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Unit 1
Unit Contents

Baking Basics

Teacher Page

Teacher Components

Suggested Activities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Learning Activities Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Written Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Answers to Written Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Unit Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Answers to Unit Review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1–3 1–9 1–13 1–25 1–27 1–33

Student Page

Student Components

Objective Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Information Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Assignment Sheets

1–3 1–5

Student Workbook 1 3 5 9

1—Select Proper Equipment and Utensils for Specific Applications 2—Check and Compare Accuracy of Measuring Methods . . . . . . . 3—Illustrate Plate Presentation Techniques for Desserts . . . . . . . . 4—Substitute Ingredients in a Recipe . . . . . . . . . . . . . . . . . . . . . . . Job Sheets 1—Weigh a Dry Ingredient Accurately Using a Balance Scale . . . . 2—Weigh a Liquid Ingredient Accurately Using a Portion Scale . . . 3—Measure Small Amounts of Dry and Liquid Ingredients . . . . . . . 4—Measure a Liquid Ingredient Accurately . . . . . . . . . . . . . . . . . . . Assignment Sheets and Job Sheets are located on the Student CD .

11 13 15 17

MAVCC—Culinary Arts: Advanced Pastry Arts

T 1–1

Unit 1
Suggested Activities
Instructional Plan

Baking Basics

Preparation
Readtheunitcarefullyandplanforinstruction. Review“TeachingSuggestions.”Planforclassroomactivities. lanyourpresentationtotakeadvantageofstudentlearningstylesand P to accommodate special-needs students . repareclassroom.Putuppostersandchartsanddisplayarticlesand P other references related to this unit . O btainfilms,videotapes,andotherresourcestosupplementinstruction of this unit. See “Resources Used in Developing This Unit” and “SuggestedSupplementalResources”formoreinformation. F or self-paced instruction, review learning activities sheet. Modify as appropriate to include additional activities and/or resources available in your classroom . Make one copy for each student . S electWebsitestobeinsertedonthelearningactivitiessheet. T hePowerPoint®slidesforeachunitofinstructionhavebeenprovided as a PowerPoint presentation on the Teacher CD . They may be used "as is" or may be modified to include additional information and illustrations . You may also choose to print the PowerPoint slides in order to create acetate transparencies and/or handouts .





Delivery and Application
Unit Introduction (self-paced instruction) Providestudentwithlearningactivitiessheetandunitofinstruction. R eviewunitcontentswithstudent. Havethestudentcompletethestepsinthelearningactivitiessheet.

Unit Introduction (group instruction) Providestudentswiththeunitofinstruction. Discussunitandspecificobjectives.

MAVCC—Culinary Arts: Advanced Pastry Arts

T 1–3

Suggested Activities
D iscuss the information sheet. Implement teaching plan to localize,...
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