Baking & Pastry
Baking and Pastry for secondary students is a course that provides students an opportunity to develop foundational skills needed for a seamless transition to a postsecondary program, workforce, or military. Students will develop advanced skills in safety and sanitation in addition to management and professionalism. Specialized content includes units on formulas and techniques, basic baking principles, specialized dietary baking, breads, desserts and pastries, and advanced techniques for specialty cakes, confections, piping, plate presentation, and flavor pairing. Concepts are aligned with competencies from the American Culinary Federation (ACF) Education foundation assessment, ACF Retail Commercial Baking Certification. Integration of the strategies from the Family and Consumer Sciences student organization, Family, Career and Community Leaders of America (FCCLA), provides leadership and entrepreneurship development in addition to an opportunity to compete and demonstrate technical skill attainment. Participation in the career and technology student organization, SkillsUSA, provides the students with the opportunity to compete and display professional baking techniques.