Course Mission
Statement
The purpose of the Culinary Baking
course within the foods and nutrition program is to prepare
students to 1) apply skills in preparing various baked and
culinary products, 2) apply knowledge of nutrition and examine
the cultural origin to foods prepared, and 3) explore culinary
careers.
Objectives
1. Apply skills in managing
and using resources necessary for quality baked products.
(7.0.3, 7.0.6, 7.0.7, 1.0.2)
a. Apply the principles of safety
and sanitation in food preparation. (7.0.6)
b. Identify and properly use
technology, tools and equipment. (7.0.3)
c. Comprehend and apply food
preparation terms, measuring techniques and mixing methods.
(7.0.7, 7.0.3)
d. Apply decision-making and
interpersonal skills by planning and working together in groups.
(1.0.2)
e. Apply knowledge of core skills
(graduation demonstrations and criterion referenced tests)
to food planning and preparation. (7.0.7)
2. Apply management skills
and food preparation techniques in preparing quality baked
products-: (7.0.3,7.0.4,7.0.5,7.0.7)
a. Apply and comprehend the function
basic ingredients and the effect in baked-
products. (7,.0.7)
b. Apply knowledge of baking
principles by preparing, evaluating and identify historical
and cultural contributions of various baked products (i.e.
quick breads, yeast breads, drop batters, pour batters, etc.).
(7.0.3)
c. Apply nutritional values and
current research as it relates to baked products. (7.0.4,
7.0.5, 7.0.7)
3. Examine potential culinary
baking career choices to determine the education, technologies,
skills and attitudes associated with each. (10.0.4)
Lincoln Public Schools Curriculum
Services
Course Learning for Family and Consumer Sciences, 4/29/2003 |
