Republic of the Philippines CH

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Region XI

LE
ES
ACES TAGUM COLLEGE
Mankilam, Tagum City A B O, D AV

Pioneer st., Mankilam, Tagum City

BREAD AND PASTRY PRODUCTION COURSE SYLLABUS

Course Title : Bread and Pastry Production

Course Code : BB 111
Credit Unit : Five (5) units, Eleven (11) hours weekly

I. Subject Description:
This course is the study of knowledge and skills required by bakers and pastry cooks to
prepare and produce bakery and pastry products, produce, fill, decorate and present a
range of specialized sponges and cakes, display and service of wide range of petit fours
and presenting the various and specialized techniques of desserts presentation in
commercial food production environments and hospitality establishments.

II. Learning outcome: At the end of the session, the students should be able to:
1. Cognitive
a. Produce, design and formulate variety of petit fours

2. Affective
a. Select and produce bakery and pastry products

3. Psychomotor
a. Produce, design and assemble specialized sponges and cakes

III. Course Outline:

 Week Topic Unit Outcome Teaching Learning Duration Assessment
No. Strategies Experience Methodology
History and Principles  Explain the
in Baking general -Discussion -Demonstration
Week 1  Terms and guidelines and -Demonstration Blended 4 hours with oral
Techniques in principles in -Video questioning
baking process baking presentation -Written Test
 Ingredients and  Select and -Group Activity
Utensils in differentiate
Baking baking process
 Differentiate
and identify
basic baking
ingredients,
tools and
equipment
Bakery Products  Differentiate -Discussion -Demonstration
Week 2  Preparing and oven -Demonstration with oral
producing temperature in -Video Blended 4 hours questioning
bakery accordance to presentation
products the -Group Activity
requirements of
bakery
products
 Execute
accurate
measurement
of ingredients
 Cite different
units of
measurements
and their
equivalent
Pastry Products  Prepare pastry
products -Discussion 8 hours -Demonstration
Week 3  Preparing and according to -Demonstration Blended with oral
&4 producing established -Video questioning
pastry products enterprise presentation
standards -Group Activity
 Decorate and
present pastry
products
 Selecting
appropriate
container
and/or package
preserve the
quality of the
product
Preparing and  Selecting and
Presenting Gateaux, measuring -Demonstration
Tortes and Cakes ingredients -Discussion with oral
Week 5  Sponge and according to -Demonstration Blended 8 hours questioning
&6 cakes recipe -Video
requirement presentation
 Establish -Group Activity
procedure for
cooking
sponges and
cakes

PRELIM EXAMINATION

 Prepare and  Selecting and -Discussion -Demonstration

Week 7 use fillings preparing -Demonstration Blended 4 hours with oral
fillings in -Video questioning
accordance presentation
with required -Group Activity
consistency
and flavour
  Present cakes  Decorate cake -Discussion -Demonstration
and store by using -Demonstration with oral
Week 8 cakes suitable -Video Blended 8 hours questioning
&9 decorations presentation
according to -Group Activity
customer
preference
 Selecting and
using
appropriate
equipment
 Identifying the
appropriate
storage
methods and
equipment
Preparing and  Cutting and
Displaying Petit fours assembling -Demonstration
 Iced petit four sponge cake as -Discussion Blended with oral
base -Demonstration 8 hours questioning
Week  Preparing -Video
10& 11 appropriate presentation
fillings -Group Activity
 Preparing
fondant icing
 Designing and
using
appropriate
decorations

MIDTERM EXAMINATION

 Fresh petit four  Baking and

decorating a
selection of -Discussion Blended -Demonstration
Week 12 small choux -Demonstration 4 hours with oral
paste -Video questioning
 Prepare sweet presentation
paste in -Group Activity
accordance
with
established
standards
 Prepare and
use fillings,
garnishes and
glazed
Week 13  Marzipan petit  Prepare and -Discussion
four Produce -Demonstration Blended 4 hours -Demonstration
marzipan petit -Video with oral
fours presentation questioning
-Group Activity
 Caramelized  Prepare
petit four caramelized
 Petit fours petit fours
using  Display petit
receptacle and fours using -Demonstration
in proper appropriate Blended 4 hours with oral
conditions receptacle -Discussion questioning
Week 14  Store petit -Demonstration
fours at proper -Video
temperature presentation
and conditions -Group Activity

Dessert Presentation  Present and -Discussion -Demonstration

Week 15  Plating serve plated -Demonstration Blended 4 hours with oral
 guidelines desserts -Video questioning
presentation
-Group Activity
 Dessert buffet  Prepare and
guidelines present dessert -Discussion
buffet selection -Demonstration
 Plan a dessert -Video 4 hours -Demonstration
Week 16 buffet services presentation Blended with oral
 Prepare and -Group Activity questioning
arrange variety
of desserts in
standards and
procedures

FINAL EXAMINATION

Resources:
1. Wayne Gisslen, Professional Cooking Sixth Edition, John Wiley & Sons., Inc, Hoboken, New Jersey, 2007
2. Wayne Gisslen, Professional Cooking Fourth Edition, John Wiley & Sons., Inc, Hoboken, New Jersey, 2005
3. Petit Fours Article-Allrecipes.com; allrecipes.com/howto/petit-fours/
4. Hanneman, LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann
5. Small, M & Fance, WJ, The International Confectioner, 1981
6. Collister, L & Blake, A, The Baking Book, 1996, Conran Octopus, London
7. Taubner, Charrette Blohm, Great Cakes and Pastries, 1985, Hamlyn Publishing
8. Christian Teubner, Sybil Grafin Schonfeldt, 1983, Desserts, Hamlyn Publishing Group, Australia.
9. Michel Roux, 1996, Desserts, A Life Long Passion, Conran Octopus Limited, London, United Kingdom
10. Bo Friberg, 2004, The Professional Pastrychef, 4th ed., Van Nostrand Reinhold, New York, USA
11. Richemont Craft School, Guide to perfect bakery and confectionary, 2nd Ed 1993, Richemont Craft School, Lucerne, Switzerland
12. Michel Saus, Advanced bread and pastry, a professional approach, Delmare Cengage Learning, New York, USA
13. Fance, W.J., The Student’s Technology of Breadmaking and Flour Confectionery, Routledge & Kegan Paul, 1981, ISBN 0 415 02561 3
14. Bennion, T.E. and Bamford, G.S.T., the Technology of Cake Making, 5th Edition, Leonard Hill Books, 1973, ISBN 0 249 44121 7