COLUMBIA AREA CAREER CENTER
BAKING AND PASTRY
Instructor Name: Conference Period:
Chef Risner (ext. 29831) firstname.lastname@example.org 1st Block (CACC)
Career Center Kitchen: 214-3158
Career Center Main Office: 214-3800
Culinary ext. 29172
Bakeshop ext. 29171
Classroom 170B – 29198
Rock Bridge Kitchen: 214-3139
Welcome to the world of professional baking. All classes in the CACC Culinary Arts Program are
set in a very fast paced environment with a steep learning curve. Success requires committed students
willing to fully engage the classes as a profession. With the completion of a sequence of classes you will
have the skills necessary to obtain a certificate with the American Culinary Federation as a Certified
Pastry Culinarian. Using all prior knowledge from Culinary 1 we will explore every facet of Baking and
Pastry, as well as learn the vital importance of professionalism in the workplace. The class participates in
buffets and sit-down dinners periodically throughout the year. There are also many catered events outside
of school hours that are critical opportunities to the optimal learning of Advanced Culinary Arts students.
Baking and Pastry is offered to 11th & 12th grade students that have earned a C average in Culinary 1.
This class is worth 2 credits upon completion.
1. Students will gain knowledge of the career/educational opportunities available to them.
2. Students will demonstrate personal/social responsibility skills needed to obtain/retain employment.
3. Students will explore more aspects of the food service and hospitality industry.
4. Students will demonstrate the importance and proper applications of sanitation and safety standards.
5. Students will practice proper procedures for purchasing, receiving, and storing quality products.
6. Students will identify various products by appearance and taste.
7. Students will demonstrate various methods of baking and pastry preparations.
8. Students will be able to understand the importance of special dietary needs.
9. Students will be able to recognize, plan and arrange a variety of dessert menus.
10. Students will learn and execute baker’s percentages and practical applications.
11. Students will continue to develop interpersonal skills by utilizing teamwork and exhibiting
leadership in all aspects of the kitchen.
12. Students will display the ability to effectively manage their time in the kitchen and classroom.
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CULINARY MISSION AND GOALS
The mission of our program is to develop students’ competencies and abilities to practice
effectively in an entry-level position as a cook, pastry cook, or foodservice management trainee with an
emphasis of a lifelong continuation of learning and advancement in the culinary arts field.
Goal 1: At least 30% of the graduates who have completed an advanced culinary class will attend college
or be employed in a job related to the field of culinary arts.
Goal 2: At least 80% of Culinary 1 Students will obtain 80% or better in written, practical, and
professionalism cumulative exams.
Goal 3: Increase enrollment and retention in advanced classes.
Goal 4: Students will improve their academic skills
a. Recipe Conversion
b. Bakers Percentages
a. Recipe Development
b. Research Papers
a. Written Exams
b. Practical Exams
c. Workplace/Career Readiness
Goal 5: Maintain and update facilities and equipment to meet or exceed industry standards.
Goal 6: At least 80% of students will meet or exceed the national standard on the technical skills
First and Second Semester:
Job Application Process/Interview
Baking Brigade System/Principles of Professionalism
Essential Knowledge and Food Service Terminology
Essential Baking Ingredients
Baking and Pastry Equipment
Mise en Place and SART
Bakers Percentage, Conversions, and Measurements
Methods of Bread Making, including Yeast Breads and Sourdough Breads
Production of Flatbreads, Crackers, Pastries, Quick Breads and Muffins
Production of Tarts, Pies, and Crisps
Production of Cookies
Baking and Pastry Basics
Production of Cakes and Icings
Cake Decorating Techniques
Methods of Custards, Mousses, Puddings, and Bavarians
Production of Ice Creams, Sorbets, Sherbets and Frozen Parfaits
Tempering of and Working with Chocolate
Decorative Dessert Plating, including Sauces, Syrups, and Garnishes
Dessert Menu Design
In-House Operating Bakery
TEXTBOOKS, RESOURCE MATERIALS, MEDIA SUPPORT
Professional Pastry Chef, Professional Baking and The Professional Chef, 7th edition, along with
a Classroom Resource Library consisting of computer software, culinary and industry magazines,
cookbooks, videos, and instructor handouts.
