LAKE TECHNICAL COLLEGE
Baking & Pastry Arts
INTRODUCTION
The need for bakers and
cooks is ever present. Qualified people may secure employment in bakeries,
restaurants, institutions, and in other phases of the food service industry. As
experience and skills develop, many fine opportunities will open in the
bakery/restaurant allied trades. In every area of this industry, employees are
encouraged to further their education. The head baker and the executive chef
usually have sound work experience as part of their training.
The purpose of the
program is to prepare students for employment in the baking and pastry arts /
hospitality field. It is also designed to assist those students who wish to
update present skills. The program focuses on student and industry needs, and
training is constantly updated by the faculty and program advisory committee to
keep current with technological changes.
The objectives of this
program are to provide the basic skills and understanding which will prepare
the student for entry-level employment in the food service industry. The
objectives are as follows:
1. Convey information.
2. Develop manipulative skills.
3. Stimulate through discussion.
4. Solve problems.
5. Promote good morale.
6. Facilitate job satisfaction.
7. Help reduce job turnover.
8. Help insure a more efficient work force.
Skills taught will
allow the students to:
1.
Be
competent in all areas related to food service occupations upon completion of
the student learning guides. These areas
address such things as first aid, human communications, basic science, and
entrepreneurship.
2.
Demonstrate
the ability to acquire and retain employment through post graduation job
placement and follow-up.
After completing the Baking
& Pastry Arts Program, the student has several means of making job
contacts: direct application to a business employment office; faculty; the
program advisory committee; friends; and through newspaper advertisements.
Once employed, there is
no set route for advancement. Promotions usually are made from within an
establishment. As openings occur, an employee with the desirable training and
traits will probably receive the promotion.
All food service
occupations pay minimum wage. The rate of earning above minimum wage depends on
the factors of experience, character, education, and ability to work in more
than one area of food service.
PROGRAM PHILOSOPHY
We believe in an
education and training program that will provide all of the knowledge and
skills, occupationally and socially, that are required for a successful career
in baking & pastry arts / hospitality. This will be accomplished by the
following:
1. A program and curriculum designed to
educate and train all individuals to meet or exceed the entry-level
requirements of industry in this area.
2. Development of world-of-work attitudes,
social responsibilities, financial planning, and self-evaluation that prepares
individuals for successful employment careers and a full and meaningful life.
3. Work-based activities that will ensure
actual experiences directly related to the chosen career field.
4. A continuous re-evaluation of the program
based on technical changes and employment requirements.
ADMISSION REQUIREMENTS
Applicants must be at least 16 years of age and
should be academically, physically, and emotionally capable of meeting the
demands of the chosen program. Applicants make initial application through the
Admissions Office. A minimum skills evaluation is part of the admission
process.
The Florida Legislature
requires that prospective students be evaluated to determine levels of reading,
math, and language skills. This evaluation helps staff and students in
determining the career fields in which each student can be successful.
The Baking & Pastry
Arts Program has the following minimum admission requirements.
The Student Must:
1.
Complete
an LTC online application.
2.
Take
the TABE, if required.
3.
Meet
with a career advisor.
4.
Confer
with the program faculty prior to actual enrollment.
TEST OF ADULT BASIC EDUCATION (TABE)
All
applicants for Career and Technical Education (CTE) programs 450 hours or more,
with the exception of Florida Law Enforcement Academy applicants, take a state
mandated TABE prior to enrollment. TABE scores are good for two years and must
be valid at the time of enrollment.
Several
exemptions to TABE are accepted. In order to be exempt, a student must submit
official documentation to a career advisor for verification of an exemption:
1.
Applicants
who have earned a standard State of Florida high school diploma, 2007 or later,
or possess a documented degree (AA, AS, AAS, BA or BS) may be exempt from TABE
testing. (s.1004.91).
2.
Applicants
who have earned a State of Florida High School diploma via the GED® test no
more than two years prior to the start of class.
3.
Students
taking any accepted standardized tests such as PERT or ACT may be exempt from
the TABE provided the scores are at satisfactory levels and the test was taken
within two years of enrollment in a Career and Technical Education program
(6A-10315, 6A-10.040).
4.
A
student who has completed or who is exempt from the college-level communication
and computation skills (CLAST) examination pursuant to s.1008.29 is also exempt
from the TABE. Per s. 1008.29.
5.
