FCS Baking & Pastry Science

Are you Interested in baking and pastries? Maybe you have thought about a future career in baking and pastry arts? If so, this third-level skills-based class is for you to explore and practice creating breads, pies, pastries, cookies, quick breads, work with chocolate, cheesecake, cakes and basic cake decorating. This course also includes essential foundations in the functions of baking ingredients, baking with ingredient intolerances (e.g. gluten) necessary equipment, baking costs, and technology skills needed, as well as baking related careers and occupations exploration. Field trips to an area bake shop along with demonstrations by local experts will be part of this course. Students will take part in an entrepreneurial project to develop, market, prepare, and distribute baked products to customers. Students will earn a Food Handler's Certificate which is valid for 3 years and in every state in the US and is required for many baking related occupations. Some of these skills transfer easily into FCCLA Star Competitive Events. Course site: Baking and Pastry Science

Credit: 0.5 Credits (Science Credit)

Length: (1) Trimester Block

Grade Level: 10,11,12

Prerequisite:  Culinary 1, 10th grade only with teacher approval