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You will be expected to get the following supplies for class:
o Resume and application due to chef instructor by 8/20
o #2 Pencils, black or blue ink pen everyday in class - DAILY
o Permanent marker everyday in class - DAILY
o 3-Ring Binder: This will be worth 10 points when brought in. - DAILY– DUE 8/20
o Loose-leaf Notebook Paper
o Calculator (cell phones may not be used as calculator)
o Minimum 1 Gallon (128oz) Bleach: Worth 10 points when brought in. – DUE 8/24
o Ponytail Holder or hairnet for any hair that touches the back of the collar.
o Black or checked pants by 8/20 (pants must be approved by instructor).
o If needed approved pants order forms are DUE 8/24
o Heavy duty non-slip black close toed work shoes by 8/20 (shoes must be approved by chef
o You will be issued 1 chef coat at the beginning of the year and 1 pastry hat. Additional hats may
be purchased for $5.00. Your coat and hat should be laundered frequently for sanitation
purposes; there will be weekly coat checks. Lost, damaged or dirty coats will be a cost of $25.00
and hats $5.00.
CLASSROOM AND KITCHEN PROTOCOL
When the bell rings students will be in their seats with: Uniform (chef coat, hat, hair restrained,
and kitchen appropriate shoes), 3 ring binder, pen or pencil, and marker.
Cell phones, mp3 players and other electronics are not permitted in the classroom or
kitchen during class. Items that are out will be held by teacher, assistant principal or
assistant director until the end of school day.
If you need to get in contact with your student during class, contact the school or
kitchen (refer to top of syllabus for numbers)
Students who leave class before being dismissed will be counted absent.
Students are not allowed to leave the kitchen until all kitchen duties are checked off by the Chef or
Sous Chef. The kitchen is a team; you will need to help others with more extensive jobs to be
completed in a timely manner.
CAREER CENTER EXPECTATIONS
All Career Center classes strive to prepare students for adult life by teaching skills and behaviors
that will be valued in the workplace. The following expectations are stressed and graded in all Career
Center classes. Your instructor will review these, provide instruction in all areas and answer any
Attendance – Be here on time each day, prepared to work, dressed appropriately
Respect – Use appropriate language, be honest and truthful, be respectful of peers and adults,
Safety – Follow safety rules and procedures, keep work area orderly
Responsibility – Complete work on time, follow directions, use resources to answer questions,
ask for help when needed, contribute to class discussion
Quality – Show determination to complete tasks, be consistent in quality, focus on the task at hand
Team – Work as a productive team member in a variety of roles, communicate in a sensitive way
Grading Scale: A ................94 - 100 C ........... 73 - 76
A-.................90 - 93 C- .......... 70 - 72
B+ ................87 - 89 D+ ......... 67 - 69
B ..................83 - 86 D ........... 63 - 66
B- .................80 - 82 D- .......... 60 - 62
C+ ..............77 - 79 F ............ 59 - 00
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Please save all your tests to study; your final is 1/7 of your semester grade.
Attendance is very important in this class. This class simulates a work environment; therefore
your daily participation is a vital part of your grade. The grading system is as follows:
Daily Lab Work, Notes, Journal and Quizzes 10%
Semester Exam 14%
Tests, Homework and Reports 38%
CACC Expectations (4 times a semester) 38% (lowest score dropped)
End-of-Course testing - When a student has taken three (3) credits of a Career Center program, they will
take the industry-based end-of-course exam, NOCTI, which will account for 10% of their final exam
Students are expected to be in class daily and to be engaged in the learning process. Regular
attendance is essential for success in school and in life. Research shows that students with 95% or above
attendance are more successful academically by earning better grades and performing better on college
entrance exams. Our attendance goal for all students is 95% or better.
A portion of the class grade is based on Career Center Expectations, which includes attendance and
participation in class, lab, shop, or worksites. Absences, except those for a school-sponsored activity, may
affect a student’s grade.
The following is the Culinary Arts Department policy on make-up work. Any work missed is
automatically entered as a zero in e-schools.
Excused (Parent Excused, Excused, Medical, Field Trips) and Verified Absences
All missed work may be made up at full credit.
It is the student’s responsibility to initiate contact with the teacher to get make up work.
Work must be made up in a timely fashion, within the same number of days as the absence (e.g.
absent 2 days, work made up in 2 days).
Participation points are lost due to absence. Students may possibly make up lab time by working
in the classroom/shop/lab outside of class time or through alternate assignments determined by
the instructor. However, in some classes experiences are limited and opportunities to repeat them
are not available.
Suspension (ISS, OSS)
Missed work may be made up at partial credit, 50%.
It is the student’s responsibility to initiate contact with the teacher to get make up work.
Work must be made up in a timely fashion, generally within the same number of days as the
absence (e.g. absent 2 days, work made up in 2 days). Instructors may expect students to make up
work during suspension and submit upon returning to school.
Participation points will be lost due to absence.
Participation points may not be made up.
Students may be permitted to take exams or turn in homework for 50% of the grade.
RETURN POLICY FOR SECOND SEMESTER
Students who are performing below average, or who are failing the semester are subject to removal
from the program at semester. A student/parent conference will be held prior to the end of the semester
with the appropriate individuals present and alternatives will be discussed.
