The students will learn how to make a single crust pie pastry by teacher demo and various video clips.  Interesting information on pies, terms, ingredients, equipment, types of pie crust, and various edge finishes, to the history of pies, will be presented. 

The students will learn and explore all the who, what, where, when, why and hows of pretzels. Covering the history, the science, interesting information, to the preparation of a pretzel.  Information on yeast, pH in foods, and mustard will also be covered.

Students will be introduced to what a laminated dough is and its many uses.  Teacher will demo the laminating method, show a  video and power point and then the students will get hands on experience with making puff pastry and apple tarts.

This is just an introduction using puff pastry as the beginning.  This lesson can be continued to make danish and croissant dough and making all of the different pastries that all of these doughs are responsible for.

This is a lesson plan to use after the introduction to laminated doughs.  Students will be learning what the characteristics of a croissant are and then have hands on with making a dough, shaping (possibly filling), proofing and baking the croissants.