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Republic of the Philippines

COMMISSION ON HIGHER EDUCATION


Region V (Bicol)
POLANGUI COMMUNITY COLLEGE
Polangui, Albay
COURSE NAME:

HRM 2

COURSE CREDIT:

3 UNITS

COURSE DESCRIPTION:

BAKERY SCIENCE AND TECHNOLOGY

CONTACT HOURS/WEEK:

3 hours

PREREQUISITE:

HRM 1

COURSE OBJECTIVES:

After the end of the semester, the students will be able to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.

Know the history of baking.


Understand the General Information about Baking.
Discuss the importance of knowing how to bake.
Recognize the different abbreviations and symbols used in baking.
Discuss the different measurements and equivalents.
Identify tools, utensils and equipment used in baking
Familiarize with the different baking terms
Gain knowledge and skills on the proper baking
Discuss the ingredients in baking
Apply knowledge and skills in baking cookies, cakes, pies and bread and pastry.
Perform group laboratory observing food safety
Imbue with the values wanted by the industry, such as economy, diligence, patience and cleanliness.

COURSE OUTLINE AND TIME FRAME


Course Content/Subject Matter
Week 1-18

Orientation on a) the norms to follow in class and other house rules.


b) mission, vision of the college
What is baking?
a. Definition of Baking
b. History of Baking
c. General Information about Baking
Principles involved in Baking
a. Baking Terms
b. Abbreviations and Symbols
c. Measures and Equivalents
d. Good Kitchen and Laboratory Practices (Keeping oneself clean, keeping equipment clean, keeping the foods clean, keeping
the laboratory clean.
Ingredients in Baking
a. Main ingredients of Baked Products
b. Kinds of wheat flour available in the market
c. How are leaveners classified?
d. Other ingredients in baking
Utensils used in Baking
a. Basic utensils
b. Convenience utensils
c. Specialized utensil
TECHNIQUES IN BAKING
a. Preparation of Baking Ingredients
b. Preparation of Baking Pans
COOKIES
a. Definition of cookies
b. Types of cookies
c. Things to consider in baking cookies
d. Causes of poor quality cookies
e. Laboratory on cookies recipe (chocolate crinkles, bar cookies, chocolate chips cookies)
CAKES
a. Definition of cake
b. Different types of cake
c. Cause of poor quality cakes
d. Laboratory on cakes (chiffon cake)

PASTRIES
a. Definition of pastries
b. Types of pastry crust
c. Causes of poor quality pastries
d. Laboratory on pies (pineapple pie, buko pie)
BREAD
a. Definition of bread
b. Kinds of bread
c. Causes of poor quality breads
d. Laboratory on quick breads (banana muffin, cheese cup cake)
COURSE REQUIREMENTS
a. Lecture notebook
b. Attendance
c. Complete uniform
d. Reporting (on selected topics)
e. Handouts/compilation
f. Laboratory laboratory outfit
a. Apron
b. Cap
c. Hand towel/dish towel
g. Laboratory recipe
h. Index card (scoring rubrics)
i. Project (notebook)
handouts/compilation
METHODOLOGY
a. Lecture/Discussion
b. Reporting
c. Group Laboratory

GRADING SYSTEM:
MID-TERM
Mid-Term
Quizzes
Class Participation
Attendance
Project
Reporting

30%
20%
10%
10%
20%
10%
100%

TENTATIVE GRADE
Final Exam
Project
Participation
Quizzes
Attendance
Reporting

30%
20%
20%
05%
05%
20%
100%

FINAL GRADE
MIDTERM GRADE TENTATIVE GRADE -

30%
70%
100%

REFERENCES
a. Cario, Celia E., Lazaro, Amor S. (Copyright 2009) Experience Baking
b. Baking Made Simple, WS Pacific Publication, Inc. 2013
c. Baking Made EC, Eufemia C. Estrada, 2001 Anvil Publishing, Inc.
LEARNING PLAN
TEACHING &
LEARNING ACTIVITIES
(TLAs)

DESIRED LEARNING
OUTCOME (DLO)

COURSE CONTENT/ SUBJECT


MATTER

TEXTBOOK/
REFERENCES

At the end of the unit the


students are able to:
a. Give the definition of
baking
b. Trace and relate the
history of baking
c. Discuss the general
information about baking

What is baking?
a. Definition of Baking
b. History of Baking
c. General Information about
Baking

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Lecture - Discussion

Question and
Answer
Written quizzes

Visual Aid

Week 1

Principles involved in Baking


a. Baking Terms
b. Abbreviations and
Symbols
c. Measures and Equivalents
d. Good Kitchen and
Laboratory Practices
1. Keeping oneself
clean
2. Keeping equipment
clean
3. Keeping the foods
clean
4. Keeping the
laboratory clean.

