Baking

Period 7 – Office Kitchen
Mondays & Wednesdays

Haley RaeInstructor: Haley Rae
HaleyRae@GMail.com
Amy PugelSupervised by Ms. Pugel
APugel@BitneyPrep.net

Rationale

When I was a freshman I took a semester of culinary arts and quickly realized a love for baking and a career path of one day opening my own bakery. I created this class as my senior project to teach fellow students the basics of making desserts, and to give a more diverse elective selection at Bitney.

Course Aims and Outcomes

Aims

The class will let students have a chance to try out and gain culinary skills, and get a feel for being in a group kitchen setting. It will also give students a chance to explore a possible career path.

Specific Learning Objectives

By the end of this course, students will:

  • Learn kitchen safety
  • Measuring, cutting and different baking techniques whilst learning doubling and reducing recipes
    and the differences between ingredients

Format and Procedures

There will be some assignments due almost weekly and two projects, one being creating desserts for Big Night. Other than that the class is graded on participation. Cooking is something you have to be there to learn, and you have to be safe and professional in the kitchen. Baking is a lot of fun, but it can also be dangerous. We will be working with knives, ovens, and oils at hot temperatures, so proper attire is required in each class.

Course Requirements

There is a small fee of $20 for this class. We will be cooking in each class and $20 helps cover the needed ingredients and supplies. All students must wear close-toed shoes, pants, and tie back any long hair for safety and sanitation purposes. I don’t want anyone getting burned or hurt in any way.

*If you have any questions, feel free to email me.*