Florida Department of Education
Curriculum Framework 

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

CCC	
CIP Number	0612050102	
Program Type	College Credit Certificate (CCC)	
Program Length	35 credit hours	
CTSO	SkillsUSA	
SOC Codes (all applicable) 	Please see the CIP to SOC Crosswalk located at the link below.	
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 & Pastry Management 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-14.030, 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 Cooking; Perform Different Types of Food Services; Nutrition; Organization and Fundamentals of Baking; Communication Skills; Math Skills; Supervision Management; Professionalism; and Culinary Organization.  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.

Standards

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

01.0	Demonstrate proficiency in employability skills.
02.0	Demonstrate proficiency in applying communication and human relations skills.
03.0	Demonstrate the application of mathematics commonly used in the culinary, bakery, and pastry industry.
04.0	Identify the organization and functions of the culinary, bakery, and pastry industry.
05.0	Maintain an accounting and information system.
06.0	Demonstrate equipment operation and maintenance skills.
07.0	Analyze laws that affect the culinary, bakery, and pastry industry.
08.0	Operate liability and risk identification program.
09.0	Demonstrate skills in food service and beverage sanitation and safety.
10.0	Plan and maintain purchasing and receiving procedures.
11.0	Demonstrate skills in food service and beverage management services.
12.0	Solve problems and make informed decisions.
13.0	Recognize, identify and demonstrate usage of foods and equipment.
14.0	Demonstrate skill in preparing a variety of foods using different baking methods.
15.0	Demonstrate methods of cooking and baking styles.
16.0	Apply principles of nutrition to food preparation.
17.0	Identify the roles of management and supervisory personnel.
18.0	Conduct emergency procedures.

Florida Department of Education
Student Performance Standards

Program Title:	Baking & Pastry Arts
CIP Number:	0612050102
Program Length:	35 credit hours

