Unit Name: Bakery Planning
 

Goals:

◊ The students will create descriptions of menu items based on seasons.

◊ The students will understand the space needed for prepartion, storage and equipment in the bakery.

◊ The students will identify production planning procedures as they relate to time management and organization.

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Objectives:

Unit 5.1

◊ Given a few examples of menu item desriptions for baked goods, the student will create menu item descriptions for some of the desserts used in the classroom.

◊ The student will determine serveral methods to help promote baked goods and display techniques with a focus on seasonal merchandising.

Unit 5.2

◊ Using prior knowledge, the class will have small groups discussions about production planning.

◊ Using the information from small group discussions, the students will compile a list for generalized planning production that could be used for any operation.

◊ The students will familiarize themselves with the needed equipment and sufficient space for that equipment in a bakery operation using a pre-determined schematic floor plan.

◊ The students will convey their thoughts on time management and participate in a timed baking activity to understand the importance of time management and planning.

◊ Given predetermined dimensions, the students will create a bakery production floorplan including storage area, prep area and all necessary equipment to scale.

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Tasks:

801 - List basic production planning principles.

802 - Create menu item descriptions for bakery goods.

803 - Develop an understanding of basic baking facilities and planning and layout principles.

804 - Describe the importance of proper planning and time management to the overall operation of the baking facility.

805 - Identify methods of promoting baked goods, display techniques, and seasonal merchandising.

 

Standards:
Put something here

 

Instructional Activities:
Unit 5.1- Promoting Bakery Products-

802 - Create menu item descriptions for bakery goods. 

805 - Identify methods of promoting baked goods, display techniques, and seasonal merchandising.  For the first section of this unit, you will practice writing descriptions for various baked goods.  In the second section, you will create different ways to display products with emphasis on seasonal displays.

 

Unit 5.2- Bakery Layout and Time Management
801 - List basic production planning principles.

803 - Develop an understanding of basic baking facilities and planning and layout principles.

804 - Describe the importance of proper planning and time management to the overall operation of the baking facility.

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Assessments:
Put something here

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Resourses:
Article on Producion Planning Principles

Article on Retail Bakery Design

Article on Bakery Equipment Needs

 

Learning Guides:

Unit 5.1- Promoting Bakery Products

Unit 5.2- Bakery Layout and Design

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