P a t i s s e r i e a n d B a k i n g ( 1 1 B )

Similar documents
V e g e t a b l e s, F u n g i, S t a r c h e s, a n d F a r i n a c e o u s P r o d u c t s ( 1 1 C )

B r e a k f a s t a n d D a i r y ( 1 2 B )

E x p l o r a t i o n o f B a k i n g a n d P a s t r y A r t s ( 9 )

M o d e r n a n d C l a s s i c D e s s e r t s, a n d P l a t i n g T e c h n i q u e s ( 1 2 B )

C a k e s, F i l l i n g s, I c i n g s,

Y e a s t - D o u g h P r o d u c t s ( 1 1 B )

I n t r o d u c t I o n t o c o l l I s I o n r e p a I r a n d r e f I n I s h I n g t e c h n o l o g y ( 1 0 )

I n t r o d u c t i o n t o H e a v y D u t y E q u i p m e n t T e c h n o l o g y ( 1 0 )

A u t o m o t i v e E l e c t r i c a l S y s t e m s ( 1 2 A )

C N C M a c h i n i n g ( 1 2 D )

B a s i c G M A W ( M I G ) P r o c e d u r e s ( 1 1 B )

W e l d - O n a n d B O l t - O n P a n e l R e P l a c e m e n t ( 1 2 B )

A d v a n c e d G M A W ( M I G ) W e l d i n g P r o c e s s e s a n d P r o c e d u r e s ( 1 2 A )

M i l l i n g O p e r a t i o n s I ( 1 1 C )

E x p l o r a t i o n o f J e w e l l e r y / M e t a l s m i t h i n g ( 9 )

A u t o m o t i v e m e t A l s A n d W e l d i n g ( 1 1 B )

A p p l i e d H e a v y D u t y E q u i p m e n t T e c h n o l o g y ( 1 2 D )

B a s i c H a i r c u t t i n g a n d T h e r m a l S t y l i n g ( 1 0 C )

D a m a g e a n a l y s i s a n D s t r u c t u r a l r e p a i r s ( 1 2 a )

S p a S e r v i c e s ( 1 2 D )

B a s i c S M A W ( A R C ) P r o c e d u r e s ( 1 1 C )

A p p l i e d C a r p e n t r y ( 1 2 D )

I n t e r m e d i a t e H a i r c u t t i n g ( 1 1 A ) 30S/30E/30M. a n d B a r b e r i n g T e c h n i q u e s. A Hairstyling Course

F u n d a m e n t a l s o f G r a p h i c D e s i g n

M e t a l D e s i g n / F a b r i c a t i o n & O x y - A c e t y l e n e P r o c e d u r e s ( 1 1 A )

F o r m a l W e a r D e s i g n a n d C o n s t r u c t i o n ( 1 2 B )

R e l a t e d S a l o n S e r v i c e s ( 1 0 D )

K n i t w e a r D e s i g n a n d C o n s t r u c t i o n ( 1 1 A )

G r a d e 1 2 D A d v a n c e d M i l l w o r k

A i r c r a f t E l e c t r i c a l S y s t e m s ( 1 2 B )

C o d i n g f o r i n t e r a C t i v e d i g i t a l M e d i a

Grades 9 to 12 Heavy Duty Equipment Technician. Manitoba Technical-Vocational Curriculum Framework of Outcomes

SAFETY AND OSHA GUIDELINE CURRICULUM

P r o j e c t M a n a g e M e n t f o r I n t e r a c t I v e D I g I t a l M e D I a

COMPANY NAME Title: Document: Effective Date: Supersedes Date: Reason For Revision:

SPECIALIZED ONLINE TRAINING COURSE LIST

Collision Repair Shop Inspection Checklist

C l o t h i n g a n d T e x t i l e s ( 7 ) A Middle Years Human Ecology Course

WHMIS 1988 & WHMIS 2015

Working safely in an engineering environment

Risk Services Best Practices Bulletin Food Preparation Presented by Office of the President Risk Services May 2012

General Requirements for Personal Protective Equipment

You may also contact Corporate Health & Safety by Workers Name Department. Supervisor Name Department.

student team competition

Chapter 11 Cleaning and Sanitizing

Hazardous Materials Management. Presented by. James E. Roughton, MS, CSP, CRSP, CHMM.