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PREREQUISITE FOR ADVANCED COURSES
To be eligible to take advanced courses, a student must meet the prerequisites for the course in
which he/she wishes to enroll. Prerequisites vary by course, but generally include a minimum grade and
satisfactory performance on attendance and Career Center Expectations. See individual course
descriptions for specific prerequisite information. If the curriculum for a prerequisite course is modified
in any way, a pass/fail grade is issued. Pass/fail grades do not satisfy the grade requirement to take
Students may earn college credit for Career Center classes through the Articulation process.
College credit awarded through Articulation gives the student a jump-start into a technical degree
program by allowing the student to by-pass certain entry-level classes at the college level for which the
student has already mastered the coursework. Articulated college credit is free and is transcripted after
the student 1) completes the high school course and 2) enrolls and completes the required number of
credit hours at the institution awarding the credit.
Eligibility: Grade of 80% or better in this class for the year
Attendance of 95% or better in this class for the year
Institutions: Johnson and Wales and Art Institutes
(Must have C average for high school, B average for Culinary Arts 1 and 2)
Johnson and Wales University - 15 credit hours
Art Institute of Colorado - 12 credit hours
Art Institute of Chicago - 13 credit hours
Art Institute of Atlanta - 8 credit hours
The integrity of the academic program and the evaluation of each student’s achievement are of
primary concern to educational institutions. Cheating on an educational exercise not only reflects
dishonesty on the part of the student, but also diminishes the value of the work done by his/her
classmates. Students who cheat or plagiarize (using another’s words, ideas or writing as one’s own) shall
be subject to the following: referral to the assistant director; parent/guardian contacted; a zero recorded
for the exercise; possible detention and/or suspension; and/or removal from the course with a grade of “F”
recorded on the transcript.
Student services are available to help students succeed in their technical classes. Students in
technical programs are eligible for extra assistance by asking for help or by having their teacher refer
them to the Student Services team. There are literacy specialist, a math specialist, counselors and
resource personnel who will help students in classrooms, by appointment and/or before and after school
with problems they are having in their technical classes. An employment specialist is available to
students who are looking for part-time or full-time jobs. In addition, persons knowledgeable about
financial aid for post high school training/education are available, as well as persons who can help
students assess their vocational strengths and preferences in order to make more informed career choices.
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INSTRUCTORS’ PROFESSIONAL BACKGROUND
Chef Harlan email@example.com, Phone: 214-3158 or ext.29832
B.S. Professional Management Studies – Culinary Institute of America
Associates Degree in Culinary Arts – Culinary Institute of America
Internship – Commanders Palace, New Orleans, LA
Food Editor, Inside Columbia Magazine
Chef Risner firstname.lastname@example.org, Phone: 214-3800 ext. 29831
Associates of Culinary Arts – Newbury College, Brookline, MA
Pastry Chef- Sophia’s, Addison’s, Columbia, MO
Executive Chef/Pastry Chef/Owner- le Petit Bouchon, Columbia, MO
Pastry Chef - Brasserie T, Chicago, IL
Pastry Chef - Rialto, Cambridge, MA
Catering Manager - Milk St. Café, Boston, MA
Chef Rayl email@example.com Phone: 214-3139 or ext. 33101
Associates Culinary Arts Scottsdale Culinary Institute, Scottsdale, AZ
Bachelors of Science Hotel Restaurant Administration
Missouri State University, Springfield, MO
Executive Chef – Illini Country Club, Springfield, IL
Kitchen Manager Houlihan’s, Kansas City, MO
STUDENT YOUTH ORGANIZATION
American Culinary Federation – Jr. Culinary Chapter
Martha A. Rayl Memorial Scholarship
Joyce A. Walls Memorial Scholarship
Missouri Restaurant Association
As a political subdivision, employer, recipient of federal funds, and an education institution, the
Board of Education is prohibited from, and hereby declares a policy against, engaging in unlawful
discrimination. This includes harassment and creating a hostile environment on the basis if race, color,
religion, sex, national origin, ancestry, disability, age, sexual orientation, or use of leave protected by the
Family and Medical Leave Act, in its programs, activities, and with regard to employment. The Board of
Education is an equal opportunity employer.
The use of any Columbia Public School computer is a privilege, not a right. Users of computers
are obligated to conform to district and individual school policies and directions given by a staff member.
Using the CPS facilities to access information carried by the Internet or other such information services
must be for academic work assigned by a teacher. Depending on the nature of the situation, students who
violate this regulation shall be subject to disciplinary action, or as the case is with any other property of
the CPS, be held responsible for the cost of repair, replacement or maintenance of any damaged
equipment or materials. The school may have a student assigned to an alternative educational program.
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