I am currently developing a BASIC baking program for high school age students. Iam looking to you for information on what skills I should teach. Remember just basic skills. I tend to go a little overboard and try to get more advanced than this age group is ready for. I am a pre-apprenticeship program so to speak.I would be looking at a block of about 30 days of training. Any input would be very helpful.
Thanks,
Chad

By Chefmanny (Chefmanny) on Friday, July 27, 2001 - 05:27 pm: Edit

Contact ACF in St. Augustine, ask them to send you info on Pro-Start and also their accreditation program. You can basically use their material for
Pro-Start and it can be your curriculum framework.
Also you might try the adult vocational centers in your area and see what and who is teaching it.

By Carltonb (Carltonb) on Monday, July 30, 2001 - 11:12 am: Edit

Contact Bernie Reynolds at the Retailers BAkery Association. He is the education director.

www.rbanet.com

I have been teaching a high school baking program for 20 years, I have lots of info. If you want email me privately, and I will tell you what I can offer.