- Description
- Students further their skills in the handling of yeast dough through the preparation of a variety of yeast products.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to personal or commercial food preparation facility.
- Supporting courses
- FOD1020: Contemporary Baking FOD2050: Bread Products
Outcomes The student will:
1 explain and apply the knowledge and skills necessary for the production of a variety of advanced yeast products
1.1 demonstrate an understanding of principles of preparation of yeast products, considering:
1.1.1 types of yeasts and their uses
1.1.2 additional ingredients; e.g., sugar, salt, eggs, liquid
1.1.3 correct handling of yeasts and doughs
1.1.4 fermentation and proofing
1.1.5 shaping and preparation techniques for yeast products
1.1.6 standards for yeast products
1.2 describe ingredients and techniques for adapting yeast breads to satisfy the health-conscious consumer, including:
1.2.1 high fibre
1.2.2 variety of grains
1.2.3 use of additives
2 identify multicultural influences on yeast products
2.1 describe yeast products representative of a variety of the world’s cuisine
2.2 demonstrate an increased awareness of multicultural influences on the repertoire of yeast products
3 demonstrate knowledge and skills in the planning, preparing and evaluating of yeast products
3.1 prepare and evaluate a minimum of five advanced yeast products, including:
3.1.1 advanced sweet doughs; e.g., braids and/or rings
3.1.2 complex breads and rolls; e.g., brioche, clover leaf, fans
3.1.3 whole grain/multigrain/specialty grain; e.g., whole wheat, rye
3.1.4 rolled-in doughs/deep-fried yeast products; e.g., Danishes/croissants, doughnuts
3.1.5 ethnic
4 identify and demonstrate safe and sanitary practices
4.1 maintain a clean, sanitary, safe work area
4.2 apply universal precautions related to:
4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
4.2.2 hand-washing techniques
4.2.3 infectious diseases
4.2.4 blood-borne pathogens
4.2.5 bacteria, viruses, molds
4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
4.3 use all materials, products and implements appropriately
4.4 clean, sanitize and store materials, products and implements correctly
4.5 dispose of waste materials in an environmentally safe manner
5 demonstrate basic competencies
5.1 demonstrate fundamental skills to:
5.1.1 communicate
5.1.2 manage information
5.1.3 use numbers
5.1.4 think and solve problems
5.2 demonstrate personal management skills to:
5.2.1 demonstrate positive attitudes and behaviours
5.2.2 be responsible
5.2.3 be adaptable
5.2.4 learn continuously
5.2.5 work safely
5.3 demonstrate teamwork skills to:
5.3.1 work with others
5.3.2 participate in projects and tasks
6 create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.