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Bakery Business Plans - PDF - PDF

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					                                                              Bakery Occupations


 COURSE DESCRIPTION:

 This course is designed to acquaint students with all aspects of commercial baking. Skills will be acquired in using recipes/formulas and
 baking ingredients to prepare breads, pastries and other baked goods for distribution and sales. This is a course that prepares students for
 employment as a cake baker, cake decorator or baker’s helper. Students will learn decorating skills such as roses, borders and etc.




COURSE INFORMATION:                                                       STATE AND FEDERAL DESIGNATIONS

Prerequisite: None                                                             System                                Designation
Dress Requirement and Grooming: Industry standard
Course Length: 180 hours                                     California Basic Educational Data                            4420
Recommendation: 180 hrs of Community Classroom               System Code (CBEDS)
Curriculum Outline Revision Date: 03/06
                                                             California Department of Education (CDE)                    K-11
                                                             Industry Sector

CAREER TECHNICAL EDUCATION INDUSTRY SECTOR:                  US Department of Education (USDOE)                 Hospitality and Tourism
                                                             Career Cluster
• Hospitality, Tourism, and Recreation
                                                             US Department of Labor Dictionary of              313.381-026 Baker, cake
                                                             Occupational Titles (DOT)                        524.381.010 Cake decorator


 1.




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                                          INFORMATION ABOUT COMPETENCY-BASED COURSES

A course description states the scope and content of a course.
Competency is a skill attainment.
Competency is the minimum level of skill a student has to demonstrate to achieve success.
Competency-based instruction measures student success by demonstration of competency and program seat time.
Competency-based instruction targets academic and career technical education to better prepare the individual for transition to either
employment and/or higher education.

                                                  CALIFORNIA CTE FOUNDATION STANDARDS

The Foundation Standards include general competencies that all students need to master to be successful in the workplace in addition to the
competencies listed in the curriculum specific to the occupational area. The Foundation Standards are similar to the competencies identified in the
U.S. Department of Labor, Secretary’s Commission on Achieving Necessary Skills (SCANS) Report. Subcomponents (not listed here) provide
further detail about each Foundation Standard. The complete document California Career Technical Education Model Curriculum Standards,
Grades Seven Through Twelve, is available at www.cde.gov.

1.0   Academics
      Students understand the academic content required for entry into postsecondary education and employment in the Hospitality, Tourism, and
      Recreation sector.
2.0   Communications
      Students understand the principles of effective oral, written, and multimedia communication in a variety of formats and contexts.
3.0   Career Planning and Management
      Students understand how to make effective decisions, use career information, and manage personal career plans.
4.0   Technology
      Students know how to use contemporary and emerging technological resources in diverse and changing personal, community, and
      workplace environments.
5.0   Problem Solving and Critical Thinking
      Students understand how to create alternative solutions by using critical and creative thinking skills, such as logical reasoning, analytical
      thinking, and problem-solving techniques.
6.0   Health and Safety
      Students understand health and safety policies, procedures, regulations, and practices, including the use of equipment and handling of
      hazardous materials.
7.0   Responsibility and Flexibility
      Students know the behaviors associated with the demonstration of responsibility and flexibility in personal, workplace, and community
      settings.
8.0   Ethics and Legal Responsibilities
      Students understand professional, ethical, and legal behavior consistent with applicable laws, regulations, and organizational norms.




                                                                                                                                              Page 2
9.0  Leadership and Teamwork
     Students understand effective leadership styles, key concepts of group dynamics, team and individual decision-making, the benefits of
     workforce diversity, and conflict resolution.
10.0 Technical Knowledge and Skills
     Students understand the essential knowledge and skills common to all pathways in the Hospitality, Tourism, and Recreation sector.
11.0 Demonstration and Application
     Students demonstrate and apply the concepts contained in the foundation and pathway standards.


                                                        STUDENT LEARNING GOALS

In order to function as productive, involved members of society, San Bernardino County ROP students will:


1. Demonstrate personal skills that promote success and                     4. Demonstrate problem solving and critical thinking skills
   growth in the workplace                                                     a. Use critical thinking skills to make informed decisions and
   a. Know the policies, procedures, and regulations regarding                 solve problems
      health and safety                                                        b. Apply appropriate problem solving strategies and critical
   b. Understand the importance of responsibility and                          thinking skills to work-related issues and tasks
      accountability
   c. Understand the role of ethical behavior                               5. Demonstrate the use of appropriate technology used in the
   d. Understand how to work as a member of a team as well as                  21st Century
      independently                                                            a. Identify, analyze and integrate past, present and future
                                                                               technological resources for application in personal, workplace
2. Demonstrate career planning that leads to postsecondary                     and community environments
   education and/or employment                                                 b. Utilize technological skills to enhance personal and career
   a. Know the specific requirements in a career pathway for                   development
      postsecondary education, certification, and/or licensure
   b. Apply effective strategies for self-promotion in the hiring
      process

