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Worcester Technical high School Culinary & Baking
PROGRAM COMPETENCY & STANDARDS
All Standards will be met in order to receive articulated credit and program certification. Each Student will complete the following:
Competency Profile
Instructor: Chef Cropper
Culinary Arts I & II; Baking and Pastry
STUDENT:_____________________________________
1.0 Hospitality and Food Service/Baking Industry - Develop an understanding of
the hospitality industry and career opportunities in the field.
1.1 Define hospitality and the importance of customer service.
1.2 Trace growth and development of hospitality and tourism industry.
1.3 Describe the various cuisines and their relationship to history and cultural development.
1.4 Outline the organization, structure and functional areas in various organizations.
1.5 Identify career opportunities and personal traits for a variety of jobs in the industry.
1.6 Identify professional organizations and explain their purpose and benefits to the industry (i.e. ACF, NRA, RAM, etc.).
1.7 Compare and contrast trade periodicals and other industry resources.
2.0 Sanitation and Safety - Develop an understanding of the basic principles of
sanitation and safety and be able to apply them in food service operations.
2.1 Identify microorganisms and their methods and requirements for growth which are related to food spoilage and food borne illnesses.
2.2 Describe symptoms to common food borne illnesses and how these illnesses can be prevented.
2.3 Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
2.4 Demonstrate good hygiene and health habits.
2.5 List the major reasons for and recognize signs of food spoilage and contamination.
2.6 Outline the requirements for proper receiving and storage of both raw and prepared foods.
2.7 Describe disposal and storage of types of cleaners and sanitizers and their proper use.
2.8 Develop cleaning and sanitizing schedules and procedures for equipment and facilities.
2.9 Identify proper methods of waste disposal and recycling.
2.10 Describe appropriate methods for insect, rodent and pest control.
2.11 Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e. NSF, UL OSHA).
2.12 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
2.13 Conduct a sanitation self-inspection and identify modifications necessary for compliance standards.
2.14 Identify the critical control points during all food handling processes as a method of minimizing the risk of food borne illness (HACCP system).
2.15 List common causes of typical accidents and injuries in the food service industry and outline a safety management program.
2.16 Discuss appropriate emergency policies for kitchen and dining room injuries.
2.17 Describe appropriate types and use of fire extinguishers used in the food service area.
2.18 Describe the role of the regulatory agencies governing sanitation and safety and protecting food safety.
3.0 Business and Math Skills - Perform mathematical functions related to food
service operations.
3.1 Perform math functions used in food service operations.
3.2 Perform math functions using the baker's percentage and specific gravity of cake batters.
3.3 Calculate food, beverage, and formula cost and yields as well as labor costs and percentages.
3.4 Demonstrate the process of costing foods for recipes.
3.5 Demonstrate the process of costing for recipe yield adjustments.
3.6 Determine selling price of menu/bakery items.
3.7 Describe the preparation of a guest check using current technology.
4.0 Food Preparation / Baking Preparation - Develop safe and correct skills in
knife, tool, and equipment handling and apply principles of food preparation to produce a variety of foods.
4.1 Demonstrate knife skills and proper cuts (i.e. julienne, batonette, brunoise, paysanne, small dice, large dice) emphasizing safety techniques.
4.2 Demonstrate dough and cake cutting knife skills while emphasizing proper safety techniques.
4.3 Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.
4.4 Demonstrate how to read and follow a standard recipe.
4.5 Utilize standard weights and measures to demonstrate proper measuring techniques.
4.6 Demonstrate a variety of cooking methods including roasting baking, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching, and steaming.
4.7 Identify and use herbs, spices, flavor extracts, oils and vinegars.
4.8 Identify and prepare various stocks, soups and sauces.
4.9 Identify and prepare salads, dressings and marinades.
4.10 Identify and prepare a variety of sandwiches.
4.11 Identify and prepare a variety of appetizers.
4.12 Identify and prepare a variety of breakfast sandwiches used in a bakery/café.
4.13 Identify and prepare a variety of batters, meats, eggs, and cereals.
4.14 Identify and prepare various meats, seafood, and poultry.
4.15 Identify and prepare a variety of fruits, vegetables and starches.
4.16 Demonstrate food presentation techniques.
4.17 Discuss the applicability of convenience, value added, further processed or par-cooked foods items.
4.18 Write food requisitions for production requirements.
4.19 Prepare standardized recipes for menu production.
5.0 Garde Manger - Develop skills in producing a variety of cold food products,
including decorative pieces and buffet presentations.
5.1 Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
5.2 Demonstrate basic garnishes.
5.3 Prepare cold items to include salads, soups, sauces, dressings, marinades, relishes, sandwiches, canapes, and hors d'oeuvres.
5.4 Prepare mousses and gelatins.
5.5 Produce decorative pieces to include fruit, vegetable carvings, and accompaniments.
6.0 Basic Baking - Apply the use of equipment found in a bake shop or baking
area and fundamentals of baking science to the preparation of a variety of products.
6.1 Define baking terms.
6.2 Identify equipment and utensils unique to baking and discuss proper use and care.
6.3 Identify ingredients used in baking and describe their properties and functions.
6.4 Demonstrate proper scaling and measuring techniques unique to baking.
6.5 Participate in the production of crusty, soft, and specialty yeast products.
6.6 Participate in the production of quick breads.
6.7 Participate in the production of a variety of pies and tarts.
6.8 Participate in the production of a variety of types of cookies.
6.9 Participate in the productions of creams, custards, puddings, and related sauces.
6.10 Participate in the production of cakes and icings.
6.11 discuss the application of commercial mixes and other labor saving products.
6.12 Prepare a variety of fillings and toppings for pastries and baked goods.
7.0 Purchasing, Receiving, Inventory and Storage - Understand purchasing and
receiving practices in quality food service operations.
