Marc

Course-Introduction to French Pasties. course discription: This course is designed to introduce students to methods and techniques used to produce fine French pastries. The basics of the course is to learn how to prepare different pastry doughs and how they are used to prepare different types of French pastries By the end of the course, students will understand the specifics of each pastry dough, how each dough is used and the importance of these differences.

Steps in intergrated course design

Identify important situational factors. 1. Specific Context of the teaching and learning sittuation Students in class 16-20 Course level-introdutory/basic skills Class will meet 5 times during the quarter Saturdays 12PM-4PM Class delivery-Face tp face

2. Expectations of External Groups Create new interest in a field that is growing fast and trained professionals are in high demand. Accreditation-there are several different accrecitations available from pastry cook to advanced pastry chef. Curricular goals: provide skills for both home and professional use.

3. Nature of the Subject Convergent and divergent: The material is based on very specific recipes and methods used to produce a good product, but allows for personal creativity in methods of finishing and presentation. This subject is both cognitive and includes physical skills. This field of study is based on techniques and methodoloy that has been used for hundreds of years, but is open to some changes do to advancement in equiptment.

4. Characteristics of the Learner Large range of ages (18-75) many retired, some considering late life career change and others considering this as a professional direction, but want more information to be sure. Goals: learn new skills to use within a present job, or for personal use. Enrollment: learn something new, have fun, make good use of a Saturday. Previous experience is not required, but experience levels range from beginner to professonal.

5. Characteristics of the teacher. Experience: 25 years of professional experience. Cooks training supervisor (HARRIOT progam), Adjunct instructor BTC, Kapiolani CC and Purdue University Ft, Wayne Ind. campus Competence level is high, but could use additional teaching classes. Teaching process: Little course training, AA culinary, BA Ancient classical languages, MA library science

6. Pedagogical Challenge The student: Most student come to class with an feeling that the material is very difficult due to what they have heard from others, or have been given shotcuts that do not work. The instructor: Needs to cover correct methods and techniques in a way that the students can understand and feel comfortable with the material.

Part 2 Identify Important learning goals 1. Foundation Knowledge: Learn doughs for tarts, flans, creampuffs, Genoise, sponge cake, petit fours, cookies and cakes Know the difference in doughs Know which dough is used for which application. 2. Application : Be able to read and follow a recipe Be able to increase and decrease recipes Using individual ingredients the student must be able to produce all aspects of the desired product. Work with other students as a team to produce desired product. 3. Integration: How does working a recipe also relate to math skills, time utilization and communication skills? Using the skills of others in a team, each using their strengths to help compensate for weaknesses. Pastry making skills can bring people from many different backgrounds together and skill level to produce a common project. Want to make sure the products you produce are the best you can possible make. 4. Human Dimensions: Become a team leader, helping others through the complex issues of a project. Working with others who may not have you skill are not as strong and helping them in a nurturing manner. Know how others see you as a coworker, are you working as a team player, or a loner only concerned about yourself. 5. Caring: Do you want to do a good job and produce a good product? Do you want to share what you have learned with others? Do you want to take more classes to learn more about the product, or more skills? Do you feel that you are producing the best product you can? Are you producing the to the quality standards you promised your employer? 6. Learning how to learn: Students will be able to identify what the problems are and how to correct the problem. Finding different teachers how can show you new and different ways of looking at the material. See how the product is produced different at home and in the industry. Practice the recipe until you know it well enough that you can use correctly in different applications. Learn it well enough that you can teach it to others.