3. Demonstrate appropriate application of academic skills
   and concepts necessary for entry into postsecondary
   education and/or employment
   a. Apply the principles of effective oral, written, and
      multimedia communication in a variety of formats and
      contexts
   b. Perform mathematical computations required for industry-
      specific applications


                                                                                                                                  Page 3
                                                      CL      CC         CA Academic Content
       MAJOR INSTRUCTIONAL UNITS                                                                  HSEE         Activity/Assessment
                                                     Hours   Hours           Standards
I. Introduction                                        1             LA: grades 9/10                     Distribute a syllabus containing
Unit Objective: Review the course description and                    Reading 2.0, 2.1                   all of the needed information.
objectives, the facilities and equipment, and the                    Listening/Speaking 1.0              Read and discuss with students.
expectations of both the teacher and the students                                                        Follow with a Q&A session to
Unit Competencies:                                                                                       check for understanding.
    A. Discuss the course and its objectives                                                             Students and parents will read,
    B. Review the equipment and facilities                                                               sign and return the following
    C. Discuss teacher and student expectations                                                          day.
    D. Identify and discuss the SLGs

II. Sanitation                                         3             LA: grades 9/10                     Give students information on the
Unit Objective: Describe and practice proper                         Reading 2.0, 2.1                   importance of facility and
sanitation procedures                                                Writing 1.2, 1.3, 1.9, 2.6         equipment sanitation. Ask
Unit Competencies:                                                   Written/Oral 1.1, 1.4               students to write about the
   A. Describe food handler’s certification                          LA: grades 11/12                    importance of sanitation.
   B. Discuss personal hygiene                                       Reading 2.3, 2.4
   C. Explain importance of facility and equipment                   Writing 1.0, 1.1
        sanitation


III. Safety                                            3             LA: grades 9/10                     Demonstrate safe handling and
Unit Objective: Describe basic safety measures                       Reading 2.0, 2.1                   storage of chemicals. Give
Unit Competencies:                                                   Writing 1.0                        students a quiz on the guidelines.
   A. Discuss basic safety guidelines
   B. Demonstrate safe equipment handling
   C. Discuss chemical handling

IV. Terminology                                        5             LA: grades 9/10                     Discuss and explain each baking
Unit Objective: Define baking terminology                            Reading 2.1, 2.4,                  term. Give students a multiple-
Unit Competencies:                                                   Writing 1.0                        choice exam.
   A. Define and use baking terminology

CL = Classroom and Lab
CC = Community Classroom (worksite learning)
LA = Language Arts Standards
MA = Math Standards
SC = Science Standards
AC = Art Cornerstones
HSEE = High School Exit Exam Standards                                                                             Page 4
                                                         CL      CC        CA Academic Content
       MAJOR INSTRUCTIONAL UNITS                                                                 HSEE         Activity/Assessment
                                                        Hours   Hours          Standards
V. Weights and Measures                                   3             LA: grades 9/10                 Demonstrate use of Baker’s
Unit Objective: Use weights and measures to create                      Reading 2.0                    Formula. Ask students to make
products                                                                Writing 1.0                    an accurate conversion. Review
Unit Competencies:                                                      Math:                           student-converted recipes/
   A. Use dry weights and measures                                      Algebra 1 10.0, 15.0           formulas.
   B. Use liquid weights and measures
   C. Make conversions accurately

VI. Function of Ingredients                              10             LA: grades 9/10                 Discuss use of different spices
Unit Objective: Identify and describe the function of                   Reading 2.0                    for different flavors. Give
basic ingredients used in baking                                        Writing 1.0                    students a quiz to identify
Unit Competencies:                                                                                      different spices.
   A. Describe the function of dry ingredients and
        liquid ingredients
   B. Describe the function of fats and leavening
        agents
   C. Describe the function of salt, spices and other
        flavors

VII. Recipes/Formulas                                   10              LA: grades 9/10                 Discuss recipe/formula yield.
Unit Objective: Follow a basic recipe/formula and                       Reading 2.1, 2.                Provide the students with a
demonstrate common methods of production                                Math:                           recipe/formula and ask them to
Unit Competencies:                                                      10.0, 15.0                     modify the ingredients using the
  A. Discuss recipe/formula yield                                                                       Baker’s Formula to halve the
  B. Describe ingredients                                                                               yield. Review the students’ work.
  C. Discuss recipe/formula standards
  D. Demonstrate procedures for incorporating
      ingredients
  E. Display final product




CL = Classroom and Lab
CC = Community Classroom (worksite learning)
LA = Language Arts Standards
MA = Math Standards
SC = Science Standards
AC = Art Cornerstones
HSEE = High School Exit Exam Standards                                                                            Page 5
                                                        CL      CC        CA Academic Content
       MAJOR INSTRUCTIONAL UNITS                                                                HSEE         Activity/Assessment
                                                       Hours   Hours          Standards
VIII. Bread and Rolls                                   30      20     LA: grades 9/10                 Ask students to prepare a loaf of
Unit Objective: Identify and prepare basic finished                    Reading 2.0                    bread from a provided
products                                                               Writing 1.0                    recipe/formula. Check to see that
Unit Competencies:                                                                                     the bread is of the highest
   A. List and describe types of bread and rolls,                                                      quality.
      including white, wheat, and specialties
   B. Discuss recipe/formula selection
   C. Demonstrate production methods including
      mixing, kneading, proofing and baking
   D. Discuss the results of the finished product.