7.1 Describe HACCP critical points managed by the purchasing and receiving functions.
7.2 List factors that effect food prices and quality which may include market fluctuation and product cost.
7.3 Describe purchasing methods (i.e. bids, purchase orders, phone and sales quotes).
7.4 Explain regulations for inspecting and grading of meats, poultry, seafood, dairy products, eggs, fruits, vegetables, flour, and sugar.
7.5 Describe proper techniques of receiving and storing of fresh, frozen, refrigerated and staple goods.
7.6 Explain proper receiving and storing of cleaning supplies, chemicals and non-food products.
7.7 Examine written specifications for a variety of food products and describe their importance on food and labor controls.
7.8 Examine various inventory systems including perpetual and physical inventories and requisition systems for controlling costs.
7.9 Describe current computerized systems for purchasing and inventory control.
7.10 Discuss ethical issues as they relate to purchasing.
8.0 Nutrition - Describe the characteristics, functions, and food sources of major
nutrients and demonstrate how to maximize nutrient retention in food preparation an storage.
8.1 List food groups and recommended servings using USDA My Pyramid.
8.2 Discuss dietary guidelines and recommended dietary allowances.
8.3 Interpret food labels in terms of portion size, ingredients and nutritional value.
8.4 Describe primary functions and major food sources of major nutrients.
8.5 Discuss various diets (i.e. food allergies, alternative dieting, vegetarian).
8.6 Demonstrate food preparation and storage practices to maximize nutrient retention.
9.0 Dining Room Service - Perform dining room service functions that demonstrate
an understanding of quality customer service using a variety of types of service.
9.1 Demonstrate the general rules to table settings and service.
9.2 Describe the rules and responsibilities of personal dining service.
9.3 Describe the various types of service delivery (i.e. quick service, cafeteria, buffet and table service).
9.Discuss various procedures for processing guest checks.
9.5 Discuss sales techniques for service personnel (i.e. menu knowledge, suggestive selling).
9.6 Explain inter-relationships and work flow between dinning room and kitchen operations.
9.7 Develop an awareness of special customer needs including dietary needs and food allergies.
9.8 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
10.0 Menu Planning - Develop a understanding of the basic principles of menu
planning and layout.
10.1 List basic menu planning principles.
10.2 Create menu item descriptions following established truth-in-menu guidelines.
10.3 Develop an understanding of basic menu planning and layout principles.
10.4 Apply principles of nutrition to menu development.
10.5 Describe the importance of proper menu planning to the overall operation of the food service facility.
11.0 Bakery Planning - Develop an understanding of the basic principles of bakery
planning and layout.
11.1 List basic production planning principles.
11.2 Create menu descriptions for bakery foods.
11.3 Develop an understanding of basic baking facilities planning and layout principles.
11.4 Apply principles of nutrition to bakery goods and development.
11.5 Describe the importance of proper planning to the overall operation of the baking facility.
12.0 Human Relations Skills - Develop skills in human relations.
12.1 Demonstrate effective communication skills and interpersonal relationships.
12.2 Work as a member of a diverse team.
12.3 Read, write and speak effectively.
12.4 Demonstrate professionalism and a strong work ethic.
12.5 Discuss employment applications.
12.6 Demonstrate interviewing skills.
12.7 Conduct self-performance evaluation.
12.8 Discuss methods of conflict resolution.
12.9 procedure to progressive discipline.
12.10 Discuss techniques for motivating employees.
12.11 Discuss methods of conflict resolution.
12.12 Discuss methods of dealing with stress in the workplace.
12.13 Demonstrate information technology communications (i.e. e-mail, Internet searches).
12.14 Outline current federal and state employment laws (i.e. Equal Opportunity, harassment, Affirmative Action, wages).
Instructor: Chef Cropper
Culinary Arts I & II; Baking and Pastry
STUDENT:_____________________________________
1.0 Hospitality and Food Service/Baking Industry - Develop an understanding of
the hospitality industry and career opportunities in the field.
1.1 Define hospitality and the importance of customer service.
1.2 Trace growth and development of hospitality and tourism industry.
1.3 Describe the various cuisines and their relationship to history and cultural development.
1.4 Outline the organization, structure and functional areas in various organizations.
1.5 Identify career opportunities and personal traits for a variety of jobs in the industry.
1.6 Identify professional organizations and explain their purpose and benefits to the industry (i.e. ACF, NRA, RAM, etc.).
1.7 Compare and contrast trade periodicals and other industry resources.
2.0 Sanitation and Safety - Develop an understanding of the basic principles of
sanitation and safety and be able to apply them in food service operations.
2.1 Identify microorganisms and their methods and requirements for growth which are related to food spoilage and food borne illnesses.
2.2 Describe symptoms to common food borne illnesses and how these illnesses can be prevented.
2.3 Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
2.4 Demonstrate good hygiene and health habits.
2.5 List the major reasons for and recognize signs of food spoilage and contamination.
2.6 Outline the requirements for proper receiving and storage of both raw and prepared foods.
2.7 Describe disposal and storage of types of cleaners and sanitizers and their proper use.
2.8 Develop cleaning and sanitizing schedules and procedures for equipment and facilities.
2.9 Identify proper methods of waste disposal and recycling.
2.10 Describe appropriate methods for insect, rodent and pest control.
2.11 Recognize sanitary and safety design and construction features of food production equipment and facilities (i.e. NSF, UL OSHA).
2.12 Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials.
2.13 Conduct a sanitation self-inspection and identify modifications necessary for compliance standards.
2.14 Identify the critical control points during all food handling processes as a method of minimizing the risk of food borne illness (HACCP system).
2.15 List common causes of typical accidents and injuries in the food service industry and outline a safety management program.
2.16 Discuss appropriate emergency policies for kitchen and dining room injuries.
2.17 Describe appropriate types and use of fire extinguishers used in the food service area.
2.18 Describe the role of the regulatory agencies governing sanitation and safety and protecting food safety.
3.0 Business and Math Skills - Perform mathematical functions related to food
service operations.
