Course Name Bread and Pastry Production

Course Credits 6 Units Lec: 4 Units Lab: 2 unit

Course Description
The course BREAD AND PASTRY PRODUCTION consists of competencies that person must achieve to be able to clean equipment
, tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs,
canteens, resorts and luxury lines/cruises and other related operations.

Contact Hours per Week 10 hours

Pre-Requisites
At the end of the course, the students are expected to:
1. Prepare and produce bakery products
2. Prepare and produce pastry products
Course Objectives
3. Prepare and present gateaux, tortes and cakes
4. Prepare and display petits fours
5. Present desserts

WEEK/ INTENDED LEARNING OUTCOME- CONTENT TEACHING RESOURCE

TIME OUTCOMES (ILO) BASED AND MATERIALS
ALLOT ASSESSMENT LEARNING
MENT (OBA) ACTIVITIES
(TLAs)
1. Familiarize VMGO of the Quiz, recitation, Class orientation on the course goals, Lecture Projector
school and the course goals, group discussion objectives, and syllabus, and VMGO of the Interactive Presentation slides
objectives & content or role play, school discussion Visual Aids
WEEK Handouts
2. Know the various class essay Group learning
1
policies including grading activities/
system Brainstorming
 1. Describe bakery products;
2. Explain the varieties and
characteristics of bakery
products;
3. Explain the historical and
cultural aspect of bakery
products;
4. Describe yeast;
5. Describe how yeast works in
bakery products;
6. Define fermentation;
7. Explain the principles and
practices of hygiene,
particularly on handling
WEEK dough, commodities and
2-4 products
8. Understand the culinary and
technical terms in baking;
9. Explain the function and
routine maintenance of
equipment used;
10. Describe the storing of
bakery products;
11. Prepare bakery products;
12. Decorate and present bakery
products;
13. Store bakery products;
Quiz, I. BAKERY PRODUCTS Lecture Projector
Recitation, Interactive Presentation slides
Activity output discussion Visual Aids
Activity report a. Varieties and characteristics Handouts
of bakery products Practical Kitchen tools,
b. Historical and cultural, demonstration materials, equipment
aspects of bakery products Group activity Cooking Ingredients
c. Underlying principles in
making bakery products
d. Knowledge commodity on
including quality indicators of
ingredients for bakery
products, properties of
ingredients used, interaction
and changes during
processing to produce
required characteristics
e. Properties and requirements
of yeast and control of yeast
action
f. Culinary and technical terms
related to bakery products
commonly used in the
industry
g. Expected taste, texture and
crumb structure appropriate
for particular bakery products.
h. Ratio of ingredients required
to produce a balanced
formula
i. The influence of correct
 portion control, yields, weights
and sizes on the profitability of
an establishment
j. Processes of fermentation
and dough development
k. Principles and practices of
hygiene, particularly on
handling dough, commodities
and products
l. Safe work practices,
particularly on using cutting
implements, appliances,
heated surfaces, ovens and
mixing/kneading equipment
and manual handling
m. Function and routine
maintenance of equipment
used
n. Portion control yield
o. Storage conditions for bakery
products and optimizing shelf-
life

WEEK
5
1. Describe pastry products;
2. Discuss the varieties and
characteristics of pastry
products;
3. Discuss the historical and
cultural aspects of pastry
products;
4. Explain the underlying
principles in making pastry
products;
5. Discuss the properties and
requirements of yeast and
WEEK control of yeast action;
6-8 6. Demonstrate the correct
proportion of ingredients in
pastry products;
7. Define and apply corrective
steps to ensure quality
control;
8. Prepare pastry products;
9. Decorate and present pastry
products;
10. Store pastry products;
p. Defining and applying
corrective steps to ensure
quality control
PRELIM EXAM
Quiz, II. PASTRY PRODUCTS Lecture Projector
Recitation, a. Varieties and characteristics of pastry Interactive Presentation slides
Activity output discussion Visual Aids
products
Activity report Handouts
b. Historical and cultural, aspects of Practical Kitchen tools,
pastry products demonstration materials, equipment
c. Underlying principles in making Group activity Cooking Ingredients
pastry products
d. Knowledge commodity on including
quality indicators of ingredients for
pastry products, properties of
ingredients used, interaction and
changes during processing to produce
required characteristics
e. Properties and requirements of yeast
and control of yeast action
f. Culinary and technical terms related
to pastry products commonly used in
the industry
g. Expected taste, texture and crumb
structure appropriate for particular
bakery products.
h. Ratio of ingredients required to
produce a balanced formula
i. The influence of correct portion
control, yields, weights and sizes on
 the profitability of an establishment