This certificate program is part of the Baking & Pastry Management AS degree program (1612050102).  At the completion of this program, the student will be able to:	
01.0	Demonstrate proficiency in employability skills.  The student will be able to:	
01.01	Conduct a job search.	
01.02	Secure information about a job.	
01.03	Identify documents that may be required when applying for a job.	
01.04	Prepare a resume and cover letter, letter of application, follow-up letter, acceptance/rejection letter, and letter of resignation.	
01.05	Complete a job application form correctly.	
01.06	Demonstrate competence in job interview techniques.	
01.07	Identify or demonstrate appropriate responses to criticism from employer, supervisor, and customers.	
01.08	Identify acceptable work habits.	
01.09	Discuss how to make job changes appropriately.	
01.10	Demonstrate acceptable employee health and grooming habits.	
01.11	Describe and apply the importance of producing quality work and meeting performance standards.	
01.12	Discuss state and federal labor laws regulating the workplace.	
01.13	Identify proper personal and business ethics.	
01.14	Plan for future or career growth.	
02.0	Demonstrate proficiency in applying communication and human relations skills.  The student will be able to:	
02.01	Demonstrate such interpersonal skills as punctuality, initiative, courtesy, loyalty, and traits important to business.	
02.02	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.	
02.03	Maintain appropriate personal appearance and attitude.	
02.04	Demonstrate problem solving and decision making strategies.	
02.05	Demonstrate interest, enthusiasm, integrity as well as orderly and systematic behavior.	
02.06	Explain concepts of self-understanding, self-esteem, and self-image in addition to the ability to set personal goals and develop a plan of action to achieve those goals.	
02.07	Demonstrate ability to assume responsibility for decisions and actions and practice stress management techniques.	
02.08	Utilize time efficiently (Time Management).	
02.09	Show support of organization’s chain of command.	
02.10	Participate in professional associations affiliated with the culinary industry.	
02.11	Explain nature of staff communication and use of inter-departmental/company communication.	
02.12	Explain nature of positive customer/client relations.	
02.13	Demonstrate ability to speak effectively to customers, co-workers, supervisors, and vendors, using proper grammar and terminology.	
02.14	Demonstrate effective telephone and e-mail techniques and etiquette in a business situation.	
02.15	Follow directions and communicate effectively to facilitate understanding and performance on the job.	
02.16	Compose unified and coherent correspondence, directions, descriptions, explanations, and reports, business letters, memos, and e-mails.	
02.17	Interpret business policies to customers/clients.	
02.18	Demonstrate ability to locate, understand, and interpret information found in manuals, graphs, schedules, charts, diagrams, and Internet resources to generate a report.	
02.19	Train employees to communicate effectively.	
02.20	Utilize (read, write and speak) culinary terminology, abbreviations, and acronyms.	
02.21	Demonstrate ability to deal with difficult customers and employees.	
03.0	Demonstrate the application of mathematics commonly used in the culinary, bakery, and pastry industry.  The student will be able to:	
03.01	Compute addition, subtraction, multiplication, division, decimals, fractions and percentage problems.	
03.02	Apply problem-solving techniques to sales related transactions including cash, checks, debit cards, credit cards, and discounts.	
03.03	Interpret quantitative information from tables, charts, and graphs as related to the workplace.	
03.04	Calculate change, tax, gratuity, commission, and miscellaneous charges.	
03.05	Explain of measures and conversions.	
03.06	Apply mathematical concepts to completing purchase orders, invoices, packing slips, and shipping and handling charges.	
03.07	Analyze standard industry formulas relative to discount date and due date to determine the amount of payment on an invoice.	
03.08	Operate a calculator.	
03.09	Convert recipes, calculate portion sizes and estimate cost effectively.	
03.10	Identify the break-even point.	
04.0	Identify the organization and functions of the culinary, bakery, and pastry industry.  The student will be able to:	
04.01	Trace inception and development of culinary industry.	
04.02	Analyze functions of culinary industry.	
04.03	Identify staff according to functions.	
04.04	Identify the “Culinary Brigade”.	
04.05	Identify “classic repertoire”.	
04.06	Identify modern kitchen organization, job station and work sites.	
04.07	Identify career progression in culinary, bakery, and pastry arts.	
04.08	Discuss history and composition of foods and beverages.	
04.09	Identify critical trends in food and beverage industry.	
05.0	Maintain an accounting and information system.  The student will be able to:	
05.01	Maintain accounts payable.	
05.02	Check, record and pay invoices.	
05.03	Maintain accounts receivable.	
05.04	Calculate, analyze, and review labor costs.	
05.05	Review and analyze balance sheet.	
05.06	Monitor the accounting, cashiering, and billing of all guest services.	
05.07	Record and maintain daily departmental records.	
05.08	Compute average amount spent by guests.	
05.09	Operate adding, bookkeeping, telephone, and calculating machines as well as computer terminal inputs and readouts.	
05.10	Prepare and maintain payroll.	
06.0	Demonstrate equipment operation and maintenance skills.  The student will be able to:	
06.01	Identify equipment and its intended uses.	
06.02	Maintain maintenance logs.	
