Republic of the Philippines

Eulogio “Amang” Rodriguez Institute of Science & Technology

COLLEGE OF EDUCATION
Technology in Livelihood Education Department
Nagtahan, Sampaloc, Manila

OUTCOME-BASED TEACHING AND LEARNING (OBTL) PLAN

INSTITUTE PHILOSOPHY INSTITUTE MISSION INSTITUTE VISION INSTITUTE CORE VALUES

• As a state college, Eulogio "Amang" Rodriguez Institute of Science and Technology • Turn out vocationally, technically, • EARIST is envisioned to • E – Excellence
(EARIST) believes that the education is not an area of knowledge that can be arrogated technologically, and scientifically be a center of
• A – Accountability
unto itself by one profession, nor it is a division separate and distinct from the society trained graduates who will be excellence
and the times in which it flourishes. It is a plexus of knowledge and skills applied to the economically in trades, business, arts, • R – Resourcefulness
economic, social and moral development of a self-actualized and productive citizenry. productive, self-sufficient, effective, science and technology
responsible, and disciplined citizen of education. • I – Integrity
the Philippines.
• S – Service

• T - Teamwork

COLLEGE GOALS PROGRAM INTENDED LEARNING OUTCOMES (PILO)

Graduates of BTLED must be able to:
• Prepare future teachers to teach sciences,
(Common to all programs in all types of schools) 1.
mathematics, technological and
Articulate the latest developments in their specific
entrepreneurial specialization in the
field of practice;
elementary and special education, secondary
2. effectively communicate orally and in writing
and tertiary levels.
using both English and Filipino languages;
• Prepare individuals to contribute to social, moral 3. work effectively and independently in multi
and economic development and wise disciplinary and multi-cultural teams;
conversion of natural resources through 4. demonstrate professional, social, and ethical
vocational, scientific and technological responsibility, especially in practicing
education. intellectual property rights and sustainable
development;
•
5. preserve and promote "Filipino historical and
(Specific to sub-discipline and a major
cultural heritage" (based on RA 7722);
(Technology and Livelihood Education)
PROGRAM GOALS
11. Apply skills in the development and utilization of
ICT to promote quality, relevant, and
sustainable educational practices;
12. Demonstrate a variety of thinking skills in
planning, monitoring, assessing, and reporting
learning processes and outcomes;
13. Practice professional and ethical teaching
standards sensitive to the local, national and
global realities;
14. Pursue lifelong learning for personal and
professional growth through varied experiential
and field-based opportunities;
20. Show a deep and principled understanding of
how educational processes relate to larger
historical, social, cultural, and political
processes;
21. Apply a wide range of teaching process skills
(including curriculum development, lesson
planning, materials development, educational
assessment, and teaching approaches; and
22. Reflect on the relationships among the teaching
process skills, the learning processing in the
students, the nature of the content/subject
matter, and other factors affecting educational
processes in order to constantly improve their
teaching knowledge, skills and practices.
 (Common to the discipline (Teacher Education) 6.
• The BTLEd program aims to develop highly
Articulate the rootedness of education in
competent and motivated teachers in
philosophical, socio-cultural, historical, psychological
Technology and Livelihood Education for
and political contexts;
Grade 4-8 7. Demonstrate mastery of the subject
matter/discipline;
8. Facilitate learning using a wide range of teaching
• The Technology and Livelihood Education
methodologies and delivery mdoes appropriate
curriculum shall impart a body of knowledge, to specific learners and their environment;
skills, attitudes, values and experiences that
9. Develop innovative curricula, instructional plans,
will provide prospective Grade 4-8 EPP/TLE teaching approaches, and resources for diverse
Teachers with the necessary competencies learners;
essential for effective teaching and at the 10. Develop innovative curricula, instructional
same time are accredited TVET Trainors plans, teaching approaches, and resources for
and diverse learners;
Assessors.
15. Demonstrate the competencies requried of the
Philippines TVET Trainers-Assessors (Common to a horizontal type as defined in CMO
Qualifications Framework (PTTQF); No. 46, s. 2012)
16. Demonstrate broad and coherent, meaningful
23. show ability to participate in various types of
knowledge and skills in technology and
employment, development activities, and public
livelihood education;
17. Apply with minimal supervision specialized discourses particularly in response to the needs
knowledge and skills in technology and of the communities one serves; and,
livelihood education;
18. Demonstrate higher level literacy, (Common to all graduates of State Universities
communication, numeracy, critical thinking, and Colleges as required in RA 7722 otherwise
learning skills needed for for higher learning;
known as Higher Education Act of 1994)
19. Manifest a deep and principled undertanding of
the learning processes and the role of the
teacher in facilitating these processes in their 24. develop competencies to support
students; national, regional and local development
plans.

OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 1 of 7 Ver. 3.0 (July 2020)
Course Code TLEHEBPA Credit Units 3 units (lec) Course Prerequisites Principles of Food Preparation

Course Title Bread and Pastry Arts Contact Hours 7 hrs/week (lec/Lab) Pre-requisite To None

Course Description This course provides students with basic knowledge and principles and techniques baking. It also focused on food safety and sanitation, proper handling
of ingredients, and application of knowledge thru skills of the different baked products.

Course Intended Learning Outcomes (CILO)

After completing this course, the student is expected to present the following learning outcomes in linewith the Expected EARIST Graduate Elements (EDGE).

