- Description
- Students expand their knowledge and skills in the production of a variety of cake and pastry products.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to a personal or commercial food preparation facility.
- Supporting courses
- FOD1020: Contemporary Baking
Outcomes The student will:
1 identify the role of cake and pastry products in Canadian cuisine
1.1 discuss the nutritional value of cakes and pastries, e.g., angel food cake versus shortened cakes, considering:
1.1.1 sugar and fat content
1.1.2 energy value
1.1.3 variances in nutritional value of cakes and pastries
1.2 discuss the role of cakes and pastries for:
1.2.1 social occasions
1.2.2 cultural traditions
2 describe the preparation methods for cake and pastry products
2.1 describe the function of key ingredients in the production of cakes and pastries, including:
2.1.1 shortened cakes; e.g., eggs, fats, leavening agents
2.1.2 foam cakes; e.g., cake flour versus all-purpose flour, eggs
2.1.3 short crust pastry; e.g., lard, shortening, oil, liquid
2.1.4 specialty pastries; e.g., choux paste, puff pastry, phyllo pastry
2.2 demonstrate baking skills, including:
2.2.1 accuracy in measurement techniques
2.2.2 correct mixing procedures
2.2.3 correct pan preparation
2.2.4 baking and determining doneness
2.2.5 altering and varying basic recipes; e.g., instructions, nutritional value
2.2.6 identifying quality standards
2.2.7 compensating for failures and defects
3 identify contemporary methods for creating cake and pastry products
3.1 identify a pastry product that has been modified; e.g., oil pastry
3.2 discuss the use of commercial products in the production of cake and pastry products; e.g., puff pastry, phyllo pastry, cake mixes
4 demonstrate correct preparation methods for the production of a variety of cake and pastry products
4.1 examine the following types of cakes, categorizing them by their characteristics and preparation techniques:
4.1.1 conventional cake
4.1.2 one-bowl cake
4.1.3 two-stage cake
4.1.4 foam cake
4.2 discuss various fillings and icings
4.3 examine the following pastry products, categorizing them by their characteristics and preparation techniques:
4.3.1 short crust pastry
4.3.2 specialty pastry
5 demonstrate knowledge and skills in the planning, preparing and evaluating of cakes and pastries
5.1 use accepted recipe language
5.2 prepare a minimum of five products from the following list, each of which meets or exceeds accepted food standards:
5.2.1 shortened cake; e.g., chocolate
5.2.2 foam cake; e.g., angel food, chiffon
5.2.3 decorated cake
5.2.4 short crust pastry; e.g., custard pie, fruit pie, tarts
5.2.5 specialty pastry; e.g., cream puffs, turnovers, strudel
5.2.6 ethnic product; e.g., tourtière, baklava
5.2.7 contemporary baking method; e.g., convenience mix, oil pastry
5.3 alter and vary basic recipes according to instructions
5.4 assess products; e.g., cost, nutrition, preparation time, quality standards
5.5 compensate for failures and defects
6 identify and demonstrate safe and sanitary practices
6.1 maintain a clean, sanitary, safe work area
6.2 apply universal precautions related to:
6.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
6.2.2 hand-washing techniques
6.2.3 infectious diseases
6.2.4 blood-borne pathogens
6.2.5 bacteria, viruses, molds
6.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
6.3 use all materials, products and implements appropriately
6.4 clean, sanitize and store materials, products and implements correctly
6.5 dispose of waste materials in an environmentally safe manner
7 demonstrate basic competencies
7.1 demonstrate fundamental skills to:
7.1.1 communicate
7.1.2 manage information
7.1.3 use numbers
7.1.4 think and solve problems
7.2 demonstrate personal management skills to:
7.2.1 demonstrate positive attitudes and behaviours
7.2.2 be responsible
7.2.3 be adaptable
7.2.4 learn continuously
7.2.5 work safely
7.3 demonstrate teamwork skills to:
7.3.1 work with others
7.3.2 participate in projects and tasks
8 identify possible life roles related to the skills and content of this cluster
8.1 recognize and then analyze the opportunities and barriers in the immediate environment
8.2 identify potential resources to minimize barriers and maximize opportunities
Program of Studies 2010. Source document, © Alberta Education.