Baking & Pastry Applications

1. Baking & Pastry Applications

3. Concept Map II Jerolyn Nordlund This concept map would be used to preview the entire unit. We would have an in-depth discussion on what they thought we were going to learn based on the map. A quick review using comparisons of similarities and differences between chapters and concepts would help connect ideas. Most students are somewhat familiar with products that are created in their own kitchens at home. Learning activities would include an assignment for the student to connect each main idea to something they are individually familiar with to help them remember the main ideas. Reflective Statement: This project would give them a good idea of what we will be doing in class for the next several weeks. We would be baking items that connect to the chapter concepts each week. Divergent questions would be asked to get them thinking about each chapter before they read it. This concept map helps both the student, as well as myself to see the big picture of what is to be learned and why we need to learn it. Kitchen math, fractions, decimals and money will be used to refresh memories on decimals and fractions. Baking concepts can be used in the hospitality industry as well as in catering businesses and home cooking and baking.