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    Lesson Plan: Course #7 - Baking & Pastry

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    Loviey Colossus
    The lesson plan outlines a 4 hour plus exam baking and pastry course taught by Chef David Ross during the week of February 14th 2009, which includes lectures, demonstrations, and hands-on lab production of quick breads, yeast breads, pie doughs, baked custards, and chocolate techniques to help students understand and apply fundamental baking concepts and skills. The course aims to prepare students for the Culinary Arts Endorsement standards through learning activities that teach ingredients, measurements, equipment use, and production techniques.

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    Lesson Plan: Course #7 - Baking & Pastry

    Uploaded by

    Loviey Colossus
    92 views4 pages
    The lesson plan outlines a 4 hour plus exam baking and pastry course taught by Chef David Ross during the week of February 14th 2009, which includes lectures, demonstrations, and hands-on lab production of quick breads, yeast breads, pie doughs, baked custards, and chocolate techniques to help students understand and apply fundamental baking concepts and skills. The course aims to prepare students for the Culinary Arts Endorsement standards through learning activities that teach ingredients, measurements, equipment use, and production techniques.

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    The lesson plan outlines a 4 hour plus exam baking and pastry course taught by Chef David Ross during the week of February 14th 2009, which includes lectures, demonstrations, and hands-on lab production of quick breads, yeast breads, pie doughs, baked custards, and chocolate techniques to help students understand and apply fundamental baking concepts and skills. The course aims to prepare students for the Culinary Arts Endorsement standards through learning activities that teach ingredients, measurements, equipment use, and production techniques.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    92 views4 pages

    Lesson Plan: Course #7 - Baking & Pastry

    Uploaded by

    Loviey Colossus
    The lesson plan outlines a 4 hour plus exam baking and pastry course taught by Chef David Ross during the week of February 14th 2009, which includes lectures, demonstrations, and hands-on lab production of quick breads, yeast breads, pie doughs, baked custards, and chocolate techniques to help students understand and apply fundamental baking concepts and skills. The course aims to prepare students for the Culinary Arts Endorsement standards through learning activities that teach ingredients, measurements, equipment use, and production techniques.

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    © All Rights Reserved
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    Lesson Plan

    Course #7 Baking & Pastry

    Instructor: Chef David Ross Unit : GPSs:


    Week of: Session 1 Test CA-ICA-7 a, e.
    February 14th 2009 CA-CAI-6 d.
    CA-CAI-7a, b, c.
    CA-CAII-5 a, b, c, d, e.

    Performance Objectives Learning Activity Time


    For the
    Culinary Arts Baking and Pastry 4 Hour plus Exam
    Endorsement standards
    505-3-.063

    Essential Question: Identify and apply fundamentals of baking in the


    preparation and production of baked food products and identifying the use of
    #7. Baking & Pastry
    equipment normally found in the bakeshop.
    (i) The program shall prepare
    candidates who understand Transfer In: This workshop develops vital skills specific the Baking and Pastry; 5 minutes
    and apply basic baking and accurate measuring, understanding of key ingredients, bakeshop equipment and the
    pastry concepts, techniques techniques required during preparation.
    and preparations to include
    yeast, bread making doughs, Set Induction: Instructor will hand out Syllabus, Lesson Plans and supporting 5 minutes
    basic cake preparation, material covering this program of Baking and Pastry and will state the objective.
    double-boilers, icing and
    decorating principles.
    Learning Activities:

    1. Instructor will lecture, identify and demonstrate the proper use and 15 minutes
    procedures to weigh and measure dry and liquid baking ingredients using
    the English and/or metric system.
    Balance scale correct use and technique for dry measures
    Liquid measures, including weighing liquids such as eggs

    2. Instructor will lecture and define basic baking terms; identify equipment 15 minutes
    and utensils used in baking and describe their proper use and care.
    What is a Formula in baking
    Identify formulas used for increase and decrease recipes and the
    importance for detail
    Break 5 minutes

    3. Instructor will lecture and identify ingredients commonly used in baking,


    describe their properties, and list their functions. 15 minutes
    Flours: Cake, Bread, All Purpose etc. Cover topics such as: color of
    flour, texture, protein content
    Fats: butter, shortening etc.
    Sugars: Confectioners, rock etc.
    45 minutes
    4. Instructor will demonstrate the production of Quick Breads and Yeast
    Breads
    Baking Soda and acids
    Baking Powder: instructor will demonstrate use and activation of
    baking powder with recipe of Scones; excel formula
    Dry active yeast: water temperature and sugar: Instructor will
    demonstrate the activation of yeast for French Bread and White
    Pan Bread or Foccacia bread; excel formula
    Proofing; Instructor will use bread dough to demonstrate proofing
    box
    Steaming

    Break 10 minutes

    5. Lab production: students will form into 3 person groups and complete the 1 hour and 30
    recipes above that have been demonstrated by Instructor. Production should minutes
    be accurate with formula measurements and correctly baked. All products to
    be kept for critique from instructor and peers. All sanitation and safety
    issues to be respected and all work areas and equipment properly cleaned
    during and at end of production.

    Break 10 minutes

    6. Instructor will demonstrate pie doughs: such as Flaky and Short dough 30 minutes
    Mixing of shortening
    Blind baking

    7. Instructor will lecture and identify the following topics and techniques: 20 minutes
    Baked custards, such as crme brulees
    Pate a Choux
    Gelatin; powder and sheet and the correct blooming process
    Chocolate: types and tempering techniques and use of double boilers
    Closure:
    1. Summarize the rationale behind the understanding and practicing correct Baking 5 minutes
    and Pastry techniques in the profession of Culinary Arts and how important it is in
    instilling this quality into our teaching and students.

    Transfer Out: Review any outstanding questions about baking and Pastry and
    dismiss for break and prepare for exams. Prepare for next class or workshop

    Evaluation and Review of Lesson #7 baking and Pastry


    Assessment: Test: multiple choice 28 questions
    Materials and Projector with power point display, hand outs, supply of Syllabus and Lesson Plan
    Resources: for use in classroom and practice test.

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