CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE

Transcription

1 CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE Course Name: CUB30S Baking & Patisserie Teacher s Name: Contact Information: Mr. Derek May, Mr. Harald Fischer st Street Brandon, MB R7A 6Y6 T: F: Course Description: This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of patisserie and baking products such as yeast and non-yeast doughs, pies, cakes, tortes, icings, pastries, shortbreads, cookies, custards, fillings, and so on. Text/Other Resources: Professional Cooking for Canadian Chefs, Seventh Edition The Culinary Professional, Second Edition

2 Units of Study Unit Title Learning Outcomes Assessment Plan Proposed Time (Based on 75 school days) Intro to the Bakeshop /Baking Ingredients Be able to describe the food service industry. Demonstrate safe food handling practices in regards to the bakeshop Identify common allergies found in patisserie & baking dishes Identify bakeshop ingredients and describe their characteristics and applications. Quizzes Practical assignments s Terminology assignment Baking Tools & Equipment Bakeshop equipment. cooking utensils. basic processing, holding and storage equipment. Demonstrate how to use Bakeshop equipment and utensils. Worksheets s Identification Assignment/ DIY Bakeshop Bakeshop Math/ Recipe Conversion Demonstrate an understanding of recipes, menus and food costing. Explain why weighing is more effective when measuring baking ingredients than standard volume. Convert total yield/ratio and portion sizes of baking recipes. Chapter assignments Practical conversion test

3 Unit Title Learning Outcomes Assessment Plan Proposed Time (Based on 75 school days) Quick Breads & Batters Demonstrate how baking soda and baking powder are used as a leavening agent. Define terminology associated with baking ingredients. Determine doneness of baked products. Worksheets Recipe conversions Practical assignments Recipe re-creation Yeast Products Explain how yeast is used as a leavening agent in bread. Define terminology associated with bread products. Describe and demonstrate the prepare and finish bread products. Pies & Tarts Describe the purpose of convenience foods. Demonstrate prepare pies, tarts, flans and fillings. Describe fruit and berry desserts. Cookies Demonstrate the prepare various cookies. Discuss the baking process. Define terminology associated with cookies Worksheets Practical test. (Doughnut challenge) Practical test Recipe analysis Practical test (gingerbread house/xmas cookie platter)

4 Cakes Identify market forms of making products and their applications. Describe cakes and decorating procedures. Prepare cakes. Demonstrate the artful portioning, presenting, and plating of patisserie and baking. Cake decorating /design Worksheets/ recipe identification Recipe re-creation Custards, Foams & Buttercreams Describe custards, creams, and puddings. Describe icings and frostings. Identify types of foodborne illness, their causes and preventative measures. Identify types of food contamination, their causes and preventative measures. Recipe analysis Practical test (recipe modification) Dessert sauces & Frozen Desserts Prepare cook and serve or store a variety of fruit and berry desserts. Describe plating/buffet and finishing techniques for patisserie products. Daily dessert prep Practical assignments Demonstrate an understanding of the evolution and technical progression of, and emerging trends in the patisserie and baking. Final Bakeshop Practical Project (bakery challenge)

5 Assessment Guidelines There are various purposes for assessment: Assessment for learning (formative assessment): where assessment helps teachers gain insight into what students understand in order to plan and guide instruction, and provide helpful feedback to students. Assessment of learning (summative assessment): where assessment informs students, teachers and parents, as well as the broader educational community, of achievement at a certain point in time in order to celebrate success, plan interventions and support continued progress. Academic Achievement Grades will be calculated on summative assessment information only. The final calculation will be a fair reflection of a student s achievement of the learning outcomes. Practical Work. 60 % *(Final Baking Project makes up 20% of practical mark) Theory Work 40 % Provincial Standards Exam Final Exam Final Project/Assignment X *(Final Baking Project makes up 20% of practical mark) N/A Learning Behaviours Assessment and reporting of learning behaviors will be according to the Brandon School Division Learning Behaviors Rubric.