Documented
successful completion of college-level remedial coursework may be used to meet
TABE requirement.
6.
Documented
passing scores on state-designated industry certification tests may be used.
7.
Mandated
TABE exit scores may be waived for documented special needs students as per
Florida guidelines. The student must enroll in AAAE and begin remediation in
order to meet the exit requirements of the CTE program in which the student is
enrolled. A student, with a documented disability, who is approaching
completion (mastered 90% of the competencies) of the CTE program and has not
met TABE scores, may be considered for a TABE exemption based on the following.
It is determined through a SIT meeting that the student has successfully
mastered the competencies of the CTE program in which she/he is enrolled and
has been participating as expected in AAAE. The members of the SIT meeting may
agree to waive TABE requirements.
According
to Florida Department of Education rules, students who fail all or parts of the
TABE may only retest using a different TABE version after 60 documented hours
of remediation in the Applied Academics for Adult Education (AAAE) lab or three
months if not attending AAAE. Students may not retake the same test version for
six months. We, therefore, strongly recommend that students test early,
especially for licensure programs, in order to allow time for remediation and
retesting should the need arise.
Students
who do not meet the minimum TABE scores set by the Florida Department of
Education for their program must begin attending remediation classes in the
AAAE lab prior to or at the time of enrollment in a Career and Technical
Education class for at least one block a day and make acceptable progress as
determined by the AAAE faculty. It is highly recommended students meet state
mandated TABE requirements by the time they have completed 50% of their
program. Students who do not meet state mandated TABE scores may not receive a
certificate of completion as per Florida Department of Education rules.
Applicants transferring
appropriately leveled TABE, PERT or other accepted standardized test scores
from other testing centers must do so by having an official score report sent
directly to the Admissions Office prior to enrollment in the program. Scores
brought by hand will be accepted only if document provided by the outside
testing center is in a sealed envelope. Standardized tests scores are valid for
two years.
TABE
scores are good for two years and must be valid at the time of enrollment. TABE
scores that expire during continuous enrollment remain valid until the end of
such enrollment. Under continuous enrollment, students must be enrolled at
least 50% of each semester per school year. Continuous enrollment applies to
attendance in a single program.
The
required TABE exit scores for this program are:
Reading 9; Math 9; and Language 9.
ESSENTIAL TASKS
Physical Requirements
Ability to:
1.
Lift
50 pounds from floor level to chest high level for putting up stock and pulling
it for use.
2.
Stand
on one’s feet for at least four (4) hours at a time while working.
3.
Work
in all different kinds of temperature settings from 90o (on the hot
line) to 0o F (in the walk-in freezer) putting up and pulling stock
for use.
4.
Use
hand/eye dexterity for the use of small hand tools for slicing, peeling,
chopping, mixing, measuring, and cleaning.
5.
Stoop.
6.
Crouch
and/or bend.
7.
See
(near acuity).
8.
Communicate.
Mental and Emotional Requirements
Ability to:
1.
Work
with others.
2.
Make
decisions.
3.
Cope
with anger/hostility of others in a calm manner.
4.
Cope
with moderate to high levels of stress.
5.
Cope
with confrontation.
6.
Cope
with frustration.
7.
Assist
with problem resolution.
8.
Demonstrate
a high degree of patience.
9.
Work
in areas that are close and crowded.
10.
Plan
and organize daily activities.
11.
Apply
common sense understanding to carry out instructions furnished in both written
and oral form.
12.
Tolerate
moderate noise level.
13.
Perform
repetitive tasks.
14.
Measure
accurately.
15.
Work
without close, direct supervision.
16.
Work
on multiple tasks and priorities.
17.
Perform
and complete tasks of relative complexity.
18.
Perform
basic mathematical operations.
19.
Resolve
conflicts with patience.
ACCOMMODATIONS
Federal and state legislation requires the
provision of accommodations for students with disabilities as identified on the
secondary student’s IEP or 504 plan or postsecondary student’s accommodations
plan to meet individual needs to ensure equal access. Postsecondary students
with disabilities must self-identify, present documentation, request
accommodations if needed, and develop a plan with their postsecondary provider.
Students desiring accommodations or updates to
their accommodations are encouraged to self-identify as early in the program as
possible. In order to receive disability accommodations, students must
self-disclose the disability to the Students with Disabilities Coordinator and
provide documentation that clearly shows evidence of a disability and
applicable accommodations. The Students with Disabilities Coordinator will
schedule a meeting with the student and faculty to discuss the documented
disability and applicable accommodations.
