Baking and Convenience Foods

This course is designed to refine previously learned skills and techniques related to food preparation. Major emphasis is placed on meal management using time and energy saving methods (convenience foods, portable appliances, pressure cooker, and microwave ovens). Prospective students should have successfully completed food preparation with a "C" or better grade.

Grading Guidelines for this Class

40% - Written Assignments
40% - Food Preparation Labs
20% - Tests & Quizzes

There is no textbook issued to students for this class. Each student needs to keep a notebook in a separate folder or ring-binder and bring it to class EVERY DAY.

When absent from class, it is the student's responsibility to find out what was missed.

Make up work, including labs, will not be accepted after one week.

Lab Make Up Form

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Curriculum

I. Nutrition
	A. Food Guide Pyramid
	B. Dietary Guidelines
	C. Calcium
	D. Fat
	E. Sugar
	F. Salt
	G. Fiber
	H. Vegetable protein/vegetarianism
II.  Current Events - related to foods, nutrition, equipment, 
							safe food preparation and storage, etc.
III. Consumer Education
IV.  Safety
V.   Measuring
VI.  Recipe - Terms
VII. Baking
	A. Grains
	B. Leavening agents
	C. Microwave baking
	D. Quickbreads
	E. Yeastbreads
	F. Pastry
	G. Cake
	H. Cookies
VIII. Appliances - Use and Care
IX. Meal Planning
X. Use of Convenience Products
	A. Biscuit Mix
	B. Refrigerated Dough
	C. Frozen Yeast Dough
	D. Cake Mixes
XI. Make Ahead Meals
XII. Oven Meals
XIII. 20-30 Minute Meals