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Republic of the Philippines

CvSU Mission
CvSU Vision
The premier university in
CAVITE STATE UNIVERSITY Cavite State University shall
historic Cavite recognized for Cavite City Campus provide excellent, equitable and

excellence in the development  (046) 4313570/ (046) 4313580 relevant educational opportunities in
the arts, science and technology
of morally upright and globally www.cvsu.edu.ph through quality instruction and
competitive individuals. relevant research and development
DEPARTMENT OF MANAGEMENT activities.
It shall produce professional,
Hotel and Restaurant Management Unit skilled and morally upright
individuals for global
competitiveness.

Students are expected to live by and stand for the following University tenets:
TRUTH is demonstrated by the student’s objectivity and honesty during examinations, class activities and in the
development of projects.
EXCELLENCE is exhibited by the students’ self-confidence, punctuality, diligence and commitment in the assigned tasks,
Core Values
class performance and other course requirements.
SERVICE is manifested by the students’ respect, rapport, fairness and cooperation in dealing with their peers and members
of the community.
In addition, they should exhibit love and respect for nature and support for the cause of humanity.
Cavite State University-Cavite City Campus shall fulfill its vision of competence in the field of arts, science and technology
by being consistently dedicated to:
1. provide affordable but of high quality education to students through excellent instruction;
Goals and Objectives 2. produce relevant researches that would help/bring changes in the community, thus promoting the aspirations of the
of Cavite City University;
Campus 3. conduct meaningful activities that would promote the advocacy of the University to produce globally competitive
graduates who are well-trained and competitive in their respective professions; and
4. produce graduates who have high regards for values, dignity, principles and standards in life.

The Department of Management lives up to attainment of the following goals:

Goals and Objectives 1. to produce graduates equipped with industry-required skills and knowledge that exceed employability standards;
of the Department of and
Management 2. to undertake a continuum of gender mainstreaming research studies and extension services directed towards diverse
cultural societal development.
Hotel and Restaurant Management Unit
Hotel and Restaurant The objectives clearly state the expected outcomes in terms of competencies (skills and knowledge), values and other
Management attributes of the graduates which include the development of:
Program Objective 1. Provide outcome based education and develop communication, self- management, and learning skills among
students of Hotel and Restaurant Management to make them become skilled and knowledgeable front liners and managers
of hospitality industry.
2. Develop the skills of the students to be creative in conceptualizing and planning events.
3. Perform specific habits of thoughts such as; cleaning and maintenance of certain establishment theories and
practices in the conduct of various research activities.
4. Expose students to activities that help in community involvement to instill in them the value of being of service to
God, country, and others.
5. Impose discipline among students by firmly implementing the general academic rules and regulations and requiring
the students to strictly observe and follow the students that are in accordance with the laws of God and men.
6. Train students to deal with and appreciate different types of people and cultures.
Program Objectives of Hotel and Restaurant Management Unit
The Hotel and Restaurant Management Unit lives up to the attainment of the following objectives: Mission
1. Provide outcome based education and develop communication, self- management, and learning skills among students of Hotel and √
Restaurant Management to make them become skilled and knowledgeable front liners and managers of hospitality industry.
2. Develop the skills of the students to be creative in conceptualizing and planning events. √
3. Perform specific habits of thoughts such as; cleaning and maintenance of certain establishment theories and practices in the conduct √
of various research activities.
4. Expose students to activities that help in community involvement to instill in them the value of being of service to God, country, √
and others.
5. Impose discipline among students by firmly implementing the general academic rules and regulations and requiring the students to √
strictly observe and follow the students that are in accordance with the laws of God and men.
6. Train students to deal with and appreciate different types of people and culture. √
COURSE SYLLABUS
1st Semester, A.Y. 2017-2018
Course Code HRML70 Bread and Pastry Production Type Lecture/Lab Credit Units 3
Course Title
This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic
Course Description items made in a bakery. Special emphasis is placed on the study of ingredient functions, product identification, weights,
measures, and proper use and maintenance of bakeshop tools and equipment. Students are assigned to stations each day and
are required to apply the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, rolled-in
dough, pâte à choux, pies, cakes, cookies, puddings and pastry creams. Topics include baking terminology, tool and
equipment use, formula conversions, functions of ingredients, and the use of proper flours.
HRM3C (Mon 1:00-3:00; Fri 7:00-4:00)
Course Pre- requisites /(Co-requisites) None Course Schedule

