OHHS Career & Technical Education Department - Oak Harbor Public ...
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OHHS (Career & Technical Education)
Department Course Syllabus
OHHS Career & Technical Education
Department
Course Syllabus
Course Name: Commercial Baking
Course Code: 120501
Credits: 1 This course is a 2-period, 1-semester course. May be repeated with instructor
permission.
Description: Students will learn and practice techniques and methods utilized in a
commercial bakeshop. They will study and practice commercial baking production
principles, learn to make a variety of baked goods utilized in commercial bakeries
including cake decorating, develop and understanding of the ingredients utilized in
baking and pastry, understand and utilize industry standard math, study current industry
trends, and employability skills. Students will be expected to participate in numerous
activities regarding planning, preparation, and presentation of food, some outside of
regular school hours. This is a hands-on, vocational class and students are expected to
adhere to all sanitation, safety, and employment guidelines they would in a restaurant
setting. Students who meet the requirements for competition will be given the
opportunity to participate in SkillsUSA Competitions.
Prerequisites: Completion of Foods for Today is recommended but not required
Dual College Credit and Industry Certification: Completion of this course earning a
grade of “B” or better may qualifies the student for college credits from Skagit Valley
College.
Course Fees: $10 WA Food handlers card; – students who have a WA Food Handlers
and/or ServSafe card and who will be current through 2/1/2019 will have this fee waived
Course Resources: Understanding Baking: The Art and Science of Baking by Joseph
Amendola & Nicole Rees (students will be issued this text book for use during the
course) Teacher generated resources
Materials/Supplies: Pencil or Pen 3-Ring dedicated binder for Culinary Arts (1 ½ - 2”
is best) Close-toed shoes, preferably with non-slip soles (slippers are NOT acceptable)Course Outline/Instructional Units:
● Instruction of a specific subject and will be covered in the classroom and
reinforced throughout the year through hands-on student practice. Sanitation &
Safety. Introduction to the Baking Industry & Current Trends in Commercial
Baking Ingredient Function, Baking Chemistry & Science, Nutrition, & Recipe
Development Baking Industry accounting, formulas and math Food Service
Equipment – safety, care & use Decorating/Plating skills Catering principals for
bakers Baking Preparation Techniques, including yeast and quick breads; fillings,
sauces, and custards; pies and cakes; plated desserts; chocolate work; and savory
baking Customer Service/People Skills & Teamwork 3 hours per quarter of
outside work hours will be required and quality of work will be graded This class
is based on participation and we support and coordinate with Wildcat Catering in
their functions. If the student is not in class to participate there is no similar
opportunity to recreate the situation at home. Students must attend on a daily basis
to guarantee passing grades. This is a job-like class. The student needs to be on
time, in class and prepared to participate. Students can make up excused absences
by participating in outside catering events 2 hours = 1 missed class day; or by
assisting with cleaning and set-up duties after school on most days with prior
arrangement with Chef Arthur. Students may make up 4 days per quarter with a
Baking and Pastry make up by making the baked good they missed at home from
scratch for an adult. They must provide a photo of the finished item. The Baking
and Pastry make-up form must be filled out, signed and submitted with pictures.
Written assignments not handed-in due to an excused absence can be completed
and handed-in on the day of returning to class. Assignments should be handed-in
in a timely fashion and not left until the last possible day. Students are
responsible for obtaining missed assignments when they are absent.
Major and Minor Assessments:
Washington Food handlers’ Test (given in the first quarter) Students are required to have
a WA Food handlers’ Card to participate in events and prepare food in class to be served
to outside customers. If the student is not present on the day the test is administered it is
his/her responsibility to coordinate with Chef Arthur to take the test. Regular written &
practical quizzes will be given on all material covered, both written and practical.
