2017 – 2018
Florida Department of Education
Curriculum Framework 

Program Title:	Baking & Pastry Arts
Program Type:	Career Preparatory
Career Cluster:	Hospitality & Tourism

PSAV	
Program Number	N100600	
CIP Number	0612050103	
Grade Level	30, 31	
Standard Length	600 clock hours	
Teacher Certification	Refer to the Program Structure section.		
CTSO	SkillsUSA	
SOC Codes (all applicable) 	51-3011 – Bakers
35-1011 – Chefs and Head Cooks	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	
Basic Skills Level	Mathematics: 9	
Language:     9	
Reading:        9	

Purpose

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster. 

The content includes but is not limited to preparation, presentation, and serving of a wide variety of baked and dessert goods; leadership, communication skills, employability skills, and safe/efficient work practices are also covered.  

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of two occupational completion points.

This program is comprised of courses which have been assigned course numbers in the SCNS (Statewide Course Numbering System) in accordance with Section 1007.24 (1), F.S.  Career and Technical credit shall be awarded to the student on a transcript in accordance with Section 1001.44(3)(b), F.S.

To teach the courses listed below, instructors must hold at least one of the teacher certifications indicated for that course.

The following table illustrates the post-secondary program structure:

OCP	Course Number	Course Title	Teacher Certification	Length	SOC Code	
A	FSS0090	Pastry Cook/Baker	FAM CON SCI
CULINARY 7 G	300 hours	51-3011	
B	FSS0091	Pastry Chef/Head Baker		300 hours	35-1011	

Regulated Programs

Information on Department of Health rules that affect culinary programs is available at https://www.flrules.org/gateway/chapterhome.asp?chapter=64E-11.

It is strongly recommended that teachers obtain the Employee Foodhandler Training Certification, (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html) as well as the food safety manager training/certification, (http://www.myfloridalicense.com/dbpr/hr/food-lodging/ManagerCertification.html).

Common Career Technical Core – Career Ready Practices

Career Ready Practices describe the career-ready skills that educators should seek to develop in their students.  These practices are not exclusive to a Career Pathway, program of study, discipline or level of education.  Career Ready Practices should be taught and reinforced in all career exploration and preparation programs with increasingly higher levels of complexity and expectation as a student advances through a program of study. 

1. Act as a responsible and contributing citizen and employee. 

2. Apply appropriate academic and technical skills. 

3. Attend to personal health and financial well-being. 

4. Communicate clearly, effectively and with reason. 

5. Consider the environmental, social and economic impacts of decisions. 

6. Demonstrate creativity and innovation. 

7. Employ valid and reliable research strategies. 

8. Utilize critical thinking to make sense of problems and persevere in solving them. 

9. Model integrity, ethical leadership and effective management. 

10. Plan education and career path aligned to personal goals. 

11. Use technology to enhance productivity. 

12. Work productively in teams while using cultural/global competence. 

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Describe the roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment
02.0	Explain the importance of employability skills and entrepreneurship skills
03.0	Describe the importance of professional ethics and legal responsibilities
04.0	Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance
05.0	Demonstrate fruit preparation skills
06.0	Demonstrate bakery goods and dessert preparation skills
07.0	Demonstrate bread preparation skills
08.0	Solve problems using critical thinking skills, creativity, and innovation
09.0	Research the history of the baking and pastry industry and the cultures of food styles
10.0	Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives
11.0	Use information technology tools
12.0	Demonstrate advanced baking techniques
13.0	Demonstrate confectionary techniques
14.0	Practice display and centerpiece creation techniques
15.0	Demonstrate personal money-management concepts, procedures, and strategies
16.0	Develop and prepare baked goods for various nutritional needs and special diets
17.0	Demonstrate science knowledge and skills
18.0	Use oral and written communication skills in creating, expressing, and interpreting information and ideas.
19.0	

