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Unit/Standard Number | High School Graduation Years 2013, 2014 and 2015  Baking and Pastry Arts/Baker/Pastry Chef CIP 12.0501 Task Grid | Proficiency Level Achieved: (X) Indicates Competency Achieved to Industry Proficiency Level
 | Secondary Competency Task List
100 | INTRODUCTION TO THE HOSPITALITY AND BAKING INDUSTRY
101 | Define hospitality and the importance of quality customer service within the baking and pastry industry.
102 | Discuss the growth and development of the baking and pastry industry.
103 | Describe various cuisines and their relationship to history and cultural development.
104 | Outline the structure and functional areas in various organizations. (retail/wholesale/baking and distribution).
105 | Identify career opportunities and the personal traits for a variety of jobs in the baking industry.
106 | Identify professional organizations and industry trade periodicals and explain their purposes and benefits to the industry.
107 | Describe industry trends and anticipate the future of the industry.
200 | SANITATION AND SAFETY
201 | Identify microorganisms which are related to food spoilage and food borne illnesses; describe their requirements and methods for growth, symptoms & prevention.
202 | Describe cross-contamination and use of acceptable procedures when preparing and storing potentially hazardous foods.
203 | Demonstrate proper hygiene, health habits, and industry standard apparel.
204 | Outline the requirements for proper receiving and storage of raw and prepared foods, reasons for, and signs of food spoilage and contamination (i.e. FIFO).
205 | Explain the difference between cleaning, sanitizing, and the proper use of chemicals.
206 | Describe the proper storage and use of cleaners and sanitizers and develop a cleaning schedule.
207 | Identify methods of waste disposal, recycling, and sustainability.
208 | Describe appropriate measures for the control of insects, rodents and pests.
209 | Recognize sanitary, safety design, and construction features of food production equipment and facilities (i.e. NSF, UL, OSHA, ADA, etc.).
210 | Explain Material Safety Data Sheets (MSDS) and the requirements for handling hazardous materials.
211 | Conduct a sanitation self-inspection and identify modifications necessary for compliance with standards.
212 | Identify the critical control points and the Temperature Danger Zone during all food handling processes as a method for minimizing the risk of food borne illness (HACCP system).
213 | List common causes of typical accidents and injuries in the foodservice industry and outline a safety management program and emergency policies.
214 | Identify appropriate types, uses, and location of fire extinguishers in the foodservice area.
215 | Describe the role of regulatory agencies governing sanitation and food safety.
216 | Demonstrate the knowledge of industry sanitation through certification (i.e. ServSafe).
300 | BUSINESS AND MATH SKILLS
301 | Perform basic math functions using the baker’s percentage (%) and friction factor.
302 | Calculate labor cost.
303 | Calculate the cost of recipes/formulas including: As Purchased, Edible Portion, and factors affecting yield percentage.
304 | Calculate the selling price of bakery items.
305 | Complete a sales transaction using related industry standards including cash handling and current technology (i.e. guest checks, computers, calculators, etc.).
306 | Perform basic math functions using decimal, percentages, fractions, conversions and measurements as related to the baking and pastry industry.
307 | Perform equivalent measures associated with weight and volume including metric and English units.
400 | BAKING PREPARATION
400 | Define baking terms.
401 | Identify ingredients used in baking, describe their properties, and list the functions of various ingredients (including but not limited to: flours, sugars, fats, egg products and dairy).
402 | Demonstrate knife skills and classic cuts while practicing safety techniques.
403 | Identify equipment and hand tools used in baking and discuss proper use and care.
404 | Describe and utilize various baking mixing methods and make-up techniques.
405 | Prepare and fill a pastry bag and utilize a variety of tips to demonstrate proper use (i.e. cake decorating and pastry products).
406 | Identify and demonstrate proper and safe use of food processing, cooking and baking equipment.
407 | Read and follow a standard recipe/formula.
408 | Identify a variety of cooking methods (i.e. baking, frying, deep frying, boiling, blanching, poaching and steaming).
409 | Identify and use herbs, spices and flavor extracts.
410 | Demonstrate food presentation techniques.
411 | Write written food requisitions for production requirements.
500 | BAKING FUNDAMENTALS
501 | Demonstrate proper scaling and measurement techniques used in baking.
