Unit Name: Advanced Topics
 

Goals:
Upon completition of this unit, the student will provide a working knowledge of higher order baking math, practice with food presentation, and identify and organize convenience products.

Objectives:
 

Tasks:

302 - Calculate labor cost.
305 - Complete a sales transaction using related industry standards including cash handling and current technology (i.e. guest checks, computers, calculators, etc.).

410 - Demonstrate food presentation techniques.

512 - Discuss the applicability of convenience, value added, further processed or par-baked food items.

Standards:
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Instructional Activities:
Unit 12.1- Plated desserts.

Unit 12.2- Calculate labor cost-  Students will be given a set of fictional numbers relating to a bakery establishment.  Using given formulas, the students will perfom a labor cost report.  The students will investigate various methods of cash handling in the bakery industry.  They will also perfom several transactions using reigister, POS and checks.

Assessments:
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Resourses:
Article for plated dessert elements