2016 Wichita County 4-H Food Challenge Thursday, November 10, 2016 The Stone Palace, 1211 Indiana Ave (downtown)

Concordia College Moorhead, Minn.

WORK HEALTH AND SAFETY

Food Safety Management Systems

IMMANUEL CHURCH, CHICHESTER HEALTH AND SAFETY POLICY

HAZARD COMMUNICATION Plan Globally Harmonized System

2015 Parker County 4-H Food Challenge

C l o t h i n g a n d T e x t i l e s ( 8 ) A Middle Years Human Ecology Course

Food Wranglers Challenge. Friday- October 14, :00 8:30 p.m.

ONLINE SAFETY TRAINING PROGRAM SUMMARY

National 4-H Food Challenge Rules & Policies

SAFETY POLICY AND PROCEDURE MANUAL QUESTIONNAIRE

11/7/2011. Chemical Hazards and Controls for Rehabilitation Professionals. What is a chemical hazard? Toxicology. Module 3

HOW-TO CONDUCT A WEEKLY SAFETY MEETING

CRAFT AND PRODUCE SECTION

Personal Protective Equipment

Bachelor of Paramedic Science

Training Curriculum Guidelines - (Non-mandatory) App

4-H Food Challenge 2014

LABORATORY HAZARD AWARENESS TRAINING

POLICY ON THE PROVISION & USE OF PERSONAL PROTECTIVE EQUIPMENT

MENDON GOLF CLUB GROUNDS DEPARTMENT HAZARDOUS MATERIAL STANDARD OPERATING PROCEEDURES (SOP)

Experimental Design Unit. Grade 10 Science Ms. Hayduk

Personal Protective Equipment. Individual Unit Function: Safety Procedure No.: SOP-0147 Page: 1 of 9

CONSTRUCTSAFE TIER 1 HEALTH AND SAFETY COMPETENCY TEST FRAMEWORK

Health and Safety Program Inspections

PPE and Tools PPE and Tools

Seed Treatment Safety and Regulations Crop Protection Perspective. Chip Witcher / Staff Industrial Hygienist / Syngenta Crop Protection

EHS Workplace Inspection Checklist (Ref. SOP QMS-080; EHS-010)

Do you have a written, effective Injury and Illness Prevention Program (IIPP)? Does everyone know who is responsible for the IIPP in the worksite?

Standards of Practice Personal Protective Equipment

B S Glass Ltd Safety procedures- outsourced Workplaces

PERFORMANCE CRITERIA

Main Activity Hazard Rating Hazard Controls CLW Policy/Procedure

Unit Title: Health and Safety in a Construction Environment

TA/GA Occupational Health and Safety

Main Activity Hazard Rating Hazard Controls CLW Policy/Procedure Providing support to People who have challenging needs

Recognition, Evaluation, and Control of Hazards

A Health and Safety Tip Sheet for School Maintenance Staff. Did you know? Step 1. Identify job hazards. Step 2. Work towards solutions

56th Annual Adopted October 10, 2017

55th Annual Adopted October 10, 2017

Hazardous Materials Management Guidelines

Operations: HSE. Health and Industrial Hygiene. Laboratory Safe Work Practice

Iron Ore Company of Canada Health, Safety & Environment

National 4-H Food Challenge Rules & Policies

2017 BAR & GRILLE RULES AND GUIDELINES

RISK ASSESSMENT FOR THE CHIMERA CLIMBING CENTRE DATE LAST UPDATED: 25 AUGUST STUART HOWARD

SECTION S COOKING AND PRESERVES

29. Personal Protective Equipment

Omega Safety Training, Inc Hwy 6 North, Ste. 207 Houston, Texas Ph:

PERSONAL PROTECTIVE EQUIPMENT

Handling Cleaning Chemicals Safely in the Work Place

Course outline: 111 WH&S E101A UEENEEE101A - Occupational Health and Safety regulations, codes and practices in the workplace

Waste Industry Safety & Health

Transcription:

8 7 9 3 P a t i s s e r i e a n d B a k i n g ( 1 1 B ) 30S/30E/30M A Culinary Arts Course