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, assessments, time demands, schedules, learning environment,
assistive technology and special communication systems. Documentation of the
accommodation requested and provided is maintained in a confidential file.
Tuition
is charged for adult students at a rate established by the State legislature.
Current fee information is available in the Admissions Office. Tuition is
waived for eligible high school dual-enrolled students. Tuition is due prior
to the first day of each semester based on the Lake Technical College payment
calendar. Failure to pay all fees due at the time class begins will result in
not being able to attend class and/or clinical if applicable.
Students
attend class from 4:00 PM to 8:00 PM Monday through Thursday. This schedule
provides 4 hours of instruction each day for a total of 16 hours per four-day
week, excluding holidays and school breaks as outlined in the current school
calendar.
ATTENDANCE POLICY
In an effort to develop appropriate work ethics, Lake Tech students are
expected to attend all class sessions. As is expected in the workplace, when it
is necessary to be absent due to illness or emergency situations, all students
are to notify the faculty on or before the date of absence. The student
attendance policy for each postsecondary program is consistent with industry
standards.
Campus
attendance is kept via a computerized system.
It is the responsibility of the student to log in and out in order to
receive credit for class time. This allows the school to keep accurate
attendance records for the actual number of hours and minutes attended. Faculty
are not expected to manually enter student attendance. Only one override is
permitted for failure to log in or out. Therefore, failure of a student to log
in and out may result in a documented absence. Logging in or out for another
student or having another student log in or out is unacceptable behavior and
may result in dismissal.
Only regularly
scheduled class hours will be reported for attendance. Practice exercises
completed at home does not count toward hours in the program. Make-up time will
not be accepted except as approved by the Executive Director of Lake Technical
College.
Absences
A student who is absent for six (6) consecutive class sessions will be
withdrawn from enrollment in his/her program. A student withdrawn for absenteeism
must petition administration to return. A student having medical documentation
or documentation of an extenuating circumstance does not need to petition to
return. Students exhibiting a pattern of consecutive absences less than six
days will be subject to dismissal as determined by a School Intervention Team. Students with
attendance issues will sign an acknowledgement that they have been notified
that continued absences will pose a threat to grades and program enrollment. If the student’s attendance does not improve but
drops below 60%, the student will be withdrawn unless documentation regarding
extenuating circumstances is provided to the Dean of Student Services.
Students in non-licensure programs must have achieved a minimum of 80%
attendance at the end of each quarter. Students not having met this requirement
will be formally notified that continued absences will pose a threat to grades
and program enrollment. School Intervention Team meetings will be held as
necessary to attempt to alleviate issues resulting in excessive absences and to
counsel the student of possible alternatives and consequences. Students who
miss more than 20% of their program will not be allowed to re-enroll the next
semester and must wait until the following enrollment period to re-register unless the student’s
appeal to the Executive Director has been approved. Only regularly scheduled class hours will be reported for
attendance.
Tardiness
As
in the workplace, students are expected to be in their seats promptly in the
morning, after break, and after lunch. Students are expected to notify the faculty
before the start of class of any anticipated tardies. Students may inform faculty
at least a day in advance or students must call the Baking & Pastry Arts
Program at 589-2250, extension 1866, and leave a message for the faculty.
Leaving
Campus During School Hours
For
safety reasons, students will notify their faculty when leaving campus early.
Students may leave campus for lunch (daytime students only) provided this is
done within the allotted time.
PLAN OF INSTRUCTIONAL PRACTICES
All students in the Baking
& Pastry Arts Program are expected to complete all competencies in the Florida
Department of Education's Curriculum Frameworks. To obtain this goal,
instruction will be given in the form of lectures, learning guides,
demonstrations, audio-visual material, hands-on computer activities,
discussions, field trips, guest speakers, and laboratory experiences.
Online
Access
Technology
is an integral part of our daily lives. From smart phones to electronic
tablets, these devices are becoming items that many cannot function
without. In addition, the Internet is changing the way education is
delivered. Lake Technical College strives to ensure that our students are
able to compete in this technology driven world. With this in mind, it is
recommended that students have an online presence and access to the internet.