2017 – 2018
Florida Department of Education
Student Performance Standards

Program Title:	Baking & Pastry Arts
PSAV Number:	N100600

Course Number: 	FSS 0090
Occupational Completion Point: A 
Pastry Cook/Baker – 300 clock Hours – SOC Code 51-3011	
01.0	Describe the roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment. -- The student will be able to:	
01.01	Describe the nature and types of business organizations.	
01.02	Explain the effect of key organizational systems on performance and quality.	
01.03	List and describe quality control systems and/or practices common to the workplace.	
01.04	Explain the impact of the global economy on business organizations.	
01.05	Identify the kitchen brigade system.	
01.06	Develop employee guidelines such as job descriptions, training, and scheduling.	
01.07	Identify cross-training and its benefits.	
02.0	Explain the importance of employability skill and entrepreneurship skills. -- The student will be able to:	
02.01	Identify and demonstrate positive work behaviors needed to be employable.	
02.02	Develop personal career plan that includes goals, objectives, and strategies.	
02.03	Examine licensing, certification, and industry credentialing requirements.	
02.04	Maintain a career portfolio to document knowledge, skills, and experience.	
02.05	Evaluate and compare employment opportunities that match career goals.	
02.06	Identify and exhibit traits for retaining employment.	
02.07	Identify opportunities and research requirements for career advancement.	
02.08	Research the benefits of ongoing professional development.	
02.09	Identify basic economic and marketing strategies.	
02.10	Identify and analyze trends in the baking and pastry industry.	
02.11	Identify levels of training required for baking and pastry occupations.	
03.0	Describe the importance of professional ethics and legal responsibilities. -- The student will be able to:	
03.01	Evaluate and justify decisions based on ethical reasoning.	
03.02	Evaluate alternative responses to workplace situations based on personal, professional, ethical, legal responsibilities, and employer policies.	
03.03	Identify and explain personal and long-term consequences of unethical or illegal behaviors in the workplace.	
03.04	Interpret and explain written organizational policies and procedures.	
04.0	Demonstrate the importance of health, safety, and environmental management systems in organizations and their importance to organizational performance and regulatory compliance. -- The student will be able to:	
04.01	Describe personal and jobsite safety rules and regulations that maintain safe and healthy work environments.	
04.02	Explain emergency procedures to follow in response to workplace accidents.	
04.03	Create a disaster and/or emergency response plan.	
04.04	Follow federal, state, and local sanitation and safety codes.	
04.05	Identify the HACCP (Hazard Analysis Critical Control Points) during all food handling processes.	
04.06	Demonstrate proper food handling techniques utilizing industry safety and sanitation procedures.	
04.07	Apply sanitary procedures in maintaining the facility including proper waste disposal methods.	
04.08	Maintain an MSDS (Materials Safety Data Sheet) for each product and keep in a three ring binder in the kitchen area.	
04.09	Use acquired knowledge to obtain Employee Foodhandler Training Certificate that is valid in Florida (http://www.myfloridalicense.com/dbpr/hr/food-lodging/employee-training.html).	
04.10	Identify bakery tools and equipment.	
04.11	Assemble and disassemble equipment following proper safety procedures.	
04.12	Use bakery tools & equipment for tasks for which they were designed.	
05.0	Demonstrate fruit preparation skills. – The student will be able to:	
05.01	Prepare fruit syrups, coulis, sauces, and compotes.	
05.02	Prepare poached fruits.	
05.03	Prepare cooked fruit method pie fillings.	
05.04	Prepare fresh fruit method pie fillings.	
05.05	Prepare a variety of candied fruits.	
06.0	Demonstrate bakery goods and dessert preparation skills. -- The student will be able to:	
06.01	Define baking terms.	
06.02	Demonstrate knowledge of arithmetic operations.	
06.03	Analyze and apply data and measurements to solve problems and interpret documents.	
06.04	Construct charts/tables/graphs using functions and data.	
06.05	Define portion size and recipe yield.	
06.06	Operate a calculator.	
06.07	Convert recipes, calculate portion sizes and estimate cost effectively.	
06.08	Analyze and apply data and measurements to solve problems.	
06.09	Demonstrate mastery of standard weights and measures used in the baking industry.	
06.10	Identify and select baking ingredients.	
06.11	Identify, select, and prepare a variety of nuts.	
06.12	Identify basic mixing methods.	
06.13	Prepare gelatins, puddings and baked products using mixes.	
06.14	Prepare cobblers and crisps.	
06.15	Prepare savory pie dough.	
06.16	Prepare pastry dough.	
06.17	Prepare quiche.	
06.18	Prepare high-ratio cakes.	
06.19	Prepare pound cakes.	
06.20	Prepare sponge cakes.	
06.21	Prepare and apply butter cream.	
06.22	Prepare charlottes.	
06.23	Prepare mousses.	
06.24	Prepare pastry cream.	
06.25	Prepare Bavarian creams.	
06.26	Prepare baked custards.	
06.27	Prepare ice-box cookies.	
06.28	Prepare scooped method cookies.	
06.29	Prepare a variety of cream-based dessert sauces (crème anglaise).	
06.30	Bake puff pastries using prepared dough.	
07.0	Demonstrate bread preparation skills. – The student will be able to:	
07.01	Identify types of flour and the function of each.	
07.02	Identify types of leavening used in bread production.	
07.03	Identify steps in bread production.	
07.04	Identify bread mixing methods.	
07.05	Describe the functions and types of washes (egg wash, milk wash).	
07.06	Prepare sweet variety quick breads (muffins, scones).	
07.07	Prepare savory variety quick breads (biscuits, cornbreads).	
07.08	Prepare soft yeast breads and crusty yeast breads.	
07.09	Prepare specialty yeast breads (whole grain, artisan).	
07.10	Prepare a variety of laminated dough products (coffee cakes, Danish pastries).	
08.0	Solve problems using critical thinking skills, creativity, and innovation.-- The student will be able to:	
08.01	Employ critical thinking skills independently and in teams to solve problems and make decisions.	
08.02	Employ critical thinking and interpersonal skills to resolve conflicts.	
08.03	Identify and document workplace performance goals and monitor progress toward those goals.	
	
