L-NU AA -1-03-05-18 LYCEUM – NORTHWESTERN UNIVERSITY

URDANETA CAMPUS
formerly Lyceum – Northwestern Florencia T. Duque College, Inc.
Nancayasan, Urdaneta City, Pangasinan

COLLEGE OF HRM/TOURISM
Subject : Bread and Pastry Academic year : 2019-2020
Name of Faculty : Johnson M. Fernandez, LPT Semester : 1st Semester
Class Schedule : MWF 8-9/MTW 1-2/TH 8-9

Intended Goals and Objectives:

This course will provide students with the basic skills for work in the baking and pastry industry. These skills include: working in a safe and sanitary manner; teamwork;
reading and accurately following a recipe; proper measuring techniques and equipment identification; make-up and baking of yeast breads, quick breads, pies, pastries, tarts,
cakes, decorating icings, cookies, custards, scuffles, frozen desserts, chocolate and sugar techniques and plating .

LEARNING ASSESSMENT TEACHING TASK LEARNING CONTENT MATERIALS / VENUE TIME FRAME
OUTCOMES ACTIVITY REFERENCE

IN - OFF -
SCHOOL SCHOOL

 Written Test  Lecture  Individual PRELIM Passion to PRELIM

At the end of the  Bubble discussion  Evolution of Baking Bake FUNCTION
chapter the students diagram  Discussion Industry in the Baking Guide ROOM AUGUST 8 – 9
should be able to:  Demonstration Philippines. for Beginners. 2019
 Recitation  Questioning on steps in  Sanitation and Safety by Elvira KITCHEN
 Discuss and explain proper hand  Baking tools and Villaverde– LABORATO
the evolution of  Periodic exam washing. Equipments Gabriel RY
baking industry in  Quizzes  Individual  Baking Temperature
the Philippines  Performance discussion  Oven Temperature Passion to MID – TERM
At the end of the on the  Lecture  Demonstration MID – TERM Bake FUNCTION
chapter the students Classification of on shaping the Baking Guide ROOM SEPTEMBER
should be able to: tools.  Class dough, punching  Yeast Bread for Beginners. 11 – 12 2019
 Practical test in Demonstration the dough, and  Quick Breads by Elvira
 Identify the baking making a pie  Pies and Villaverde - KITCHEN
categories of yeast terminologies.  Discussion crust with edges.  Pastries Gabriel LABORATO
dough production.  Recitation  Cookies RY
 Periodic exam  Icing
 Practicum/labo  Cake
ratory

LEARNING ASSESSMENT TEACHING TASK LEARNING CONTENT MATERIALS / VENUE TIME FRAME
OUTCOMES ACTIVITY REFERENCE

IN – OFF -
SCHOOL SCHOOL

SEMI – FINALS Passion to SEMI FINALS

Bake FUNCTION
 Explain the  Oral recitation  Lecture  Cooperative  Conversion of oven Baking Guide ROOM OCTOBER 9 –
temperature learning temperature for Beginners. 10 2019
equivalence  Quizzes  Discussion  Measurement by Elvira
 Discuss the  Brainstorming equivalence Villaverde– KITCHEN
conversion of  Sit works  Questioning  Measuring Gabriel LABORATORY
Fahrenheit to  Questioning ingredients
Celsius  Periodic exam techniques  Structure of wheat
 Identify the  Practicum/labo grain
three measuring ratory  Liquid
ingredients.  Sugar
 Eggs

FINALS Passion to FINALS

Bake FUNCTION
 Describe the five  Oral recitation  Discussion  Cooperative  Fats Baking Guide ROOM NOVEMBER
classifications of  Questioning learning  Flavoring for Beginners. 13 – 14 2019
fats  Quizzes  Leavening agents by Elvira
 Define leavening  Brainstorming  Chocolate and Villaverde–
 agents  Sit works  Lecture cocoa Gabriel KITCHEN
 Explain the  Questioning  Nuts and seeds LABORATORY
importance of  Discussion techniques  Gluten dev’t
 Periodic exam
using leavening  The baking process
 Practicum/labo
agents.
ratory

Course Requirements:

Major Examinations, Quizzes, Recitations, Cooking Demonstration

Grading Policy:

Periodic Exams: 40%, Class Standing: 60% (Recitation 20%, Quizzes/Assignment 20%, And Laboratory Demo20%)

In order to earn a passing grade, the students should get a transmuted grade of 75%

Bibliography:

Soriano, Nora N, Revised Edition. Food Selection, Preparation and Preservation. Quezon City: Rex Printing Company Inc.

Internet sources:
https://theculinarycook.com>knifeskills
https://sodelicious.recipes

Prepared by: Recommended by: Approved by:

JOHNSON M. FERNANDEZ, LPT AUREA A. DE VERA, Ed. D Marina O. Abella, Ed. D
Instructor Dean/Managing Director VP, Academic Affairs