j. Processes of fermentation and dough

development
k. Principles and practices of hygiene,
particularly on handling dough,
commodities and products
l. Safe work practices, particularly on
using cutting implements, appliances,
heated surfaces, ovens and
mixing/kneading equipment and
manual handling
m. Function and routine maintenance of
equipment used
n. Portion control yield
o. Storage conditions for bakery
products and optimizing shelf-life
p. Defining and applying corrective
steps to ensure quality control
WEEK
MIDTERM EXAMINATION
9
1. Describe gateaux, tortes and Quiz, III. GATEAUX, TORTES AND CAKES Lecture Projector
cakes; Recitation, Interactive Presentation slides
2. Describe the varieties and Activity output Visual Aids
a. Varieties and characteristics of discussion
Activity report Handouts
characteristics of specialized specialized cakes, both classical and Practical Kitchen tools,
cakes, both classical and contemporary demonstration materials, equipment
WEEK contemporary; b. Historical and cultural aspects of Group activity Cooking Ingredients
10-12 3. Apply OHS; specialized cakes
4. Prepare sponge and cakes; c. Underlying principles in making
5. Prepare and use fillings; specialized cakes
6. Decorate cakes; d. Commodity knowledge, including
7. Present cakes; quality indicators of specialist cake
8. Store cakes.
 ingredients
e. Culinary terms related to
specialized cakes commonly used in
the industry
f. Hygiene and safe handling and
storage requirements related to
specialized cake ingredients,
commodities and products
g. Storage conditions for specialized
cakes and optimizing shelf life

h. Principles and practices of hygiene

particularly in relation to preparing
cake batter and decorating finished
cake products
i. Safe work practices, particularly in
relation to using cutting implements,
appliances, heated surfaces, ovens
and mixing equipment.
j. Portion control and yield
WEEK
SEMI-FINAL EXAMINATION
13
1. Describe petits four; Quiz, IV. PETITS FOURS Lecture Projector
2. Describe the varieties and Recitation, a. Varieties and characteristics of Interactive Presentation slides
characteristics of classical and Activity output discussion Visual Aids
classical and contemporary petits
Activity report Handouts
contemporary petits four four including taste, texture, Practical Kitchen tools,
including taste, texture, structure, shape and size appropriate demonstration materials, equipment
WEEK
structure, shape and size for petits fours, according to industry Group activity Cooking Ingredients
14-17
appropriate for petits fours, and enterprise standards
according to industry and b. Historical and cultural aspects of
enterprise standards; petits fours
3. Prepare iced petits fours c. Underlying principles in making petits
4. Prepare fresh petits fours
5. Prepare marzipan petits
fours;
6. Prepare caramelized petits
fours;
7. Display petits fours;
8. Store petits fours;
9. Describe desserts;
10. Present and serve plated
desserts;
11. Plan, prepare and present
dessert buffet selection or
plating;
12. Store and package desserts.
V. DESSERTS
fours
d. Commodity knowledge, including
quality indicators of petits fours
ingredients
e. Culinary terms related to petits
fours that are commonly used in
the industry
f. Storage conditions for petits fours
and optimizing shelf life
g. Properties of the ingredients used
and their interaction and changes
during production
a. Varieties and characteristics of
specialized cakes, both classical and
contemporary
b. Historical and cultural aspects of
specialized cakes
c. Underlying principles in making
specialized cakes
d. Commodity knowledge, including
quality indicators of specialized cake
ingredients
e. Culinary terms related to specialized
cakes that are commonly used in the
industry
f. Storage conditions for specialized
cakes and optimizing shelf life
g. Principles and practices of hygiene
particularly in relation to preparing
 and decorating finished petits fours
its ingredients and commodities
h. Safe work practices, particularly in
relation to using cutting implements,
appliances, heated surfaces, ovens
and mixing equipment.
i. Portion control and yield