Step 3 of creating significant learning. Feedback and assessments (international buffets) **__Forward-looking assessments__** 1. Students will be given their class assignment to produce specific food items for the weekly buffet on Monday. 2. Each student will be assigned to a group consisting of 2-3 students with each group member responsible for 1 part of the project, but the team as a whole will be responsible for the completed project. 3. Since the assignment begins on Thursday and completed on Friday, Students will have Monday, Tuesday and Wednesday to review their assignments and ask questions relating to the assignment. 4. Each team must meet at least once before the assignment begins to determine that each team member understands their assignment, what materials they will need and what the expected outcome of the completed project is. 5. Students have a choice to use recipes provided, or use another they prefer as long as it is approved by the instructor. **__Criteria and Standards__** 10 Points Each **__Professionalism and Personal Hygiene __**: **1. **Student is on time and is dressed and ready to begin tasks at the start of lab . Personal hygiene is practiced daily . **2. **Presents a well groomed image , hair is under control at all times . Uniform is complete <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">clean and pressed daily. Jewelry is removed at all times. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt; margin: 0in 0in 0pt 5.5pt;">**__Sanitation Skills:__** <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">1. Regularly cleans and sanitizes work station and equipment <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">2. Stores food products properly <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Maintains proper hot and <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">cold temperature controls <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Uses FIFO system proper <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">l <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">y <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Properly <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">l <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">abels food products <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">3. Uses tools and gloves regularly to avoid bare hand contact on RTE food products <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Uses proper methods when reheating and cooling foods <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">4. Avoids cross contamination when preparing raw meats and RTE food products <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Exhibits working knowledge of standard sanitation practices used in industry. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt; margin: 0in 0in 0pt 5.5pt;">**__Station Cleanliness__**: **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">1. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Maintains a clean work station (clean as you go) <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Station clutter is kept to a minimum during preparation and service periods <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">2. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Works quickly and efficiently during end of lab clean-up, properly cleaning and breaking down station as well as assisting in general kitchen clean-up <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Maintains a clean uniform and floor around work station through prep and service <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt; margin: 0in 0in 0pt 5.5pt;">**__Foundational Culinary Skills__**: **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">1. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Student can rec <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">te all standard we <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ghts and measurements <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Ab <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">l <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">e to properly scale ingredients for <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">recipes <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Able to properly convert recipes into large <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">r <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">or small yields <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">2. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Displays the ability to properly read and follow recipe instructions <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">3. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Display ability to perform yield analysis on a variety of fruits <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">vegetables and proteins. Controls excess waste by minimizing tr <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">m loss and spoilage. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">4. **<span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Safely performs all work assignments including safe use of kitchen equipment and safely moving around the <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">k <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">t <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">chen us <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ng proper communication <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">( <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">right behind <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">hot pan <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">sharp kn <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">fe <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">!) <span style="color: #84938c; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt; margin: 0in 0in 0pt 5.5pt;">**__Foundational Job Skills:__** <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">1. Is aware of team needs as well as making team aware of own needs <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">2. Values the success of the team as much as own success <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Exhibits sound problem solving skills <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">judgment and makes logical decisions on a regular basis <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">3. Takes ownership of station responsibilities and any additional assignments <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">4. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Communicates clearly and comfortably <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Asks questions regularly <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">listens to instruction and follows through w <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">th d <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ir <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ec <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ti <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">on <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #67766e; font-family: 'Calibri','sans-serif'; font-size: 11pt;">5. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Takes in <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">t <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ative when tasks need to be done <span style="color: #506158; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">pursues <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">t <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">he needs of the k <span style="color: #344841; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">tchen when caught up with own work assignments <span style="color: #84938c; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c221a; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Exhibits a developing leadership tendency <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 12.7pt; margin: 2.6pt 4.3pt 0pt 2.4pt;">**__Classic Culinary Techniques:__** **__<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">1. __**<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Regularly displays consistent kn <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">fe skills inc <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">l <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ud <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ng accurate classic vegetab <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">l <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">e cuts and <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">developing mea <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">t <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">fabrication skills <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **__<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">2 __**<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. Regularly d <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">splays skills appl <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ed to classic cooking methods and techn <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ques <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **__<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">3 __**<span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">D <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">splays knowledge of classic cooking term <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">nology and prope <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">r <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">appl <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ca <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ti <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">on of mise en place skills <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">4. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Key cooking skills include soups and sauce preparations <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">sauté <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">stir fry <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">deep fry <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">pan fry <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">grill, broil <span style="color: #7b8577; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">roast <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">poach <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ng <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">steaming <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">braising and s <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">t <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ewing <span style="color: #7b8577; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 12.7pt; margin: 0in 0.2pt 0pt 2.4pt;">**__Station Organization__** **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">1. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Regularly uses organizational prep lists to plan the production day <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">2. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Regularly comes prepared to lab <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">having read recipes and preparation assignments <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">3. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Systematically approaches the work day gathering equipment <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">food products <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 12.7pt; margin: 0in 0.2pt 0pt 20.4pt; text-indent: -0.25in;">and general station set-up minimizing time away from preparation station **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">4. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Displays well thought out service station set-up minimizing excess movements and crossing over co-workers <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">5. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Displays sense of urgency and is a productive worker <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 12.7pt; margin: 0.2pt 3.8pt 0pt 1.9pt;">**__Buffet Production Skills Exhibited:__** **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">1. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Exhibits developing buffet production skills including preparation of International <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">soups <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">hot and cold appetizers <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">salads <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">starch and vegetables <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">entrees <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">bread and dessert preparations <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">2. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Maintain quality of food products by preparing food products in batches. Hot food is  <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">consistently served on hot service equipment <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">cold food on cold <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">serv <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ce equipment <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">3 **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. Exhibits good timing by keeping freshly prepared food product available throughout service period <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">__Food Quality__: ** **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">1. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Exhibits developing palate <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">able to judge proper <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 12.7pt; margin: 0in 4.3pt 0pt 19.9pt; text-indent: -0.25in;">amount of seasoning and regularly tastes products to confirm <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">quality <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Able to judge doneness of a variety of food products <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">2. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Strives to produce well flavored and artfully d <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">splayed menu <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 12.7pt; margin: 0in 4.3pt 0pt 19.9pt; text-indent: -0.25in;">selections. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 9.5pt;">3. **<span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Strives to protect food quality by handling food products properly <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">maintaining freshness <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Final food products exhibit proper textures (crisp foods cr <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">sp <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">smooth purees etc.) <span style="color: #556861; font-family: 'Calibri','sans-serif'; font-size: 11pt;">, <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">doneness (medium rare etc <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">) and are very flavorful <span style="color: black; font-family: 'Calibri','sans-serif'; font-size: 11pt;">. <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">Buffet <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">presentation skills and garnish <span style="color: #2e4138; font-family: 'Calibri','sans-serif'; font-size: 11pt;">i <span style="color: #0c2119; font-family: 'Calibri','sans-serif'; font-size: 11pt;">ng techniques exhibited <span style="color: #7b8577; font-family: 'Calibri','sans-serif'; font-size: 11pt;">.