3.1 Perform math functions used in food service operations.
3.2 Perform math functions using the baker's percentage and specific gravity of cake batters.
3.3 Calculate food, beverage, and formula cost and yields as well as labor costs and percentages.
3.4 Demonstrate the process of costing foods for recipes.
3.5 Demonstrate the process of costing for recipe yield adjustments.
3.6 Determine selling price of menu/bakery items.
3.7 Describe the preparation of a guest check using current technology.
4.0 Food Preparation / Baking Preparation - Develop safe and correct skills in
knife, tool, and equipment handling and apply principles of food preparation to produce a variety of foods.
4.1 Demonstrate knife skills and proper cuts (i.e. julienne, batonette, brunoise, paysanne, small dice, large dice) emphasizing safety techniques.
4.2 Demonstrate dough and cake cutting knife skills while emphasizing proper safety techniques.
4.3 Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.
4.4 Demonstrate how to read and follow a standard recipe.
4.5 Utilize standard weights and measures to demonstrate proper measuring techniques.
4.6 Demonstrate a variety of cooking methods including roasting baking, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching, and steaming.
4.7 Identify and use herbs, spices, flavor extracts, oils and vinegars.
4.8 Identify and prepare various stocks, soups and sauces.
4.9 Identify and prepare salads, dressings and marinades.
4.10 Identify and prepare a variety of sandwiches.
4.11 Identify and prepare a variety of appetizers.
4.12 Identify and prepare a variety of breakfast sandwiches used in a bakery/café.
4.13 Identify and prepare a variety of batters, meats, eggs, and cereals.
4.14 Identify and prepare various meats, seafood, and poultry.
4.15 Identify and prepare a variety of fruits, vegetables and starches.
4.16 Demonstrate food presentation techniques.
4.17 Discuss the applicability of convenience, value added, further processed or par-cooked foods items.
4.18 Write food requisitions for production requirements.
4.19 Prepare standardized recipes for menu production.
5.0 Garde Manger - Develop skills in producing a variety of cold food products,
including decorative pieces and buffet presentations.
5.1 Identify tools and equipment used in garde manger, emphasizing safety and sanitation procedures.
5.2 Demonstrate basic garnishes.
5.3 Prepare cold items to include salads, soups, sauces, dressings, marinades, relishes, sandwiches, canapes, and hors d'oeuvres.
5.4 Prepare mousses and gelatins.
5.5 Produce decorative pieces to include fruit, vegetable carvings, and accompaniments.
6.0 Basic Baking - Apply the use of equipment found in a bake shop or baking
area and fundamentals of baking science to the preparation of a variety of products.
6.1 Define baking terms.
6.2 Identify equipment and utensils unique to baking and discuss proper use and care.
6.3 Identify ingredients used in baking and describe their properties and functions.
6.4 Demonstrate proper scaling and measuring techniques unique to baking.
6.5 Participate in the production of crusty, soft, and specialty yeast products.
6.6 Participate in the production of quick breads.
6.7 Participate in the production of a variety of pies and tarts.
6.8 Participate in the production of a variety of types of cookies.
6.9 Participate in the productions of creams, custards, puddings, and related sauces.
6.10 Participate in the production of cakes and icings.
6.11 discuss the application of commercial mixes and other labor saving products.
6.12 Prepare a variety of fillings and toppings for pastries and baked goods.
7.0 Purchasing, Receiving, Inventory and Storage - Understand purchasing and
receiving practices in quality food service operations.
7.1 Describe HACCP critical points managed by the purchasing and receiving functions.
7.2 List factors that effect food prices and quality which may include market fluctuation and product cost.
7.3 Describe purchasing methods (i.e. bids, purchase orders, phone and sales quotes).
7.4 Explain regulations for inspecting and grading of meats, poultry, seafood, dairy products, eggs, fruits, vegetables, flour, and sugar.
7.5 Describe proper techniques of receiving and storing of fresh, frozen, refrigerated and staple goods.
7.6 Explain proper receiving and storing of cleaning supplies, chemicals and non-food products.
7.7 Examine written specifications for a variety of food products and describe their importance on food and labor controls.
7.8 Examine various inventory systems including perpetual and physical inventories and requisition systems for controlling costs.
7.9 Describe current computerized systems for purchasing and inventory control.
7.10 Discuss ethical issues as they relate to purchasing.
8.0 Nutrition - Describe the characteristics, functions, and food sources of major
nutrients and demonstrate how to maximize nutrient retention in food preparation an storage.
8.1 List food groups and recommended servings using USDA My Pyramid.
8.2 Discuss dietary guidelines and recommended dietary allowances.
8.3 Interpret food labels in terms of portion size, ingredients and nutritional value.
8.4 Describe primary functions and major food sources of major nutrients.
8.5 Discuss various diets (i.e. food allergies, alternative dieting, vegetarian).
8.6 Demonstrate food preparation and storage practices to maximize nutrient retention.
9.0 Dining Room Service - Perform dining room service functions that demonstrate
an understanding of quality customer service using a variety of types of service.
9.1 Demonstrate the general rules to table settings and service.
9.2 Describe the rules and responsibilities of personal dining service.
9.3 Describe the various types of service delivery (i.e. quick service, cafeteria, buffet and table service).
9.Discuss various procedures for processing guest checks.
9.5 Discuss sales techniques for service personnel (i.e. menu knowledge, suggestive selling).
9.6 Explain inter-relationships and work flow between dinning room and kitchen operations.
9.7 Develop an awareness of special customer needs including dietary needs and food allergies.
9.8 Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
10.0 Menu Planning - Develop a understanding of the basic principles of menu
planning and layout.
10.1 List basic menu planning principles.
10.2 Create menu item descriptions following established truth-in-menu guidelines.
10.3 Develop an understanding of basic menu planning and layout principles.
10.4 Apply principles of nutrition to menu development.
10.5 Describe the importance of proper menu planning to the overall operation of the food service facility.
11.0 Bakery Planning - Develop an understanding of the basic principles of bakery
planning and layout.
