Syllabus

 

Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics of measuring, mixing, shaping and baking for several baked goods including quick breads, cakes, pastry doughs, sauces,  cookies, candies and confections. Plated desserts, chocolate work and decorated cupcakes/cookies are highlighted. In addition, students will be introduced to decorating techniques. This course includes classroom instruction and practical lab work.

 

Units cover topics such as:

• Kitchen Safety and Tools
• Quick Breads
• Yeast Breads
• Principles of Pastry
• Cakes & Cookies
• Plating
• Chocolate and Confections

 

 

Assessments:

Assessments will come from unit tests, labs, and projects. Most major assessments will come from in class projects and labs. Attendance and participation on lab days is very important. In case of an absence on a lab day, alternate assignments will always be located in Google Classroom.

 

 

 

 

Grading Percentages:

 

 Major Assessments(MA)--40%       

 

 Assessed for Accuracy(ACC)--35%  

 

Participation/Completion(PC)--10%

 

Proficiency Test--15% 

 

 

 

 

Supplies:

Pens, pencils, highlighters

1/2" Binder for recipes

Ziploc Bags