3Course Description:  This course is for students entering either their second or third year of the program.  Although some instruction will be together, the expectations and course outcomes will be different for 2nd and 3rd years students.  Theory topics will include but not be limited to safety and sanitation, culinary math, product identification, purchasing and storage, baking planning and preparation, bakery production, nutrition and human relation skills.  Regional American cuisine and international cooking will be explored through homework and projects.  

Instructional Philosophy: Students will be expected to meet all course goals.  This class is based on a team atmosphere as is the hospitality industry.  Some projects in the classroom and the kitchen will be done individual and others will be done in small groups.  Successful bakeries operate on the principle of people working together to form a common goal.  You may be working on different projects or assignments based on level in the class or individual need.  The homework assigned is for the purpose to investigate current trends in the industry and to familiarize yourself with the foodservice industry.  All students will be expected to work in all areas of the bakeshop operations including waitstaff, counter service, dishroom and desserts.  Emphasis will be placed on plating techniques, multi-tasking, station organization and timing.

Course Goals: Gain an understanding for the mathematical applications used in the foodservice industry, write and plan various types of menus, describe the procedure used for purchasing, receiving and storage, continue researching various food products used in the industry, research the nutritional value of food, build upon basic baking skills, satisfactorily work in all aspects of foodservice( restaurant line, retail, banquet, high volume cooking and dining room), advance your literacy skills and explore your career path to determine what skills and training you will need to attain it.

Grading:  Skill 40%, work ethic 30%, and knowledge 30%.  Skill grade will consist of performance based activities in the lab and performance tests.  Work ethic consists of your behavior and attendance.  If you have an attendance problem or are frequently late, this will seriously impact your grade.  Knowledge grade will consist of tests, quizzes, writing assignments, homework projects and papers.  Reading and writing will be done weekly in this class.  There will  be approximately one paper and two projects per semester.  All assignments can be handed in or sent by email by the due date.  Any work that is unsatisfactory will be redone.  All work handed in late will lose 10% a day.
Projects:  The projects for third year students will revolve around designing your own bakery.       It will include: the theme, concept and design, menu with recipe and cost involved, staffing needs and descriptions and may include business plan, employee handbook and profit and loss.  You will be presenting your restaurant as a sales pitch to the class.

Juniors and Second year seniors: You will explore an international cuisine of your choice, write a paper about it and present it to the class during the first semester.  This will include formally submitting your topic, investigating the culture, create and outline, writing the paper and presenting it.  The second semester, second year seniors will do a scaled down version of the restaurant creation project.



Topics for the Year will include but not be limited to:

Intro to the Baking Industry- 101, 102, 104

Review of Safety and Sanitation (Including Servsafe training)- 201-216

Business and Math Skills- 306,307, 301,303, 304

Bakery Preparation (A set of ingredients will be discussed weekly)- 403,404, 408,406, 407

Bakery Planning- 801,802,803,804,805

Intermediate Baking Techniques- 501,502,503,504,505,506,507

Intermediate Cake Preparation- 508,509,510,511

Variety Baked Items- 513, 514,515,516,517,518

Purchasing, Receiving, Inventory and Storage- 601,602,603,604,519,411

Nutrition- 703,704,705,706,707,708,709,710,711,712,713,714,715,716

Human Relations Skills- 901,902,903,904,905

Advanced Topics- 302, 305, 410, 512

In addition to the weekly theory topics above, daily topics will include an ingredient/ ingredients of the week and Servsafe coursework.  It should be everyone’s intention to complete the Servsafe coursework and take the certification test given near the end of the school year.