CODE: H730
HALF YEAR (9-12)
1/2 CREDIT
PREREQUISITE: FOOD PREPARATION AND NUTRITION
Areas of study include:
• Baking ingredients and techniques
• Breads and yeast-raised dough
• Cakes, fillings and icings
• Classic pastry dough
• Cake decorating
• Chocolate confections
This course will help to provide all students with skills to produce quality baked products for
personal and professional experience. The course will also create a framework for understanding the
science theory behind the baking process.
Assessment: Assessment is based on quizzes, exams, lab assignments, daily participation and
demonstrated skill.
For a complete review of the NYS learning standards and complete NYS Core curriculum, see:
http://www.emsc.nysed.gov/cte/facse/fccontent.html
Textbook and/or Other Resources:
• Culinary Essentials, Glencoe
• Guide to Good Food, Goodheart-Willcox
• Assorted cookbooks including but not limited to: Baking and Pastry, Wiley; Baking Illustrated,
America’s Test Kitchens; King Arthur Flour: The Baking Companion, Countryman; The Cake Bible,
Norton
• Several internet sources including but not limited to: http://kingarthurflour.com;
http://joyofbaking.com; http://epicurious.com
Classroom Expectations and Procedures:
• Attendance is mandatory: Please refer to the 2009-2010 Code of Conduct for attendance
requirements for 9-12 grade students
• Students need to arrive to class on time, prepared and ready to work.
(Please see the student 2009-2010 Code of Conduct for polices with regard to arriving late to class
and classroom behavior.)
Activities/Projects Unique to this Class:
• Students will use professional measuring and weighing methods in the production of cakes,
pastry and bread products
• Students will produce baked goods for various school and community function
Recommended/Required Materials for Class:
• Three-ring binder (1 inch), 3 dividers, and loose leaf paper
• It is imperative that you turn in a computer lab agreement
• Hair tie or barrette, as per sanitation guidelines
Grading Procedures:
By Quarter:
• Class work/Homework: 30%
• Labs/Participation: 40%
• Tests/Quizzes: 30%
For the Semester:
• Each Quarter is worth 2/5 of the final grade with a cumulative final worth 1/5 of the final grade.
Grading Procedures:
• Late assignments will not be accepted after 5 days past the due date. Points will be subtracted
from each late assignment on a per day basis.
Teacher Contact Information:
• By Mail:
Mrs. Herberger, CALS Department
John Jay High School
2012 Rt. 52
Hopewell Jct., NY 12533
• During School hours:
Room 157 or 163
Career and Life Science Office (Technology Wing)
• Phone: 845-897-6700 ex: 159
• E-mail: denise.herberger@wappingersschools.org
• Website: http://www.teacherweb.com/ny/johnjay/herberger
(Cut Here and Return)
Please sign and date this part of the course syllabus as a way of showing that you understand the
course requirements. Have your parent/guardian sign to acknowledge that they have read through
and understand the course syllabus.
Tear off the signature portion of the page and return to Mrs. Herberger by 2/1/10.
Student Signature: Date:
Parent/Guardian Signature: Date:
