CA 124 - Retail Baking

This course isn’t just about baking. This course provides you with introductory skills to think as an entrepreneur, creating a sustainable and profitable business in retail baking. As the course culminates, you’ll have the chance to earn the Certified Journey Decorator (CJD) certification from the Retail Bakers of America, validating your expertise and setting you on a path to excellence in the industry.

1. Define hospitality and the importance of quality customer service within the hospitality industry [Demonstrated through written assignments]. [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry (1)].
2. Trace the growth and development of the hospitality and tourism industry. [Demonstrated through written assignments] [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry (2)].
3. Describe the various cuisines and their relationship to history and cultural development. [demonstrated through Written Assignments]. [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry (3)].
4. Identify professional organizations and explain their purposes and benefits to the industry. [demonstrated through Written Assignments]. [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry (4)].
5. Outline various organizations’ organization, structure, and functional areas (retail/wholesale/baking and distribution) [demonstrated through written assignments]. [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry (5)].
6. Identify career opportunities and personal traits for various jobs in the industry. [demonstrated through Written Assignments] [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry, (6)]
7. Compare and contrast industry trade periodicals and other industry resources. [demonstrated through Written Assignments] [ACFEF B&P Section 1 - Introduction to the Baking and Pastry Industry (7)].
8. Demonstrate acceptable procedures when preparing potentially hazardous foods, including time/temperature principles [demonstrated through Observations/Checklist] [ACFEF B&P Section 2 - Sanitation and Safety (2)]
9. Determine labor costs and percentages, including employee meals, benefits, and fixed and variable labor hours [demonstrated through Projects/Portfolio]. [ACFEF B&P Section 3 - Business and Math Skills (4b)]. 
10. Define controllable or variable expenses and discuss how prime costs can contribute to the overall variable costs [demonstrated through Projects/Portfolio]. [ACFEF B&P Section 3 - Business and Math Skills (5)]. 
11. Utilize safety and sanitation practices when preparing, baking, and serving all food items in the professional bakeshop [demonstrated through Projects/Portfolio]. [ACFEF B&P Section 4 - Basic Baking (11)].
12. List basic production planning principles. [demonstrated through Projects]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (1)].
13. Create menu item descriptions for bakery foods. [demonstrated through Projects] [ACFEF B&P Section 5 - Bakery Planning and Preparation (2)].
14. Develop an understanding of basic baking facilities planning and layout principles [demonstrated through Projects]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (3)].
15. Apply principles of nutrition to bakery goods development. [demonstrated through Projects] [ACFEF B&P Section 5 - Bakery Planning and Preparation (4)].
16. Describe the importance of proper planning to the overall operation of the baking facility [demonstrated through Portfolio/Performance Assessment]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (5)].
17. Demonstrate reading and following a standard recipe/formula [demonstrated through Projects]. [ACFEF B&P Section 6 - Bakery Planning and Preparation (8)].
18. Identify and prepare a variety of breakfast sandwiches used in a bakery and cafe [demonstrated through Observation/Checklist]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (12)].
19. Identify and prepare breakfast meats, batters, eggs, and cereals [demonstrated through Observation/Checklist]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (13)].
20. Discuss the applicability of convenience, value-added, further processed, or par-baked food items [demonstrated through Worksheets]. [ACFEF B&P Section 6 - Bakery Planning and Preparation (15)].
21. Write written food requisitions for production requirements [demonstrated through Projects]. [ACFEF B&P Section 6 - Bakery Planning and Preparation (16)].
22. Prepare standardized recipes for menu production [demonstrated through Projects/Portfolio]. [ACFEF B&P Section 6 - Bakery Planning and Preparation (17)].
23. Discuss advanced cake decorating finishing techniques [demonstrated through the Final Practical Exam]. [ACFEF B&P Section 6 - Advanced Baking and Pastries (3)].
24. Define and describe marzipan [demonstrated through Observations/Checklists]. [ACFEF B&P Section 6 - Advanced Baking and Pastries (6)].
25. Discuss the methods of preparation for pastillage and royal icing [demonstrated through Observations/Checklists]. [ACFEF B&P Section 6 - Advanced Baking and Pastries (9)].
26. Describe, write, and use a food requisition when ordering, receiving, and issuing food products [demonstrated through Written Assignment]. [ACFEF B&P Section 7 - Purchasing and Receiving (10)].
27. Identify the difference between a manager and a leader and describe the qualities of each [demonstrated through Written Assignment] [ACFEF B&P Section 9 - Supervisory Management (2a)].
28. Summarize leadership styles and analyze when each is most appropriate [demonstrated through Written Assignment] [ACFEF B&P Section 9 - Supervisory Management (2b)]. 
29. Research, develop, produce, package, and market bakery products for a Baker’s Market [demonstrated through Projects/Portfolio].
30. Understand marketing trends for all aspects of the baking profession [demonstrated through Written Assignment].
31. Use problem-solving techniques to organize a large-scale market while considering logistics and teamwork while solving potential problems or issues [demonstrated through Projects/Portfolio].
32. Organizing production for a market, including a production plan and ordering of products [demonstrated through Portfolio/Performance Assessment].

1. Week 1
   1. Introduction
   2. Product line research
   3. From scratch products vs. convenience
2. Week 2
   1. Research and development project
3. Week 3
   1. Marketing and packaging products
   2. Royal icing cookies
4. Week 4
   1. Production
   2. Management skills
5. Week 5
   1. Packaging and presentation
6. Week 6
   1. Product sales and service
   2. Display and customer interaction
7. Week 7
   1. Final projects
   2. Practical final exam

Practical Performance (Teamwork, Skills Training, Production): 55-70%

Project Based Learning: 20-30%

Guest Lecturer: 0-5%

Fieldtrips: 0-8%
Mandatory Course Components:
 

1. Secchia Institute for Culinary Education
   1. Attendance Policy
   2. Grooming Standards
   3. Student Handbook
   4. Photo Release Form
   5. Other forms as needed
   6. Equipment Safety Form