A Baker’s Dozen Labs Curriculum

Grades 6–12

From Home Baking Association.

A Baker's Dozen Labs, 3^rd edition is a lab manual with hundreds of farm-to-oven baker assists for teaching the skill of baking to all ages. Includes 13 baking labs that teach multiple National FCS Standards. The labs include over 130 baking terms and techniques. 225 pages. Copyright 2023.

Each of the 13 labs includes home-to-career components:

• Learning outcomes
• FCS education standards aligned
• STEAM education connections
• Baking food safety incorporated
• Both volume and weight, oz and grams preparations   
• Ingredient baking functions and food history
• Critical thinking Questions and Answers 
• Live-linked teacher support resources
• Baking Science lab or experiment
• Computer Labs for independent research into agricultural, milling and baking industries
• Three to five baking formulas and recipes for three experience levels
• Community Connections (career exploration; community service learning) 
• Infographics – U.S. Wheat Classes Map; Flour Milling; Sugar Functions; Flour 101; What is Gluten?; Baking Temperatures; Baking Food Safety 101 and much more

 Labs titles: 

1. Why Bake? (Fresh Baked; Celebrations; Whole Grain Goodness; Locally Made; Special Needs (GF and allergies)  
2. Getting Started (Essential baking terms, techniques)
3. Wheat Flour and Cornmeal
4. Creating Lift: Chemical Leavening
5. Flavor Factor: Fats
6. The Amazing Plant: Yeast
7. Sweet! Baking with Sugars
8. Eggs
9. Liquids 
10. The Savor of Salt
11. Chocolate
12. Value-Added Baking:  Dough Sculpting
13. A Baker's Pantry of Resources (Ingredient handling guides; human and baking resources)

 Also included:

• Appendix  (30+ experiment and activity forms, rubrics, pre-test, worksheets (w/answers), guides, infographics, supporting formulas)
• Link to the Baker's Glossary of 350+ baking terms and techniques with resources link continually updated at https://www.homebaking.org/glossary/