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It covers safety and sanitation procedures, correct handling of gloves and chemicals, HACCP components, allergen identification, FIFO and date marking, and emergency/first-aid basics. The course further emphasizes equipment and tool operation, cleaning and sanitizing of food-contact surfaces, and recognizing sanitary design features. 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It also covers FIFO and date marking, chemical handling with SDS guidelines, and common allergen identification.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How does the course assess students’ competency levels?",{"text":118,"@type":114},"It uses a rating scale from 4 (Exemplary Achievement) to 0 (No Instruction/Training), describing performance levels in knowledge, skills, and professional attitude. Each competency lists a description followed by the rating.",{"name":120,"@type":111,"acceptedAnswer":121},"What baking and production abilities are expected by Benchmark 5?",{"text":122,"@type":114},"Students practice producing a variety of products including quick breads like muffins and scones, yeast breads or rolls, multiple cookie types, cakes using the creaming method, buttercream frosting, cheesecake, basic pie crust and filling, and custard/pudding. They also analyze product failure for causes and required modifications.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},400392,1790618713,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":39,"preview_page_count":4},3985747870414,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Baking & Pastry I Course No. 16056 Credit: 0.5  \nStudent name:   Graduation Date:   \nPathways and CIP Codes: Restaurant and Event Management (12 . 0504)  \nCourse Description: Technical Level: This course looks at the basics and fundamentals of the baking and pastry industry. Topics include safety and sanitation, equipment, and procedures, baking science, ingredient function, and baking production. Prerequisite for 16057 Baking and Pastry II.  \nDirections: The following competencies are required for full approval of this course. Check the appropriate number to indicate the level of competency reached for learner evaluation.  \nRATING SCALE:  \n4. Exemplary Achievement: Student possesses outstanding knowledge, skills or professional attitude.  \n3. Proficient Achievement: Student demonstrates good knowledge, skills or professional attitude. Requires limited supervision.  \n2. Limited Achievement: Student demonstrates fragmented knowledge, skills or professional attitude. Requires close supervision.  \n1. Inadequate Achievement: Student lacks knowledge, skills or professional attitude.  \n0. No Instruction/Training: Student has not received instruction or training in this area.  \nBENCHMARK 1: DEMONSTRATE INDUSTRY-BASED FOOD SAFETY AND SANITATION PROCEDURES.  \nCompetencies  \n\\# DESCRIPTION RATING  \n 1.1  Demonstrate industry standard hand washing and professional standards for personal  \nhygiene.     \n1.2 Identify proper use of gloves (ex: ready to eat foods) .  \n1.3  Identify the Big 6 (Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella,  \nand Hepatitis A) sources, symptoms and prevention measures.     \n1.4 Demonstrate an understanding of the importance of food safety and sanitation to  \ninclude: how foods become unsafe, controlling time and temperature, preventing cross contamination, cleaning and sanitizing, shipping and receiving, and how to safely prepare   food for others.    \n 1.5  Identify first-in, first-out (FIFO) and date marking.   \n1.6 Identify proper chemical handling and storage procedures (maintain and follow SDS   guidelines) .    \n  1.7  Identify common food allergens and common symptoms (common allergens: Milk/dairy,  \neggs/egg products, fish/shellfish, wheat/gluten, soy/soy products, and peanuts/tree nuts) .     \n 1.8  Understand the components and need for HACCP in the food industry.    \n 1.9  Describe appropriate measures for prevention of insects, rodents, and pests.   \n1.10 Understand emergency and first-aid procedures, bloodborne pathogens applicable to the workplace.    \nBENCHMARK 2: DEMONSTRATE CORRECT USE AND MAINTENANCE OF FOOD PRODUCTION EQUIPMENT AND TOOLS.  \nCompetencies  \n\\# DESCRIPTION RATING  \n 2.1  Operate tools and equipment following safety procedures and OSHA age restrictions and  \nrequirements.     \n2.2 Identify and demonstrate procedures for cleaning, sanitizing, and storage of equipment   and food contact surfaces.    \n 2.3  Recognize sanitary and safety design and construction features of food production  \nequipment and facilities (i. e. NSF, UL, OSHA, ADA, etc.) .     \nBENCHMARK 3: ANALYZE COMMON INGREDIENTS USED IN PASTRY/BAKING PRODUCTS.  \nCompetencies  \n\\# DESCRIPTION RATING  \n 3.1  Identify a nutrition label and ingredient label for a baked product with use of proper  \nallergen warnings.     \n3.2 Apply the knowledge of chemical and yeast leavening agents in producing carbon dioxide   to raise baked products.    \n 3.3  Identify the functions of the bake shop ingredients (flour, sugar, eggs, dairy, fat) .   \n 3.4  Analyze scientific reactions during the production of baked products.    \n 3.5  Demonstrate basic flavoring techniques (nuts, spices, extracts, salt, fruits) .   \n3.6 Analyze the use of different types of chocolate.    \nBENCHMARK 4: PRACTICE THE PRINCIPLES OF QUALITY PRODUCTION MANAGEMENT.  \nCompetencies  \n\\# DESCRIPTION RATING  \n 4.1  Demonstrate mise en place of bakery and pastry products.    \n 4.2  Analyze and practice proper scaling and measurement techniques (volume","cbCaits3ypph059c","https://ap.wps.com/l/cbCaits3ypph059c","pdf",127894,"English","# Course Description\n## Safety and Sanitation Procedures\n## Food Production Equipment and Tools\n## Ingredients and Scientific Reactions\n## Quality Production Management\n## Producing Food Products\n## Career Readiness","[{\"question\":\"What does the course cover in food safety and sanitation?\",\"answer\":\"It includes hand washing and personal hygiene standards, glove use, identification of major foodborne pathogen sources, time/temperature control, cross-contamination prevention, cleaning and sanitizing, and shipping/receiving safety. It also covers FIFO and date marking, chemical handling with SDS guidelines, and common allergen identification.\"},{\"question\":\"How does the course assess students’ competency levels?\",\"answer\":\"It uses a rating scale from 4 (Exemplary Achievement) to 0 (No Instruction/Training), describing performance levels in knowledge, skills, and professional attitude. Each competency lists a description followed by the rating.\"},{\"question\":\"What baking and production abilities are expected by Benchmark 5?\",\"answer\":\"Students practice producing a variety of products including quick breads like muffins and scones, yeast breads or rolls, multiple cookie types, cakes using the creaming method, buttercream frosting, cheesecake, basic pie crust and filling, and custard/pudding. They also analyze product failure for causes and required modifications.\"}]","Baking & Pastry I - Course 1 - Safety and Sanitation Procedures and Baking Production Competencies | PDF",1790510910]