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3- D CAKE DESIGN

3- D CAKE DESIGN. Cloverdale High School Deb White & Renee DuVander Culinary & Geometry. COMMON CORE STATE STANDARDS.

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3- D CAKE DESIGN

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  1. 3-D CAKE DESIGN Cloverdale High School Deb White & Renee DuVander Culinary & Geometry

  2. COMMON CORE STATE STANDARDS National Governors Association and the Council of Chief School Officers coordinated a state-led effort to provide a clear and consistent framework to prepare our children for college and the work force. A collaboration of teachers, school administrators, and experts with feedback from postsecondary educators, civil rights groups and career industry professionals worked together to write standards that: Are aligned with college and work expectations Are clear, understandable and consistent Include rigorous content and application of knowledge through high-order skills Build upon strengths and lessons of current state standards Are informed by other top performing countries, so that all students are prepared to succeed in our global economy and society Are evidence-based

  3. CULINARY ARTS • CTE Standard: B Food Service and Hospitality B7.0 Basics of baking pastry, and dessert preparation in professional and institutional kitchens. B7.1 Ingredients used for baked goods, pastries, and desserts. Evidence: Kitchen Worksheet B7.3 Miseen place, needed to produce baked goods, pastries, and desserts. Evidence: students will take out the correct and proper cooking tools and equipment from their identified pan in their instructions.

  4. GEOMETRY CCSS-Geometry Standard G6 Geometric measurement and dimension. This unit should treat geometric comprehensively and make connections and explain the various volume formulae. Moving between 2 and 3 dimensions via slicing and rotation. (G-GMD) G-GMD 4 (PAGE 78) Identify the shapes of two dimensional cross-sections of three dimensional objects, and identity three-dimensional objects generated by rotations of two-dimensional objects. Evidence: 2-D Top View and 2-D Side View of three dimensional cake accurately drawn to scale.

  5. CHOOSING A CAKE Is it 3-D? Is there Geometric slicing in the design? Is it feasible to create this cake in the culinary kitchen?

  6. DETERMINING MATERIALS NEEDED Trying to determine how the cake will be constructed. Types & Sizes of Cake Pans. Sketching rough drafts. Number of Cakes. Amount of Batter. Ingredients. Cake Supports.

  7. CAKE DESIGNING Attend to precision. Construct viable arguments and critique the reasoning of others.

  8. FINAL PROJECTS All Projects Must Include: Description of materials. Diagram of Slicing. Description of Slicing. 2-D Top View of Cake. 2-D Side View of Cake. Description of Assembly.

  9. CREATING THE CAKES

  10. FINAL CAKES

  11. IN THE FUTURE • Sample Projects!!! • All students drawings to scale on Graph Paper. • Increase student buy-in for completing the Write-Up. • Show case on web page. • How-to guides for someone else to use. • More culinary instruction for Geometry kids. • After school decorating work shop.

  12. Deb & Renee THANK YOU!

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