PLEASANT VALLEY SCHOOL DISTRICT

PLANNED COURSE CURRICULUM GUIDE

Foods - Baking

Grades 11-12

I. COURSE DESCRIPTION AND INTENT:

In this course students will gain hands on experience in baking things such as breads, rolls, and various pies and pastries. Food safety, nutrition, proper measuring techniques, and mixing methods are also addressed. Students will gain experience in planning and preparing by identifying the necessary ingredients and proper equipment needed to prepare a dish. (Cost estimate$5)

II.  INSTRUCTIONAL TIME:

Class Periods: Daily

Length of Class Periods (minutes): 56

Length of Course: One (1) Semester

Unit of Credit: .50

Updated: June 2014

COURSE: Foods - Baking / GRADE(S): 11-12
STRAND: 1.6 Speaking & Listening; CC.1.2 Reading Informational Text; CC.1.5 Speaking and Listening, 11.3 Food Science and Nutrition / TIME FRAME: One (1) Semester
PA ACADEMIC STANDARDS
Speaking and Listening
1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions.
11.3.12.G: Food Science and Nutrition
Analyze the relevance of scientific principles to food processing, preparation and packaging.
COMMON CORE STANDARDS
Reading Informational Text
CC.1.2.9-10.A: Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.
SPEAKING AND LISTENING
CC.1.5.9-10.A: Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ASSESSMENT ANCHORS
N/A
RESOURCES
·  Textbook- Guide to Good Food, Largen and Bence, 2010
·  Cookbooks
·  Small equipment and appliances
·  Food supplies
·  Poster Supplies
OBJECTIVES
The learner will be able to implement and utilize principles of baking.
ESSENTIAL CONTENT
·  Identify tools and equipment used in baking.
·  Describe the techniques that correspond with common recipe terms and abbreviations.
·  Recognize ingredients used in baking.
·  Practice accurate measuring techniques.
·  Describe the importance of safe food handling and kitchen sanitation.
·  Practice using a cookbook
INSTRUCTIONAL STRATEGIES
·  Equipment demonstration and scavenger hunt.
·  Dictionary of recipe terms.
·  Demonstrations of measuring techniques.
·  Group activity on kitchen safety and sanitation.
·  Students practice using cookbooks.
·  Introduce lab procedures and format for planning and carrying out a lab experience using a sample recipe.
ASSESSMENTS
·  Worksheets
·  Study Guides
·  Test and Quizzes
·  Visual Presentations
·  Cooperative Groups
CORRECTIVES/EXTENSIONS
Correctives:
·  Make flash cards for terms and kitchen utensils.
·  Practice measuring common ingredients.
·  Reteach
Extensions:
·  Analyze a recipe and list measuring equipment.
COURSE: Foods - Baking / GRADE(S): 11-12
STRAND: 1.6 Speaking & Listening; CC.1.2 Reading Informational Text; CC.1.5 Speaking and Listening, 11.3 Food Science and Nutrition / TIME FRAME: One (1) Semester
PA ACADEMIC STANDARDS
Speaking and Listening
1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions.
11.3.12.G: Food Science and Nutrition
Analyze the relevance of scientific principles to food processing, preparation and packaging.
COMMON CORE STANDARDS
Reading Informational Text
CC.1.2.9-10.A: Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.
SPEAKING AND LISTENING
CC.1.5.9-10.A: Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ASSESSMENT ANCHORS
N/A
RESOURCES
·  Textbook- Guide to Good Food, Largen and Bence, 2010
·  Cookbooks
·  Small equipment and appliances
·  Food supplies
·  Videos
OBJECTIVES
The learner will identify principles of candy making.
ESSENTIAL CONTENT
·  Identify principles of candy making.
·  Describe crystalline and non-crystalline candies.
·  Describe stages of cooking sugar.
·  Explain preparation techniques for preparing chocolates.
INSTRUCTIONAL STRATEGIES
·  Demonstrate cooking candy stages and proper use of candy thermometer.
·  Student lab experiences – sugar candy.