It
is also important that students have an email address that they check on a
regular basis. A lot of information may come to you through your email,
so it is important that you check it regularly. If you do not have an
email address, there are numerous services that provide FREE email
addresses. Please make sure your faculty have a current, working email
address for you. See your faculty for more information.
Social
Media
The advent of social media has created a
world-wide communication medium for persons of all ages. While extremely
popular, these websites have also created their own set of “not-so-popular”
problems such as cyber-stalking, identity theft, cyber-bullying, cyber-cheating
(posting of exam, or other course material), and a host of other nebulous
challenges that users may face. Another reality associated with social media is
its far-reaching consequences for those who share posts that may be seen by
others as inappropriate.
Potential employers, current employers, civic,
or educational organizations you may be associated with, and many others are
looking at social media sites for information that may tell them things about
an individual. Students should also be cautioned on how private their social
media content really is – despite the settings on an account. All social media sites are potentially
vulnerable. A simple search of how to
view pages that are set as “private” for a popular social media website yielded
numerous responses for ways to view the content. Everything from blogs to
online videos offer to explain how to accomplish this task.
Students in all programs
need to be cognizant of the fact that most professions rely on great moral
character. It is recommended that when using social media, assume that all
posts will be seen/read by everyone with access to the internet.
Work
Based Activities
Work-based learning activities
play an integral part of the curriculum of Lake Technical College’s (LTC)
career-technical training programs. These activities are planned with two
objectives in mind. First, the activity provides students with the opportunity
to develop and apply a “real world” experience using the knowledge and skills
attained in the program. Second, the activity provides the faculty with
objective input from potential employers or customers of program graduates.
Each work-based activity has a written instructional plan outlining objectives,
experiences, competencies and evaluation required during the activity.
Work-based activities are
program specific and may include:
• Unpaid in-school shop/lab
activities to provide customer service opportunities under the direct
supervision of the program faculty.
• Unpaid job shadowing
experiences that may include in-school or off-campus employer-based experiences
under the supervision of a qualified employer representative who is working
closely with the program faculty.
• Paid or unpaid cooperative
training experiences conducted at the employer’s work location under the
supervision of a qualified employer representative and under the direction of
the program faculty.
Cooperative Education
Cooperative training is
available for students and coordinated by the program faculty. Cooperative training is for students who have
shown competence in program training which indicates readiness for placement in
an on-the-job program. Students must be enrolled in their last course of their
program in order to participate in Co-op. In addition, TABE exit levels must be
met and the student can have no outstanding debt with the school. Students must
be approved for Co-op prior to beginning, including clearance through financial
aid.
Students who do not
function satisfactorily on the job may be returned to the program for
additional training, or when the cooperative agreement is terminated at the
request of the student, the parent, the employer, or the program faculty.
Veterans will be
accepted into the program in accordance with the Department of Veterans Affairs
approved program.
Additional information
regarding co-op opportunities may be obtained from the program faculty.
Job Shadowing
Job shadowing
experiences, or volunteer experiences, are available to students who may
benefit from the experience. These experiences are designed to give the student
actual hands-on experience doing a variety of related tasks. Length and type of
experiences will vary. The program faculty determines appropriateness of the
experience. Additional information regarding job shadowing experiences may be
obtained from the program faculty.
Career
Dual Enrollment Students
All students enrolled in Lake Technical College
are expected to function as adults. Career dual enrollment students will be
held to the same behavioral and performance standards as adult students.
GRADING PROCEDURE
Lake Technical College is a postsecondary institution
designed to provide trained individuals to industry. The grading scale for this
program reflects industry standards. Dual-enrolled students will follow the
grading policy of the Lake County School Board for the purposes of graduation
credit. The approved postsecondary program grading requirements must be met if
the student is to receive a certificate.
The
grading policy for Baking & Pastry Arts Program is as follows:
90-100 Outstanding Progress
70-89 Passing
< 70 Failing
Lake Technical College
is a postsecondary institution designed to provide trained individuals to
industry. The grading scale for this program reflects industry standards. The
approved postsecondary program grading requirements must be met if the student
is to receive a certificate.
The student performance
will be evaluated through the following methods:
1. One-third of the weekly grade is based on the
Professional Skills Assessment Form, which includes:
a.
Attendance: Attends class for all
scheduled hours assigned, arrives/leaves on time, contribute to class
discussion and is actively involved in all activities.
b.
Character: Displays academic
integrity (inclusive of not committing plagiarism), trustworthiness,
dependability, reliability, self-discipline, and self-responsibility.
c.
