A Baker’s Dozen Labs Curriculum

Grades 6-12.

From Home Baking Association.

Thirteen baking labs! Teach multiple National FCS Standards. Integrates computer labs, baking terms, skill drill technique building, ingredient science experiments, critical thinking questions, and baking lab options for first time, intermediate, and advanced level foods or culinary students. Material is suitable for meeting foods or culinary educator requirements. Recipes are FCS classroom tested and are written for standard English measurements and metric weight measurement. Each lab offers career and local service connections. The labs reference the Home Baking Association’s Baker’s Dozen: Lessons for Better Baking DVD (sold separately, WA25733) demonstrating over 130 baking terms and techniques. The manual also includes a resource section for print and online baking resources, including five PowerPoints® addressing the purpose of baking, whole grain baking, ingredient functions and substitutions, and wheat field to table. Also included is an appendix with worksheets, Cause and Effect and Baking Temperature charts, rubrics, and lab evaluation forms, along with a 300-word glossary with links to other resources. Labs are three-hole punched and come with a four-color cover and dividers. 224 pages, 8-1/2 in. x 11 in. Copyright 2012.