·  Discussion of how we turn cacao into chocolate.
·  Student lab experience – chocolate.
ASSESSMENTS
·  Worksheets
·  Study Guides
·  Test and Quizzes
·  Cooperative Lab Groups
·  Rubrics for lab evaluations
CORRECTIVES/EXTENSIONS
Correctives:
·  Study Group
·  Think-Pair-Share
Extensions:
·  Internet research
COURSE: Foods - Baking / GRADE(S): 11-12
STRAND: 1.6 Speaking & Listening; CC.1.2 Reading Informational Text; CC.1.5 Speaking and Listening, 11.3 Food Science and Nutrition / TIME FRAME: One (1) Semester
PA ACADEMIC STANDARDS
Speaking and Listening
1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions.
11.3.12.G: Food Science and Nutrition
Analyze the relevance of scientific principles to food processing, preparation and packaging.
COMMON CORE STANDARDS
Reading Informational Text
CC.1.2.9-10.A: Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.
SPEAKING AND LISTENING
CC.1.5.9-10.A: Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ASSESSMENT ANCHORS
N/A
RESOURCES
·  Textbook- Guide to Good Food, Largen and Bence, 2010
·  Cookbooks
·  Small equipment and appliances
·  Food supplies
·  Videos
OBJECTIVES
The learner will identify principles of preparing, selecting and storing cakes, cookies and pastries.
ESSENTIAL CONTENT
·  Describe the functions of basic ingredients used in baking.
·  Classify the groups of cakes.
·  Practice the cake-decorating techniques.
·  Identify the 6 types of cookies, and compare shaping and baking techniques.
·  Explain the principles of pastry preparation.
·  Develop guidelines for shaping, baking and storing pies and pastry.
INSTRUCTIONAL STRATEGIES
·  Demonstrations and video on cake- decorating.
·  Student lab experiences- cake.
·  Video and demonstrations on the 6 types of cookies.
·  Student lab experiences- cookies.
·  Demonstration and video on pastry preparations.
·  Student lab experiences- pastry.
ASSESSMENTS
·  Worksheets
·  Study Guides
·  Quizzes and Tests
·  Cooperative lab groups
·  Self-Evaluation
·  Rubrics for lab evaluations
CORRECTIVES/EXTENSIONS
Correctives:
·  Read recipes for cookies and determine the classification.
Extensions:
·  Individual Research and practice using a variety of cake decorating techniques.
COURSE: Foods - Baking / GRADE(S): 11-12
STRAND: 1.6 Speaking & Listening; CC.1.2 Reading Informational Text; CC.1.5 Speaking and Listening, 11.3 Food Science and Nutrition / TIME FRAME: One (1) Semester
PA ACADEMIC STANDARDS
Speaking and Listening
1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions.
11.3.12.G: Food Science and Nutrition
Analyze the relevance of scientific principles to food processing, preparation and packaging.
COMMON CORE STANDARDS
Reading Informational Text
CC.1.2.9-10.A: Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.
SPEAKING AND LISTENING
CC.1.5.9-10.A: Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ASSESSMENT ANCHORS
N/A
RESOURCES
·  Textbook- Guide to Good Food, Largen and Bence, 2010
·  Cookbooks
·  Small equipment and appliances
·  Food supplies
·  Videos
OBJECTIVES
The learner will practice techniques used to prepare custards, creams and frozen desserts and sauces.
ESSENTIAL CONTENT
·  Identify types of custards.
·  Identify types of creams.
·  Identify types of frozen desserts.
·  Define purees, sauce, and syrup and explain how they can be used to enhance a dessert.
INSTRUCTIONAL STRATEGIES
·  Complete study guides.
·  Discuss methods used to prepare custard, creams and frozen desserts.
·  Demonstrations – Frozen dessert, with sauce or syrup.
·  Student lab experiences – custard.
·  Student lab experiences – creams.
ASSESSMENTS
·  Worksheets
·  Study Guides
·  Quizzes and Tests
·  Cooperative lab groups
·  Self-Evaluation
·  Rubrics for lab evaluations
CORRECTIVES/EXTENSIONS
Correctives:
·  Complete a crossword puzzle