Student Outcomes and Relationship to Program Educational Objectives


Program Educational Objectives
Program/Student Outcome
1 2 3 4 5 6 7 8 9 10 11
The students should:
a. demonstrate advanced competencies in their field of specialization; √ √
conduct independent and/or collaborative researches towards the
b. √
advancement of knowledge in their respective fields;
c. participate in relevant services for community development ;
d. perform gender-responsive roles in the practice of their profession √
e. demonstrate advanced oral and written communication skills ; √
f. exhibit professionalism to the highest ethical standards; and √ √
g. contribute to professional development for global competitiveness
Course Outcomes and Relationship to Student Outcomes
Program Outcomes Code
Program Outcomes Addressed by the Course
After completing this course the students must be able to :
a b c d f g
1. Learn about the history of pastry and baking, from ancient to modern times.
E
2. Understand the sense of taste and the body chemistry involved in perceiving
flavor and texture. I

3. Understand the essential theory behind the ingredients and equipment used
in pastry creation and baking. I E

4. Demonstrate an understanding of baking formula conversions


5. Have an ability to identify and select the proper tools and equipment E
6. Be able to identify and understand the properties and functions of various
D
ingredients used in baked goods
7. Learn and apply basic skills including knife skills, piping, mixing, and
modeling during the execution of basic recipes. D

8. Prepare a variety of cakes and describe techniques used in mixing, panning,


D
baking, and basic decorating
*Level : I-Introductory E- Enabling D-Demonstrative

COURSE COVERAGE
Teaching and Outcomes-
No. of Learning based
Intended Learning Outcomes (ILO) Topic Resources
Hours Activities Assessment
(TLA) (OBA)
After the completion of the unit, students A. Introduction to Baking Interactive Reference Quiz and
will be able to: Industry lecture book, reaction
 Describe the major events in the history o Historical Background of discussion, paper
of baking, from prehistoric times to the Baking group activity,
present. o Introduction to Bakery brainstorming
Operation
 Identify the principal pieces of large o Baking and Pastry Careers
equipment used in baking and pastry B. Bakery Tools and Equipment
making and indicate their uses. o Baking Tools and Equipment
 Identify the principal pans, container, and Defined
4 hours molds used in baking and pastry making o Large Equipment Used in
and indicate their uses. Baking
o Pans, Containers and Molds
 Identify the principal hand tools used in o Hand Tools
baking and pastry making and indicate o Miscellaneous Tools and
their uses. Equipment
 Identify other important pieces of C. Principles of Mise en Place
equipment used in baking and pastry o Organization Skills Needed
making and indicate their uses. for Baking
o How to Measure Ingredients
 Demonstrate organizational skills o The Correct Tools of
necessary to bake successfully Measurement
 Demonstrate proper measurement of o How to Use a Digital Scale
solids and liquids by volume o Procedure to Make Parchment
 Demonstrate how to weight ingredients Cake Pan Liners for Round
on a baker’s scale and a digital scale Cake Pans
o How to Line Sheet Pans with
Parchment Paper
o Proper Preparation of Cake
Pans Before Baking
o Preparing Muffin Tins
o Sifting Dry Ingredients
After the completion of the unit, students D. Function of Ingredients Interactive Reference Reaction
will be able to:  Wheat Flour lecture Book, online paper, quiz,
 Explain the importance of wheat flour o Flour Defined discussion, website and
to the baker o Different Varieties of group activity, individual
 Understand when to use a low-protein Wheat Flour brainstorming, output
o Grains and Flours Other oral recitation
flour
Than Wheat
 Understand when to use a high- o Getting Flour Ready for
protein flour Baking: Flour Treatments
 Identify the different varieties of o Defining Gluten and Its
wheat flour and their specific uses Role in Baking
o The Importance of Gluten
 Define the function of each of the
o Controlling Gluten
major ingredients used in the o Deciding Which Flour is
6 hours bakeshop. Best
 Describe how ingredients work  Sugar
together within recipes to produce a  Eggs
specific finished product.  Starches
 Gelatins
 Fats
 Fats in Solid Form and Liquid
Fats
 Dairy Products
 Spices
 Processed Flavorings
 Seeds
 Salt
 Peanut Butter
 Nuts
 Products Derives from Nuts
 Coconut
 Toasting Coconut and Nuts
 Fruits

After the completion of the unit, students C. Wheat Flour: The Essential Interactive Reference Group
will be able to: Grain (and Other Flours) lecture book, online Presentation
 Explain the importance of wheat flour  Introduction to Wheat Flour discussion, websites and quiz
8 hours to the baker  Flour Defined group activity,
 Understand when to use a low-protein  Different Varieties of Wheat brainstorming
flour Flour
 Grains and Flours Other
 Understand when to use a high-
Than Wheat
protein flour  Getting Flour Ready for
 Identify the different varieties of Baking: Flour Treatments
wheat flour and their specific uses  Defining Gluten and Its Role
 Define the function of each of the in Baking
major ingredients used in the  The Importance of Gluten
bakeshop.  Controlling Gluten
 Deciding Which Flour is
 Describe how ingredients work
Best
together within recipes to produce a  Storage of Flours
specific finished product.