Teamwork: Respects the rights of
others; is a team worker; is cooperative; ensures confidentiality in all
classroom, clinical and other matters; demonstrates professional behavior in
interactions with peers, preceptors, and faculty.
d.
Appearance: Displays appropriate
dress, grooming, hygiene, and wears full regulation uniform of the day.
e.
Attitude: Displays a willingness
to cooperate and accept constructive criticism; sets realistic expectations;
approaches assignments with interest and initiative.
f.
Productivity: Follows safety
practices; conserves materials and supplies; maintains equipment; stays on task
and utilizes time constructively; demonstrates proactive leaning through
involvement in activities and contributions to class discussions.
g.
Organization: Manifests skill in
prioritizing and management of time and stress; demonstrates flexibility in
handling change; completes assignments on time; uses work time appropriately.
h.
Communication: Contacts faculty to report concerns; notifies
faculty of tardy/absence one hour before start of class; seeks clarification
and understanding through appropriate, pertinent questions.
i.
Leadership: Displays leadership skills; appropriately
handles conflict and concerns; demonstrates problem-solving capability;
maintains appropriate relationships with supervisors/faculty and peers; follows
the chain of command.
j. Respect: Deals appropriately
with cultural/racial diversity; does not engage in harassment of any kind to
include but not limited to verbal, nonverbal, and written; addresses faculty
and peers in appropriate tone and with appropriate language to include but not
limited to electronic (email, text, etc.) communications.
2.
One-third
of the weekly grade is based on a written test and/or web-based portion of
culinary knowledge tests. Extra credit or make-up work may be arranged with the
faculty.
3.
One-third
of the week grade is based on skill mastery. The student must perform, under
supervision, all tasks listed in the Department of Education Student
Performance Standards. Along with this,
all written evaluations must be completed with a minimum of 70% accuracy in the
Baking & Pastry Arts Program.
Student Performance Objectives
Student performance
objectives are based on criteria that have been identified for each of the
competencies. Students are then given an
overall rating for the competency. The ratings are as follows:
5 The student can perform this skill without
supervision and with initiative and adaptability to problem situations.
4 The student can perform this skill
satisfactorily without assistance or supervision.
3 The student can perform this skill
satisfactorily but requires some assistance and/or supervision.
2 The student can perform parts of this skill
satisfactorily but requires considerable assistance and/or supervision.
1 The student cannot perform this skill even
with constant supervision.
If a student scores below
a three (3) on the Performance Test, he/she will have the opportunity to repeat
the learning activities and practice the preparation again and take the
Performance Test a second time or a third time, if necessary.
Knowledge Tests
Knowledge tests will be
given at the completion of a chapter or web-based knowledge assignment. The
tests will be on the material covered.
The average achieving student should complete one knowledge test a week
to complete the program in approximately 12 months. Students must achieve a 70% or better on each
test. Students earning less than 70% will be given the opportunity to re-study
and re-take the knowledge test.
PROGRAM PROGRESS
Students are expected
to complete the program of training within the hours allotted by the State of
Florida for completion. The student’s rate of progress will be closely
monitored by the faculty to ensure program completion in a timely manner. Most
tests, projects, and similar assignments must be completed in class under the
direction of the instructor. Practice exercises may be completed at home.
Practice exercises completed at home does not count toward hours in the
program.
REQUIREMENTS
FOR A CERTIFICATE
Competencies specified
in the State of Florida Curriculum Framework for the program must be
successfully completed with at least an 80 percent in the areas of skills,
knowledge, and professional skills. Students must also meet minimum TABE requirements
prior to graduation.
STUDENT DRESS CODE
Students who attend
Lake Tech shall dress in a manner appropriate for the job in which they are
receiving training, including any special protective gear and professional
uniforms. All clothing, makeup, and jewelry must be clean, neat, modest, in
good repair, appropriately sized, and be neither distracting nor offensive.
The Executive Director or designee has the
final authority for determining whether or not a student’s apparel conforms to
the dress code. When it is determined that it does not, students will be
required to change into clothing which will conform to this code or leave
campus. Students may return to campus when they have changed into appropriate
clothing.
Uniform Requirements
Uniforms, which are a
mark of the trade or profession, should be worn with dignity and pride.
