BAKE SHOPPE GRADES 10 – 12
This semester class will introduce you to a variety of dough and batters such as breads, cakes, muffins, pies, biscuits, scones, pastries and other elegant desserts. Attention to detail, eye‐hand coordination and an artistic flair are key skills for those interested in baking and pastry. You will explore baking techniques and attain an in depth knowledge of how different ingredients function together. You will engage actively in cooperative work to accomplish specific tasks such as preparing baked goods for open house, special occasions and holidays along with selling products to faculty members. Learning through Service hours can be earned through activities associated with this course. As a result of this course students will be able to identify and apply fundamentals of baking in the preparation and production of baked food products and identifying the use of equipment normally found in the bakeshop. This course develops vital skills specific to Baking and Pastry; accurate measuring, understanding of key ingredients, bakeshop equipment and the techniques required during preparation. Prerequisite: Culinary Essentials Credit: 0.5
Family & Consumer Sciences Curriculum
Waterford Public Schools
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