Common Planner
K–12 Standards

Baking and Pastry II - Kansas Hospitality and Tourism Cluster - Course #: 34059

Other Kansas CTE sets

CIP Codes: Restaurant and Event Management (12.0504) 

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    CIP Codes: Restaurant and Event Management (12.0504) 

COMPREHENSIVE STANDARD: 22.0 Integrate advanced knowledge, skills, and practices required for baking and baking science careers. (National Standards:8.0 & 14.0)8.0 & 14.0

  • A

    Benchmark: 22.1 Advance skills in personal and food safety and sanitation procedures. 22.1

    1. 1

      Demonstrate consistency in following food safety and sanitation processes. (good personal hygiene, controlling time/temperature of foods, preventing cross contamination, cleaning and sanitizing equipment and food contact surfaces, food preparation aligned with food safety guidelines).22.1.1

    2. 2

      Demonstrate consistency in following personal habits promoting safety of self and others (proper handwashing, hair restraints, proper clothing/shoes, lifting correctly, keeping floors clean, transporting, using and storing equipment and tools properly, warning others of potential hazards, meeting OSHA requirements).22.1.2

  • B

    Benchmark: 22.3 Demonstrate knowledge of ingredients used in pastry/baking products. [no 22.2] 22.3

    1. 1

      Demonstrate understanding of the properties and functions of baking ingredients.22.3.1

    2. 2

      Apply the basic principles of baking and pastry including knowledge of ingredient functions and procedures to produce a quality product. 22.3.2

    3. 3

      Analyze scientific reactions during the production of baked products. 22.3.3

    4. 4

      Compare and contrast strategies to address allergies but still have a successful baked product (i.e. gluten-free, dairy or nut allergies).22.3.4

  • C

    Benchmark: 22.4 Demonstrate quality production management. 22.4

    1. 1

      Demonstrate consistency in proper scaling and measurement techniques. 22.4.1

    2. 2

      Demonstrate basic math skill to recipe conversions using bakers formula.22.4.2

    3. 3

      Exhibit mise en place. 22.4.3

    4. 4

      Achieve food production goals through proper planning and effective time management.22.4.4

  • D

    Benchmark: 22.5 Demonstrate preparations for all menu categories to produce a variety of food products. 22.5

    1. 1

      Produce a variety of rich and lean yeast dough products. 22.5.1

    2. 2

      Produce a variety of pies and tarts.22.5.2

    3. 3

      Produce a variety of specialty cookies and biscotti using appropriate procedures. 22.5.3

    4. 4

      Prepare a variety of icings and demonstrate basic icing and finishing techniques. 22.5.4

    5. 5

      Prepare pâte à choux pastries.22.5.5

    6. 6

      Prepare basic egg white foam products (meringues, angel food cake, and soufflés). 22.5.6

    7. 7

      Prepare a variety of fillings, custard, cream, sauces, and toppings for pastries and baked goods. 22.5.7

    8. 8

      Identify the steps to temper chocolate. 22.5.8

    9. 9

      Portion and serve desserts and pastries using a variety of techniques to add visual appeal. 22.5.9

    10. 10

      Analyze product failure to determine cause and needed modifications to ensure a successful product. 22.5.10

  • E

    Benchmark: 22.7 Enhance career readiness through practicing appropriate skills in food related classroom and work like situations. [No 22.6]22.7

    1. 1

      Demonstrate appropriate communication skills (verbal, listening, writing) to communicate clearly using industry vocabulary and terminology.22.7.1

    2. 2

      Practice appropriate social skills, manner and etiquette.22.7.2

    3. 3

      Use leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives.22.7.3

    4. 4

      Solve problems using creativity, innovation and critical thinking skills independently and in teams.22.7.4

    5. 5

      Understand the importance of professional ethics and legal responsibilities in culinary/food related applications.22.7.5

    6. 6

      Demonstrate employability skills (e.g. timeliness, responsibility, work ethic, cooperation).22.7.6

    7. 7

      Develop and/or expand a career portfolio (electronic or physical) to document knowledge, skills, and experiences.22.7.7

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