Desserts

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12 

Unit- Desserts                                               

Pacing – 3 weeks 

Essential Question(s):

  • What ingredients are common in most desserts?
  • What are the six types of cookies?
  • What is the purpose of having different mixing methods? 

Big Idea(s):

  • Having different mixing methods produces a different product
  • Many desserts contain similar ingredients, but the ratio is what changes
  • There are pros and cons to using commercial mixes and labor saving products

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 6: baking basics
  • 7. Participate in the production of a variety of pies and tarts.
  • 8. Participate in the production of a variety of types of cookies.
  • 10. Participate in the production of cakes and icings.
  • 11. Discuss the application of commercial mixes and other labor saving products.

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

 

 Pies and tarts

Types of cookies

Cakes and icings

 

Commercial mixes and labor saving products

Teacher added

Blind baking

 

Chocolate production

 

 

 

 

 

 

Produce

 

Produce

 

Produce, identify

 

 

Understand, discuss

 

 

 

Understand

 

Understand, discuss

 

5

 

5

 

5,1

 

 

2

 

 

 

2

 

2,3