·  Student created flash cards
Extensions:
·  Group Report or demonstration
COURSE: Foods - Baking / GRADE(S): 11-12
STRAND: 1.6 Speaking & Listening; CC.1.2 Reading Informational Text; CC.1.5 Speaking and Listening, 11.3 Food Science and Nutrition / TIME FRAME: One (1) Semester
PA ACADEMIC STANDARDS
Speaking and Listening
1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions.
11.3.12.G: Food Science and Nutrition
Analyze the relevance of scientific principles to food processing, preparation and packaging.
COMMON CORE STANDARDS
Reading Informational Text
CC.1.2.9-10.A: Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.
SPEAKING AND LISTENING
CC.1.5.9-10.A: Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ASSESSMENT ANCHORS
N/A
RESOURCES
·  Textbook- Guide to Good Food, Largen and Bence, 2010
·  Cookbooks
·  Small equipment and appliances
·  Food supplies
·  Videos
OBJECTIVES
The learner will practice techniques used to prepare custards, creams and frozen desserts and sauces.
ESSENTIAL CONTENT
·  Identify types of custards.
·  Identify types of creams.
·  Identify types of frozen desserts.
·  Define purees, sauce, and syrup and explain how they can be used to enhance a dessert.
INSTRUCTIONAL STRATEGIES
·  Complete study guides.
·  Discuss methods used to prepare custard, creams and frozen desserts.
·  Demonstrations – Frozen dessert, with sauce or syrup.
·  Student lab experiences – custard.
·  Student lab experiences – creams.
ASSESSMENTS
·  Worksheets
·  Study Guides
·  Quizzes and Tests
·  Cooperative lab groups
·  Self-Evaluation
·  Rubrics for lab evaluations
CORRECTIVES/EXTENSIONS
Correctives:
·  Complete a crossword puzzle
·  Student created flash cards
Extensions:
·  Group Report or demonstration
COURSE: Foods - Baking / GRADE(S): 11-12
STRAND: 1.6 Speaking & Listening; CC.1.2 Reading Informational Text; CC.1.5 Speaking and Listening, 11.3 Food Science and Nutrition / TIME FRAME: One (1) Semester
PA ACADEMIC STANDARDS
Speaking and Listening
1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions.
11.3.12.G: Food Science and Nutrition
Analyze the relevance of scientific principles to food processing, preparation and packaging.
COMMON CORE STANDARDS
Reading Informational Text
CC.1.2.9-10.A: Determine a central idea of a text and analyze its development over the course of the text, including how it emerges and is shaped and refined by specific details; provide an objective summary of the text.
SPEAKING AND LISTENING
CC.1.5.9-10.A: Initiate and participate effectively in a range of collaborative discussions on grades level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively.
ASSESSMENT ANCHORS
N/A
RESOURCES
·  Textbook- Guide to Good Food, Largen and Bence, 2010
·  Cookbooks
·  Small equipment and appliances
·  Food supplies
·  Videos
OBJECTIVES
The learner will practice bread-making techniques.
ESSENTIAL CONTENT
·  Identify specific purpose of ingredients used in bread making.
·  Practice shaping and baking techniques of bread products.
·  Practice making quick bread and yeast breads.
INSTRUCTIONAL STRATEGIES
·  Show and discuss video about bread making.
·  Demonstrations for mixing methods used in making quick bread and yeast bread.
·  Complete study guides on the functions of ingredients, classifications and mixing methods for quick breads and yeast breads.
·  Student lab experiences – drop batter; pour batter and soft dough quick breads.
·  Student lab experiences – Yeast Bread.
ASSESSMENTS
·  Worksheets
·  Study Guides
·  Quizzes and Tests
·  Cooperative lab groups
·  Self-Evaluation
·  Rubrics for lab evaluations
CORRECTIVES/EXTENSIONS
Correctives:
·  Peer tutoring
·  Study groups
·  Crosswords Puzzles
Extensions:
·  Compare ready-made, partially prepared and homemade quick bread products for cost, appearance and flavor.