1.5 hours Midterm Examination


After the completion of the unit, students D. The Science of Mixing Interactive Reference Quiz, Case
will be able to:  Basic Concepts of Mixing lecture book, online Study and
 Define sustainable tourism  Four Mixing Factors That discussion, websites Reaction
 Describe the management of Affect Baked Goods group activity, paper
sustainable tourism  Role of Gluten in Mixing brainstorming,
8 hours  Understand the current trends in  Fats and Their Role in oral recitation
sustainable tourism Mixing
 Analyze the global impact of  The Correct Tools for
sustainable tourism Mixing
 Explain the benefits of sustainable  Five of the Most Common
tourism. Mixing Terms
 Properly Folding in
Ingredients
After the completion of the unit, students E. Thickeners and Stabilizers Interactive Reference Quiz and
will be able to:  Starches Defines lecture book, online Case Study
6 hours  How Gelatin Forms a Gel  The Three Stages of discussion, websites
 How to Use Gelatin Gelatinization brainstorming,
 Other Gelatin-Like Thickeners and  The Several Factors That group activity
Stabilizers Affect Gelatinization
 Factors and Ingredients That Interfere  Interesting Facts About
with Gelatinization Starches
 Gelatin Defined
After the completion of the unit, students F. Eggs as Thickeners Interactive Reference Quiz and
will be able to:  Composition of an Egg lecture book and Situational
 Describe the composition of an egg  Egg Products Other Than discussion, online analysis
 Define stirred and baked custards Fresh brainstorming, websites
8 hours
 Describe ways to prevent curdling of  Storage of Egg Products and group
custards  Proper Sanitation activity
 Eggs as Thickeners
 Demonstrate the steps to prepare a
 Custard Defines
stirred custard  Coagulation Defined
 Demonstrate the steps to prepare a  Coagulation of Proteins
baked custard  Ways to Prevent Curdling of
 Demonstrate how to properly use Custards
eggs as thickeners by preparing the  Steps to Prepare a Stirred
recipes provided Custard
 Steps to Prepare a Baked
Custard
 Problems to Avoid with
Custard

5 hours After the completion of the unit, students G. Eggs as Leaveners and Interactive Reference Case Study
will be able to: Meringues lecture book and and quiz
 Define an egg foam  Egg Foams Defined discussion, online
 Identify the three types of meringues  Three Types of Meringues group activity, websites
 List the tips to ensure a successful  Using Stainless Steel Versus situational
meringues a Copper Bowl to Prepare analysis
 Describe and recognize the stages of Meringues
egg foams as they reach soft peaks  Separating Eggs
and stiff peaks  One Method to Separate
 Define a soufflé Eggs
 Demonstrate the role of eggs in  Substituting Pasteurized
meringues and as leavening agents by Eggs Whites
preparing recipes provided  How to Prepare a Safe
Meringue Using Fresh Shell
Eggs
 The Trouble With
Underbeaten and Overbeaten
Egg Whites
 Incorporating Egg Foams
Into Other Ingredients
6 hours After the completion of the unit, students H. Working with Yeast in Interactive Reference Case Study
will be able to: Straight Dough lecture book and and quiz
 List and describe the 12 basic steps in  Defining Yeast discussion, online
the production of yeast goods.  Yeast and Fermentation group activity, websites
 Explain the three basic mixing  The Correct Temperature to situational
methods used for yeast doughs. Ferment Yeast Dough analysis
 Explain the three basic techniques for  Developing Flavor in Yeast
developing yeast doughs, based on Bread
mixing times and speeds.  How the Amount of Water in
 Describe the principal types of a Yeast Dough Can Affect
straight dough processes, and list the Hole Structure
advantages of sponge processes.  Ingredients That Negatively
 Understand and control the factors Affect Yeast Breads
affecting dough fermentation.  Steps in Yeast Dough
Recognize and correct faults in yeast Production
products.  Two Basic Types of Yeast
Dough
After the completion of the unit, students will I. Working with Fats in Pies and
be able to: Tarts
 Explain the difference between the  The Difference Between
three types of pastry crusts: pâte Tenderness and Flakiness in
briseé, pâte sucrée and pâte sablée. a Pastry Crust
 Explain the role of fats in making pies  Choosing the Right Fat
and tarts  Three Different Types of
 List the six steps to reduce gluten Pastry Dough
formation.  Six Ways to Ensure a
 Demonstrate how to work with fats in Tender, Flaky Crust
pies and tarts by preparing the recipes  Blind Baking
in this lesson.  Rolling Out a Pastry Crust
 Preventing a Soggy Bottom
Crust