06.03	Use equipment and tools for tasks for which it were designed.	
06.04	Perform preventative maintenance on kitchen equipment and utensils per manufacturing specifications.	
06.05	Assemble equipment according to manufacturer's safety guidelines.	
06.06	Disassemble equipment following proper safety guidelines.	
06.07	Apply knife skills.	
06.08	Interpret and apply procedures from equipment manuals.	
06.09	Demonstrate a general understanding of the systems equipment in a typical establishment including electrical, plumbing, air conditioning.	
07.0	Analyze laws that affect the culinary, bakery, and pastry industry.  The student will be able to:	
07.01	Interpret and apply labor regulations/laws as well as civil rights acts.	
07.02	Interpret and apply fire regulations.	
07.03	Interpret and apply liquor laws.	
07.04	Interpret and apply workers’ compensation laws.	
07.05	Interpret and apply the Americans with Disabilities Act.	
07.06	Interpret and apply company and/or franchise regulations.	
07.07	Interpret taxes affecting the culinary, bakery and pastry industry.	
07.08	Interpret key elements of group, convention, and banquet contracts.	
07.09	Understand customers’ rights	
07.10	Understand warranties and product liabilities	
07.11	Understand sanitation regulations, licenses and permits	
08.0	Operate liability and risk identification program.  The student will be able to:	
08.01	Train employees in liability and risk identification procedures.	
08.02	Identify liability and risk situations and take remedial action using approved procedures.	
08.03	Enforce liability and risk identification procedures with all employees.	
09.0	Demonstrate skills in food service and beverage sanitation and safety.  The student will be able to:	
09.01	Identify and implement sanitation and H.A.C.C.P. regulations and standards.	
09.02	Maintain operation in compliance with health codes and regulations.	
09.03	Implement all federal, state and local regulations impacting sanitation and safety i.e., OSHA, FDA.	
09.04	Prepare sanitizing solutions in correct dilution.	
09.05	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.	
09.06	Wash hands in accordance with Health Department Guidelines.	
09.07	Receive food, supplies and beverages properly.	
09.08	Rotate perishable foods to minimize spoilage.	
09.09	Store all inventory items in accordance with safety standards:	
•	Label and date all products 	
•	Store flours in accordance with safety standards	
•	Store seasonings, spices, and flavorings in accordance with safety standards	
•	Store eggs and egg products in accordance with safety standards.	
•	Store milk and milk products in accordance with safety standards.	
•	Store cheese in accordance with safety standards.	
•	Store farinaceous products in accordance with safety standards.	
•	Store fruits in accordance with safety standards.	
•	Store starches in accordance with safety standards.	
•	Store grains in accordance with safety standards.	
•	Store baked goods in accordance with safety standards.	
09.10	Identify appropriate reporting procedures of any potential hazards and violations.	
09.11	Dispose of waste and garbage in accordance with health codes.	
09.12	Maintain material safety and data sheets (M.S.D.S.).	
09.13	Maintain floor care (sweep and mop).	
09.14	Calibrate food thermometers.	
10.0	Plan and maintain purchasing and receiving procedures.  The student will be able to:	
10.01	Identify sources of supply.	
10.02	Evaluate products.	
10.03	Establish and apply purchasing specification.	
10.04	Prepare requisitions and transfers.	
10.05	Check invoices against received goods.	
10.06	Establish and apply stock rotation system.	
10.07	Establish and apply stock inventory levels.	
10.08	Record and price inventories.	
10.09	Organize and maintain dry storage.	
10.10	Organize and maintain cold storage.	
10.11	Prepare tenders and contracts.	
10.12	Negotiate service and maintenance contracts.	
10.13	Obtain credits on invoices.	
11.0	Demonstrate skills in food service and beverage management services.  The student will be able to:	
11.01	Identify basic management functions.	
11.02	Discuss goods, services, beverage facilities and equipment.	
11.03	Identify purchase, storage, and inventory controls.	
11.04	Utilize food and beverage operating budget.	
11.05	Identify food and beverage operations.	
11.06	Compare food and beverage costs to maintain budget.	
11.07	Discuss labor cost control.	
12.0	Solve problems and make informed decisions.  The student will be able to:	
12.01	Solve problems in accordance with management policy and mission statement.	
12.02	Make informed decisions in accordance with management policy and mission statement.	
12.03	Modify policy and/or mission statement to meet new conditions using approved procedures.	
12.04	Inform management personnel of policy and/or mission statement changes.	
13.0	Recognize, identify and demonstrate usage of foods and equipment.  The student will be able to:	
13.01	Recognize and identify standard herbs and their uses.	
13.02	Recognize and identify seasonings and their uses	
13.03	Recognize and identify spices and their uses.	
13.04	Recognize and identify cheese and their uses.	
13.05	Recognize and identify milk and milk products and their uses.	
13.06	Recognize and identify flavorings and their uses.	
13.07	Recognize and identify vegetables and their uses.	
13.08	Recognize and identify eggs and egg products and their uses.	
13.09	Recognize and identify fruit and their uses.	
13.10	Recognize and identify hand tools used in baking and pastry.	
13.11	Recognize and identify all types of pans and molds used in baking and pastry.	
13.12	Recognize and identify stationary equipment for baking and pastry.	
13.13	Recognize and identify dairy products and their uses.	
