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    Course Fod2050 Pos

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    Course Fod2050 Pos

    Uploaded by

    api-245872335
    198 views2 pages

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    course fod2050 pos

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    Attribution Non-Commercial (BY-NC)
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    Download as docx, pdf, or txt
    198 views2 pages

    Course Fod2050 Pos

    Uploaded by

    api-245872335

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    COURSE FOD2050: BREAD PRODUCTS Level: Intermediate Prerequisite: FOD1010: Food Basics Description: Students describe the role

    of ingredients and use specialized skills in working with bread products. Parameters: Access to personal or commercial food preparation facility. Supporting Course: FOD1020: Contemporary Baking Outcomes: The student will: 1. discuss various influences that affect the choices of bread products 1.1 examine nutritional value of bread products 1.2 identify ethnic considerations 1.3 evaluate personal considerations; e.g., healthy choices, allergies 1.4 investigate global considerations; e.g., cost, safety, convenience, availability 2. identify and describe the factors involved in the preparation of unleavened and yeast products 2.1 identify the following ingredients and their roles in the preparation of bread products: 2.1.1 flour 2.1.2 sugars and sugar substitutes; e.g., white/brown sugar, molasses, sweeteners, honey, applesauce 2.1.3 salt 2.1.4 yeast; e.g., the types of yeast and their use, the correct handling of yeast 2.1.5 liquids 2.1.6 fat 2.1.7 eggs 2.1.8 optional ingredients; e.g., raisins, dates, cheese 2.2 identify and describe mixing methods employed in the preparation of the following bread products: 2.2.1 unleavened bread 2.2.2 leavened bread; e.g., traditional, rapid-mix, batter, bread machine 2.3 compare various shaping techniques and surface treatments used for bread products 2.4 demonstrate the proper use of baking skills related to: 2.4.1 accuracy in scaling/measuring 2.4.2 correct mixing procedures 2.4.3 appropriate pan preparation 2.4.4 baking and determining doneness 2.4.5 altering and varying basic recipes; e.g., ingredients/quantity, wellness 2.4.6 identifying quality standards 2.4.7 compensating for failures and defects 2.5 describe bread products according to identified quality standards 2.6 identify appropriate storage and handling of baked bread products 2 / CTS, HRH: FOD2050 Intermediate 2010
    _Alberta Education, Alberta, Canada

    3. demonstrate knowledge and skills in the planning, preparing and evaluating of cakes and pastries 3.1 prepare and evaluate a minimum of four bread products, including: 3.1.1 unleavened bread; e.g., tortilla, crepe, pancake, chapatti, naan, roti 3.1.2 yeast bread 3.1.3 alternative bread product used for wellness; e.g., sprouted grain flour, bread flour, rice flour 3.1.4 specialty bread; e.g., sweet dough, rolls, ethnic 3.2 alter and vary basic recipes according to instructions 3.3 assess products; e.g., cost, nutrition, preparation time, quality standards 3.4 compensate for failures and defects 4. identify and demonstrate safe and sanitary practices 4.1 maintain a clean, sanitary, safe work area 4.2 apply universal precautions related to: 4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves 4.2.2 hand-washing techniques 4.2.3 infectious diseases 4.2.4 blood-borne pathogens 4.2.5 bacteria, viruses, molds 4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards 4.3 use all materials, products and implements appropriately 4.4 clean, sanitize and store materials, products and implements correctly 4.5 dispose of waste materials in an environmentally safe manner 5. demonstrate basic competencies 5.1 demonstrate fundamental skills to: 5.1.1 communicate 5.1.2 manage information 5.1.3 use numbers 5.1.4 think and solve problems 5.2 demonstrate personal management skills to: 5.2.1 demonstrate positive attitudes and behaviours 5.2.2 be responsible 5.2.3 be adaptable 5.2.4 learn continuously 5.2.5 work safely 5.3 demonstrate teamwork skills to: 5.3.1 work with others 5.3.2 participate in projects and tasks

    6. identify possible life roles related to the skills and content of this cluster 6.1 recognize and then analyze the opportunities and barriers in the immediate environment 6.2 identify potential resources to minimize barriers and maximize opportunities

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