11.1 List basic production planning principles.
11.2 Create menu descriptions for bakery foods.
11.3 Develop an understanding of basic baking facilities planning and layout principles.
11.4 Apply principles of nutrition to bakery goods and development.
11.5 Describe the importance of proper planning to the overall operation of the baking facility.
12.0 Human Relations Skills - Develop skills in human relations.
12.1 Demonstrate effective communication skills and interpersonal relationships.
12.2 Work as a member of a diverse team.
12.3 Read, write and speak effectively.
12.4 Demonstrate professionalism and a strong work ethic.
12.5 Discuss employment applications.
12.6 Demonstrate interviewing skills.
12.7 Conduct self-performance evaluation.
12.8 Discuss methods of conflict resolution.
12.9 procedure to progressive discipline.
12.10 Discuss techniques for motivating employees.
12.11 Discuss methods of conflict resolution.
12.12 Discuss methods of dealing with stress in the workplace.
12.13 Demonstrate information technology communications (i.e. e-mail, Internet searches).
12.14 Outline current federal and state employment laws (i.e. Equal Opportunity, harassment, Affirmative Action, wages).
MAP OF COOKING
Lab Forms
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Baking & Pastry Fundamentals Syllabus
| Baking & Pastry Syllabus |
Baking Fundamentals
Chef Phil Cropper
COURSE OUTLINE:
This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.
COURSE OBJECTIVES:
Upon successful completion of the course, the student will be able to:
Knowledge Based:
Course Learning Outcomes:
STUDENT AUDIENCE:
This course has been developed to provide first year culinary students with knowledge and skills necessary to produce quality baked goods. This is a course designed to teach basic baking skills.
INSTRUCTIONAL METHODS AND ASSIGNMENTS:
For the lecture portion of the course, the instructor will utilize smartboard projections, handouts, videos and demos. For the lab portions the student will follow written recipes and instructions given by instructor while producing assigned products and working with common commercial grade ingredients. Before EACH class it is the students responsibility to read any material or assignments given out as preparation for the class; to review and study the recipes or techniques that will be utilize; write out working recipes on index cards adjusted to reflect the quantities that will be produced. If student does not come prepare they will not be allowed to enter lab and not receive credit for the day. No cards will be written during lecture. Student will not be allowed to enter lab and will not receive credit for the day
Class week 1 & 2, September 8-18
Class week 11 (Lab #8)-Laminated Dough/Short Dough/Pastry Elements, November 16-20
DUE March 9 (Week #8)-NO LATE PAPERS WILL BE ACCEPTED!
Choose one of the follow topics. Papers will follow APA format and paper will be a min. of 4 pages, typed .(Cover sheet & source page do not count for the 4 pages!!) Make sure that you list resources used for project at end of paper. An APA format guideline is provided to you by chef.
Class 1-Basic Principles-Jan. 19/Wed.
Homework-Read/Review recipes p. 237-313
Class 9 (Lab #7)-Yeast Dough-Bread Production-March 23/Wed.
Class 10 (Lab #8)-Laminated Dough/Breakfast Items-March 30/Wed.
Course Subjects
Class 1-Basic Principles-Jan. 19/Wed.
Homework-Read/Review recipes p. 237-313
Class 9 (Lab #7)-Yeast Dough-Bread Production-March 23/Wed.
Course Learning Outcomes:
Chef Phil Cropper
COURSE OUTLINE:
This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.
COURSE OBJECTIVES:
Upon successful completion of the course, the student will be able to:
Knowledge Based:
- Identify and explain baking terms, ingredients, equipment and tools.
- Employ safe food handling practices using contemporary guidelines
- Scale and measure ingredients.
- Prepare yeast dough, quick breads, pies, cookies, cakes, icing, pate choux, and savory baking.
- Produce baked products using commercial ingredients and equipment.
Course Learning Outcomes:
- Describe properties and functions of the basic ingredients used in baked goods.
- Weigh and measure ingredients used in baking.
- Resize recipes to meet production needs and equipment capacities.
- Prepare typical American chemically leavened products.
- Scale, mix, mold, proof and bake yeast raised goods.
- Prepare cookies using various common dividing and panning techniques.
- Prepare American home style crumb topped and two crust pies.
- Prepare high ratio, chiffon cakes and genoise.
- Prepare product finishes such as washes, glazes, icings, frostings and fillings.
- Demonstrate proper storage techniques for all baked products.
STUDENT AUDIENCE:
This course has been developed to provide first year culinary students with knowledge and skills necessary to produce quality baked goods. This is a course designed to teach basic baking skills.
INSTRUCTIONAL METHODS AND ASSIGNMENTS:
For the lecture portion of the course, the instructor will utilize smartboard projections, handouts, videos and demos. For the lab portions the student will follow written recipes and instructions given by instructor while producing assigned products and working with common commercial grade ingredients. Before EACH class it is the students responsibility to read any material or assignments given out as preparation for the class; to review and study the recipes or techniques that will be utilize; write out working recipes on index cards adjusted to reflect the quantities that will be produced. If student does not come prepare they will not be allowed to enter lab and not receive credit for the day. No cards will be written during lecture. Student will not be allowed to enter lab and will not receive credit for the day
Class week 1 & 2, September 8-18
- Introduction/Course outline
- Safety/Sanitation
- Scaling/Measuring
- Equipment/Tools
- Homework-Read section 1 /unit 1,2 pages 4-34
- Homework-Read section 3 /unit 6,7 pages 94-135
- Learn how chocolate is made
- Profile chocolate in tasting, smelling, appearance, etc.
- How to work with chocolate and learn basic garnishes
- Homework-Read Section 9 Unit 17 p. 354-372
- Learn Muffin, Creaming methods
- Concentration this week on Muffin/Creaming Methods
- Homework-Read section 8 /unit 14,15 pages 286-333
- Learn how Biscuit Method works for different applications.
