart or
Thermopylae, Café & Bakery, through numerous customer orders and catering
events. Students will again have the opportunity to compete in FHA-HERO on
the regional and state level. Students will leave with an enhanced, updated
portfolio started in their junior year.
2. Course Goals
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To develop beginning and advanced cake decorating skills
To apply culinary math skills to cost out a recipe in order to determine the market price
To understand to the importance of safety and sanitation from a manager’s view point
and teach it to others
To create a professional portfolio demonstrating baking and decorating skills
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 with the Bakery Customers
CR 2
Lab 4
This year begins with looking at the bakery customer. What are their
needs and desires and how do you take an order and create the product
to make them happy. What are the growing trends in bakery orders
that affect our products? How do special diets affect our production?
Unit 2 Food Service Safety and Sanitation
CR 5
Lab 15
This unit will focus on the National Restaurant Association ServSafe
Food Protection Manager Certification certificate.
Unit 3 Culinary Math and Measuring Techniques CR 20 Lab 40
Building on the math and measuring skills developed in Level I, students
will learn about cake size verses serving size. Students will learn how
much cake batter or icing to bake for a specific cake size. Students
must also add labor costs to the recipe cost to determine the final price
for a cake. Students will compare the differences between pre-made
and scratch/homemade products when comparing it to “in store” verses
“specialty shop” decorating.
Unit 4 Baking and Decorating Techniques
CR 46 Lab 140
This unit will focus on the various formulas and methods for baking
specific type of cakes and frostings. Decorating skills and tools are
introduced, practiced and perfected.
Unit 5 Competition in FHA-HERO
CR 10 Lab 23
Students will participate in a baking and decorating competition to gain
confidence through successful project completion and hearing the
comments of professional bakers.
Unit 6 The Bakery Business Plan
CR 10
Lab 20
This unit will explore the requirements needed to develop a successful
bakery in a city of their choice. Researching the target market, writing
a business proposal, creating a budget and developing a sales and
marketing plan will be emphasized. Students will present their plan to
an audience.
Unit 7 How to Create a Successful Portfolio
CR 5 Lab 20
This unit is designed to help students present their skills and obtain a
job. The application, resume, cover letter, letter of introduction,
personal letters of recommendation and job interview will be presented.
Detailed work samples will be included in their portfolio.
5. Key Assignments
Unit 1 Working with Bakery Customers
Students will practice taking customer orders. Students will read an
article and share their findings with the class on changes in the baking
industry. Students will study special diets and convert a recipe to
convert meet special diet requirements.
Unit 2 Food Service Safety and Sanitation
Students will study and pass the class test before taking the National
Test for the Food Service Manager exam. They will also demonstrate
the proper way to be work ready through dress, setting up a work
station and proper work habits.
Unit 3 Culinary Math and Measuring Techniques
Students will adjust the recipe to their project size and cost it out.
Students will keep track of their hours when working on a project and
add the cost of their labor to the final cost analysis before determining
the sales price of an item.
Unit 4 Baking and Decorating Techniques
Students will demonstrate their baking and decorating techniques on
assigned products, special orders and competition pieces.
Unit 5 Competition in FHA-HERO
The student will participate in the Region 4 FHA-HERO competition in
one of the Culinary Arts categories: Art Display, Breads, Advanced
Cakes, Tortes, or Wedding Cake.
Unit 6 The Bakery Business Plan
Students working in teams, will research different types of bakeries in
their target area. They will create a market plan for their own bakery
and present it in an oral presentation. The plan must include a visual
design, either a board or a computer generated floor plan, the menu
with descriptors and a price list, employee training manual and the
uniform.
Unit 7 How to Create a Successful Portfolio
Students will add to their professional portfolio from Baking and Pastry
Arts Level I by showcasing their Level II work and up-dating their
resume and other information.
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
Supplemental Instructional materials also include numerous baking
books and magazines.
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