2020 – 2021
Florida Department of Education
Curriculum Framework 

Program Title:	Baking and Pastry Specialist 
Career Cluster:	Hospitality & Tourism

CCC	
CIP Number	0612050105	
Program Type	College Credit Certificate (CCC)	
Standard Length	18 credit hours	
CTSO	SkillsUSA	
SOC Codes (all applicable) 	35-1011  Chefs and Head Cooks	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose

This certificate program is part of the Baking and Pastry Management (60) AS degree program (1612050102)

A College Credit Certificate consists of a program of instruction of less than sixty (60) credits of college-level courses, which is part of an AS or AAS degree program and prepares students for entry into employment (Rule 6A-14.0030, F.A.C.)

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 Sanitation and Safety; Maintenance and Operation of Equipment; Recognition and Identification of Foods; Proper Storage of Foods; Methods of Preparation; Usage of Foods; Methods of Baking; Organization and Fundamentals of Baking; Communication Skills; Math Skills; Culinary Organization; Food and Beverage Purchasing; Food and Beverage Management;  The course content also includes training in communications, leadership, human relations, employability skills and safe, efficient work practices. 

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 18 credit hours.

Standards

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

01.0	Demonstrate application of communication and human relation skills
02.0	Demonstrate the application of mathematics commonly used in the culinary, bakery, and pastry industry.
03.0	Demonstrate equipment operation and maintenance skills.
04.0	Demonstrate skills in food service and beverage sanitation and safety.
05.0	Maintain purchasing and receiving procedures.
06.0	Recognize, identify and demonstrate usage of foods and equipment.
07.0	Demonstrate skill in various food preparation methods.
08.0	Demonstrate methods of cooking and baking styles.
09.0	Identify the roles of management and supervisory personnel.
10.0	Conduct emergency procedures.  

2020 – 2021

Florida Department of Education
Student Performance Standards

Program Title:	Baking and Pastry Specialist 
CIP Number:	0612050105
Program Length:	18 credit hours
SOC Code(s):	35-1011 Chefs and Head Cooks