502 | Identify and prepare various yeast products (i.e. hard and soft breads and rolls).
503 | Identify and prepare various enriched yeast dough products including laminated dough and sweet dough.
504 | Identify and prepare various quick-breads.
505 | Identify and prepare various pies and tarts.
506 | Identify and prepare various cookies.
507 | Identify and prepare various creams, mousses, custards and related sauces.
508 | Identify and prepare various cakes.
509 | Identify and prepare various icings and glazes.
510 | Perform various cake decorating techniques.
511 | Identify and practice cake decorating techniques including: royal icing, rolled fondant, gum paste, air brush designs and discuss edible images.
512 | Discuss the applicability of convenience, value added, further processed or par-baked food items.
513 | Prepare various fillings and toppings for pastries and baked goods.
514 | Prepare pastry element products from pate choux, phyllo, puff pastry and crepes.
515 | Identify and prepare French, Italian and Swiss meringues.
516 | Identify and prepare doughnuts.
517 | Identify and prepare various frozen desserts.
518 | Identify and prepare a variety of breakfast items/sandwiches.
519 | Label and store finished bakery products appropriately to prevent or reduce spoilage and staling.
600 | PURCHASING, RECEIVING, INVENTORY AND STORAGE
601 | List factors that affect food prices and quality, which may include market fluctuation and product cost.
602 | Describe purchasing methods (i.e. bids, purchase orders, phone, sales quotes, online, etc.).
603 | Identify regulations for inspecting and grading of bakery ingredients (i.e. flour, sugar, eggs, dairy products and fruits).
604 | Identify various inventory systems including perpetual and physical inventories and requisition systems for controlling costs (i.e. computerized systems).
700 | NUTRITION
701 | List food groups and recommended servings in USDA Food Guide Charts.
702 | Discuss dietary guidelines and recommended dietary allowances for a nutritious diet.
703 | Define energy nutrients and non-energy nutrients and how they are metabolized by the human body.
704 | Calculate your individual dietary intakes by using the RDA dietary guidelines.
705 | Describe the path nutrients take through the human digestive system.
706 | Interpret food labels in terms of the portion size, ingredients, nutritional value, and nutritional claims.
707 | Describe the six classes of nutrients (carbohydrates, fats/lipids, protein, vitamins, minerals and water).
708 | Discuss the functions, sources, and effects of the six classes of nutrients on a healthy lifestyle.
709 | Discuss various diets and health concerns related to: alternative dieting, vegetarianism, poor nutrition and food allergies.
710 | Compare lifestyle choices (i.e. alcohol, drugs, stress, etc.) that affect our body and how those choices affect the nutrients we consume.
711 | Apply principles of nutrition and nutrient preservation while preparing bakery goods and menu items.
712 | Identify vitamins and minerals as they relate to supplement deficiency/toxicity, maintaining good health, and disease prevention.
713 | Recognize weight control, diseases affiliated with weight; assess body weight and types of treatment for these diseases.
714 | Distinguish between beneficial additives and additives that can cause health concerns.
715 | Describe the relationship between nutrition, physical activities, fitness and nutrients required for athletic performance.
716 | Describe the impact of nutrition during different life stages, i.e. pregnancy, infant and early childhood, adulthood, senior citizens, etc.
800 | BAKING PLANNING
801 | List basic production planning principles.
802 | Create menu item descriptions for bakery goods.
803 | Develop an understanding of basic baking facilities and planning and layout principles.
804 | Describe the importance of proper planning and time management to the overall operation of the baking facility.
805 | Identify methods of promoting baked goods, display techniques, and seasonal merchandising.
900 | HUMAN RELATIONS SKILLS
901 | Practice working as a member of a diverse team as it relates to the baking industry.
902 | Identify the benefits of a positive work environment by motivating employees, reducing stress and resolving conflict.
903 | Demonstrate the use of information technology communications when dealing with customers (i.e. emails, internet searches, e-letters, social networking, etc.).
904 | Identify the baker’s role in decision making, problem solving, and delegation of duties.
905 | Identify current federal and state employment laws (i.e. [NAME], Harassment, Affirmative Action, Wage and Hour, etc.).