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Lecture Demo
Lecture with picture
presentation
Discussion
Reporting
Question generation
strategies

Oral recitation
Tools
identification:
a. Picture
b. Realia
Written test

Hand outs
Visual Aid

Week 2, 3, 4

a. Describe baking terms


b. Identify abbreviations and
symbols
c. Recognize the different
measures and equivalent
d. Realize the importance of
good kitchen and
laboratory practices

ASSESSMENT
TASK (ATs)

RESOURCE
MATERIALS

TIME
TABLE

TEACHING &
LEARNING ACTIVITIES
(TLAs)

DESIRED LEARNING
OUTCOME (DLO)

COURSE CONTENT/ SUBJECT


MATTER

TEXTBOOK/
REFERENCES

a. Describe the kinds of


flour
b. Identify the classification
of leaveners
c. Enumerate other
ingredients used in
baking

Ingredients in Baking
a. Main ingredients of baked
products
b. Kinds of wheat flour
available in the market
c. How are leaveners
classified?
d. Other ingredients in
Baking

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Reporting
Discussion

Oral interaction

Hand outs
Visual Aid

Week 5, 6

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Lecture Discussion
Classifying Baking Tools
and Utensils

Written test

Hand outs
Visual Aid
Actual tools
and utensils

Week 7-8

a. Identify the utensils


used in baking
b. Give the uses of each
utensil used in baking
c. Classify baking tools
and utensils

Utensils used in Baking


a. Basic utensils
b. Convenience utensils
c. Specialized utensil

ASSESSMENT
TASK (ATs)

RESOURCE
MATERIALS

TIME
TABLE

a. Know the different


techniques in baking

Techniques in Baking
a. Preparation of Baking
Ingredients
b. Preparation of Baking
Pans

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Lecture - Demonstration

Actual performance

-utensils and
tools like pan
-scissor
-wax paper

Week 9-10

a. State the meaning of


cookies
b. Describe the different
types of cookies
c. Discuss the causes of
poor quality cookies
d. Develop the skill in
baking cookies

Cookies
a. Definition of cookies
b. Types of cookies
c. Things to consider in
baking cookies
d. Causes of poor quality
cookies
e. Laboratory

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Lecture / Discussion

Laboratory Scoring
Rubrics

Visual Aid
Hand outs
Oven
Baking sheets
Mixing bowl
Scraper
Spatula

Week 11-12

Baking Made
Simple, WS Pacific
Publication, Inc
2013

Quiz

TEACHING &
LEARNING ACTIVITIES
(TLAs)
Reporting
Facilitation of assigned
topic

Written test
Laboratory
Oral interaction

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Reporting
Facilitation of assigned
topic

Written test
Laboratory
Oral interaction

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

Reporting
Facilitation of assigned
topic

Written test
Laboratory
Oral interaction

DESIRED LEARNING
OUTCOME (DLO)

COURSE CONTENT/ SUBJECT


MATTER

TEXTBOOK/
REFERENCES

a. Give the meaning of


cake
b. Identify the different
types of cake
c. Know the causes of
poor quality cakes
d. Develop the skill in
baking cake

Cakes
a. Definition of cake
b. Different types of cake
c. Cause of poor quality
cakes
d. Laboratory on cake

Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking

a. Define pastries
b. Discuss the types of
pastry crust and the
causes of poor quality
pastries
c. Develop the skill in
baking pastries

Pastries
a. Definition of pastries
b. Types of pastry crust
c. Causes of poor quality
pastries
d. Laboratory on pie

a. Give the meaning of


bread
b. Recognize the kinds of
bread
c. Discuss the causes of
poor quality bread
d. Develop the skill in
baking bread

Bread
a. Definition of bread
b. Kinds of bread
c. Causes of poor quality
breads
d. Laboratory on Quick
Breads

ASSESSMENT
TASK (ATs)

Baking Made EC,


Eufemia C.
Estrada, 2001 Anvil
Publishing, Inc.

RESOURCE
MATERIALS
Hand outs
Tube pan
Measuring
cup/spoon
Mixer
Oven
Mixing bowl
Spatula
Hand out
Oven
Pie pan
Rolling pin
Pastry brush
Scraper
Wire whisk
Measuring
cup/spoon
Hand out
Oven
Muffin pan
Measuring
cup/spoon
Spatula
Wire whip
Scraper
Mixing bowl

TIME
TABLE
Week 13-14

Week 15-16

Week 17-18

Prepared by:
____________________________
MARILEX F. BEJADO
Recommending Approval:

__________________________________
MA. AMELIA B. MASINDO

Subject Teacher

____________________________
MARY ANN Z. CARREON

Chairman HRM Dept

Approved:
__________________________________
ROSALINDA B. BARQUEZ
President

Subject Teacher