Course Number: FSS 0091
Occupational Completion Point: B
Pastry Chef/Head Baker – 300 Hours – SOC Code 35-1011	
09.0	Research the history of the baking and pastry industry and the cultures of food styles. -- The student will be able to:	
09.01	List physical, psychological, cultural, and environmental influences on preferences of baked goods.	
09.02	Discuss history and composition of various bakery items.	
09.03	Identify influential individuals and groups throughout the history of the baking industry.	
10.0	Demonstrate leadership and teamwork skills needed to accomplish team goals and objectives -- The student will be able to:	
10.01	Employ leadership skills to accomplish organizational goals and objectives.	
10.02	Establish and maintain effective working relationships with others in order to accomplish objectives and tasks.	
10.03	Conduct and participate in meetings to accomplish work tasks. 	
10.04	Employ mentoring skills to inspire and teach others.	
11.0	Use information technology tools. -- The student will be able to:	
11.01	Use personal information management (PIM) applications to increase workplace efficiency.	
11.02	Employ technological tools to expedite workflow including word processing, databases, reports, spreadsheets, multimedia presentations, electronic calendar, contacts, email, and internet applications.	
11.03	Employ computer operations applications to access, create, manage, integrate, and store information.	
11.04	Employ collaborative/groupware applications to facilitate group work.	
12.0	Demonstrate advanced baking techniques. -- The student will be able to:	
12.01	Demonstrate the presentations of baked goods and desserts.	
12.02	Prepare and bake a variety of meringues.	
12.03	Prepare tarts and tartlets.	
12.04	Prepare crepes.	
12.05	Prepare soufflés.	
12.06	Prepare a variety of pate choux products.	
12.07	Prepare puff pastry dough.	
12.08	Prepare a variety of ice creams, sorbets, and other frozen desserts.	
12.09	Prepare a variety of decorations using tuile paste.	
12.10	Prepare advanced cakes, gateaux, and entremets.	
12.11	Examine plated desserts for balance in flavor, texture, and appearance.	
13.0	Demonstrate confectionary techniques. -- The student will be able to:	
13.01	Describe the various types of chocolate.	
13.02	Temper chocolate.	
13.03	Prepare molded chocolate confections.	
13.04	Prepare hand-rolled chocolate confections.	
13.05	Prepare various types of candies.	
13.06	Prepare caramels and nougats.	
13.07	Prepare various types of petit fours and friandises.	
14.0	Practice display and centerpiece creation techniques. -- The student will be able to:	
14.01	Prepare chocolate display pieces.	
14.02	Prepare marzipan and use it in the decoration of cakes, making of confections, and modeling of fruits or figurines.	
14.03	Cook sugar or Isomalt for basic sugar display work.	
14.04	Prepare display pieces using pastillage and royal icing.	
15.0	Demonstrate personal money-management concepts, procedures, and strategies. -- The student will be able to:	
15.01	Identify and describe the services and legal responsibilities of financial institutions.	
15.02	Describe the effect of money management on personal and career goals.	
15.03	Develop a personal budget and financial goals.	
15.04	Complete financial instruments for making deposits and withdrawals.	
15.05	Maintain financial records.	
15.06	Read and reconcile financial statements.	
15.07	Research, compare, and contrast investment opportunities.	
15.08	Calculate change, tax, gratuity, commission, and miscellaneous charges.	
15.09	Interpret taxes affecting the baking and pastry industry.	
15.10	Calculate and analyze labor costs.	
15.11	Identify the break-even point.	
16.0	Develop and prepare baked goods for various nutritional needs and special diets. -- The student will be able to:	
16.01	Demonstrate awareness of religious dietary requirements.	
16.02	Identify common food allergies and determine appropriate substitutions.	
16.03	Create baked products for customers with dietary limitations.	
17.0	Demonstrate science knowledge and skills. -- The student will be able to:	
17.01	Discuss the role of creativity in constructing scientific questions, methods, and explanations.	
17.02	Formulate scientifically investigable questions, construct investigations, collect and evaluate data, and develop scientific recommendations based on findings.	
18.0	Use oral and written communication skills in creating, expressing and interpreting information and ideas. -- The student will be able to:	
18.01	Select and employ appropriate communication concepts and strategies to enhance oral and written communication in the workplace.	
18.02	Locate, organize and reference written information from various sources.	
18.03	Design, develop and deliver formal and informal presentations using appropriate media to engage and inform diverse audiences.	
18.04	Interpret verbal and nonverbal cues/behaviors that enhance communication.	
18.05	Apply active listening skills to obtain and clarify information.	
18.06	Explain nature of staff communication and use of inter-departmental/company communication.	
18.07	Locate, comprehend and evaluate key elements of oral and written information.	
18.08	Draft, revise, and edit written documents using correct grammar, punctuation, and vocabulary.	
18.09	Present information formally and informally for specific purposes and audiences.	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Special Notes

