#Day 7 culinary fundamentals professional#

Prerequisite – Commercial Baking 1: Semester 1 Credit may be applied toward the minimum fine arts graduation requirement.

#Day 7 culinary fundamentals professional#

Transportation for Professional Learning Experience outside the class day is not provided. District transportation is provided to the Center for Academic Achievement during normal class hours. Course cost is $25.00 per semester for consumables. Students will use industrial equipment and will apply sanitation procedures to food production. These will include opportunities at The Overland Park Farmers’ Market and special events both inside and outside of the school day. “6” Professional Learning Experiences are required for this class per semester. Continual emphasis in learning segments will be in scaling ingredients, kitchen math, and formula expansion. This course offers students an introduction to European formulas and the opportunity to further develop bread production skills in commercial applications, productions sales, and cost analysis. Prerequisite – Commercial Baking 1: Semester 2 Credit may be applied toward the minimum fine arts graduation requirement.ġ unit (2-hour block per semester) 10,11,12 Emphasis will be in scaling ingredients, kitchen math, and formula expansion. This course is designed to introduce students to all facets of bread production, sweet dough, lean dough, and quick breads.

1 unit (2-hour block per semester) 10, 11, 12