Title: Baking and Pastry Specialization (16052-III)

Demonstrating Personal Qualities and Abilities
  Demonstrate creativity and innovation.
  Demonstrate critical thinking and problem solving.
  Demonstrate initiative and self-direction.
  Demonstrate integrity.
  Demonstrate work ethic.
  WorkplaceReadinessSkillsPoster2019.pdf
Demonstrating Interpersonal Skills
  Demonstrate conflict-resolution skills.
  Demonstrate listening and speaking skills.
  Demonstrate respect for diversity.
  Demonstrate customer service skills.
  Collaborate with team members.
Demonstrating Professional Competencies
  Demonstrate big-picture thinking.
  Demonstrate career- and life-management skills.
  Demonstrate continuous learning and adaptability.
  Manage time and resources.
  Demonstrate information-literacy skills.
  Demonstrate an understanding of information security.
  Maintain working knowledge of current information-technology (IT) systems.
  Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  Apply mathematical skills to job-specific tasks.
  Demonstrate professionalism.
  Demonstrate reading and writing skills.
  Demonstrate workplace safety.
Examining All Aspects of an Industry
  Examine aspects of planning within an industry/organization.
  Examine aspects of management within an industry/organization.
  Examine aspects of financial responsibility within an industry/organization.
  Examine technical and production skills required of workers within an industry/organization.
  Examine principles of technology that underlie an industry/organization.
  Examine labor issues related to an industry/organization.
  Examine community issues related to an industry/organization.
  Examine health, safety, and environmental issues related to an industry/organization.
Addressing Elements of Student Life
  Identify the purposes and goals of the student organization.
  Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  Identify Internet safety issues and procedures for complying with acceptable use standards.
Exploring Work-Based Learning
  Identify the types of work-based learning (WBL) opportunities.
  (Optional) Reflect on lessons learned during the WBL experience.
  Explore career opportunities related to the WBL experience.
  (Optional) Participate in a WBL experience, when appropriate.
Balancing Work and Family
  Analyze the meaning of work and the meaning of family.
  Compare how families affect work life and how work life affects families.
  Identify management strategies for balancing work and family roles.
Implementing Kitchen Safety
  Maintain a safety data sheet (SDS) book for a facility.
  Develop a schedule for safety.
Implementing Kitchen Sanitation
  Implement the hazard analysis and critical control points (HACCP) system during all food-handling processes.
  Create a sanitation inspection checklist.
  Monitor cleaning and sanitizing procedures.
  Develop a schedule for sanitation.
  Describe procedures for protecting consumers who have common food allergies.
Applying Nutritional Principles
  Adapt recipes for special dietary needs.
  Produce food products to meet customers' specific dietary requirements.
  Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.
Planning Menus
  Create a menu for a food service establishment.
  Develop a purchase order based on a menu.
  Develop a production schedule based on a menu.
Using Business and Mathematics Skills
  Calculate food cost.
  Determine food costs and recipe yields.
  Explain the components of a profit-and-loss statement.
  Estimate the cost of labor, based on production.
  Identify the regulations governing the issuance of a standard business license.
  Summarize the insurance requirements for a food service business.
  Maintain financial records for a business.
Maintaining Food Service Equipment
  Select equipment for various food service operations.
  Clean equipment used in production.
  Store equipment used in production.
  Maintain equipment used in production.
  Identify sources of energy used for cooking.
Exploring Careers
  Identify sources of employment opportunities.
  Identify entry-level positions in the food service industry.
  Identify career-progression options.
  Identify postsecondary education opportunities.
  Create a career portfolio.
  (Optional) Complete an admission application for a postsecondary institution.
Applying Baking and Pastry-Preparation Techniques
  Demonstrate mise en place for baking and pastry.
  Describe the relationship between ingredients and quality of results.
  Identify baking and pastry ingredients and their functions.
  Identify baking and pastry-preparation errors.
  Prepare a variety of yeast-leavened doughs.
  Prepare a variety of baked goods, using laminated products.
  Prepare a variety of quick breads.
  Produce a variety of cakes, using different mixing methods.
  Prepare a variety of fillings and icings.
  Finish cakes and pastries, using a variety of fillings and icings.
  Decorate cakes for special occasions.
  Prepare a variety of pies and tarts, using various scratch-made crusts.
  Prepare advanced mousses, creams, and custards.
  Prepare advanced dessert sauces.
  Prepare frozen desserts.
  Prepare pâte à choux desserts.
  Demonstrate dessert presentation and plating.
ADDITIONAL COURSE INFORMATION (for instructors only; do not publish for students)
  Student Competency Records
  8279 Standards Correlations.pdf
  8279 Credentials-Sequences-Clusters.pdf
  Culinary Arts Courses - Acknowledgments and Copyright.pdf