Culinary Arts Junior and Senior Year Bohlen Tech Center Watertown, NY Career and Technical Education at Jefferson-Lewis BOCES enriches the everchanging global community with skilled and educated leaders who will inspire future generations.

Contact Information: Teacher William Landers Janet Ramsey

Subject Baking Baking

Email [email protected] [email protected]

Bohlen Technical Center 20104 NYS Route 3 Watertown, NY Ph. # 779-7200 Course Description: The primary purpose of the Baking Course is to train the student in the basic manipulative skills, safety judgments, proper work habits and desirable attitudes necessary to achieve Baking competency in job entry-level skills, obtain New York State Licensure, and gainful employment in the field of or related career fields. Timeline: Length of course/program: 2 School years to earn a Certificate of Completion which includes Culinary Arts and Baking Major Projects: Portfolio, Junior/Senior Presentations, and Various Baking-related Projects (Gingerbread House and a Wedding Cake Grading/ Assessment/ Attendance Requirements: Knowledge 40% (Classroom activities and assignments, daily instruction, homework, tests) Work Ethic 20% (Includes daily attendance, which is required) Skills 40% (Skills are graded in a practical form during live work or projects) Dress Code Requirements: Students are required to follow the BTC/HGS dress code as described in the student handbook during class/lecture time. Traditional chef uniforms will be provided for each student to wear in the kitchen; however, students are responsible for procuring a professional kitchen hat (Toque or Baker’s Cap) and work safe kitchen shoes. Students are not allowed to wear jewelry, including piercings and gauges, in the kitchen.

Required Supplies: Baking 1 Professional kitchen hat, as approved by instructor. Pair of Kitchen Safe work shoes 3-Ring Binder/Notebook for class 3-Ring Binder for the Portfolio Black/Blue Pens Candy to decorate Gingerbread Houses

Baking 2 Lined Paper Kitchen or Basic Skills Calculator Pocket-Sized Notebook Thumb Drive Ear Bugs may be helpful Internet access at home is helpful but not required

Hard/Solid Base for Wedding Cakes

Licensing and Certificates: Upon completion of the 2 year program students will be eligible for: • Technical Endorsement • ServSafe Certification • American Heart Association Card for CPR/AED Articulation Agreements: • The Art Institute of Pittsburgh – CUL 100 (3 Credits), CUL 101 (9 Credits) • Culinary Institute of America – CIA’s Experience requirement waived • Jefferson Community College – CUL 140 “Principles of Baking” (EDGE – 2 Credits) • Johnson & Wales University – CUL 1345 “Intro to Baking & Pastry” (3 Credits) • SUNY Cobleskill – CAHT 160 “Baking & Pastry” (3 Credits), CAHT 140 “Hospitality Math” (3 Credits) Internships: In the spring of their senior year, students who meet specific criteria will have the opportunity to experience an internship in Baking and/or in a field related industry. (Specific criteriaattendance, grades, ethics)

Instructional Philosophy: The mission of Career & Technical Education at Jefferson-Lewis BOCES, in cooperation with educational and industry professional partners, is to: • provide a safe environment that builds confidence through “learning by doing” with industry-specific facilities, tools, and equipment; • promote career and technical skills for success in a competitive, changing, global workforce; and • encourage creative, real-world problem solving using industry guidelines to achieve success

Units of Instruction: For a complete list please see the instructor.

Baking 1 Kitchen Math Cookies Quick Breads Pies Yeast Dough Artisan Breads Cake Mixing and Baking Beginning Cake Decorating Specialty Cakes

Baking 2 Custards, Puddings, and Mousse Tarts and Fruit Desserts Frozen Desserts ServSafe (Sanitation) Safety Baking Tools and Equipment Using Standardized Recipes Proper Measuring Techniques

Course Objectives: To ensure continued career success, the graduate will continue to learn new and current information related to skills, trends, and methods for career development in Baking related fields. Students will be able to: 1. 2. 3.

Project a positive attitude and sense of personal integrity and self-confidence. Practice effective communication skills, visual poise and proper grooming. Respect the need to deliver worthy service for value received in an employer-employee relationship. 4. Perform the basic manipulative skills in order to obtain an entry level position. 5. Apply academic and practical learning and related information to ensure sound judgments, decisions and procedures. 6. Apply academic learning and practical experiences learned in Baking field for college or career readiness.

Available CTE credits: • Up to 4 CTE credits per year • Math • Science Classroom Management Plan/Classroom Policies: Refer to Code of Conduct- Student Handbook Late Work Policy Students must complete a Student Absence Form within 5 days of an absence to be eligible for late/ make-up work (Refer to Student Handbook). Extended absences will be handled on an individual basis.

Disclaimer: This syllabus is subject to change at the discretion of the Jefferson – Lewis BOCES.