|By chady2k on Friday, July 27, 2001 - 05:13 pm: Edit|
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.
|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.
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.