CODE: H230
HALF YEAR (9-12)
1/2 CREDIT
PREREQUISITE: FOOD PREPARATION AND NUTRITION
AREAS OF STUDY INCLUDE:
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Baking ingredients and technique
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Breads and yeast-raised dough
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Cakes, fillings and icings
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Classic pastry dough
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Chocolate confections
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Cake decorating
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:
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Culinary Essentials, Glencoe
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Guide to Good Food, Goodheart-Willcox
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Cookbooks including but not limited to: Baking
and Pastry, Wiley; Baking Illustrated, Americana's Test Kitchen; King Arthur
Flour; The Baking Companion, Countryman; The Cake Bible, Norton
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Several internet sources including but not
limited to: kingarthurflour.com; joyofbaking.com; epicurious.com
CLASSROOM EXPECTATIONS AND PROCEDURES:
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Attendance is mandatory: Please refer to the
2008-2009 Code of Conduct section IV Attendance Requirements for 9th-12th
grade students:
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"Unless they maintain the commitments put in
place through the Attendance Probation process, any student in grades 9
through 12 who has been determined to exceed ten (10) school days in the
aggregate in a semester course or in excess of twenty (20) school days in a
full year course of unexcused absences, shall be ineligible for full course
credit and shall be ineligible to submit any paper, homework or other work to
be graded by their teacher(s) , and shall not be permitted to take any quizzes
or examinations in the course.
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Students need to arrive to class on time,
prepared and ready to work. (Please see the student 2008-2009 Code of Conduct
for polices with regard to arriving late to class and classroom behavior.)
ACTIVITIES/PROJECTS UNIQUE TO THIS CLASS:
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Students will be preparing baked goods and
pastries
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Students will be studying cake decorating
techniques
RECOMMENDED/REQUIRED MATERIALS FOR CLASS:
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Three ring binder (1 inch), 3 dividers, and
loose leaf paper
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It is imperative that you turn in a computer lab
agreement
GRADING PROCEDURES:
By Quarter:
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Class work/Homework: 30%
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Labs: 30%
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Tests/Quizzes: 30%
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Participation: 10%
By Semester:(Final Grade)
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1st Quarter 2/5th
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2nd Quarter 2/5th
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Cumulative Final 1/5th
TEACHER CONTACT INFORMATION:
By Mail:
Mrs. Kneifel, 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: 897-6700 ex: 159
E-mail: nancy.kneifel@wappingersschools.org
Website:
http://www.teacherweb.com/ny/johnjayhighschool/kneifel