Students will produce the following for evaluation and assessment: Custard desserts, 8”
genoise cake, cookies, yeast bread or rolls, pie crusts, and a multicomponent plated
dessert. Comparison Paper due following Bakeshop field trip. Recipe Costing and
Formula Conversion Sheets If you are absent the day of a test or a quiz, you will have
one week to make it up. This will need to be done after school. Written makeup tests will
not be done during class time. Any test on which a grade of 80% or lower is earned may
be retaken to raise the grade to a possible 90%. Students have one week from the original
test day to retake a test. Baking Production Labs: students will follow all applicable state
sanitation rules and classroom rules to assure proper food and equipment safety and to
ensure a safe learning environment for students Catering projects with Wildcat
Catering(planning, assignment of duties, production/execution and evaluation)
Commercial Baking Notebook (all handouts, notes, returned work and recipes should bekept in the notebook – notebooks will be checked each quarter & an updated list of
contents will be available in the classroom).
Kitchen Production Lab Expectations:
● Students should be prepared for Labs and should have all recipes, game plans and
notes necessary for successful completion of the day’s project.
● Students should be dressed appropriately for Labs, including close-toed shoes, hat
and apron, students not dressed for lab production will not be allowed to
participate and their grade will be affected– this is in accordance with
Washington State Health Regulations.
● Professionalism & Punctuality are an integral part of any work environment and
will be part of the daily grade for production labs.
● We run a catering business and students are expected to adhere to all sanitation
and food safety regulations at all times. Any illnesses or injuries should be
reported to the instructor.
● If you are absent from class, assume you have make-up work. It is your
responsibility to check and see what assignments have been missed.
Classroom Work:
● Reading & research assignments will be assigned from time to time & are
expected to be completed in preparation for classroom instruction
● Assignments and resources for additional information will be available on my
classroom website
Projects:
● Projects should be legible and neat.
● Team projects will be due even if team members are absent, no exceptions.
Communication and cooperation between teammates is part of learning to
function in a work environment.
● Projects often culminate in providing food for an outside, paying entity – students
must communicate with teammates and the Chef if they will be absent during
project production.
Outside Events:
● Students are required to work 3 hours of outside events per quarter.
● Students signing up to work outside events are expected to arrive on time and
work the entire shift they sign up for. If students are not able to fulfil a
commitment to work, students are responsible for finding a replacement within
the class. Students must call or email if they will not be able to work, 12 hours
notice is preferred. Students failing to notify the event manager or Chef Arthur
will have points deducted. The best way to reach Chef Arthur is via email:
marthur@ohsd.net
● Students should be dressed appropriately to work the event, generally black pants
or chef pants, a white dress shirt and black close-toed shoes.
● Students will need to provide their own transportation to and from an event,
unless otherwise noted. Occasionally students will ride in an OHSD van to and
from events.Professionalism:
● A separate weekly grade (10%) for the following will be assessed in accordance
with CTE Department policy - 1 point will be awarded daily for each of the
following categories.
o Absence (absences will result in a “0” for the day in all categories)
o Punctuality (unexcused tardies will result in a “0”)
o Be Prepared(students should have close-toed shoes, recipes, notebook,etc)
o Be on Task (students should be working on class projects or cleaning)
o Be Respectful (students should be respectful of classmates & adults)
“Oak Harbor High School Builds Individual
Excellence”
The following are uniform school wide practices that pertain to OHHS courses:
Letter
Percentage
Grade
A 93% and above
A- 90% - 92%
B+ 88% - 89%
B 83% - 87%
B- 80% - 82%
C+ 78% - 79%
C 73% - 77%
C- 70% - 72%
D+ 68% - 69%
D 60% - 67%
F 59% and below
RE-DO POLICY:
OHHS is an effort based school where we believe all students can learn. We also know
that students learn at different rates. Thus, we are implementing a re-do policy that
recognizes the needs of individual learners.
● 100% Re-do
o Assessments (with exception of the Final semester exam)
o Key Assignments: Evidence that demonstrates mastery of a standard
● Teachers may:
o require completion of supporting assignments prior to re-do
opportunities for students to show they can meet the standard.
o require students to complete re-do of work outside of class time.
▪ All re-do work/test retakes will be done during Tutoring/Extra Help
times Tuesdays, Wednesdays, and Thursdays after school.o limit the number of re-do opportunities for each assignment.
▪ Students will have 1 re-do/retake opportunity for each test/project.
