The Modern School Bakery

Transcription

1 The Modern School Bakery Leigh Ann Bozung, Child Nutrition Lead Lakeside Union School District, Lakeside, CA

2 Objectives Participants will be able to identify the benefits of a scratch baking program Participants will be able to identify the equipment needed for a scratch baking program Participants will be able to identify the core recipes needed for a scratch baking program

3 Why Make Your Own Bakery Items?

4 Why Make Your Own Bakery Items? Quality of Food Ability to Cater to Your Program Increase Participation Cost Savings Incorporate Commodities Satisfaction for the Kids and The Baker

5 Why Make Your Own Bakery Items? Quality of Food Image Recognition Homemade vs Bought

6 Why Make Your Own Bakery Items? Ability to Cater to Your Program Can t find it you can make it

7 Why Make Your Own Bakery Items? Increase Participation Cookie increased ADP 22%

8 Why Make Your Own Bakery Items? Cost Saving Retail vs Labor + Food Cost

9 Why Make Your Own Bakery Items? Incorporate Commodities Continue to drop cost

10 Why Make Your Own Bakery Items? Teamwork Savory and Sweet

11 Why Make Your Own Bakery Items? Satisfaction for the Kids and the Baker Excited Kids Rewarding for the Baker

12 Why Do You Need to Start a Baking Program?

13 Why Make Your Own Bakery Items? Kids Baker Basic Baking Ingredients Oven Workspace Mixers and Proofers Small Wares Love

14 What Do You Need to Start a Baking Program? Kids They are the reason

15 What Do You Need to Start a Baking Program? Baker Skilled Labor

16 What Do You Need to Start a Baking Program? Basic Baking Ingredients The essentials

17 What Do You Need to Start a Baking Program? Oven Schedule

18 What Do You Need to Start a Baking Program? Workspace Tables

19 What Do You Need to Start a Baking Program? Small Wares Hand tools

20 What Do You Need to Start a Baking Program? Love Passion

21 How to Construct a Recipe

22 How to Construct a Recipe Grain Conversion Darting Past Sodium Substitutions Incorporating Ingredients Streamline Production

23 How to Construct a Recipe Grain Conversion Ounces time 28 divided by 16

24 How to Construct a Recipe Darting Past Sodium Seeking out lower sodium methods

25 How to Construct a Recipe Substitutions Experimentation at it s finest

26 How to Construct a Recipe Incorporating Ingredients Puree and hide Smaller pieces for greater quantity

27 How to Construct a Recipe Streamline Production Coordinating baking yields with the entrée or equipment Versatile recipes

28 How to Grow Efficiently

29 How to Grow Efficently Test Batch Items What Can You Make Better/Cheaper Look at Your Process Find Equipment Find Ingredients Professional Growth

30 How to Grow Efficiently Test Batch Items Try before you buy

31 How to Grow Efficiently What Can You Make Better/Cheaper Will it help sell Save in labor cost Lower food cost with commodity

32 How to Grow Efficiently Look at Your Process Production techniques

33 How to Grow Efficiently Find Equipment Multiple uses Reduces labor Increase efficiency/increase profit Talk with your suppliers

34 How to Grow Efficiently Find Ingredients Locating ingredients made to meet guidelines Talk with the suppliers about your program

35 How to Grow Efficiently Professional Growth Conferences and networking

36 Core Recipes

37 Core Recipes Coffee Cake Dinner Roll Biscuit Sub Buns Cookie Cornbread

38 Start Your Own Modern Bakery

39 Start Your Own Modern Bakery Building Blocks Start Small Watch your program grow Gratification

40 Professional Standards Code This session provides one (1) CEU Key Area: Communications & Marketing-4000 Key Topic: Using your #SocialMedia savvy to take the 2018 #SchoolBreakfastChallenge EARN CONTINUING EDUCATION CREDITS