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  • Intro Syllabus 2015

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    Lindsy Gay teaches the Introduction to Baking course at East Hartford High School. The course syllabus outlines 20 weeks of topics that include food safety, bakeshop math, quickbreads, yeast breads, pies, cookies, and more. Students will complete food labs each week to apply their learning and will be assessed through tests on safety and sanitation, quickbreads, yeast doughs, pies and desserts, and cookies. A 10% summary project and final exam are also included to evaluate student understanding of the full course material.

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    Lindsy Gay teaches the Introduction to Baking course at East Hartford High School. The course syllabus outlines 20 weeks of topics that include food safety, bakeshop math, quickbreads, yeast breads, pies, cookies, and more. Students will complete food labs each week to apply their learning and will be assessed through tests on safety and sanitation, quickbreads, yeast doughs, pies and desserts, and cookies. A 10% summary project and final exam are also included to evaluate student understanding of the full course material.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    57 views2 pages

    Intro Syllabus 2015

    Uploaded by

    api-232615431
    Lindsy Gay teaches the Introduction to Baking course at East Hartford High School. The course syllabus outlines 20 weeks of topics that include food safety, bakeshop math, quickbreads, yeast breads, pies, cookies, and more. Students will complete food labs each week to apply their learning and will be assessed through tests on safety and sanitation, quickbreads, yeast doughs, pies and desserts, and cookies. A 10% summary project and final exam are also included to evaluate student understanding of the full course material.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xlsx, pdf, or txt
    of 2

    Instructor: Lindsy Gay

    Email: gay.lm@easthartford.org
    Room: 110
    Website: http://ehhsbake.weebly.com
    Office Hours: by appointment Monday, Wednesday, Thursday 2:10-2:40

    East Hartford High School


    Introduction to Baking
    COURSE SYLLABUS
    Week
    1
    2
    3

    4
    5
    6

    10
    11

    12

    13
    14
    15
    16
    17
    18
    19
    20

    Topic/Concept/Skill
    Introduction to Foods Class
    Procedures
    Food Safety and Sanitation
    Terms
    Food Safety
    Principles of Safe Cooking
    Bakeshop Math
    Safety and Sanitation Review
    Food Lab Garlic Chocolate Chip Cookies
    Quickbread
    Equivalents
    Food Lab: Garlic Cheee Biscuits
    Abbreviations
    Food Lab: Scones
    How to Measure
    Food Lab: Muffins
    Review for Quickbread and Bakeshop Math Test
    Tunnels and Peaks
    Alton Brown Muffin Man
    Lean Yeast Dough
    Terms
    Yeast Experiment
    Food Lab: Pizza
    Storing
    Bread Review
    Pies and Fruit Desserts
    Terms
    Food Lab: Pie Crust
    Food Lab: Pie
    Demo: How to cut fruits
    Food Lab: Cobbler
    Food Lab: Cooked Fruit filling
    Reviw Pastry and Fruit Dessert
    Cookies Review
    Types of Cookies
    Food Lab Cookie Bar Cookies
    Functions of Ingredients
    Cookies Review
    Food Lab: Molded Cookies
    Food Lab: Rolled Cookie
    Baking Article
    Cookie Demo: fortune Cookies
    Table Setting and Etiquette
    Plan final food lab
    Week long final food lab
    Exam Prep and Kitchen clean up

    Assessments

    Safety and Sanitation Test

    Quickbread and Bakeshop


    MathTest

    Lean Yeast Dough Test

    Pies and Fruit Dessert Test

    Cookie Test

    10% Summary

    Final Exam

    This syllabus should serve as a guide and is subject to change.

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