Bakery and Deli Specialty

Transcription

1 Western Technical College Bakery and Deli Specialty Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 3.00 Total Hours This course provides procedures for preparation of bakery and deli products. The lab experiences will provide concepts on production, weights and measures, work simplification, costing and standards. Serving techniques, finishing procedures and decorative methods are also practiced. Hospitality and Tourism Technical Diploma Courses Types of Instruction Instruction Type Lecture Lab Credits/Hours 1 CR / 36 HR 2 CR / 72 HR Course History Purpose/Goals Produce, market and sell bakery and deli products. Target Population Second semester Food Production Specialist students Pre/Corequisites Prerequisite Sanitation, Safety, Hygiene Prerequisite Principles of Quantity Food Preparation Prerequisite Industrial Feeding Textbooks No textbook required. Course Outcome Summary - Page 1 of 6

2 Learner Supplies Two potholders - $5. Vendor: Campus Shop. Required. Chef Coat - $25. Vendor: Campus Shop. Required. White shirt (short sleeve with button down collar) - $ Vendor: To be discussed in class. Required. Name Pin - $5.00. Vendor: To be discussed in class. Required. Black baseball cap with Western s Logo - $25. Vendor: Campus Shop. Required. White apron - $7. Vendor: Campus Shop. Required. Black Pants - $ Vendor: To be discussed in class. Required. Black shoes with non-slip soles (no tennis) - $ Vendor: To be discussed in class. Required. Culinary Kit - $186. Vendor: Campus Shop. Required. Core Abilities 1. Apply mathematical concepts. 2. Demonstrate ability to think critically. 3. Demonstrate ability to value self and work ethically with others in a diverse population. 4. Make decisions that incorporate the importance of sustainability. 5. Transfer social and natural science theories into practical applications. 6. Use effective communication skills. Program Outcomes 1. Identify the elements of a quality food product. 2. Produce a standardized recipe. 3. Employ safety and sanitation practices in the work setting. 4. Demonstrate efficient production techniques. 5. Summarize food production costs. 6. Demonstrate professional work habits consistent with food industry standards. Course Outcome Summary - Page 2 of 6

3 Status Active Course Competencies 1. Relate to the different work positions available in a bakery/deli operation. Domain Cognitive Level Application 1.1. learner selects a favored bakery/deli position to work in. 1.a. Describe the different bakery/deli positions. 1.b. Rotate through the bakery/deli positions. 1.c. Complete self evaluation for each bakery/deli experience. 1.d. Critique field trips to bakery and deli facilities. 1.e. Relate specific duties to the different positions. 1.f. Compare the different bakery/deli positions to determine preferences for specific positions. 1.g. Explain likes and dislikes for different positions. 2. Apply correct sanitation procedures to kitchen work areas. Domain Cognitive Level Application 2.1. learner applies sanitation and safety standard operating procedures when working in a bakery. 2.a. Give examples of appropriate times to wash hands. 2.b. Integrate handwashing into a daily routine. 2.c. Apply the times and temperature rules when heating and cooling foods. 2.d. Use refrigeration to hold foods that are waiting to be prepped and foods that are waiting to be cooked. 2.e. Clean and sanitize all work areas before, during and after working in them. 2.f. Use a "tasting" spoon to taste test food products. 2.g. Explain the different methods of safely cooling hot foods down. 3. Demonstrate sound hygiene and grooming practices. Domain Affective Level Internalizing 3.1. learner wears prescribed uniform in all labs learner uses hair restraints in all labs learner arrives in clean and pressed uniform learner demonstrates good personal hygiene. 3.a. Use good laundry practices to keep uniforms clean and stain free. 3.b. Wear clean uniform everyday for class 3.c. Use hair restraint to cover majority of hair. 3.d. Demonstrate good hygiene practices by bathing and washing hair daily. 3.e. Use deodorant/antiperspirant to avoid strong body odors. 3.f. Display clean shaven face or keep facial hair neatly trimmed. 3.g. Associate the connection between personal hygiene and prevention of foodborne illness. 3.h. Change to clean uniform if necessary when working as cashier/customer service. 4. Demonstrate safe use of large and small equipment in the bakery. Domain Cognitive Level Application Course Outcome Summary - Page 3 of 6

