Monday, January 18, 2010

Advanced Pastry Arts Completes MAVCC’s Culinary Series

I previously made a post about MAVCC's Culinary Techniques curriculum and I wanted to make sure you know about their latest product. Take a look and place your order today! J.T.

Advanced Pastry Arts, the fourth and concluding volume in MAVCC’s Culinary Arts Series, has gone to press and will be available in early 2010. Enhancing and extending the material learned in Culinary Concepts and Culinary Techniques, the Advanced Pastry Arts curriculum provides students with advanced knowledge and specialized skills applicable to a career in baking, pastry, and dessert preparation.

Topics covered in the publication include a review of baking basics, advanced breads and baking, chocolate and candies, decorative cakes, pastries and confections, and advanced desserts. Relevant concepts, such as plating and decoration, special nutritional concerns, and attention to cultural considerations are introduced where appropriate and reinforced throughout.

Advanced Pastry Arts is a competency-based integrated curriculum; the contents of MAVCC’s instructional materials are tied to measureable and observable learning outcomes that align with American Culinary Federation (ACF) Knowledge and Skills Competencies. These materials are structured so that instructors and students have a clear understanding of what will be covered and how students will be evaluated as they move through each unit of instruction. Advanced Pastry Arts aligns with ODCTE certification exams in the Hospitality Career Cluster: Bakery Cook, Cold Food/Prep Cook, Hot Food Cook and Food Handler.

The new curriculum includes numerous features, including:
  • A Student Workbook on CD, with 65 assignment and job sheets which may be completed on the computer, saved and e-mailed to instructor, or printed when finished and submitted to the instructor for evaluation
  • Interactive student review and testing materials for each unit of instruction
  • Student supplements and enrichment resources, which broaden the curriculum through research and independent study opportunities
  • PowerPoint© presentations for each unit, permitting instructors to customize content to suit individual program requirements and local resources
  • Instructional/Task Analysis, identifying the cognitive skills (what the student should know) and psychomotor skills (what the student should be able to do) for each unit of instruction
  • Crosswalk to National Standards, identifying the national skill standards covered in the publication and listing specifically where unit number and objective or assignment and/or job sheet locate these skills
The Advanced Pastry Arts curriculum consists of a Teacher CD, and a Student Edition including a printed Student Guide and a Student Workbook on CD, which features fillable assignment and job sheets and an interactive student review.

For more information about this or other books in the Culinary Arts Series, go to the MAVCC online catalog or contact their customer service department at 1-800-654-3988 or (405) 743-5579, or e-mail them at

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