**__Self assessment__** 1. Students will meet Thursday for 30 minuets after the production portion of the class. 2. Students will use this time to review the work they have done so far, where they stand with their remaining time available and how they feel about the quality of their work and what changes they would like to make. 3. Each team member can use this time to critic their fellow members to express what they like or dislike and make recommendations for the next work session. 4. At this time other instructors, who have had a chance to observe the students work can make recommendations to the students as well. 5. Students will meet on Friday to debrief and critic the final outcomes of their project both their individual assignment and that of the team as a whole. 6. Students may make recommendations for the next assignment based on the assignment just finished. **__FIDeLity Feedback__** 1. Students will meet in a round table format where the instructors will have the opportunity give feed back to each student and the group as a whole. 2. Instructors will review critical areas, issues and make positive recommendations to individuals and groups that may be applied to their next assignment. 3. A written evaluation based on the criteria and standards listed above will be given to each student.

__ STESTEP 4: TEACHING AND LEARNING ACTIVITES __ EXPEXPERIENCES: 1. Individual hands on project/assignment 2. Team based written project 3. Field trips: Le Cordon Bleu Seattle/Sysco food show (see what new products are on the market) 4. Visit a pastry chef at their restaurant/hotel/shop and observe them at work, ask questions 5. Check out pastry web sites: [|www.thepastrychef.com] and [|www.juliachildfrenchchef.com] 6. Respond to other students questions posted on their wiki site INFIINFORMATION: 1. Review recipes on sharepoint site 2. Review Master Chef CD and On Baking recipes 3. Guest lecturers from local restaurants 4. BTC video pastry library 5. Class lecturers 6. Students to share their personal experiences. REFREFLECTION: 1. Group discussions-learning from each other 2. Write a dessert menu with items you would like to see at your favorite restaurant and why 3. Keep a record/journal of how your skills, method and technique is improving from week to week 4. Create a wiki site and post question pertaining to pastry making and invite other students to respond COMPUTER LEARNING