Refer to Rule 6A-14.030 (4) F.A.C., for the minimum amount of general education coursework required in the Associate of Science (AS) degree.  At the completion of this program, the student will be able to:	
01.0	Demonstrate application of communication and human relations skills.  The student will be able to:	
01.01	Demonstrate such interpersonal skills as punctuality, initiative, courtesy, loyalty, and traits important to business.	
01.02	Demonstrate respect for the opinions, customs and individual differences of others, as well as the ability to work cooperatively with team members and supervisors from diverse cultural backgrounds.	
01.03	Maintain appropriate personal appearance and attitude.	
01.04	Demonstrate interest, enthusiasm, integrity as well as orderly and systematic behavior.	
01.05	Demonstrate ability to assume responsibility for decisions and actions and practice stress management techniques.	
01.06	Utilize time efficiently (Time Management).	
01.07	Explain nature of staff communication and use of inter-departmental/company communication.	
01.08	Explain nature of positive customer/client relations.	
01.09	Demonstrate ability to speak effectively to customers, co-workers, supervisors, and vendors, using proper grammar and terminology.	
01.10	Follow directions and communicate effectively to facilitate understanding and performance on the job.	
01.11	Utilize (read, write, and speak) culinary and baking terminology, abbreviations, and acronyms.	
01.12	Demonstrate ability to deal with difficult customers and employees.	
02.0	Demonstrate the application of mathematics commonly used in the culinary, bakery, and pastry industry.  The student will be able to:	
02.01	Compute addition, subtraction, multiplication, division, decimals, fractions and percentage problems.	
02.02	Explain measures and conversions.	
02.03	Operate a calculator.	
02.04	Convert recipes, calculate portion sizes and estimate cost effectively.	
03.0	Demonstrate equipment operation and maintenance skills.  The student will be able to:	
03.01	Identify equipment and its intended uses.	
03.02	Use equipment and tools for tasks for which it were designed.	
03.03	Perform preventative maintenance on kitchen equipment and utensils per manufacturing specifications.	
03.04	Assemble equipment according to manufacturer's safety guidelines.	
03.05	Disassemble equipment following proper safety guidelines.	
03.06	Interpret and apply procedures from equipment manuals.	
04.0	Demonstrate skills in food service and beverage sanitation and safety.  The student will be able to:	
04.01	Identify and implement sanitation and H.A.C.C.P. regulations and standards.	
04.02	Maintain operation in compliance with health codes and regulations.	
04.03	Implement all federal, state and local regulations impacting sanitation and safety – i.e. OSHA, FDA.	
04.04	Prepare sanitizing solutions in correct dilution.	
04.05	Identify health-related problems which may result from exposure to work related chemicals and hazardous materials, and identify the proper precautions required for handling such materials.	
04.06	Wash hands in accordance with Health Department Guidelines.	
04.07	Receive food, supplies and beverages properly.	
04.08	Rotate perishable foods to minimize spoilage.	
04.09	Store all inventory items in accordance with safety standards.	
04.09.1	Label and date all products.	
04.09.2	Store flours in accordance with safety standards.	
04.09.3	Store seasonings in accordance with safety standards.	
04.09.4	Store spices in accordance with safety standards.	
04.09.5	Store flavorings in accordance with safety standards.	
04.09.6	Store eggs and egg products in accordance with safety standards.	
04.09.7	Store milk and milk products in accordance with safety standards.	
04.09.8	Store cheese in accordance with safety standards.	
04.09.9	Store farinaceous in accordance with safety standards.	
04.09.10	Store fruits in accordance with safety standards.	
04.09.11	Store starches in accordance with safety standards.	
04.09.12	Store grains in accordance with safety standards.	
04.09.13	Store all baked good “products” in accordance with safety standards.	
04.10	Identify appropriate reporting procedures of any potential hazards and violations.	
04.11	Dispose of waste and garbage in accordance with health codes.	
04.12	Maintain material safety and data sheets (M.S.D.S.).	
04.13	Maintain floor care (sweep and mop).	
04.14	Calibrate food thermometers.	
05.0	Maintain purchasing and receiving procedures.  The student will be able to:	
05.01	Identify sources of supply.	
05.02	Evaluate products.	
05.03	Check invoices against received goods.	
05.04	Apply stock rotation system.	
05.05	Apply stock inventory levels.	
05.06	Organize and maintain dry storage.	
05.07	Organize and maintain cold storage.	
05.08	Obtain credits on invoices.	
06.0	Recognize, identify and demonstrate usage of foods and equipment.  The student will be able to:	
06.01	Recognize and identify standard herbs and their uses.	
06.02	Recognize and identify seasonings and their uses	
06.03	Recognize and identify spices and their uses.	
06.04	Recognize and identify cheese and their uses.	
06.05	Recognize and identify milk and milk products and their uses.	
06.06	Recognize and identify flavorings and their uses.	
06.07	Recognize and identify vegetables and their uses.	
06.08	Recognize and identify eggs and egg products and their uses.	
06.09	Recognize and identify fruit and their uses.	
06.10	Recognize and identify hand tools used in baking and pastry.	
06.11	Recognize and identify all types of pans and molds used in baking and pastry.	
06.12	Recognize and identify stationary equipment for baking and pastry.	
06.13	Recognize and identify dairy products and their uses.	
06.14	Recognize and identify starches and their uses.	
06.15	Recognize and identify bakery and pastry goods and their uses.	
06.16	Recognize and identify fruit products and their uses.	
06.17	Recognize and identify chocolate products and their uses.	
07.0	Demonstrate skill in various food preparation methods.  The student will be able to:	
07.01	Prepare yeast made products.	
07.02	Prepare rolls.	
07.03	Prepare coffee cakes and Danish pastries.	
07.04	Prepare icing.	
07.05	Prepare cakes and cookies.	
07.06	Prepare pies, pudding and sauces.	
07.07	Prepare puff pastries.	
07.08	Prepare cream puffs and éclair pastry variations.	
07.09	Prepare and garnish petites fours and friandises.	
07.10	Prepare parfaits and spoons. 	
07.11	Prepare charlottes and mousses.	
07.12	Prepare ice cream and frozen desserts	
07.13	Prepare thickening agents.	
07.14	Prepare sauces.	
07.15	Prepare tempered chocolates.	
07.16	Prepare egg sauces.	
07.17	Prepare fruit sauces.	
07.18	Prepare meringues and pastillage.	
07.19	Prepare nougat and marzipan candy.	
08.0	Demonstrate methods of cooking and baking styles.  The student will be able to:	
08.01	Prepare crusty yeast dough breads.	
08.02	Prepare soft yeast dough breads.	
08.03	Prepare specialty yeast dough breads.	
08.04	Prepare yeast dough pastries.	
08.05	Prepare chemically leavened dough products.	
08.06	Prepare baked foods.	
19.06.1	Follow basic baking principles (mixing, proofing, forming, and baking).	
19.06.2	Follow the recipe specifically.	
19.06.3	Prepare and bake non-yeast dough products.	
19.06.4	Prepare and bake yeast dough products.	
19.06.5	Decorate bakery products.	
19.06.6	Prepare plated desserts.	
08.07	Prepare pie dough, pastry dough, choux dough.	
08.08	Prepare puff pastry dough and variations.	
08.09	Prepare crepes.	
08.10	Prepare pies and tartes.	
08.11	Prepare doughnuts and fritters (yeast-raised doughnuts and cake doughnuts).	
08.12	Prepare cakes and tourtes.	
08.13	Prepare poached fruits, fruit cobblers, and crisps.	
08.14	Prepare cream, custards, and puddings.	
08.15	Prepare fillings and toppings.	
08.16	Prepare frosting and icing.	
08.17	Prepare dessert sauces.	
08.18	Prepare petites fours and friandises.	
09.0	Identify the roles of management and supervisory personnel.  The student will be able to:	
09.01	Identify labor control systems and their functions.	
09.02	Understand internal communication processes.	
09.03	Identify motivational techniques.	
09.04	Identify procedures in management development.	
09.05	Understand job descriptions.	
09.06	Identify work improvement concepts.	
09.07	Describe the supervisor's role as a change agent.	
10.0	Conduct emergency procedures.  The student will be able to:	
10.01	Call fire, police, and emergency medical services as needed.	
10.02	Follow company emergency procedures.	
10.03	Identify fire drill and emergency procedures.	

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.

Career and Technical Student Organization (CTSO)

SkillsUSA is the inter-curricular 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.  

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.

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.