8 7 9 3 : P a t i s s e r i e a n d B a k i n g ( 1 1 B ) 3 0 S / 3 0 E / 3 0 M Course Description This course is intended for students wishing to pursue the Culinary Arts. Curriculum content focuses on the theory behind and preparation of patisserie and baking products such as yeast and non-yeast doughs, pies, cakes, tortes, icings, pastries, shortbreads, cookies, custards, fillings, and so on. Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they relate to the culinary arts. GLO 1.1: Demonstrate appropriate personal hygiene practices. SLO 11B.1.1.1: SLO 11B.1.1.2: SLO 11B.1.1.3: SLO 11B.1.1.4: SLO 11B.1.1.5: SLO 11B.1.1.6: SLO 11B.1.1.7: SLO 11B.1.1.8: Define terminology associated with personal hygiene and hygienic practices. (A7.1) Describe the procedures used for handwashing. (A7.10) Practise personal hygiene and safe health standards. Adhere to the professional standards of dress, hygiene, and grooming. Identify and interpret codes, regulations, and federal, provincial/territorial, municipal requirements pertaining to kitchen sanitation and safe food-handling practices. (A7.2) Describe the procedures used to ensure personal hygiene and clean apparel. (A7.9) Identify and interpret food health regulations and guidelines associated with the practice of personal hygiene. (A7.7) Identify and interpret regulations and guidelines associated with wearing personal items. (A7.8) 8793: Patisserie and Baking (11B) 3

GLO 1.2: Demonstrate safe food-handling practices. SLO 11B.1.2.1: SLO 11B.1.2.2: SLO 11B.1.2.3: SLO 11B.1.2.4: SLO 11B.1.2.5: SLO 11B.1.2.6: Demonstrate safe food-handling practices in regard to patisserie and baking. Identify common food allergies found in patisserie and baking dishes, and determine appropriate substitutions. Describe the safe storage of stock equipment in service vehicles. (A3.11) Identify types of food-borne illnesses, their causes, and preventative measures. (A7.11) Identify types of food contamination, their causes, and preventative measures. (A7.12) Identify proper food-handling and storage techniques. (A7.13) GLO 1.3: Create and maintain a safe and sanitary work environment. SLO 11B.1.3.1: SLO 11B.1.3.2: SLO 11B.1.3.3: SLO 11B.1.3.4: SLO 11B.1.3.5: SLO 11B.1.3.6: SLO 11B.1.3.7: SLO 11B.1.3.8: SLO 11B.1.3.9: Create and maintain a safe work environment when working with garde manger ingredients and products. Identify regulations pertinent to care and cleanliness in the work area. (A3.3) Identify regulations relevant to the safe use of chemicals. (A3.4) Identify ergonomics. (A3.5) Identify, recognize, and control hazards. (A3.6, A3.10) Identify the hazards associated with working in a confined space and the preparation required to work safely in a confined space. (A3.7) (TSA 20) Describe safety practices and precautions related to the use of kitchen tools and equipment. (A6.2) Describe the importance of emergency planning procedures. Describe and follow substance abuse regulations. SLO 11B.1.3.10: Identify and outline workplace fire safety principles. (A3.8) (TSA 19) SLO 11B 1.3.11: Discuss the role of Workplace Safety and Health, and the procedures to follow in case of an incident (e.g., slips and falls, improper lifting, etc.). 4 8793: Patisserie and Baking (11B)

