Republic of the Philippines

Marikina Polytechnic College

Shoe Ave. Cor. Mayor Chanyungco St., Sta. Elena, Marikina City. 1800

FOUNDATION OF BASIC BAKING TOWARDS

A PROFITABLE PRODUCT: A BASIC

TRAINING FOR COMPETENCY

IN BAKING

A Basic Training Plan Submitted in Fulfillment of the Requirements of Bachelor of Technical

and Vocational Teacher Education – Food Service Management in Professional Education 5:

Andragogy

Proponents

Gerona, Cindy

Hernandez, Kc

Luciñada, Alexandra Janine

Munarz Jayrald

Dr. Udaundo

| Foundation of Basic Baking Towards Profitable Product

 Republic of the Philippines
Marikina Polytechnic College
Shoe Ave. Cor. Mayor Chanyungco St., Sta. Elena, Marikina City. 1800

December, 2021

TABLE OF CONTENTS

1. Introduction

2. Purpose/Objective
a. Scope/Overview
b. References
c. Training Prerequisites

3. Training Approach
a. Methods/Techniques and Tools Used
b. Schedule
c. Venue of the Training
d. Date of Training

4. TRAINING CONTENT
a. Trainers
b. Training Content

5. EVALUATION
a. Assessment of the trainees
b. Rubrics of your evaluation

| Foundation of Basic Baking Towards Profitable Product

 Republic of the Philippines
Marikina Polytechnic College
Shoe Ave. Cor. Mayor Chanyungco St., Sta. Elena, Marikina City. 1800

1. Introduction
Bread has been part of the staples of a Filipino family. It is believed that
Spaniard is the prominent influencer of this culture. It when this colonizer brought
the planting of wheat in some provinces of our country. Evidently up to now,
Filipinos enjoy eating breads, and of course the most popular is pandesal; a
leavened bread primarily compost of flour, sugar, water, shortening and of course
salt form the name itself pan which means salt. Just as rice, Filipino includes
bread as part of the diet usually for breakfast.
Accordingly, baking has become widely popular throughout the country.
Infact, bakery can be found almost anywhere; on the side street, on the busy
public markets or even in small community there’s a bakery. Baking is an
enjoyable activity which you can learn either as a hobby or as an income-
generating project.
In the midst of popularity of baking in our country, this training is
established to help grow the baking industry. The founder of the organization
firmly believe that the Philippines can be the biggest manufacturer of bread in
South East Asia in the coming years. This training focuses on the dissemination
of competency in baking within certain municipalities most particularly in Antipolo
City; the root of the organization. This training is compose of 720 minutes or
equivalent to 12 hours that’s divided in a two-day training. To simply, there would
be a 6 hours training per day whereas break time and lunch are excluded.

2. Purpose/Objective
a. Scope/Overview
This training is made to guide the trainees to collect standard viewpoints
on baking activities. More importantly, this aim to provide a competency in baking
that might lead the trainees to efficiently produce marketable bakery products.
Moreover this 720 minutes training expect a 75% of the attendees to;
 Determine the uses of minor and major ingredients in baking;
 Demonstrate the techniques in measuring and weighing ingredients
used in baking;
 Identify the baking tools, paraphernalia and equipment in baking;
 Differentiate the classifications of baking products;
 Execute proper mixing techniques in accordance to the needed
competency; and

| Foundation of Basic Baking Towards Profitable Product

 Republic of the Philippines
Marikina Polytechnic College
Shoe Ave. Cor. Mayor Chanyungco St., Sta. Elena, Marikina City. 1800

 Prepare and produce a marketable bakery products.

b. References
 G. Kaur(2011) Study and analysis of lecture model of
teaching International Journal of Educational Planning &
Administration 1 (1), 9-13,
c. Training Prerequisites
o Those who are willing to attend on this two-day training must met the
following qualifications:
 Must 18 years old to 25 years old
 Out-of-school and currently unemployed
 Open for all gender
o Requirements:
 NSO or PSA
 Barangay Clearance
 2 Valid IDs (Photo copy)
 4 Passport ID (White Background)
 1 1×1 Picture (White Background)

1. Training Approach
a. Methods/Techniques and Tools Used
i. METHODS
For this training the trainers will utilize two types of methods in
teaching in order to achieve the target competency; (1) Discussion or
Lecture and (2) Simulation. Teaching isn’t effective enough without a
presentation of ideas that's exchange by the teacher and students.
This refers to lecture or discussion whereas the teacher follows a
certain sequence of teaching; from the recapitulation, introduction to
the lesson proper, activity, summarization and of course to the
clarification of ideas. (Perott, 1982) While in Lecture demonstration,
the teacher is oblige to perform the required competency.
ii. TOOLS NEEDED
Laptop
Projector
Baking tools, paraphernalia and equipment
PPEs
Baking Ingredients
b. Schedule

| Foundation of Basic Baking Towards Profitable Product

 Republic of the Philippines
Marikina Polytechnic College
Shoe Ave. Cor. Mayor Chanyungco St., Sta. Elena, Marikina City. 1800

06-10, January 2022

I. Registration of Applicants
11-16, January 2022
II. Evaluation of Requirem .ents
17, January 2022
III. Announcement of qualified trainees
18, January 2022
IV. Orientation (Online Meeting)
20, January 2022
V. Day 1 of Training
21, January 2022
VI. Day 2 of Training
VII. Awarding of Certificate of Completion of the 22, January 2022
Training and Certificate of Competency in Basic
Baking

c. Venue of the Training

The Venue of the training will be held at Marikina Polytechnic College, 2
Chanyungco St., Sta. Elena, Marikina City.
d. Date of Training
The Training will be held on 20thand 21st of January, 2022

4. TRAINING CONTENT

DAY 1
Scheduled Time Topic Trainer Assigned
7:30 am to 9:30 am  Baking tools Trainer 1
paraphernalia and
equipment in baking;
and
 Identify the major and
minor ingredients in
baking;
9:30 am to 10 am BREAKTIME
10 am to 12 noon  Techniques in Trainer 1
measuring and
weighing ingredients;
and
 Classification of bakery
products and their
description.

| Foundation of Basic Baking Towards Profitable Product

 Republic of the Philippines
Marikina Polytechnic College
Shoe Ave. Cor. Mayor Chanyungco St., Sta. Elena, Marikina City. 1800

12 noon to 1 pm LUNCH
1 pm to 4 pm  Mixing techniques in Trainer 2
baking.

DAY 2
7:30 am to 9:30 am  Preparing and Baking Trainer 1
Cookies (Crinkles,
brownies and
Chocolate chips)
9:30 am to 10 am BREAKTIME
10 am to 12 noon  Preparing and proofing Trainer 1 & 2
of bread made from
lean and rich dough
12 noon to 1 pm LUNCH
1 pm to 4 pm  Baking of proofed Trainer 2
dough
 Preparing and baking
Muffin and banana
bread

3    EVALUATION

Assessment of the trainees (Practical application and written evaluation)

Rubrics of your evaluation

| Foundation of Basic Baking Towards Profitable Product