**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">V. COMPONENT PARTS INTERGRATION ** <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">Create pastries using recipes based on French cooking techniques, methods and procedures including: puff pastry, sponge based pastries, yeast based pastries, pies, cookies and candies. || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">1. Background Knowledge Probe <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">2. Problem solving <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">Use round table format <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">3. Authentic Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">4. Self-Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">5. Reading/Writing Assignments <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">6. Written Exam || **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">1. Written/Oral Presentation: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> What do you know about this subject and what do want to know? **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. Class Discussion: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Develop Criteria & Standards **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. Role Playing: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> You will show us how to make a product we are working on  **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">4. Independent Research **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">: Text book, industry based magazines, Trade shows, Internet, Library, food based television shows. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">5. Guest lecturers: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">Local chef, pastry chefs and sanitation experts **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">6. Restaurant visits: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Try meals in different restaurants, interview chefs and other workers. || Be able to read and follow a recipe Be able to increase and decrease recipes Using individual ingredients the student must be able to produce all aspects of the desired product. Work with other students as a team to produce desired product. || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">. Background <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">1. Knowledge Probe <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">2. Problem solving <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">Use round table format <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">3. Authentic Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">4. Self-Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">5. Reading/Writing Assignments <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">6. Written Exam || **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">Written/Oral Presentation **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">: Why am I doing it this way? **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. Class Discussion: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Develop Criteria & Standards **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. Instructor Demonstration; ** **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">Individual Hands-on Project: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Create produces using the information you have received. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">4. Role Playing: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Playing with different scales, how they may be different to read and understand the results. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">5.Reflection: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> What went wrong? What should have been done instead? **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">6. Independent Research: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Text book, industry based magazines, Trade shows, Internet, Library, food based television shows. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">7. Written Exam **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">: Multiple-Choice, Short Answer, Fill-in the Blank Format || How does working a recipe also relate to math skills, time utilization and communication skills? Using the skills of others in a team, each using their strengths to help compensate for weaknesses. Pastry making skills can bring people from many different backgrounds together and skill level to produce a common project. Want to make sure the products you produce are the best you can possible make. || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">1. Background Knowledge Probe <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">2. Authentic Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">3. Team Project <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">4. Self-Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">5. Reading/Writing Assignments <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">6. Written Exam || **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">1. Written/Oral Presentation: ** **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. Class Discussion: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Develop Criteria & Standards **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. Instructor Demonstration; Small Group Hands-on Project: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> What would I do differently **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">4. Reflection: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> How do I setup the ingredients of a recipe so that my work is organized and efficient? **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">5. Independent Research: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Text book, industry based magazines, Trade shows, Internet, Library, food based television shows. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">6. Written Exam: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Multiple-Choice, Short Answer, Fill-in the Blank Format || Become a team leader, helping others through the complex issues of a project. Working with others who may not have your skill are not as strong and helping them in a nurturing manner. Know how others see you as a coworker, are you working as a team player. || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">1. Background Knowledge Probe <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">2. Authentic Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">3. Self-Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">4. Reading/Writing Assignments || **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">1. Written/Oral Presentation: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Teach a class, give to others what you have learned **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. Class Discussion: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Develop Criteria & Standards **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. Presentations; Role Playing: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Show how different techniques can make the job easier, or more cost efficient. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">4. Reflection: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> What was my experience, my co-worker's experience, my employer’s experience working with me? || Do you want to do a good job and produce a good product? Do you want to share what you have learned with others? Do you want to take more classes to learn more about the product, or more skills? Do you feel that you are producing the best product you can? Are you producing to the quality standards you promised your employer? || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">1. Background Knowledge Probe <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">2. Authentic Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">3. Self-Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">4. Reading/Writing Assignments || **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">1. Written/Oral Presentation: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> My work ethic is appreciated by those I work with, work for and my customer. **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. Class Discussion: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Develop Criteria & Standards **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. Presentations; Role Playing: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Good work ethic/Poor work ethic, how does this make me a good/poor worker? **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">4. Reflection: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Does work ethic affect quality of work? || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">Where do you want to be in 5 years. <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">What is your plan to make sure you achieve those goals? <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">What do you still need to learn? <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">How do intend to get that knowledge. || <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">1.Background Knowledge Probe <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">2. Authentic Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">3. Self-Assessment <span style="font-family: 'Arial','sans-serif'; font-size: 7pt; line-height: normal; margin: 0in 0in 0pt;">4. Comparative testing from when you first took the class and now || **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">1. Written/Oral Presentation: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Bibliography of trade resources **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. Class Discussion: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> Develop Criteria & Standards **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. Reflection: **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;"> How do I keep up with new trends, keep my knowledge fresh ||
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 8.5pt;">Learning Goals: ** || **<span style="font-family: 'Arial','sans-serif'; font-size: 8.5pt;">Feedback & Assessment Procedures: ** || **<span style="font-family: 'Arial','sans-serif'; font-size: 8.5pt;">Teaching & Learning Activities: ** ||
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">1. FOUNDATION KNOWLEDGE: **
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">2. APPLICATION: **
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">3. INTEGRATION: **
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">4. HUMAN DIMENSION: **
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">5. CARING: **
 * **<span style="font-family: 'Arial','sans-serif'; font-size: 7pt;">6. CONTINUED LEARNING: **