SLO 11B 1.3.12: Describe the principles of the Workplace Hazardous Materials Information System (WHMIS) and identify the safety requirements as they apply to the culinary arts. (A3.9) (TSA 13) SLO 11B.1.3.13: Describe how the Workers Compensation Act relates to the profession of chef. SLO 11B.1.3.14: Describe procedures for dealing with burns and cuts. SLO 11B.1.3.15: Identify the safety principles for working on and around electrical equipment. (A3.6)(TSA 18) SLO 11B.1.3.16: Describe the three government levels of food/health inspection and the area each level controls. SLO 11B.1.3.17: Describe the Hazard Analysis Critical Control Points (HACCP) System and its use in food-service operations. (A7.14) SLO 11B.1.3.18: Demonstrate proper kitchen sanitation, personal hygiene, and food-handling and storage practices. (A7.15) SLO 11B.1.3.19: Identify safety and health requirements. (A3.1) SLO 11B.1.3.20: Describe and use appropriate personal protective equipment (PPE) (e.g., gloves, safety glasses or goggles, hearing protection, respirator mask) and identify PPE and procedures related to PPE. (A3.2) (TSA 16) SLO 11B.1.3.21: Demonstrate knowledge of safety equipment such as fire extinguisher, first aid kit, and eyewash station. (A3.8) SLO 11B.1.3.22: Identify sanitizing products and describe their applications and procedures for use. (A7.3) SLO 11B.1.3.23: Describe the three-sink method of sanitization. (A7.4) SLO 11B.1.3.24: Describe the procedures used to disassemble and assemble kitchen tools and equipment and their accessories for sanitizing purposes. (A7.5) SLO 11B.1.3.25: Describe the procedures used to maintain a sanitary foodservice operation. (A7.6) GLO 1.4: Demonstrate knowledge of the Trade Safety Awareness Manual (<www.gov.mb.ca/tce/apprent/apprentice/trade_ safety/>). No applicable SLOs. 8793: Patisserie and Baking (11B) 5

Goal 2: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. GLO 2.1: Demonstrate the safe and appropriate operation, cleaning, and maintenance of kitchen equipment and cooking utensils. SLO 11B.2.1.1: SLO 11B.2.1.2: SLO 11B.2.1.3: SLO 11B.2.1.4: SLO 11B.2.1.5: SLO 11B.2.1.6: SLO 11B.2.1.7: SLO 11B.2.1.8: SLO 11B.2.1.9: Demonstrate the safe and appropriate operation and/or use of tools and equipment associated with patisserie and baking. Demonstrate the safe and appropriate cleaning and maintenance of the equipment and utensils used in the preparation of patisserie and baking. Define terminology associated with kitchen tools and equipment. (A6.1) Identify types of knives and describe their characteristics, applications, and procedures for use. (A6.3) Identify the tools used to sharpen and hone knives, and describe their applications and procedures for use. (A6.4) Describe the procedures used to inspect and store knives. (A6.5) Demonstrate the safe and appropriate use of knives. Identify types of pots and pans, and describe their characteristics, applications, and procedures for use. (A6.6) Describe the procedures used to inspect and store pots and pans. (A6.7) SLO 11B.2.1.10: Identify types of utensils and describe their characteristics, applications, and procedures for use. (A6.8) SLO 11B.2.1.11: Describe the procedures used to inspect and store utensils. (A6.9) SLO 11B.2.1.12: Identify types of equipment and appliances, and describe their accessories, applications, and procedures for use. (A6.10) SLO 11B.2.1.13: Describe the procedures used to inspect, maintain, and store equipment and appliances. (A6.11) SLO 11B.2.1.14: Demonstrate proper use of kitchen tools and equipment and their maintenance and procedures for use. (A6.12) SLO 11B.2.1.15: Identify bakeshop tools and equipment, and describe their applications. (I1.6) 6 8793: Patisserie and Baking (11B)

Goal 3: Demonstrate the appropriate receiving, handling, quality assurance, storage, pre-preparation, preparation, and presentation of different types of food and beverage. GLO 3.1: Demonstrate the appropriate receiving, handling, quality assurance, and storage of different types of food and beverage. SLO 11B.3.1.1: SLO 11B.3.1.2: SLO 11B.3.1.3: SLO 11B.3.1.4: SLO 11B.3.1.5: Demonstrate the procedures used to receive, inspect, handle, and store patisserie and baking ingredients and products. (A11.7, I1.7) Describe the procedures used to handle and store bread products. (I3.9) Describe the procedures used to handle and store pies, tarts, flans, and fillings. (I5.10) Describe the procedures used to label, date, initial, and rotate stock. (A11.5) Describe the procedures used to handle and store cookies. (I4.7) GLO 3.2: Demonstrate the appropriate pre-preparation (mise en place), preparation, and presentation of different types of food and beverage. SLO 11B.3.2.1: SLO 11B.3.2.2: SLO 11B.3.2.3: SLO 11B.3.2.4: SLO 11B.3.2.5: SLO 11B.3.2.6: SLO 11B.3.2.7: SLO 11B.3.2.8: SLO 11B.3.2.9: Discuss the baking process. Describe cakes and decorating procedures. Describe icings and frostings. Prepare cakes. Describe the purpose of convenience foods (e.g., frozen, unbaked pies). Prepare a variety of convenience foods as per package instructions. Describe custards, creams, and puddings. Prepare, bake, and serve or store a variety of custards, creams, and puddings. Describe fruit and berry desserts. SLO 11B.3.2.10: Prepare, cook, and serve or store a variety of fruit and berry desserts. SLO 11B.3.2.11: Demonstrate the artful portioning, presenting, and plating of patisserie and baking. SLO 11B.3.2.12: Identify mixing methods used for bread products and describe their associated procedures. (I3.6) 8793: Patisserie and Baking (11B) 7

