Baking and Pastry, SD

1. Students will explain and apply baking and pastry fundamentals, terminology, and theoretical principles, and identify career opportunities in the baking and pastry industry.

2. Students will select appropriate ingredients and methods to produce a variety of breads, baked goods, and desserts.

3. Students will apply industry standard techniques to create and evaluate fundamental and contemporary baked goods and desserts.

4. Students will demonstrate proper safety, sanitation, and equipment operation procedures in accordance with industry standards.

5. Students will apply basic math skills to perform recipe conversions, costing, and scaling for baking and pastry production.

6. Students will demonstrate professionalism, effective communication, and respect for diversity in individual and team settings within the baking and pastry industry.