- Understanding of different types of pie/sweet tart dough and uses
- Homework-Read section 20 / unit 20 pages 418-439, review recipes for week #6, work on costing sheets
- Stirred vs. Baked Custard and the differences
- Learn the uses for these basic products in applications of other pastry and desserts
- Homework-Read section 6 / unit 11 pages 208-235, review recipes for week #7, work on costing sheets
- Difference between dough in taste for savory vs. sweet
- Handling, rolling, shaping of dough
- Using the right dough for the right filling
- Finishes for pies
- Homework-Read section 6 / unit 12 pages 236-256, review recipes for week #7
- Types of cookies
- Mixing methods
- Storing different cookie dough
- Homework-Read section 7 / unit 13 pages 258-280 Review for test-Don’t forget to turn in your paper next week!!)
- This week will be a review week and to prepare for mid-term exams
- Test will be given on November 3rd, Practical Exam on November 4th
- Students must turn in midterm paper. No late papers. Must be turned in by end of the class on the 4th of November!
- Homework-–Read section 2 review units 1,2,3,4 pages 38-93 do review question at the end of each unit.
- Yeast-Fresh vs. Dried, how does it work
- Procedures for mixing yeast dough
- Storing breads/dough for future uses
- Homework-Read section 4 / unit 8,9 pages 136-175, review recipes for week #11
Class week 11 (Lab #8)-Laminated Dough/Short Dough/Pastry Elements, November 16-20
- Learning the differences between Puff/Croissant/Danish dough
- What is the best applications/uses for these item
- Pate a Choux, Puff Pastry, Fillo
- Learn the different applications for each
- Talk about Meringues-American, Swiss, Italian
- Homework-Read section 5 / unit 10 pages 182-206 (Re-read this chapter to be ready for class), review recipes for week #12
- Prepare for Thanksgiving Pie/Biscuit Sale
- NO Homework this week – Enjoy your break!
- Review different types of ingredients used for savory baking
- Look at trends for baking ideas in the industry.
- Homework-Get costing sheets done!!
- Look and discuss all the departments and new items never seen before
- Homework-2page paper due next week, April 27. On what you saw and learned. Standard APA format.NO LATE PAPERS WILL BE ACCEPTED.
- Recognize dietary conditions that affect today’s consumers
- Understand how to adapt bakeshop formulas to meet dietary needs
- Study for next week written exam.
- Students may come in regular clothing for cleaning of kitchen after test is done
DUE March 9 (Week #8)-NO LATE PAPERS WILL BE ACCEPTED!
Choose one of the follow topics. Papers will follow APA format and paper will be a min. of 4 pages, typed .(Cover sheet & source page do not count for the 4 pages!!) Make sure that you list resources used for project at end of paper. An APA format guideline is provided to you by chef.
- Select one of the following industries: Flour Milling, Sugar refining, or Dairy and explain how the agricultural products produced by these industries are brought to market. Also include which type is most commonly used in the industry and why.
- What is NSF International? What is its significance with regard to commercial kitchen equipment? Give details as to what the certification is any why operations adopt it.
- Copper, Aluminum, Anodized aluminum, Stainless Steel, and Ceramics are materials used to make cookware and bake ware for the bakeshop. Research and describe the advantages and disadvantages of each and which is most used in the industry.
- Choose a country in the world and research the pastry traditions of that country. Remember, holidays are big times to look at the baked goods they have.
- Locate a professional organization for bread bakers, pastry or both. What services are available to its members and how can it be a help in this profession.
- Choose four seasonal fruits (since this class I would choose fall) at the local grocery store. Identify the country or region of origin for each of the fruits. Find out where these fruits come from when out of season. Discuss what qualities, shelf life, storage and uses for these fruits.
Class 1-Basic Principles-Jan. 19/Wed.
- Introduction/Course outline
- Safety/Sanitation
- Scaling/Measuring
- Equipment/Tools
- Homework-Read Chapter 21, p.761-767
- Learn how chocolate is made
- Profile chocolate in tasting, smelling, appearance, etc.
- How to work with chocolate and learn basic garnishes
- Homework-Read Chapter 10, p. 237-248, review recipes for week #3
- Learn Muffin, Creaming methods
- Concentration this week on Muffin/Creaming Methods
- Homework-Read p. 211-215, review recipes for week #4, work on your costing sheets.
- Learn how Biscuit Method works for different applications.
- Understanding of different types of pie/sweet tart dough and uses
- Homework-Read p. 351-360, review recipes for week #5, work on costing sheets
- Stirred vs. Baked Custard and the differences
- Learn the uses for these basic products in applications of other pastry and desserts
- Homework-Read p. 511-519, review recipes for week #6, work on costing sheets
- Difference between dough in taste for savory vs. sweet
- Handling, rolling, shaping of dough
- Using the right dough for the right filling
- Finishes for pies
- Homework-Read p. 301-307, review recipes for week #7
- Types of cookies
- Mixing methods
- Storing different cookie dough
- Homework-Review for test-Don’t forget to turn in your paper next week!!)
- Test will be given then students can leave. No late papers. Must be turned in by end of day!!
Homework-Read/Review recipes p. 237-313
Class 9 (Lab #7)-Yeast Dough-Bread Production-March 23/Wed.
- Yeast-Fresh vs. Dried, how does it work
- Procedures for mixing yeast dough
- Storing breads/dough for future uses
- Homework-Read p.217-221, review recipes for week #10
Class 10 (Lab #8)-Laminated Dough/Breakfast Items-March 30/Wed.
- Learning the differences between Puff/Croissant/Danish dough
- What is the best applications/uses for these item
- Homework-Read p.211-221(Re-read this chapter to be ready for class), review recipes for week #11
- Pate a Choux, Puff Pastry, Fillo
- Learn the different applications for each
- Talk about Meringues-American, Swiss, Italian
- Homework-Read p. 687-699, review recipes for week #12
- Review different types of ingredients used for savory baking
- Look at trends for baking ideas in the industry.
