July 23-30, 2021
FCS Baking Workshop 2021
Located At
Whitehall Memorial High School
19121 Hobson Street
Whitehall, Wisconsin 54773
Whitehall Memorial High School
19121 Hobson Street
Whitehall, Wisconsin 54773
Let's Take a Look at Our PresentersMary Levinski-Family and Consumer Sciences Teacher at Sauk Rapids-Rice High School in Minnesota will be the instructor for ServSafe Manager training and assessment during the Pre-Workshop session. ServSafe training is an additional fee. If you are participating in the workshop as well, there is a discount for this training. Mary has been featured in Foodservice News and you will agree once you have met her, that Mary is an inspiration and such an asset to her students and us as colleagues!
Note: If you wish to participate in this training, the required reading, ServSafe Manager Book, will be sent to you prior to the training. The fee also includes the test. Attendees are welcome to lodge at school the night prior, Friday, July 23, and continental breakfast and lunch will be provided both Saturday and Sunday. Sharon Davis and Charlene Patton-Both of the Home Baking Association will provide an assortment of information on the findings of the Home Bakers Study conducted by the Home Baking Association, food safety guidelines on ingredients, facts and myths of ingredients, and resources available by the HBA on their website.
Ileana Durand (Yet to be Confirmed)-From the Sugar Refiners Association will present on the unknown facts of sugar and educate us on the many forms of sugar, utilizations of sugars, and support us in our classrooms with resources. Lynn Buyarski-Family and Consumer Sciences Teacher at Oregon High School in Oregon, Wisconsin with over 50 years in the classroom will share her expertise on pies and pastries. As a veteran teacher, Lynn will surprise you with her tech savvy efforts to engage students in her program. Lynn has told us in the past she spends hours developing scripts to create promotional videos and has shared demonstrations she has prepared for her students during remote learning this past year. Even after 42 years of teaching, I am always amazed at what I learn from Lynn every summer as she shares her wealth of knowledge and skills. Libby Treadway-As the Bake for Good Coordinator of King Arthur Flour, Libby will share the ways that KAF supports teachers in FCS to implement baking in the classroom. She has provided resources from the Bake For Good program in which schools can receive flour, yeast, recipe books, bowl scrapers, bread bags, and totes for students to bake bread and donate to others. Corporate Chef-We will have a Corporate Chef from American Sugar Refiners, Inc. to share knowledge and skills in working with sugar. The ASR has donated over 200 pounds of golden sugar for us to use in our labs during the week! Each participant will be taking a bag home also! Chef Michael Waldera-Our annual guest chef will provide training on Gluten-Free baking. He will share his special formulation of flour that he finds much more success in baking gluten free products. Participants will learn to adapt/convert recipes and test out their formulas in class. Chef Jacquy Pfeiffer -Chef Jacquy is someone I met while attending the Home Baking Association Annual Conference in Lake Placid, New York in 2019 when I was present as the Home Baking Teacher of the Year. As HBA Teacher of the Year, I presented to the association my lesson, Ingredient SuperHeroes, which focuses on the functions of ingredients in baking. At any rate, Chef Jacquy is the founder of the French Baking School in Chicago. Chef Jacquy has created the new resource the school has launched, The Butterbook, which he and the staff created during Covid shutdown. The pandemic has created quite a stir for the college. They are unsure of when they will be face to face again and are relying on other means to continue their passion such as The Butterbook. We will use this resource to explore the possibilities it offers for FCS programs and select a recipe to prepare in our workshop to share with the rest of the participants. |