Unit Name: Variety Baked Items
 

Goals: 

◊  Upon completiton of this unit, the students will identify and prepare variety baked items to be utilized in the student run bakery and breakfast line in the cafeteria.

◊  This unit will also teach the students how to handle, wrap, label and store products to be sold.

 

Objectives:
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Tasks:

513 - Prepare various fillings and toppings for pastries and baked goods.

514 - Prepare pastry element products from pate choux, phyllo, puff pastry and crepes.

515 - Identify and prepare French, Italian and Swiss meringues.

516 - Identify and prepare doughnuts.

517 - Identify and prepare various frozen desserts.

518 - Identify and prepare a variety of breakfast items/sandwiches.

519 - Label and store finished bakery products appropriately to prevent or reduce spoilage and staling.

 

Standards:
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Instructional Activities:

Many of the hands on activities for this unit will be prepared by the students throughout the entire school year.  Student activities will include but not be limited to preparing breakfast sandwiches for student breakfast, Some of the items will be used as base preparations for various desserts.  Products produced for this unit will be used for the restaurant, coffee breaks and special events.

Assessments:
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Resourses:
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