FOD1020: Contemporary Baking

Prerequisite: FOD1010: Food Basics

Description: Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.

Parameters: Access to a personal or commercial food preparation facility.

Outcomes: The student will:

    • 1. identify the role of baked goods in the Canadian diet
      • 1.1 discuss the ethnic diversity of baked goods
      • 1.2 describe baked goods in relation to Eating Well with Canada’s Food Guide, considering:
        • 1.2.1 macronutrients
        • 1.2.2 micronutrients
      • 1.3 evaluate personal considerations; e.g., healthy choices, allergies
    • 2. identify and describe the factors involved in the preparation of baked products
      • 2.1 examine the role of key baking ingredients, including:
        • 2.1.1 flours
        • 2.1.2 fats
        • 2.1.3 sugars and sugar substitutes; e.g., white/brown sugar, molasses, sweeteners, honey, applesauce
        • 2.1.4 eggs
        • 2.1.5 chemical leavening agents; e.g., baking soda, baking powder
        • 2.1.6 liquids
        • 2.1.7 flavouring agents
        • 2.1.8 optional ingredients; e.g., raisins, cheese, vegetables, chocolate chips
      • 2.2 identify mixing methods employed in the preparation of baked products
      • 2.3 recognize the need for accuracy in measuring
      • 2.4 demonstrate safe and correct use of tools and equipment in the baking area
    • 3. demonstrate correct preparation methods for the production of a variety of baked goods
      • 3.1 examine quick breads, categorizing them by their characteristics and preparation techniques, including:
        • 3.1.1 muffin method
        • 3.1.2 biscuit method
        • 3.1.3 conventional cake method
      • 3.2 differentiate among the various categories of cookies, including:
        • 3.2.1 dropped
        • 3.2.2 rolled
        • 3.2.3 molded
        • 3.2.4 refrigerator
        • 3.2.5 pressed
        • 3.2.6 bar
      • 3.3 compare the one-bowl method and the creaming method for shortened cakes
      • 3.4 identify the proper use of baking equipment related to:
        • 3.4.1 accuracy in measuring/scaling
        • 3.4.2 correct mixing procedures
        • 3.4.3 appropriate pan preparation
        • 3.4.4 baking and determining doneness
        • 3.4.5 altering and varying recipes according to instructions/wellness
        • 3.4.6 compensating for failures and defects
    • 4. identify contemporary methods of baking that emphasize wellness in baked goods
      • 4.1 discuss the use of fats and alternatives in baking; e.g., applesauce, puréed prunes
      • 4.2 discuss the use of whole grains and fibre in baking
      • 4.3 analyze a baked product that has been modified; e.g., gluten free, low fat
      • 4.4 identify a current nutritional issue related to baked goods; e.g., fat substitutes, food labelling, allergies, obesity, trans fats
    • 5. demonstrate knowledge and skills in the planning, preparing and evaluating of contemporary baked products
      • 5.1 prepare a minimum of five recipes that emphasize:
        • 5.1.1 muffin method
        • 5.1.2 biscuit method
        • 5.1.3 conventional cake method
        • 5.1.4 a baking method focusing on ethnic diversity
        • 5.1.5 a modified recipe to focus on creating a healthier alternative
      • 5.2 alter and vary basic recipes according to instructions
      • 5.3 identify and describe characteristics of quality baked products
      • 5.4 compensate for failures and defects
    • 6. identify and demonstrate safe and sanitary practices
      • 6.1 maintain a clean, sanitary, safe work area
      • 6.2 apply universal precautions related to:
        • 6.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
        • 6.2.2 hand-washing techniques
        • 6.2.3 infectious diseases
        • 6.2.4 blood-borne pathogens; e.g., minor cuts, blood spills
        • 6.2.5 bacteria, viruses, fungi
        • 6.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
      • 6.3 use all materials, products and implements appropriately
      • 6.4 clean, sanitize and store materials, products and implements correctly
      • 6.5 dispose of waste materials in an environmentally safe manner
    • 7. demonstrate basic competencies
      • 7.1 demonstrate fundamental skills to:
        • 7.1.1 communicate
        • 7.1.2 manage information
        • 7.1.3 use numbers
        • 7.1.4 think and solve problems
      • 7.2 demonstrate personal management skills to:
        • 7.2.1 demonstrate positive attitudes and behaviours
        • 7.2.2 be responsible
        • 7.2.3 be adaptable
        • 7.2.4 learn continuously
        • 7.2.5 work safely
      • 7.3 demonstrate teamwork skills to:
        • 7.3.1 work with others
        • 7.3.2 participate in projects and tasks
  • 8. make personal connections to the cluster content and processes to inform possible pathway choices
    • 8.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
    • 8.2 create a connection between a personal inventory and occupational choices
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