After the completion of the unit, students will J. Quick Bread Mixing Method
be able to:  Difference Between Yeast
 Understand the difference between Breads and Quick Breads
yeast breads and quick breads  Different Mixing Methods
 Understand the three quick bread  Preparation of Muffin Pans
mixing methods
 Demonstrate the quick bread mixing
methods by preparing recipes related
to the lesson

After the completion of the unit, students will K. Cake Mixing Methods Part 1
be able to: (High Fat-Cake)
 Define the two categories of cakes  Creaming Method
 Describe the three cake mixing  One-Stage Method
methods for cakes high in fat.  Two-Stage Method
 Describe the three cake mixing
methods for cakes low in fat.
 Understand the three ways to tell
whether the cake is done
 Prepare recipes using various mixing
methods regarding this lesson.
After the completion of the unit, students will L. Cake Mixing Methods Part 2
be able to: (Low Fat-Cake)
 Define the two categories of cakes  Sponge Method
 Describe the three cake mixing  Chiffon Method
methods for cakes high in fat.  Angel Food Method
 Describe the three cake mixing
methods for cakes low in fat.
 Understand the three ways to tell
whether the cake is done
 Prepare recipes using various mixing
methods regarding this lesson.

After the completion of the unit, students will M. Principles of Frostings


be able to:  Reasons for Frosting
 Define a frosting  Simple Icing / Flat Icing
 State the four reasons to use frostings  Glazes
 List the seven categories of frostings  Royal Icing
 Correct pair cakes with an  Buttercream
 Egg-foam / Boiled Frosting
appropriate frosting
 Rich Chocolate
 Identify the basic tools needed to Confectionery Frosting
properly frost a cake  Fondant / Rolled-Out
 Prepare frosting recipes in this lesson Frosting

After the completion of the unit, students will N. Dessert Sauces and Plating
be able to:  The Purpose of Dessert
 Explain the four reasons to use Sauces
dessert sauces  Types of Dessert Sauces
 List the six basic types of dessert  Paining a Plate with Sauces
sauces  How to Layer Different
 Use sauces to decorate a plate Sauces on One Plate
 Prepare the recipes in this chapter  Tips to Follow When
Painting Plates With Sauces
 Garnishes: Adding Depth
and Dimension to a Dessert
Plate
1.5 hours Final Examination
FINAL EXAMINATION
Final Output:
Total:
Culminating Activity
54
COURSE REQUIREMENTS
1. Performance activities
2. Individual and group projects
3. Assignments
4. Written and oral examinations
5. Attendance

GRADING SYSTEM
Examinations 50%
Other Requirements 50%
Total 100%

Examinations (70% passing rate)


Midterm Examination 25%
Final Examination 25%
50%
Other Requirements:
Quizzes and Long Examinations 20%
Project, Recitation, and
Attendance 20%
Behavior 10%
50%
CLASS POLICY
Attendance
Students are not allowed to have 20% or more absences of the total class hours; otherwise, they will be graded as follows:
Dropped (if majority of the excessive absences are excused)
Failed (if majority of the excessive absences are unexcused)
Classroom decorum
Students are required to:
1. wear their identification cards and observe wearing of decent dress/attire at all times;
2. turn off or put in silent mode their cellular phones during class hours;
3. maintain cleanliness and orderliness of the room at all times; and
4. come to class on time.

Examination/ Evaluation
1. Quizzes may be announced or unannounced.
2. Long examinations are always announced.
3. Cheating is strictly prohibited. A student who is caught cheating will be given a score of”0” for the first offense. For the second offense,
he/she will automatically fail the subject.
4. Students who missed exams, laboratory exercises, or quizzes may only be excused for any of the following reasons:
a. participation in a University/College-approved field trip or activity (must be cleared one week in advance);
b. personal illness (must present medical certificate); and
c. death or serious illness in the immediate family (must present death or medical certificate).

REFERENCES & SUPPLEMENTARY READINGS


Reference
 Sokol, Gail (2009). About Professional Baking 2nd Edition. Cengage Learning Asia Pte-Ltd
 Gisslen, Wayne (2011). Professional Baking 6th Edition. John Wiley & Sons, Inc.,
 Labensky, Sarah (2006). On Baking . Pearson Education, South Asia Pte-Ltd
REVISION HISTORY
Date of
Revision Highlights of
Date of Revision Implementatio
Number Revision
n
1 2nd Semester OBE Format
2014-2015
2 1st Semester Updated OBE
2015-2016 Format

Prepared by: Evaluated by: Approved:

PAOLA C. QUINTOS MARC ALFRED C. SAN PEDRO


Instructor Department Head MARIA CRISTINA J. BAESA
09350084854 Officer In-Charge
paolaquintos08@yahoo.com Email:
Consultation hours: Email:
Date: ___________ Date: ________
Date: ____________