Course Number: 572300CD
This course is offered in blocks. Blocks offer 2 credit hours.
Description: 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, and ACF Retail Commercial Baking Certification. Integration of the strategies from the Family and Consumer Sciences student organization (FACS), and Family, Career and Community Leaders of America (FCCLA), provide leadership and entrepreneurship development in addition to an opportunity to compete and demonstrate technical skill attainment.
Number of Credits: 2
Certifications: ServSafe Food Handler Certification
Potential Careers*: Baker, Pastry Chef
Salary Range: $13/hour – $24/hour