SLO 11B.3.2.13: Describe and demonstrate the procedures used to prepare and finish bread products. (I3.7, I3.8, I3.10) SLO 11B.3.2.14: Identify methods of mixing and make-up used to prepare cookies and describe their associated procedures. (I4.4) SLO 11B.3.2.15: Describe plating/buffet and finishing techniques for cookies, pies, tarts, and flans. (I4.6, I5.9) SLO 11B.3.2.16: Demonstrate the procedures used to prepare cookies. (I4.8) SLO 11B.3.2.17: Describe and demonstrate the procedures used to prepare pies, tarts, flans, and fillings. (I5.8, I5.11) SLO 11B.3.2.18: Determine doneness of baked products. Goal 4: Demonstrate an understanding of food, ingredients, recipes, menus, food costing, and nutrition. GLO 4.1: Demonstrate an understanding of the characteristics of foods and ingredients, and how these characteristics are used to prepare food, and design recipes and menus. SLO 11B.4.1.1: SLO 11B.4.1.2: SLO 11B.4.1.3: SLO 11B.4.1.4: SLO 11B.4.1.5: SLO 11B.4.1.6: SLO 11B.4.1.7: SLO 11B.4.1.8: SLO 11B.4.1.9: List and describe types of fats. Describe sugar commodities. Describe the purpose of convenience foods (e.g., frozen, unbaked pies). Determine the factors to consider when identifying and selecting ingredients for patisserie and baking. Define terminology associated with baking ingredients. (I1.1) Identify bakeshop ingredients, and describe their characteristics and applications. (I1.2) Identify the factors to consider when selecting ingredients for bakeshop items. (I1.3) Identify market forms (pre-prepared and packaged) of baking products, and describe their characteristics and applications. (I1.4) Define terminology associated with bread products. (I3.1) SLO 11B.4.1.10: Identify types of bread products, and describe their characteristics and applications. (I3.2) SLO 11B.4.1.11: Identify ingredients used in breads, and describe their characteristics and applications. (I3.3) SLO 11B.4.1.12: Identify the factors to consider when selecting ingredients for bread products. (I3.5) SLO 11B.4.1.13: Define terminology associated with cookies. (I4.1) 8 8793: Patisserie and Baking (11B)

SLO 11B.4.1.14: Identify types of cookies, and describe their characteristics and applications. (I4.2) SLO 11B.4.1.15: Identify characteristics of cookies and the causes of these characteristics. (I4.3) SLO 11B.4.1.16: Identify market forms (pre-prepared and packaged) of cookies and describe their applications. (I4.5) SLO 11B.4.1.17: Define terminology associated with pies, tarts, flans, and fillings. (I5.1) SLO 11B.4.1.18: Identify types of dough used for pies, tarts, and flans, and describe their characteristics and applications. (I5.2) SLO 11B.4.1.19: Identify types of fillings, and describe their characteristics and applications. (I5.3) SLO 11B.4.1.20: Identify ingredients used in pies, tarts, flans, and fillings. (I5.4) SLO 11B.4.1.21: Identify the factors to consider when selecting ingredients for pies, tarts, flans, and fillings, and describe their characteristics and applications. (I5.6) SLO 11B.4.1.22: Identify market forms (pre-prepared and packaged) of pies, tarts, flans, and fillings, and describe their characteristics and applications. (I5.7) GLO 4.2: Demonstrate an understanding of recipes, menus, and food costing. SLO 11B.4.2.1: SLO 11B.4.2.2: Demonstrate how to follow a recipe for creating patisserie and baking dishes. Explain why weighing is a more effective way to measure baking ingredients than standard volume measures. GLO 4.3: Demonstrate an understanding of nutrition. SLO 11B.4.3.1: Identify the nutritional components of patisserie and baking products, and their place in a healthy lifestyle. 8793: Patisserie and Baking (11B) 9