13.14	Recognize and identify starches and their uses.	
13.15	Recognize and identify bakery and pastry goods and their uses.	
13.16	Recognize and identify fruit products and their uses.	
13.17	Recognize and identify chocolate products and their uses.	
14.0	Demonstrate skill in various food preparation methods. The student will be able to:	
14.01	Prepare yeast made products.	
14.02	Prepare rolls.	
14.03	Prepare coffee cakes and Danish pastries.	
14.04	Prepare icing.	
14.05	Prepare cakes and cookies.	
14.06	Prepare pies, pudding and sauces.	
14.07	Prepare puff pastries.	
14.08	Prepare cream puffs and éclair pastry variations.	
14.09	Prepare and garnish petit fours and friandises.	
14.10	Prepare parfaits and spoons. 	
14.11	Prepare charlottes and mousses.	
14.12	Prepare ice cream and frozen desserts	
14.13	Prepare thickening agents.	
14.14	Prepare sauces.	
14.15	Prepare tempered chocolates.	
14.16	Prepare egg sauces.	
14.17	Prepare fruit sauces.	
14.18	Prepare meringues and pastillage.	
14.19	Prepare sugar for pulling and blowing.	
14.20	Prepare nougat and marzipan candy.	
14.21	Prepare confectionery chocolate and candies.	
14.22	Prepare chocolate, sugar, pastillage, croquant, marzipan, and bread sculptures.	
15.0	Demonstrate methods of cooking and baking styles.  The student will be able to:	
15.01	Prepare crusty yeast dough breads.	
15.02	Prepare soft yeast dough breads.	
15.03	Prepare specialty yeast dough breads.	
15.04	Prepare yeast dough pastries.	
15.05	Prepare chemically leavened dough products.	
15.06	Prepare baked foods.	
•	Follow basic baking principles (mixing, proofing, forming, and baking).	
•	Follow the recipe specifically.	
•	Prepare and bake non-yeast dough products.	
•	Prepare and bake yeast dough products.	
•	Decorate bakery products.	
•	Prepare desserts.	
15.07	Prepare pie dough, pastry dough, choux dough.	
15.08	Prepare puff pastry dough and variations.	
15.09	Prepare crepes.	
15.10	Prepare pies and tartes.	
15.11	Prepare doughnuts and fritters (yeast-raised doughnuts and cake doughnuts).	
15.12	Prepare cakes and tourtes.	
15.13	Prepare poached fruits, fruit cobblers, and crisps.	
15.14	Prepare cream, custards, and puddings.	
15.15	Prepare fillings and toppings.	
15.16	Prepare frosting and icing.	
15.17	Prepare dessert sauces.	
15.18	Prepare petit fours and friandises.	
15.19	Demonstrate cake decorating and finishing techniques.	
15.20	Demonstrate plate decorating and finishing techniques.	
15.21	Prepare confectionery chocolate and candies.	
15.22	Demonstrate showpiece making abilities.	
15.23	Prepare various types and methods of mousses, curds, chiboust, Pate a bombe fruit, Italian meringue, chocolates.	
15.24	Recognize future science of pastry techniques, terms and equipment.	
16.0	Apply principles of nutrition to food preparation.  The student will be able to:	
16.01	Use the new MyPlate food guide as a reference guide.	
16.02	Identify food groups.	
16.03	Recognize nutritional context of food groups.	
16.04	Prepare balanced meals.	
16.05	Control portions to achieve nutritional balance.	
16.06	Define dietary allowances of: proteins, fats, carbohydrates, and vitamins/minerals.	
16.07	Prepare food for special dietary needs.	
16.08	Recognize dietary requirements for special population groups.	
16.09	Demonstrate awareness of religious dietary requirements.	
17.0	Identify the roles of management and supervisory personnel.  The student will be able to:	
17.01	Establish recruiting and selection procedures in accordance with policy.	
17.02	Develop procedures for staff orientation and training.	
17.03	Conduct new employee orientation to facility and to company policies.	
17.04	Develop procedures for employee performance evaluation.	
17.05	Establish compensation system.	
17.06	Identify labor control systems and their functions.	
17.07	Establish internal communication processes.	
17.08	Identify motivational techniques.	
17.09	Develop disciplinary process.	
17.10	Demonstrate conflict resolution.	
17.11	Identify employee groups.	
17.12	Identify the functions and purposes of employee unions.	
17.13	Identify procedures in management development.	
17.14	Prepare job descriptions.	
17.15	Conduct job application interviews.	
17.16	Conduct staff development training.	
17.17	Delegate responsibility and authority.	
17.18	Prepare employee work schedules.	
17.19	Reconcile staff grievances.	
17.20	Reconcile employee disputes/complaints.	
17.21	Lead management-employee group discussions.	
17.22	Communicate policy concerning sexual harassment.	
17.23	Communicate policy concerning substance abuse.	
17.24	Demonstrate the principles of managing training programs.	
17.25	Perform a task analysis.	
17.26	Develop training objectives and plans for a training program.	
17.27	Demonstrate procedures for evaluating training programs.	
17.28	Identify communications concepts in training programs.	
17.29	Identify team-building strategies.	
17.30	Identify effective coaching and counseling techniques.	
17.31	Identify management and supervisory functions.	
17.32	Identify leadership styles.	
17.33	Identify work improvement concepts.	
17.34	Describe the supervisor's role as a change agent.	
18.0	Conduct emergency procedures.  The student will be able to:	
18.01	Call fire, police, and emergency medical services as needed.	
18.02	Provide and maintain fire extinguishers, and hood systems.	
18.03	Provide and maintain emergency first aid equipment and/or supplies.	
18.04	Seek out contractors to teach you and/or employees on CPR certification.	
18.05	Document details of any emergency.	
18.06	Follow company emergency procedures.	
18.07	Establish 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 co-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.