- Homework-Get costing sheets done!!
- We will tour Whole Foods at 6th & Lamar then go to Central Market on Lamar
- Look and discuss all the departments and new items never seen before
- Homework-2page paper due next week, April 27. On what you saw and learned. Standard APA format.NO LATE PAPERS WILL BE ACCEPTED.
- Recognize dietary conditions that affect today’s consumers
- Understand how to adapt bakeshop formulas to meet dietary needs
- Study for next week written exam.
- Students may come in regular clothing for cleaning of kitchen after test is done.
Course Subjects
Class 1-Basic Principles-Jan. 19/Wed.
- Introduction/Course outline
- Safety/Sanitation
- Scaling/Measuring
- Equipment/Tools
- Homework-Read Chapter 21, p.761-767
- Learn how chocolate is made
- Profile chocolate in tasting, smelling, appearance, etc.
- How to work with chocolate and learn basic garnishes
- Homework-Read Chapter 10, p. 237-248, review recipes for week #3
- Learn Muffin, Creaming methods
- Concentration this week on Muffin/Creaming Methods
- Homework-Read p. 211-215, review recipes for week #4, work on your costing sheets.
- Learn how Biscuit Method works for different applications.
- Understanding of different types of pie/sweet tart dough and uses
- Homework-Read p. 351-360, review recipes for week #5, work on costing sheets
- Stirred vs. Baked Custard and the differences
- Learn the uses for these basic products in applications of other pastry and desserts
- Homework-Read p. 511-519, review recipes for week #6, work on costing sheets
- Difference between dough in taste for savory vs. sweet
- Handling, rolling, shaping of dough
- Using the right dough for the right filling
- Finishes for pies
- Homework-Read p. 301-307, review recipes for week #7
- Types of cookies
- Mixing methods
- Storing different cookie dough
- Homework-Review for test-Don’t forget to turn in your paper next week!!)
- Test will be given then students can leave. No late papers. Must be turned in by end of day!!
Homework-Read/Review recipes p. 237-313
Class 9 (Lab #7)-Yeast Dough-Bread Production-March 23/Wed.
- Yeast-Fresh vs. Dried, how does it work
- Procedures for mixing yeast dough
- Storing breads/dough for future uses
- Homework-Read p.217-221, review recipes for week #10
- Learning the differences between Puff/Croissant/Danish dough
- What is the best applications/uses for these item
- Homework-Read p.211-221(Re-read this chapter to be ready for class), review recipes for week #11
- Pate a Choux, Puff Pastry, Fillo
- Learn the different applications for each
- Talk about Meringues-American, Swiss, Italian
- Homework-Read p. 687-699, review recipes for week #12
- Review different types of ingredients used for savory baking
- Look at trends for baking ideas in the industry.
- Homework-Get costing sheets done!!
- We will tour Whole Foods at 6th & Lamar then go to Central Market on Lamar
- Look and discuss all the departments and new items never seen before
- Homework-2page paper due next week, April 27. On what you saw and learned. Standard APA format.NO LATE PAPERS WILL BE ACCEPTED.
- Recognize dietary conditions that affect today’s consumers
- Understand how to adapt bakeshop formulas to meet dietary needs
- Study for next week written exam.
- Students may come in regular clothing for cleaning of kitchen after test is done.
Course Learning Outcomes:
- Describe properties and functions of the basic ingredients used in baked goods.
- Weigh and measure ingredients used in baking.
- Resize recipes to meet production needs and equipment capacities.
- Prepare typical American chemically leavened products.
- Scale, mix, mold, proof and bake yeast raised goods.
- Prepare cookies using various common dividing and panning techniques.
- Prepare American home style crumb topped and two crust pies.
- Prepare high ratio, chiffon cakes and genoise.
- Prepare product finishes such as washes, glazes, icings, frostings and fillings.
- Demonstrate proper storage techniques for all baked products.
PROFESSIONAL COOKING SYLLABUS
| foundations_of_proffesional_cooking_syb_2023-24_pdf.pdf |
WORCESTER TECHNICAL HIGH SCHOOL
Foundations of Professional Cooking (INTRO) Fall Semester, School Year: 2023-2024
Course: Foundation of Professional Cooking Level: 3 Credits: 2.0
Instructor: Chef Phil Cropper,
Email: PECropper@worcesterk12.org
Telephone: 410-632-5050
Course Description:
The first-year culinary student will be introduced to the industry of foodservice. While approximately 11 million Americans are employed in the industry, there are still shortages for qualified cooks and managers.
This is not Domestic Studies or Home Economics. This course entails food costing, yielding, preparation, and extensive cleaning. Sanitation is emphasized in the kitchen, and serious participation is expected.
The student will be exposed to an American Culinary Federation (ACF) curriculum which will allow for a strong foundation on which to build throughout their career. The Culinary Arts program is an ACF accredited secondary program which recognizes American Culinary Federation Secondary Culinary graduates who complete a rigorous written and lab practical exam with a combined score of 70% or better or Certified Fundamental Cook or CFC, scoring 75% or better on the Lab Practical and 70% or better on the written test provided by the National Occupational Competency Testing Institute approved by the ACF and proctored by offsite professional Chefs from industry. The students also complete the National Restaurant Associations Educational Foundation’s Serv Safe Course book and Nutrition Certificate Program and are certified in both sanitation and nutrition upon course completion by passing the national exams with a 75% or better score.
The studies will develop problem-solving, critical thinking, adjustment, adaptation and the excitement that comes along with working in the restaurant industry. Even if the student decides to never work in business, these skills are invaluable in any field.
Textbooks Used for Lecture: (** -is the program’s main course book)
Culinary Essentials, Johnson & Wales University. Glencoe, McGraw Hill Press, 2007.
