ERIC Number: ED348484
Record Type: RIE
Publication Date: 1992
Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.
These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a glossary. Twelve units of instruction are provided: (1) orientation; (2) basic baking ingredients; (3) use and care of hand tools and utensils; (4) use and care of equipment; (5) standard recipe use; (6) cookies; (7) yeast breads and rolls; (8) sweet yeast-dough products; (9) quick breads; (10) cakes and icings; (11) cake decorating; and (12) pastries and pies. Each unit contains some or all of the following sections: objective sheet; suggested activities; assignment and written test answers; written test; unit evaluation form; teacher supplements; transparency masters; information sheet; student supplements; assignment sheets; job sheets; and dissemination material. (NLA)
Descriptors: Bakery Industry, Competency Based Education, Cooking Instruction, Equipment, Food Processing Occupations, Food Service, Foods Instruction, Hand Tools, Instructional Materials, Occupational Home Economics, Postsecondary Education, Secondary Education
Mid-America Vocational Curriculum Consortium, Inc., 1500 West Seventh Avenue, Stillwater, OK 74074-4364 (order no. 400475).
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: Mid-America Vocational Curriculum Consortium, Stillwater, OK.
Note: For related documents, see ED 333 165, ED 337 613-614, and CE 061 674-675. Printed on colored paper.