The Upper Crust Project – Pastry

Course Name

Grade Level

Subject Represented (highlight)

Pastry Chef

Writing

GOALS

• The student will create a blog or online newsletter called “The Upper Crust”.  
• The student will research various production topics related to quick and yeast breads for the newsletter.
• The student will self reflect on the project.

OBJECTIVES:

• The student will create an online blog/website that covers all 4 assigned topics.
• The student will compare and contrast various leavening agents.
• The student will distinguish between various methods of mixing.
• The student will outline the production steps to making yeast breads.
• The student will describe the process of fermentation.

PRIORITY STANDARDS:

8.1.5  Create an employment portfolio to communicate food production and services knowledge and skills.

8.5.10  Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

TIME FRAME

• This lesson usually takes three to four 48 minute class periods, which can be scattered throughout the bread unit.
• Topics can be assigned to correlate with applicable labs.

MATERIALS (Broken Down By Pathway):

• Internet Access
• Computer Access
• Upper Crust Project

PROCEDURE:

1. Students will be given time in class to research the topics and build the online newsletter.
2. Assign the topics to correlate with the labs applicable to the topic.

:ASSESSMENT:

The rubric is linked here – page 3 of document