WEEK
FINAL EXAMINATION
18

I. TEXTBOOKS/REFERENCES:

Javier, Ruth Estrada, et.al., Baking and Pastry Arts, Mindshapers Co., Inc., c.2014
Tria-Natad, Ma. Felisa H, et.al., Basic Baking and Cake Decorating, Mindshapers Co.m Inc., c.014
Tria-Natad, Ma. Felisa H, et.al., Dessert Merchandising: Laboratory Manual, Mindshapers Co.m Inc., c.014
Aquino, Ma. Christina G, et.al., Food Weights and Measures, Mindshapers Co., Inc., c.2015
Baking and Pastry Mastering the Art and Craft by the Culinary Institute of America, 2004

II. COURSE POLICIES:

CLASS POLICIES

1 Admission Students who officially enrolled this subject can be admitted to this class.

2 Attendance Student must attend this course regularly. If the student incurred 10 absences he/she will automatically acquire unofficially
dropped remarks.
3 Classroom/ It is expected that students will exhibit a professional attitude toward true learning throughout their course of study. This attitude
Laboratory involves a sincere investment in hard work and the application of a consistent effort to meet ones individual responsibility to
Decorum learn. With respect to classroom decorum, students should support and promote the creation of a positive and productive
learning environment. To reach this desired learning environment, students are expected to be responsible participants and are
required to:

attend all classes (except for sickness, personal or family tragedy or formal excuse);
come to class on time;
come to class prepared by having fully completed their assignments;
actively engage in the classroom experience;
treat class as a professional experience;
must wear their uniform and dresses in appropriate attire every wash day;
respect the views of other students; and
respect the professors prerogative to establish reasonable class standards.

Students must also refrain from any behaviour which might interfere with the instructors ability to conduct the class or disrupt the
ability of other students to learn. Students must:

avoid the inappropriate use of electronic devices;

abstain from eating or drinking without permission;
refrain from unnecessary conversation during class; and
resist the urge to leave class without cause.

In the LABORATORY, uniform and personal appearance standards are strictly enforced. The proper must be worn.. PLEASE
NOTE: BLACK SHOES WITH APPROVED SAFETY SOLES ARE REQUIRED IN THE KITCHEN. Students are required to be
clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of rat and back of collar for men; tied
up and under hat for women, utilizing a net if necessary). In labs, no excessive makeup or cologne, and no jewelry is allowed.

SANITATION IN THE KITCHEN

Kitchen will be swept & mopped after each lab and the garbage will be placed in the dumpster at the end of class. Classroom will be kept
clean during and after class. Every student is responsible for cleaning the kitchen and classroom during and after each class.

Poor personal hygiene is one of the three leading causes of food borne illness. There policies, based on the current FDA Food code.
Are in place to help us run a safe kitchen.

NAILS: Well trimmed, short. No polish, decals, etc.

 ACRYLIC, SILK OR FAKE NAILS: not allowed in the kitchen, even with gloves.
JEWELRY: Only a wedding band. Nothing else.
WATCHES: Remove from your wrist. Can be attached to your chefs coat.
SIDE TOWEL: not for hand wiping- please use paper towels
CLEANING TOWELS: Only for cleaning of equipment and work stations.
FOOD: No eating in the kitchen. Only during tasting cooking
BEVERAGES: water only, in a closed container with a straw, not on a work station.

4 Examinations All exams must be taken on the scheduled dates. There will be no exceptions unless you have a very good / valid reason and
have received permission in advance.
Group work
Your grades will reflect the way in which you present and support your topics and positions in the various learning activities used
in this course. The grades will be based on the quality and quantity of your work

Please refer to the computation of scores provided in the course for specific grading criteria.

III. Grading System:

SEMESTRAL GRADE
Quiz /Class Performance 10%
Assignments 10%
Lab Output 30%
Attendance 10%
Periodical Exam 40%
Total 100%
IV. Consultation Period:
DAY TIME PLACE
WED 4-5pm STUDENT CONSULTATION AREA