Baking and Pastry II (2024): Grades 11-12

Other Georgia CTAE: Hospitality & Tourism Career Cluster sets

• Introduction to Culinary Arts (2013)
• Baking and Pastry I (2024): Grades 10-12

Demonstrate proper receiving and storage of both raw and prepared foods, including identification of appropriate storage temperatures for perishable and semi-perishable foods.2.1

Demonstrate food handling, preparation and storage techniques that prevent cross contamination between raw and ready-to-eat foods and between animal or fish, including sources of other potentially hazardous food products.2.2

Identify the factors that affect the growth of food-borne pathogens (FAT TOM) and explain how time and temperature guidelines can reduce growth of microorganisms.2.3

Examine current types and proper uses of cleaning materials and sanitizers and demonstrate procedures for cleaning and sanitizing utensils, equipment, and facilities. 2.4

Demonstrate waste disposal and recycling methods and describe appropriate measures for insect, rodent, and pest control.2.5

Demonstrate maintenance of necessary records to document time and temperature control, employee health, equipment maintenance, and other food preparation and storage. 2.6

Complete the ServSafe Managers certification.2.7

Create a detailed business plan for a baking-related business. 3.1

Analyze various bakery menus.  3.2

Demonstrate industry-standard costing for wholesale and retail spaces. 3.3

Identify general requirements for a bakery-related business (examples: employee availability, insurance, state and local licenses, and health department requirements).3.4

Demonstrate production of show pastries. 4.1

Demonstrating production of laminated dough, puff pastry, and derivative products.4.2

Identify various pre-ferments and fermentation processes in yeast dough production.4.3

Identify various yeast dough production stages in sponge, poolish, biga, and levain.4.4

Demonstrate various lean, enriched, and sourdough breads (ex: baguettes, cinnamon rolls, challah, babka, etc.).  4.5

Demonstrate and produce sweet and artisan breads. 4.6

Experiment with various globally available grains, seeds, meals, or flours. 4.7

Demonstrate production of decorated cakes.  5.1

Demonstrate production of custard, cream, meringue, tart, galette, chiffon, and fruit pies. 5.2

Demonstrate structural plan for tiered cakes and custom cakes. 5.3

Demonstrate various advanced techniques for decorating cakes, pies, and individual desserts. 5.4

Identify and demonstrate various types of petit fours and petite pastries. 5.5

Identify various frozen desserts (example: ice cream, custard, soft serve, frozen yogurt, gelato, sorbet, sherbet, and Italian ice).6.1

Demonstrate commercial production of ice cream and sorbet. 6.2

Demonstrate industry-trending plating techniques for various types of frozen desserts. 6.3

Research the different flavor profiles associated with non-dairy products when making frozen desserts,  6.4

Demonstrate the proper procedure for melting chocolate for use in recipes. 7.1

Demonstrate proper procedure for tempering chocolate and making decorative garnishes and candies. 7.2

Identify and demonstrate the basics of working with sugar and alternative sugar products.7.3

Produce various caramel, nougat, cream, and hard candies.  7.4

Explain the steps involved in creating a showpiece using various mediums. 7.5

Demonstrate the proper principles of baking formulas used to increase and decrease recipes, as well as baking ingredients.8.1

Apply the proper principles of baking to production of a variety of sweet and savory baking and pastry products common in wholesale and retail space (examples: custards, crème anglaise, ice creams, cream puffs or éclairs, fruit coulis and sauces, gelatin-based desserts, pies, cobblers, tarts, cheesecakes, cakes and icings, yeast breads and rolls).8.2

Demonstrate principles of dessert presentation and plating.  8.3

Identify various beverages that could accompany pastries such as espresso, boba, frappe, smoothies, coffee, or tea.9.1

Demonstrate proper bread serving techniques.  9.2

Demonstrate proper customer service techniques in order to maximize profit and customer satisfaction. 9.3

Create a plan for proper rotation of products and presentation. 9.4

Explain the steps to creating a profitable wholesale and retail bakery business. 10.1

List possible purveyors and availability of seasonal and cuisine related products. 10.2

List kitchen equipment requirements based on a bakery menu. 10.3

Explain marketing strategies used to increase profitability for bakery-related businesses. 10.4

Explain how bakeries gain and retain quality employees. 10.5

Describe basic budgeting techniques used by retail and wholesale bakeries.10.6

Explain the purpose, mission, objectives, motto, colors, official dress, and other distinguishing characteristics of Family, Career and Community Leaders of America (FCCLA). 11.1

Explain how participation in FCCLA can promote lifelong responsibility for community service, professional growth, and development. 11.2

Explore the impact and opportunities FCCLA can develop to bring business and industry together with education in a positive working relationship through innovative leadership and career development programs. 11.3

Explore the local, state, and national opportunities available to students through participation in FCCLA including but not limited to conferences, competitions, community service, philanthropy, and other FCCLA activities.11.4