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.
Dietary Guidelines for Americans
Curriculum
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
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