▪ Knife skills can be reassessed during the quarter if student has
demonstrated practice of the skill
o assign zero grades when students choose not to do key assignments and/or
assessments to standard.
o have different requirements for late work.
▪ See Late Work Policy below.
● All opportunities for re-do work will come with a deadline as assigned by the teacher.
▪ Students will have 1 week from when the original Project/Test was
due to complete re-do work or to retake a test.
● Late Work Policy:
Assignments and projects can be turned in during class or emailed to the Chef
by 9pm on the due date at marthur@ohsd.net. Assignments received after that
time will be considered late and assignments will be dropped a letter grade (10
points) for each day late – up to 4 days; after that any work handed in will
receive a maximum score of 50%.
OHHS PLAGIARISM POLICY:
Any student, who knowingly turns in any work that has been done by someone other than
himself or herself, and fraudulently represents it as his/her own, shall be considered to
have cheated. Cheating also includes: aiding someone else in cheating, the use or
preparation of written, pictorial, electronic or other materials not authorized by the
instructor during a test or assignment, the use of testing materials obtained previous to the
test date, or plagiarism of any kind. Students found cheating will also be subject to an
office referral, which could result in a suspension. As an effort based school, students
who have plagiarized/cheated must still demonstrate their learning. Thus, students will be
given the opportunity to complete the work. This will fall under the “Late Work Policy”
of the teacher where total possible points may be reduced.
Plagiarism Policy (Ways to Earn 0 on Any Given Assignment):
● Any student, who knowingly turns in any work that has been done by someone
other than himself or herself, and fraudulently represents it as his/her own, shall
be considered to have cheated. Cheating also includes aiding someone else in
cheating, the use or preparation of written, pictorial or other materials not
authorized by the instructor during a test or assignment, the use of testing
materials obtained previous to the test date, or plagiarism of any kind.
● If you plagiarize (take, steal, copy, lift, bootleg, use illegally, breach a copyright)
or cheat on any paper, project, test, quiz, etc., you will lose all credit for that
assignment.
● If you give your work to another student so they may plagiarize or copy your
work, you will also lose all credit for that assignment.
● Students found cheating will also be subject to an office referral, which could
result in a suspension.Tutoring and Extra Help:
● During the first semester, the Culinary classroom will be open most days until at least
3:30 pm after school. Students are welcome to come in and or work on class projects
or receive extra help during those hours, prior arrangements with Chef Arthur are
appreciated, as after school meetings or events are often scheduled. During the
second semester, the classroom will be available most Wednesdays until 3:30 pm.
● Students working in the kitchen are expected to clean up after themselves and must allow
enough time to clean and sanitize all areas they utilized
● Due to Wildcat Catering events, there are times when the teacher will be assisting
students to get food out for an event. On these days there will be no tutoring or after
school help. (*Occasionally I may have a meeting after school, please check with me
during class to make sure I am available that day).
● The lab will be closed Mondays after school due to teacher meetings.
Electronic Device Policy:
Occasionally students may be asked to utilize electronic devices to complete classwork
(cell phones, tablets, etc.), students are discouraged from use unless directed by the
teacher. In a work environment, employers discourage use of personal electronics during
work hours. Students using these items for non-classroom purposes (texting, calls, etc.)
are often distracted from instruction and production and repeated non-class related use
will affect their grade. Students who are regularly distracted by the use of electronics
will have them confiscated; they will be placed in a plastic bag, identified with the
student’s name and placed in the “safe”. The safe will be opened at the end of the day and
students can retrieve their phones at that time; all devices not picked up by 2:40 pm (1:35
pm on Mondays) will be turned over to a Dean only. The Dean(s) will contact a
parent/guardian for pickup.
Categories Percentages
Food Production Labs/ 60%
Test/Projects
Outside catered events 20%
(min. 3 hrs/qtr)
Notebook 10%
Professionalism 10%
Instructor:
Mary Arthur
Telephone: 360-279-5760(classroom) or 360-279-5765(kitchen)
e-mail: marthur@ohsd.net (always the best method of reaching me)You can also read