4 4.1. learner demonstrates the ability to safely operate, clean and sanitize all large and small equipment. 4.a. Incorporate use of equipment in all recipes where possible. 4.b. Apply assembling and disassembly knowledge each time equipment is used. 4.c. Demonstrate safe use of all equipment. 4.d. Recognize all safety precautions for each piece of equipment. 4.e. Use all safety features when working with equipment. 4.f. Demonstrate cleaning and sanitizing techniques after each use of equipment. 5. Demonstrate teamwork and work ethics in the bakery. Domain Affective Level Internalizing 5.1. learner shows an ability to follow all classroom rules and procedures learner demonstrates a respectful attitude towards people, product and equipment. 5.a. Point out the importance of calling the instructor at least 1 hour before lab starts if ill. 5.b. Demonstrate responsibility by being on time, in uniform, and ready to work 5 minutes before lab starts. 5.c. Demonstrate teamwork and sharing by voluntarily assisting others in lab when needed. 5.d. Apply the "dovetailing" process when working with recipes. 5.e. Demonstrate how to operate and clean equipment in a safe and respectful manner. 5.f. Prepare food using methods to avoid costly waste. 5.g. Demonstrate responsibility of keeping productively busy after each task is completed. 5.h. Demonstrate a respectful attitude towards classmates, instructors and staff when working in a lab. 5.i. Show pride in products and work accomplished. 6. Demonstrate correct use of standardized recipes. Domain Cognitive Level Application 6.1. learner successfully produces a standardized recipe as per guidelines listed in class discussion. 6.a. Visualize the final outcome of a standardized recipe. 6.b. Organize misen place and workstation to effectively produce a standardized recipe. 6.c. Demonstrate correct production techniques used in the production of standardized recipes. 6.d. Measure ingredients of a standardized recipe accurately. 6.e. Define terms commonly used in a standardized recipe. 6.f. Adjust the taste of the final product to meet customer preference. 6.g. Interpret a standardized recipe. 6.h. Develop an appreciation for using standardized recipes. 6.i. Identify errors in the construction of a standardized recipe. 6.j. Check the accuracy of a standardized recipe in taste, yield and eye appeal. 7. Produce a variety of salads, meat and cheese trays, fruit trays, and other deli/catering items to sell. Domain Cognitive Level Analysis 7.1. learner produces quality salads, meat and cheese trays, fruit trays and other deli/catering items on time following production, sanitation and safety standards as established in class. Course Outcome Summary - Page 4 of 6

5 7.a. Select recipes to be used. 7.b. Test any new recipes. 7.c. Calculate amount of each product needed. 7.d. Determine size of recipe to be used. 7.e. Pre-prepare selected ingredients according to recipe directions. 7.f. Prepare items using standardized recipes. 7.g. Follow all sanitation and safety protocol. 7.h. Use meat slicer to portion meat and cheese for trays. 7.i. Experiment with different arranging techniques for meat, cheese and fruit trays. 7.j. Refrigerate perishable food trays immediately after completion. 7.k. Apply "refrigerate" labels on all perishable items. 8. Produce a variety of quick breads, yeast products and dessert items to sell. Domain Cognitive Level Synthesis 8.1. learner produces quality quick breads, yeast products and dessert items to sell. 8.a. Select recipe to use. 8.b. Test any new recipe. 8.c. Calculate size of recipe to be used for amount of product needed. 8.d. Pre-prepare selected ingredients according to recipe directions. 8.e. Prepare items using standardized recipes. 8.f. Select types of frozen dough for bread product. 8.g. Experiment with different fillings for frozen dough bread products. 8.h. Test proofing of yeast bread with "finger" test. 8.i. Portion bread products using scales. 8.j. Follow all sanitation and safety protocol. 9. Package food items to be sold. Domain Psychomotor Level Practice 9.1. learner packages all bakery/deli items to sell following guidelines established in class. 9.a. Use portion control for items to be sold. 9.b. Select suitable garnish for items. 9.c. Determine size and type of container to be use for bakery/deli items. 9.d. Label perishable items with "refrigerate" label. 9.e. Handle all products using all sanitation and safety protocol. 9.f. Cool all baked and cooked products completely before packaging. 9.g. Attach price label to each item. 10. Determine selling prices for bakery/deli items. Domain Cognitive Level Application learner establishes selling price for bakery/deli item. 10.a. Itemize amounts of all ingredients and products used. 10.b. Price items using inventory sheets. 10.c. Use costing techniques to determine cost of each ingredient and product used. Course Outcome Summary - Page 5 of 6

6 10.d. 10.e. 10.f. 10.g. Determine the total cost of ingredients of a recipe. Use formula to determine ingredient cost of each individual item. Include packaging cost in cost of each item. Determine selling price using costing information. 11. Develop recordkeeping system for bakery/deli sales. Domain Cognitive Level Application learner successfully completes all paperwork on time for bakery/deli. 11.a. Use "production report" sheet to record number of items made. 11.b. Balance sales with production report sheet. 11.c. Relate customer sales with amount produced. 11.d. Count cash bank using "cash receipts report." 11.e. Program cash register. 11.f. Use cash register to tally customer's bill and to make change. 11.g. Count cash receipts to determine income. 12. Develop a marketing plan for bakery/deli. Domain Cognitive Level Synthesis learner successfully carries out marketing plan. 12.a. Brainstorm for ideas to market items. 12.b. Create "white board" sign for bakery/deli items. 12.c. Program electronic sign for bakery. 12.d. Use creative packaging whenever possible. 12.e. Display bakery products on bakery racks. 12.f. Pre-sell seasonal or specialty items. 12.g. Use good customer service techniques to attract and keep customers. 12.h. Suggestively sell bakery/deli products. Course Outcome Summary - Page 6 of 6