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K–12 Standards

Baking and Pastry (2023)

Other Nebraska CTE sets

Demonstrate foundational food preparation skills used in the baking and pastry industry.BMM.HS.6.1

  • a

    Identify and describe the function of common ingredients used in baking (including but not limited to: leavening agents, flours, sugars, fats, eggs, dairy, gluten alternatives, thickening agents, dough conditioners, and coloring and flavoring agents).BMM.HS.6.1.a

  • b

    Identify and describe physical, chemical, and biological leaveners.BMM.HS.6.1.b

  • c

    Describe proper gluten development in relationship to product outcomes.BMM.HS.6.1.c

  • d

    Identify specific ingredients and/or substitutions appropriate to method and desired product outcome.BMM.HS.6.1.d

  • e

    Demonstrate foundational baking and pastry techniques (measuring, mixing, folding, creaming, whisking, kneading, proofing, shaping, portioning etc.).BMM.HS.6.1.e

Demonstrate the preparation of various doughs, batters, and pastries.BMM.HS.6.2

  • a

    Explain the strengthening or weakening effect of ingredients in the production of doughs and batters. BMM.HS.6.2.a

  • b

    Compare and contrast yeast and laminate dough types and quick breads (muffin and biscuit dough types) and related methods and processes.BMM.HS.6.2.b

  • c

    Prepare yeast and laminate dough types and quick breads (muffin and biscuit dough types).BMM.HS.6.2.c

  • d

    Prepare Pâte à Choux and products derived from it. BMM.HS.6.2.d

  • e

    Prepare pies, including various dough types and related methods and processes and fruit pie filling methods.BMM.HS.6.2.e

Demonstrate the ability to prepare various cakes, cookies, and other baked goods.BMM.HS.6.3

  • a

    Demonstrate creaming and two-stage methods as they relate to cakes, cookies, brownies, and short pastry dough. BMM.HS.6.3.a

  • b

    Demonstrate egg foaming methods as it relates to sponge, chiffon, souffles, génoise, angel food, meringues, and mousse.BMM.HS.6.3.b

  • c

    Demonstrate the use of alternative foams (aquafaba, dolgona).BMM.HS.6.3.c

  • d

    Prepare various types of frosting, icing, and glaze.BMM.HS.6.3.d

  • e

    Prepare various custard types.BMM.HS.6.3.e

  • f

    Demonstrate various cake decorating techniques including: royal icing, rolled fondant, gum paste, airbrush designs and/or edible images.BMM.HS.6.3.f

Implement baking and pastry industry management principles.BMM.HS.6.4

  • a

    Develop a budget, business management and marketing plan for baking and pastry operations.BMM.HS.6.4.a

  • b

    Calculate profitability and target margins of a baked good or pastry product.BMM.HS.6.4.b

  • c

    Interpret impact of costs incurred by a baking and pastry business.BMM.HS.6.4.c

  • d

    Analyze a profit-and-loss report/income statement verifying invoices sent and received.BMM.HS.6.4.d

  • e

    Describe the opportunities for entrepreneurship in the baking and pastry industry.BMM.HS.6.4.e

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What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12

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