Students are required to wear a chef's coat and cook’s pants. Clean socks
(white, black, or neutral) and comfortable leather shoes with low rubber heels
are also required. Shoes must be clean and in good repair. No street shoes,
canvas shoes, or thongs will be allowed.
Uniforms (to be worn daily)
Students will be
required to wear their uniforms while working in food preparation areas and
while on campus. Approved head cover is required in all culinary program areas.
1. Bathe and shower daily (men will be clean
shaven or wear beard nets).
2. Wear clean uniforms and aprons.
3. Always wear a hat or hair net.
4. Wash hands as often as necessary during
work, including:
a. After eating, drinking, or smoking.
b. After using the restroom.
c. After touching or handling anything that may
be contaminated with bacteria.
5. Keep hands away from face, eyes, hair, and
arms.
6. Fingernails will be neat, scrubbed, and
free of contamination (no fingernail polish).
7. Wearing jewelry other than a wristwatch or
a plain wedding band is prohibited.
GENERAL PROGRAM
INFORMATION
Articulation
Valencia College may grant credit
towards the Baking & Pastry Program for graduates of Lake Tech’s Baking
& Pastry Arts program.
Campus
Safety
Lake Technical College
makes every effort to provide a safe environment for all students, visitors,
faculty and staff. Basic safety
standards, which will include fire drills, weather drills, equipment usage, and
traffic regulations, will be covered in the program orientation. These basic safety standards will be
reinforced throughout the program enrollment.
See the current school catalog for additional campus safety information.
Competency-based Instruction
Any student who enters a LTC program with
previous experience or educational background that would enable the student to
successfully complete a test of competence in any area may, with the permission
of the faculty, complete a test to measure that competence.
Follow Up
Lake Technical College is proud
of its graduates and celebrates the next step graduates take whether it is
employment, military or further education. Prior to completing, students may
visit the Career Success Center for assistance with employability skills such
as resume writing. In addition, faculty may provide students with employment
leads. However, it is up to the individual student to actively pursue
employment opportunities. We like to hear how our graduates are doing and want
to celebrate your successes so be sure to communicate with your faculty any
employment, military, or further education you enter. Students are required to participate in an Exit
Interview prior to their last day in their program.
Lunch
Adult students may leave the LTC
campus during the scheduled 30-minute lunch break as long as they return to the
program on time. (Daytime students only.)
Parking
Regulations
Students may park only in the south
parking lot in spaces not designated as staff or customer service parking. For safety, loitering in or around vehicles
once the vehicle is parked is not allowed and a 5 mph speed limit is enforced.
In consideration of the neighbors and classes in session, loud music in
vehicles on campus is prohibited.
Smoking
Lake Tech is
a tobacco free institution. The use of tobacco products of any kind, including e-cigarettes, is not permitted at any Lake Tech location.
This includes the parking lots.
Special Events
Activities which enhance
the learning experiences for the student are not always available during the
8:00 a.m. to 2:30 p.m. school day. Special events are occasionally planned
beyond the regular school day. When this occurs, schedule adjustments are made.
Supplies
·
One
(1) 3-ring notebook with 3" rings
·
Notebook
paper
·
#2
pencils
·
Ballpoint
pen
·
Ream
of copy paper
FINANCIAL AID
Policies
and guidelines for the administration of all financial aid are established
according to federal and state law. Applicants complete an information form,
Free Application for Federal Student Aid, and furnish documentation needed to
verify eligibility. More information on the application process may be obtained
in the Financial Aid Office.
The
Financial Aid Office will assist students, where possible, with access to
financial support offered by federal agencies (U.S. Department of Education –
Pell Grants, Department of Veterans’ Affairs), other state and local agencies
and local organizations (scholarships).
JOB TITLES
Baking
and Pastry Arts
Training in this program
could gain a student initial employment as a:
Baker, Bakers assistant,
Cake Decorator, Bakery Clerk/Sales, Head Baker/Pastry Chef, Bakery Management,
Various positions at local restaurants, super markets, hotels and resorts who
produce desserts on a daily basis.
TEXTBOOKS
For the most recent
textbook list for the Baking & Pastry program, visit Lake Technical College’s
bookstore located in the Business Office. Dual enrolled students from public
schools are loaned textbooks as per state statute and must return these books
prior to withdrawal from the program.
PROGRAM OBJECTIVES
See the attached
Florida State Department of Education Curriculum Framework for program objectives
and desired competencies.
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 Food handler 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