MyCareerShines is an interactive resource to assist students in identifying their ideal career and to enhance preparation for employment. Teachers are encouraged to integrate this resource into the program curriculum to meet the employability goals for each student.  Access MyCareerShines by visiting: www.mycareershines.org.

Career and Technical Student Organization (CTSO)

SkillsUSA is the appropriate intercurricular career and technical student organization providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  

Cooperative Training – OJT

On-the-job training is appropriate but not required for this program.  Whenever offered, the rules, guidelines, and requirements specified in the OJT framework apply. 

Basic Skills 

In PSAV programs offered for 450 hours or more, in accordance with Rule 6A-10.040, F.A.C., the minimum basic skills grade levels required for postsecondary adult career and technical students to complete this program are:  Mathematics 9, Language 9, and Reading 9.  These grade level numbers correspond to a grade equivalent score obtained on a state designated basic skills examination.  

Adult students with disabilities, as defined in Section 1004.02(7), Florida Statutes, may be exempted from meeting the Basic Skills requirements (Rule 6A-10.040).  Students served in exceptional student education (except gifted) as defined in s. 1003.01(3)(a), F.S., may also be exempted from meeting the Basic Skills requirement.  Each school district and Florida College must adopt a policy addressing procedures for exempting eligible students with disabilities from the Basic Skills requirement as permitted in Section 1004.91(3), F.S.

Students who possess a college degree at the Associate of Applied Science level or higher; who have completed or are exempt from the college entry-level examination; or who have passed a state, national, or industry licensure exam are exempt from meeting the Basic Skills requirement (Rule 6A-10.040, F.A.C.) Exemptions from state, national or industry licensure are limited to the certifications listed on the Basic Skills and Licensure Exemption List which may be accessed from the CTE Program Resources page.

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities to meet individual needs and ensure equal access. Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors. Accommodations received in postsecondary education may differ from those received in secondary education. Accommodations change the way the student is instructed. Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems. Documentation of the accommodations requested and provided should be maintained in a confidential file.

Note: postsecondary curriculum and regulated secondary programs cannot be modified.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.