IX. Cakes                                               30      50     LA: grades 9/10                 Ask students to prepare a variety
Unit Objective: Identify and prepare basic finished                    Reading 2.0, 2.1               of cake products from provided
products                                                                                               recipes/formulas. Check to see
Unit Competencies:                                                                                     that the finished products are of
   A. List and describe types of cakes, muffins, and                                                   the highest quality.
      quick breads
   B. Discuss recipe/formula selection
   C. Discuss cake molds
   D. Demonstrate production methods including
      creaming, baking, cooling, and finishing
   E. Discuss faults and causes

X. Pastries                                             30      40     LA: grades 9/10                 Ask students to prepare a pastry
Unit Objective: Identify and prepare basic finished                    Reading 2.0, 2.1               product from a provided
products                                                                                               recipe/formula. Check to see that
Unit Competencies:                                                                                     the pie is of the highest quality.
   A. List and describe types of pastries such as
      pies, pâté choux, puff pastry, and sweet dough
   B. Discuss recipe/formula selection
   C. Demonstrate production methods including
      rollout, filling, baking, and finishing
   D. Discuss faults and causes
CL = Classroom and Lab
CC = Community Classroom (worksite learning)
LA = Language Arts Standards
MA = Math Standards
SC = Science Standards
AC = Art Cornerstones
HSEE = High School Exit Exam Standards                                                                           Page 6
                                                        CL      CC        CA Academic Content
       MAJOR INSTRUCTIONAL UNITS                                                                HSEE         Activity/Assessment
                                                       Hours   Hours          Standards
XI. Cookies                                             15      20     LA: grades 9/10                 Ask students to bake cookies
Unit Objective: Identify and prepare basic finished                    Reading 2.0, 2.1               from a provided recipe/formula.
products                                                                                               Check to see that the cookies are
Unit Competencies:                                                                                     of the highest quality.
   A. List and describe types of cookies such as cut
      out, bag out and dropped
   B. Discuss recipe/formula selection
   C. Demonstrate production methods including
      creaming, sifting, baking, and finishing
   D. Discuss faults and causes

XII. Fried/Donut Products                               20      40     LA: grades 9/10                 Ask students to prepare a fried/
Unit Objective: Identify and prepare basic finished                    Reading 2.0, 2.1               donut product from a provided
products                                                                                               recipe/formula. Check to see that
Unit Competencies:                                                                                     the product is of the highest
   A. List and describe types of fried/donut                                                           quality.
      products, including yeast-raised and cake type
   B. Discuss recipe/formula selection
   C. Demonstrate production methods including
      mixing, proofing, frying, and finishing
   D. Discuss faults and causes

XIII. Finishing                                         10      10     LA: grades 9/10                 Discuss the unique
Unit Objective: Identify and prepare basic finishes                    Reading 2.0                    characteristics of each finish.
Unit Competencies:                                                     Writing 1.0                     Give students a quiz requiring a
  A. List and describe types of finishes including                                                     description of each type of finish.
      butter creams, icings, and glazes
  B. Describe recipe/formula selection
  C. Demonstrate production methods including
      mixing, creaming, and applying finish
  D. Discuss Faults and causes


CL = Classroom and Lab
CC = Community Classroom (worksite learning)
LA = Language Arts Standards
MA = Math Standards
SC = Science Standards
AC = Art Cornerstones
HSEE = High School Exit Exam Standards                                                                            Page 7
                                                   CL      CC        CA Academic Content
       MAJOR INSTRUCTIONAL UNITS                                                           HSEE         Activity/Assessment
                                                  Hours   Hours          Standards
XIV. Job Search and Retention                      10             LA: grades 9/10                 Have students create a portfolio
Unit Objective: Demonstrate job search and                        Reading 2.0, 2.5               including photographs of
retention techniques                                                                              products, where possible. Review
Unit Competencies:                                                                                student portfolios with students.
   A. Discuss career paths and goal setting
   B. Complete a data sheet and career-interest
        testing
   C. Complete a job application
   D. Create an error-free résumé
   E. Create a portfolio
   F. Complete a mock interview
   G. List job retention skills
   H. Describe positive work habits, including
        attitude and ethics




CL = Classroom and Lab
CC = Community Classroom (worksite learning)
LA = Language Arts Standards
MA = Math Standards
SC = Science Standards
AC = Art Cornerstones
HSEE = High School Exit Exam Standards                                                                      Page 8

				
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