: Charlene Patton, Executive Director, and Sharon Davis, Program Director
Home Baking AssociationAbout the Session
: Baking in school is science, test-kitchen engineering, art and math. Receive reliably researched baking-specific culinary or foods lab resources and methods to develop your test-kitchen skills and reputation. FCCLA or 4-H service projects and community fund-raising are secondary benefits to the best practices highlighted in this webinar. Family and consumer sciences (FCS) courses can boost their STEM + Art (STEAM) methods and best practices with the resources provided by the non-profit Home Baking Association. FCCLA connections for service learning and fund raising with Smart Snack or specialty baked goods created by the students as the school or community “test kitchen” will be outlined and resources or on-line links provided.
The resources offered during this session are appropriate for FCS Teachers, extension FCS and SNAP Ed educators, college FCS Ed students, and FCS state administrators.
During the session, attendees will:
About the Presenter(s)
Discuss six baking-specific Food Safety methods and resources to incorporate in foods labs.
Evaluate eight baking ingredient substitutions and baking methods to meet Smart Snack in-school bake sale requirements or to develop whole grain, reduced sugar, saturated fat and sugar products.
Receive three accurate baking measurement and labeling best practices for market-ready products.
Review five reliably researched baking ingredient references or resources for field-to-table baking culinary and foods labs.
Evaluate 3-5 consumer evaluation and baking lab teaching resources for school, home, career and community service.
Charlene Patton is the Executive Director of the Home Baking Association. She has a B.S. from Kansas State University in Family and Consumer Sciences in Nutrition and Business. Charlene has participated in the Kansas State Board of Agriculture "Made in Kansas" food product promotion program. Her work experience includes serving as Kansas State FCS Leader, working with 4-H and youth. She was the Foods Leader for the Shawnee County Extension program.
Sharon Davis is the FCS Consultant/Program Development Director for the Home Baking Association. She has a B.S. from Iowa State University in Family and Consumer Sciences Education. Sharon has participated in numerous continuing education opportunities, including seminars by the American Institute of Baking. Her professional experience includes being a FCS middle school teacher, Extension educator, and test kitchen director.