- Description
- Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to personal or commercial food preparation facility.
- Supporting courses
- FOD1020: Contemporary Baking FOD2040: Cake & Pastry
Outcomes The student will:
1 prepare and present a variety of specialty cakes, pastries and yeast products that emphasize refinement of baking knowledge and skills
1.1 prepare and evaluate:
1.1.1 a dessert from the world’s classic cuisine; e.g., specialty pastries, cakes, tortes, petites fours
1.1.2 an advanced choux product; e.g., croquembouche, gateau St. Honoré
1.1.3 a torte; e.g., Sacher Torte, Dobos Torte
1.1.4 specialties for seasonal celebrations; e.g., buche de Noël
1.2 calculate the cost of production of at least one specialty baked item, considering labour, materials, tools and equipment, and compare the cost to a similar purchased item
2 demonstrate knowledge and skills in the planning, preparing and evaluating of a major advanced baking project
2.1 design and create one major project that combines artistry and imagination, and that builds on the foundation of the student’s techniques and skills; e.g., wedding cake, birthday cake, gingerbread house, marzipan work (may reflect a multicultural or ethnic theme)
2.2 assess project; e.g., cost, preparation time, overall success
3 identify and demonstrate safe and sanitary practices
3.1 maintain a clean, sanitary, safe work area
3.2 apply universal precautions related to:
3.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
3.2.2 hand-washing techniques
3.2.3 infectious diseases
3.2.4 blood-borne pathogens
3.2.5 bacteria, viruses, molds
3.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
3.3 use all materials, products and implements appropriately
3.4 clean, sanitize and store materials, products and implements correctly
3.5 dispose of waste materials in an environmentally safe manner
4 demonstrate basic competencies
4.1 demonstrate fundamental skills to:
4.1.1 communicate
4.1.2 manage information
4.1.3 use numbers
4.1.4 think and solve problems
4.2 demonstrate personal management skills to:
4.2.1 demonstrate positive attitudes and behaviours
4.2.2 be responsible
4.2.3 be adaptable
4.2.4 learn continuously
4.2.5 work safely
4.3 demonstrate teamwork skills to:
4.3.1 work with others
4.3.2 participate in projects and tasks
5 create a transitional strategy to accommodate personal changes and build personal values
5.1 identify short-term and long-term goals
5.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.