Unit Name: Introduction to the Baking Industry
 

Goals: This unit will build upon the students knowledge of the hospitality industry specifically relating to the baking field.  At the completion of the unit, each student will answer the following essential questions

1.  What is your impression of good customer service in the hospitality industry?

2.  What are different job opportunities in the baking industry and how have they developed over time?

 

Objectives:
◊ Identify and outline the structure of the baking industry.
◊ Discuss career opportunities within the field, including pay and job responsibilities.
◊ Identify the characteristics of quality customer service needed for the baking industry.
 

Tasks:
PA101 - Define hospitality and the importance of quality customer service within the baking and pastry industry.
PA102 - Discuss the growth and development of the baking and pastry industry.
PA104 - Outline the structure and functional areas in various organizations. (retail/wholesale/baking and distribution).
PA105 - Identify career opportunities and the personal traits for a variety of jobs in the baking industry.

PA 107- Discuss industry tr  ends and anticipate the future of the industry.

 

Standards:
 

 

Instructional Activities:

Level 1:

◊ The students will read a brief history of the baking industry in America and describe the different segments of available jobs in the field.   Using the above information, they will describe the steps needed to attain their ideal job in the baking industry.
◊ Following the student handout, they will read the article about the hospitality industry, discuss it with partners and write responses

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Level 3:

◊ Read Chapter 1 Mastering the Art and Craft: Baking and Pastry. 

◊ Once finished Level 3 assessment, read chapter 2 Mastering the Art and Craft: Baking and Pastry.

 

Assessments:

LEVEL 1
◊ After reading the Baking CIP Code sheet 12.0501 and the two articles relating to becoming a pastry chef, the students will write a list of the skills needed to attain this position and will target areas of strength and weakness.
◊ They will answer the two essential questions posed at the beginning of the lesson and see how their answers have now changed.

 

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Level 3/ Second Level Seniors

◊ At the completion of the unit, each senior will develop a detailed plan of their future career/ school plan with emphasis on the current year.  Things to include in the plan are a list of potential schools/jobs with related cost.  

 

Resourses:

◊ Article- Hospitality the guest pays the bills
◊ Baking and Pastry Arts/Baker/Pastry Chef CIP Code sheet 12.0501
◊ Article- A pastry chef is a master baker and dessert artist
◊ Article- Becoming a Pastry Chef

◊ Multiple intelligence online survey

 

Level 1 -Learning Guide 1- Intro to the Baking Industry

Level 2- Learning Guide 1B- Cuisine and Professionalism

 

Video- Bakery Work