Culinary Fundamentals, American Culinary Federation. Pearson, Prentice Hall Publishers, 2007. Baking Fundamentals, American Culinary Federation. Pearson 2007
Foundations of Restaurant Management & Culinary Arts (pro-start) Level one. Pearson 2011 Pastry & Dessert Techniques, Daniel M. Pliska. ATP publishers 2014
**Culinary Art Principles and Applications, McGreal Trakselis. ATP publishers 2017
Required Supplies, Clothing and Fees:
TOTAL PROGRAM FEE $266.00* ($200.00- non ACF membership)
• Uniforms & Shoes for all levels purchase through New Chef ($145.00)
• Safety Shoes – black leather with a hard rubber non-slip oil -resistant sole ($35.00) • Skills USA Membership ($20.00)
• NOCTI Program assessment written/practical test ($40.00- PAID by WTHS)
- Program Area Testing Fees for Nutrition, Sanitation & Management ( $48.00 – PAID by WTHS)
- State Sanitation Exam – Serv Safe $38.00 fee (PAID by WTHS for first attempt
• ACF Professional Student Membership & Certification Fee’s / DCCA Local Chapter ($66.00*) *This is an Optional Fee / However if you would like Certification from the program, You MUST be a student member of the ACF (American Culinary Federation)
The Culinary Arts program references Professional Cooking by Wayne Gisslen, Serv Safe Course book 7th edition. Culinary Nutrition Principals and Applications by Eric M. Stein. MS, RD, CCE. & The Nutrition Certificate Program by the National Restaurant Association Educational Foundation, Culinary Math second edition by Linda Blocker + Julia Hill, and Remarkable Service by The Culinary Institute of America all published by Wiley Publishing. The Culinary Arts program also references the Culinary Institute of America’s Basic Cooking Skills and Customer Service Skills video series. In this program we will use an online software program KPCOMPASS, this program will allow students to study and learn on their own time as well as in class. The online program will administer test, quizzes and exams for the students and the teacher can adjust the level of learning to accommodate students one-on-one.
Grading Process Information
Grading Scale
A (90-100%) - Outstanding level of achievement B (80-89%) –high level of achievement
C (70-79%) – Satisfactory level of achievement D (60-69%) – Low level of achievement
F (50-59%) - Failure
0- If student does not attempt the work
Category Weights
60% Summative Assessments- lab 40%, Test/ Quizzes 20%
40% Formative Assessments – Drills 5%, Class work/ Notebook 10%, Homework 10%
15% work habits
Due Dates/ Late Work
All assignments will have a due date. Assignments submitted after the due date will be penalized on a sliding scale basis. The outside date for late work to be submitted shall be five (5) school days form the original due date.
Re-Teach & Re-Assess
Students shall have one additional opportunity to improve their score on a qualifying assessment, activity, or assignment which demonstrates knowledge of course content, skills, and standards. To qualify, students must have completed and submitted the original assessment, activity, or assignment by the due date and must have participated in the teacher-facilitated re- teaching (before, during, or after school) within five school days following the return of the original graded work. Within ten school days of receiving the returned original graded work, students must complete and submit the new assignment, activity, or assessment. The higher grade shall be the grade of record.
Work eligible for re-assessment: quizzes and written test
Work NOT eligible for re-assessment: theory and lab practical application
Minimum Grades
A minimum grade of 50% will be assigned to assignments or assessments for which the student made a good faith effort, as determined by the teacher, to meet the basic requirements. If a student does not work on an assignment or assessment, the teacher will assign a grade of zero.
Group Work Grades
On occasion, students will be asked to work in small groups on a variety of assignments. In those cases, each student will be individually assessed and assigned a grade that reflects their own level of success in meeting the outcomes for that particular assignment.
Online Learning thru Schoology
• STUDENTS WILL BE REQUIRED TO BRING SCHOOL ISSUED I-PAD DAILY
COURSE OBJECTIVES:
Upon successful completion of the course, the student will be able to:
I will be able to:
- Mise en Place (set up and preparation)
- Understand Safe food handling and sanitation
- Cooking Techniques
- “Opening a New Restaurant”
- History of Culinary Arts
- The Student will be able to describe and utilize Demographics, Feasibility Studies, and
Psychographic Studies - The student will be able to provide insight on product Availability
- The Student will have basic knowledge of culinary math
- The Student will be able to identify the need for specific equipment
- Food and Labor Costs will be assessed by the student
- Menu Pricing will be performed by the student
- Menu Analysis is a powerful tool used in the industry which is to be understood by the
student - The student will have a nodding knowledge of nutrition
- Menu Content will be analyzed by the student
- NOCTI Exam Practical & Written
Instructional Methods & Assignments
For the lecture portion of the course, the instructor will utilize smartboard projections, handouts, videos and demos. For the lab portions the student will follow written recipes and instructions given by instructor while producing assigned products and working with common commercial grade ingredients. Before EACH class it is the student's responsibility to read any material or assignments given out as preparation for the class; to review and study the recipes or techniques that will be utilize; write out working recipes on index cards adjusted to reflect the quantities that will be produced. If a student does not come prepared, they will not be allowed to enter the lab and not receive credit for the day. No cards will be written during the lecture. Students will not be allowed to enter the lab and will not receive credit for the day.
STUDENTS WILL BE REQUIRED TO BE FULLY DRESSED IN THE ACF APPROVED UNIFORM TO ENTER AND PARTICIPATE IN THE KITCHEN – NO EXCEPTIONS, Zero’s (0) will be given to any student that doesn’t not have a clean , well maintained full uniform on lab days. A Washer and Dryer along with laundry supplies are provided at school; each student will be responsible for their own laundry.
Academic Expectations:
Students are expected to maintain high standards of academic integrity. Since college credits are possible through this course, college expectations regarding plagiarism on papers, cheating on assignments, and dishonesty in any form will be considered unethical and will result in a zero for the assignment for both the giver and receiver of assistance. Students will also be referred to the office.
