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Selected: Culinary Arts > Duty E: Basic Baking

Curriculum > Duties

Duty E: Basic Baking
Competency #1: Define baking terms.
High School, Level 1
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Duty E: Basic Baking
Competency #10: Produce a variety of types of cakes.
High School, Level 2
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Duty E: Basic Baking
Competency #11: Produce a variety of cakes, including decorating.
High School, Level 3
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Duty E: Basic Baking
Competency #12: Prepare ice creams, creams, custards, puddings, and related sauces.
High School, Level 2
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Duty E: Basic Baking
Competency #14: Prepare a variety of fillings and toppings for pastries and baked goods.
High School, Level 2
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Duty E: Basic Baking
Competency #15: Prepare mousse and gelatin desserts.
High School, Level 3
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Duty E: Basic Baking
Competency #2: Identify equipment and utensils used in baking, demonstrate proper selection for specific applications and discuss proper use and care.
High School, Level 1
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Duty E: Basic Baking
Competency #3: Identify ingredients used in baking and describe their properties and function.
High School, Level 1
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Duty E: Basic Baking
Competency #4: Demonstrate proper scaling and measurement techniques.
High School, Level 1
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Duty E: Basic Baking
Competency #5: Apply basic math skill to recipe conversions.
High School, Level 2
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Duty E: Basic Baking
Competency #6: Prepare crusty, soft and speciality yeast products.
High School, Level 1
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Duty E: Basic Baking
Competency #7: Prepare quickbreads.
High School, Level 1
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Duty E: Basic Baking
Competency #8: Produce a variety of pies and tarts.
High School, Level 2
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Duty E: Basic Baking
Competency #9: Produce a variety of types of cookies.
High School, Level 1
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