Need some ideas on how to construct your course or write curriculum? Here are a few examples from other Family Consumer Science programs!
Family and Consumer Sciences Course Expectations & Outlines
Category: Baking & Pastry Arts
The Effects of Flour on Cookies
The purpose of this lesson is to see how different types of flour changes a cookie recipe. The ultimate objective is to determine the best flour to use in this cookie recipe and why flours change the cookie.
Homemade Sour Gummy Worms
I have always been enamored with figuring out how to make packaged foods from scratch. I also really really like sour gummy worms. So combining my two passions, I decided to figure out how to make these tasty treats from scratch. Hours of trial and error later, I came up with a recipe that tastes good and sour and wins me lots of brownie points with my students.
Become a ServSafe Instructor & Proctor
Help your students get a jump start in the restaurant industry by having them become ServSafe certified! To do this you can either have a ServSafe instructor come and teach your class or you can become a certified instructor.
Fundraise with Cake Pops
I stumbled upon cake pops a few years ago and decided to give them a try with my hospitality students. We were making food to sell as a fundraiser at the prom fashion show. These are delicious and genius creations sure to be a crowd pleaser.
Apple Picking- A Fun Fall Field Trip
Encouraging people to learn where their food comes from is becoming a popular trend these days and rightfully so as all the packaged, processed food we consume tends to cause some people to forget where their food actually comes from. Depending on your students background, some may have never been to a farm or have ever grown their own gardens. What better way to discover the origin of food then take a field trip to the orchard? Picking apples, peaches, and pears is a lot of fun. So you’re going to pick a whole lot of fruit for what? To bake with of course! Here are a few of my favorite orchard recipes.
Baking- Measuring Cups Vs. Scaling
Measuring flour and other ingredients can make all the difference in a baked good’s success. Baking is a science and the slightest amount over or under what the recipe calls for can mean an inferior product or inconsistent results. Teach your students with confidence after learning the difference between these two methods.
Yeast Compilation
Since there are already a lot of lessons on yeast and yeast breads, this is a compilation of my favorite yeast recipes, lessons, videos and scientific explanations.
Baking & Pastry Summer Educator’s Program
I learned so much at the Johnson & Wales Baking & Pastry Summer Educator’s Program. I described briefly what we did each day of the class. I also have included some products that were discussed and used during the class…
Yeast Bread Conundrums
The most common problem in public school culinary classes is finding unique ways to proof & bake yeast doughs given a series of different challenges such as: 50 minute classes, alternating block scheduling, not having the right equipment like a proofing cabinet or steam injection oven, etc.