Course Content:
The following is a projected outline of the course topics to be covered during the semester which runs from September 5th, 2017 through January 26th, 2018. Various factors impact our schedule, including, but not limited to, assemblies, school delays/closures/holidays, etc. Within each unit of study are competencies which must be mastered by the students to continue with new material. There are approximately 90 clinical skills that must be learned during this semester.
Course Outline
Serv Safe Coursebook*
by National Restaurant Association Educational Foundation, Wiley Publishing
1. Providing Safe Food
2. The Micro world
3. Contamination, Food Allergies, and Foodborne Illness 4. The Safe food handler
5. The Flow of Food: An Introduction
6. The Flow of Food: Purchasing and Receiving
7. The Flow of Food: Storage
8. The Flow of Food: Preparation
9. The Flow of Food: Service
10. Food Safety Systems System
11. Sanitary Facilities and Equipment
12. Cleaning and Sanitizing
13. Integrated Test Management
14. Food Safety Regulations and Standards
15. Employee Food Safety and Training
*Students will Take and Pass the National Sanitation Exam before moving into the lab.
Text- Culinary Math by Blocker + Hill, Wiley Publishing
1. Math Basics
2. Customary Units of Measure
3. Metric Measures
4. Basic Conversion of Units of Measure within Volume or Weight
5. Converting to and from Mixed Measures within Weight and Volume
6. Advanced Conversions with Units of Measure between Weight and Volume 7. Yield Percent
8. Applying Yield Percent in the kitchen
9. Finding Cost
10. Edible Portion Cost
11. Recipe Costing
12. Ignoring Yield Percentage in ordering and costing
13. Beverage Costing
14. Recipe Size Conversion
15. Kitchen Ratios
16. Metric Measurement
Text- Culinary Arts Principles and Applications by McGreal Trakselis’ ATP Publishers 2017
Chapters:
- Professionalism and Culinary History
- Human Relationships and Customer Service
- Sanitation and Safety
- Restaurant Safety, Equipment, and Knife Skills
- Kitchen Basics
- Sandwiches
- Salads and salad Dressings
- Nutrition
- Soups, Stocks and Sauces
- Dairy, Eggs, and Breakfast Cookery
CLASSROOM RULES
1. I WILL SIT IN MY ASSIGNED SEAT OR BE MARKED ABSENT.
2. I WILL RAISE MY HAND TO BE RECOGNIZED.
3. I WILL RESPECT MY NEIGHBOR’S PROPERTY.
4. I WILL LISTEN WHEN THE INSTRUCTOR IS TALKING AND EXPECT THE SAME IN
RETURN.
5. I WILL COME PREPARED FOR CLASS.
6. I WILL NOT EAT OR DRINK IN THE CLASSROOM.
LAB RULES
- I WILL CHANGE INTO MY UNIFORM IN THE 5 MINUTE TIME ALLOTMENT.
- I WILL WEAR MY SAFETY SHOES AT ALL TIMES AND OBSERVE ALL SAFETY
RULES. - I WILL WEAR A CLEAN UNIFORM OR APRON, HAT AND OR HAIR NET
- I WILL NOT CHEW GUM IN THE LAB OR CLASSROOM.
- I WILL NOT USE GLASS CONTAINERS IN THE KITCHEN.
- I WILL NOT RUN OR PARTICIPATE IN HORSEPLAY OF ANY KIND IN
THE LAB. - I WILL NOT OPERATE ANY EQUIPMENT UNTIL I HAVE SAFELY PASSED ALL
REQUIRED TESTS WITH 100% ACCURACY. I WILL OBSERVE ALL SAFETY RULES
WHEN USING ANY EQUIPMENT OR TOOLS. - I WILL NOT DAMAGE, DESTROY, OR RIDICULE ANY PROJECT.
- I WILL FOLLOW THE CLEAN-UP SCHEDULE ACCORDINGLY.
10. I WILL NOT USE FOUL OR ABUSIVE LANGUAGE TOWARDS ANOTHER STUDENT OR INSTRUCTOR WHILE IN THE FOOD SERVICE AREA.
11. I WILL NOT EAT IN THE FOOD SERVICE AREA EXCEPT, WHEN SPECIFICALLY PERMITTED BY THE INSTRUCTOR OR AIDE, WHEN SAMPLING OR ANALYZING A FOOD PRODUCT.
12. I WILL NOT GO INTO THE INSTRUCTOR’S OFFICE UNLESS PERMISSION HAS BEEN GRANTED BY THE INSTRUCTOR OR TEACHER’S AIDE.
FAILURE TO COMPLY WITH THE ABOVE RULES WILL RESULT IN:
1ST OFFENSE VERBAL WARNING TO STUDENT
2nd OFFENSE SAFETY VIOLATION
3RD OFFENSE CALL HOME TO PARENT/GUARDIAN
4TH OFFENSE DISCIPLINARY REFERRAL
5TH OFFENSE PARENT/STUDENT/TEACHER CONFERENCE
Parent Notification Information
Types of parent Notification
- Phone Calls- I can be reached at 410-632-5050 (school), 410-632-5564 (chefs office)
- E-mail- My email address is PECropper@mail.worcester.k12.md.us
- Parent/ Teacher Conferences
- Grades can be accessed online thru PowerSchool
- A student is in danger of failing or
- A student is in danger of dropping the equivalent of 2 or more letter grades at
any point during the marking period.
PLEASE
WORCESTER TECHNICAL HIGH SCHOOL Foundation of Professional Cooking
Fall Semester, School Year: 2023-24
Detach this page and return to Mr. Cropper, Culinary & Pastry Arts- Worcester Technical High School.
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Please print legibly: Contact info – Email #1_____________________________________
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Home Phone: _______________________________________
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Student Signature: _________________________________Date:_____________________
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