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  • Advanced Baking Syllabus 2015

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    Lindsy Gay teaches the Advanced Baking course at East Hartford High School. The course syllabus outlines 20 weeks of topics that include baking fundamentals like math, safety, ingredients and equipment; techniques like custards, yeast doughs, cakes and cookies; and assessments including tests on specific topics and a final exam. Students will apply their learning through weekly food labs where they gain hands-on experience baking items like biscotti, focaccia bread, cinnamon rolls, jelly rolls, truffles and more. The course aims to provide a comprehensive introduction to the baking field through classroom instruction and practical application in the kitchen.

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    Lindsy Gay teaches the Advanced Baking course at East Hartford High School. The course syllabus outlines 20 weeks of topics that include baking fundamentals like math, safety, ingredients and equipment; techniques like custards, yeast doughs, cakes and cookies; and assessments including tests on specific topics and a final exam. Students will apply their learning through weekly food labs where they gain hands-on experience baking items like biscotti, focaccia bread, cinnamon rolls, jelly rolls, truffles and more. The course aims to provide a comprehensive introduction to the baking field through classroom instruction and practical application in the kitchen.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    105 views1 page

    Advanced Baking Syllabus 2015

    Uploaded by

    api-232615431
    Lindsy Gay teaches the Advanced Baking course at East Hartford High School. The course syllabus outlines 20 weeks of topics that include baking fundamentals like math, safety, ingredients and equipment; techniques like custards, yeast doughs, cakes and cookies; and assessments including tests on specific topics and a final exam. Students will apply their learning through weekly food labs where they gain hands-on experience baking items like biscotti, focaccia bread, cinnamon rolls, jelly rolls, truffles and more. The course aims to provide a comprehensive introduction to the baking field through classroom instruction and practical application in the kitchen.

    Copyright:

    © All Rights Reserved
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Instructor: Lindsy Gay

    Email: gay.lm@easthartford.org
    Room: 110
    Office Hours: by appointment Monday, Wednesday, Thursday 2:10-2:40
    Website: http://ehhsbake.weebly.com

    East Hartford High School


    Advanced Baking
    COURSE SYLLABUS
    Week
    1

    2
    3

    4
    5
    6
    7
    8
    9

    10
    11

    12
    13
    14
    15
    16
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    20

    Topic/Concept/Skill
    Introduction Chapter 1
    Bakers, Chefs, and Restaurants
    The Bakeshop
    Bakeshop Math and Food Safety
    Safety Song
    Culinary Calculations
    Ingrediets and Equipment
    Scales, Conventional & Convection Ovens
    Food Lab: Biscotti
    Common Equivalents and Abbreviation
    Notes of various tool in the bakeshop
    Food Lab: Focaccia Bread
    Custards, Creams and Sauces Chapter 14
    Notes on Custards, Creams and Sauces
    Food Lab: Chocolate Pudding
    Investigate Baked Custards
    Food Lab: Baked Custard
    Review Custads, Creams and Sauces
    Rich Yeast Dough
    Food Lab: Cinnamon Rolls
    Food Lab: Sticky Buns
    Rich Yeast Dough Review
    Cakes
    Food Lab: Jelly Roll
    Taste Experiment
    Mixing methods
    Meringues
    Food Lab: High Ratio Sponge
    Cooking Methods in the Bakeshop
    Food Lab: Creaming Method
    Food Lab: Cake
    Plain Sponge Method Cake
    Food Lab: Cookies
    Review Ingredients in the Bakeshop
    Chocolate Notes
    Food Lab Chocolate Truffles
    Cupcake Wars or Cake Challenge
    This syllabus should serve as a guide and is subject to change.

    Assessments

    Introduction and History Test

    Bakeshop Math and


    Food Safety Test

    Custards, Creams & Sauces Test

    Rich Yeast dough

    Principles of Baking Test

    Ingredients in the Bakeshop Test

    Final Exam

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