Baking & Pastry Arts

The most common problem in public school culinary classes is finding unique ways to proof & bake yeast doughs given a series of different challenges such as: 50 minute classes, alternating block scheduling, not having the right equipment like a proofing cabinet or steam injection oven, etc.
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If you teach culinary and have never been to Johnson & Wales' Summer Educator's Program you are missing out. I highly recommend attending if you get the opportunity. The J & W Summer Educator's Program is professional development for vocational and FACS teachers who want to learn how to improve their skills especially working...
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Lesson Plans Foodborne Bacteria (Word) Analyze Meals & Snacks by Food Guide (Word) Chemical Leavening 101-Baking Powder Reaction PowerPoints JWU Plate Presentation (PPT) Managing the Family Dollar (PPT) Nutrients Jazz (PPT) The Safe Foodhandler (PPT) Welcome to Foods I (PPT) Worksheets Cooking at Home (Word) Digestive System Notes (Word) Hand washing Review (Word) Hand washing Rubric (Word) Management of the Family Project Directions (Word) Management of the Family Project (Word) Management...
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I have a standing offer from my husband since the release of the iPhone 3GS to buy an iPhone but I keep turning him down because, "I don't really need one." How serendipitous is it that I stumble upon two iPhone apps in one day that I can use in the classroom?...
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Have you ever wondered how they make candy bars? The scientist in me was so intrigued I just had to figure it out. Nothing can get students more excited than the prospect of making candy. They often remark, "you can make your own candy bars?" "Yes" I say, "its magic." But really all it...
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Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how...
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The latest textbooks for baking and pastry arts courses.
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I always have my students look at cereal labels and compare two different kinds. We'll this lesson takes it to the next level by allowing students to bake their own cereal, make an accurate nutrition label for their cereal, create advertising, and delve into FDA regulations on food labeling.
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Teaching the elements and principles of design gets monotonous. There are always the traditional standbys like having students find a magazine picture and label the elements and principles, but I was looking for something more creative. With the holiday season in full swing I wanted to make a gingerbread house for a friend so...
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Which are better- cupcakes made from a box mix or made from scratch? In starting a cake unit I like to facilitate this experiment making boxed cupcakes and from scratch cupcakes to allow students to draw their own conclusions about which one tastes better and calculate which one is cheaper.
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