Goal 5: Apply the transferable, cross-curricular knowledge and skills, as they relate to the culinary arts (chemistry, English language arts, food science, French, nutrition, mathematics, etc.). GLO 5.1: Read, interpret, and communicate information. SLO 11B.5.1.1: SLO 11B.5.1.2: SLO 11B.5.1.3: SLO 11B.5.1.4: SLO 11B.5.1.5: SLO 11B.5.1.6: Demonstrate how to follow a recipe for creating patisserie and baking dishes. Identify effective communication practices. (A4.1) Identify the types of communication methods and equipment, and describe their applications. (A4.2) Describe the importance of effective verbal, non-verbal, and written communication with customers, suppliers, and employees. (A4.3) Communicate effectively using verbal and non-verbal techniques. (A4.4) Demonstrate effective communication principles. (A4.5) GLO 5.2: Apply mathematics knowledge and skills relevant to the culinary arts. SLO 11B.5.2.1: SLO 11B.5.2.2: SLO 11B.5.2.3: SLO 11B.5.2.4: SLO 11B.5.2.5: SLO 11B.5.2.6: Convert total yield/ratio and portion sizes of patisserie and baking recipes. Demonstrate the proficient use of fractions, ratios, decimals, and percentages. Demonstrate the proficient conversion between the metric and standard (or imperial) systems of measurement. Convert weights and measures between metric and standard systems of measurement for recipes. Describe measurement procedures for ingredients. Calculate formulas and bakers percentages for all baked products. (I1.5, I3.4, I5.5) GLO 5.3: Apply chemistry knowledge and skills relevant to the culinary arts. SLO 11B.5.3.1: Demonstrate an understanding of how baking powder, baking soda, and yeast are used to leaven baked products. 10 8793: Patisserie and Baking (11B)

Goal 6: Demonstrate awareness of sustainability as it pertains to the culinary arts. GLO 6.1: Describe the culinary arts industry s sustainability practices and impact on the environment. SLO 11B.6.1.1: SLO 11B.6.1.2: SLO 11B.6.1.3: SLO 11B.6.1.4: Identify the waste produced in a culinary arts facility. Demonstrate the disposal and recycling of waste. Rotate stock in a way to minimize waste (e.g., FIFO the first one in is the first one out). Identify and locate facilities for recycling and waste disposal. Goal 7: Demonstrate awareness of the ethical and legal standards that pertain to the culinary arts. GLO 7.1: Identify and follow the ethical and legal standards that pertain to the culinary arts. No applicable SLOs. Goal 8: Demonstrate the employability skills required in the culinary arts. GLO 8.1: Demonstrate fundamental employability skills. SLO 11B.8.1.1: SLO 11B.8.1.2: SLO 11B.8.1.3: SLO 11B.8.1.4: Demonstrate employability skills (e.g., being prepared for work on time, setting up workstations, staying on task, accepting responsibility for their actions, and so on). Demonstrate professional dress code. Demonstrate the skills required to work as a member of a team. Demonstrate initiative in performing tasks. Goal 9: Demonstrate an understanding of working conditions and career opportunities in the culinary arts. GLO 9.1: Demonstrate an understanding of working conditions and career opportunities in the culinary arts. SLO 11B.9.1.1: Demonstrate an understanding of the career opportunities in baking and patisserie. 8793: Patisserie and Baking (11B) 11

Goal 10: Demonstrate an understanding of the evolution and technological progression of, and the emerging trends in the culinary arts. GLO 10.1: Demonstrate an understanding of the evolution and technical progression of, and the emerging trends in the culinary arts. SLO 11B.10.1.1: Demonstrate an understanding of the evolution and technical progression of, and the emerging trends in patisserie and baking. 12 8793: Patisserie and Baking (11B)

2024 © sportdocbox.com Privacy Policy | Terms of Service | Feedback