Expected EARIST Graduate Elements (EDGE) Learning Outcomes

At the end of this course, the students should be able to:

• Problem Analysis (PS)

• Development of Solutions • Understand the basic tools, utensils and equipment needed in baking.
(DoS)
• Describe the properties, and functions of the basic ingredients used in baked goods.
• Global Citizenship (GC) • Demonstrate proper mixing methods and techniques for all baked products.

• Collaboration & • Employ safe food handling practices using contemporary guidelines.

Communication (CaC) • Exhibit professionalism and participate effectively and accepting responsibility for tasks and functions contributing
to group performance within the laboratory.
• Professionalism and
Ethics (PaE)
• Lifelong Learning (LL)

11 1 2 23 1 3
PROGRAM MAPPING GRID
12 1 2 24 2 2 3
The Intended Learning Outcomes of the BTLED Program emphasize the
development of the expected graduate attributes according to the grid shown
below:
Legend: 3 = To a Large Extent; 2 = To Some Extent; 1 = To a Little Extent
PILO PS Do GC Ca Pa LL PILO PS Do GC Ca Pa LL COURSE MAPPING GRID
S C E S C E
The various topics in this course emphasize the development of the
1 3 13 3 expected graduate attributes according to the grid shown below:
2 3 14 3 UNIT PS DoS GC CaC PaE LL

3 3 2 15 3 VMGO

4 3 16 2 1 Introduction to Baking 2 2 1 2 1 1

5 1 2 17 2 Historical Background of Baking 2 2 1 2 1 1

6 3 1 18 1 2 Cookies 2 2 1 2 1 1

Pies, Tarts and Turnover 2 2 1 2 1 1

7 3 2 19 2
Quick Bread 2 2 1 2 1 1
8 1 3 1 20 2
Yeast Bread 2 2 2 2 2 1
9 3 3 21 3
Cakes 2 2 1 2 1 2
10 3 22 2
Cake Decorating Technique 2 2 1 2 1 2
 Legend: 3 = To a Large Extent; 2=To Some Extent; 1= To a Little Exten

OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 2 of 7 Ver. 3.0 (July 2020)
TEACHING AND LEARNING PLAN

Week Content Intended Learning Assessment Suggested Learning and Output Materials
Outcomes (ILO) Tasks (ATs) Teaching/ Teaching
Learning Support
Activities (TLAs) Materials
(LTSM)

1 Orientation Discuss the VMGO, PILOs Orientation

Discussion of VMGO, PILOs and CILOs
and CILOs of the Institute Class Activity: Getting to
Know You
Review of the course
syllabus, learning
activities, requirements,
policies, assessment and
feedback
Socialized Discussion

2-3 Introduction to Baking 1. Discuss food safety Student may check Lecture through PC/Laptop/iPad Quiz though
and sanitation in examples of flour google classroom google classroom
• Basic Food Safety and Sanitation - Philippine setting. and other basic Power point
REYES ingredients used in Video clip viewing presentation Recitation
2. Identify and explain
baking in the
• Basic Ingredients in Baking and its baking terms, grocery or baking Uploaded
Function - GUTLAY ingredients, tools, supply store. module in
utensils and google classroom
• Tools, Utensils and Equipment – equipment. Quiz on the
FLORES, D. 3. Demonstrate the ingredients in
proper way of baking
• Scale and Measure Ingredients -
measuring and
PAYOPAY
scaling of ingredients.
• Baking Terms - JAZMIN
 • Measure of Temperature in Baking -
AGUSTIN

4 Historical Background of Baking 1. Discuss the history of Class may bring a Online- Lecture Video clip Quiz through
baking in the Philippines research paper Discussion Power point google classroom
• History of Baking in the Philippines - and around the world. regarding on the presentation
JAMISOLA history of baking Online Recitation
2. Enlighten the students
both local and Uploaded
with the origin of international.
• History of Baking around the World - module in
baking know-how. google classroom
CALABASA
Quiz on the history
of baking

OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 3 of 7 Ver. 3.0 (July 2020)
5-6 Cookies 1. Discuss the history Talk it Out: Ask students Lecture-Discussion Power Point Worksheet
of cookies. to write or talk about through google presentation performance
• History of cookies - NECOR variety of cookies classroom Uploaded module assessment and rubric
2. Identify types of cookies available in the market Videoclips on in google
and cite some examples. 3. and categories them the classroom Recitation
• Types of Cookies - SAGAYDORO
Explain mixing methods according to its type. mixing methods Quiz though
used in making cookies. 4. used in cookie google
• Mixing Methods - BUENDIA & ROQUE Laboratory on the types classroom
Prepare cookies using of cookies making.
• Cookie Faults and their Causes - PELAEZ various common
dividing and panning Quiz on the cookies
techniques.

7
Bread and Pastries Production

•Bread - EBUENGA

•Ingredients - EBUENGA

•Types of Bread - EBUENGA

 a. Lean - EBUENGA

b. Rich - EBUENGA

c. Laminated - EBUENGA

•Mixing Methods – CALLAO & ORDINADO

•12 steps of Bread Making - TOLENTINO

•Principles of Baking Breads - DAYTO

•Presentation and Packaging –

DELANTAR & LECAROS

8 Pies, Tart and Turnover 1. Identify types of pastry Laboratory on each type Online Lecture-Discussion Laptop / PC Worksheet
products. of pastry Uploaded module performance
• History of each pastry product - Video presentation on in google assessment and
2. Discuss the types dough Quiz on the cookies the decorative edges of classroom rubric Quiz though
TORREJOS
in pastry production. pies and tarts google classroom
• Types of Pastry Products - PONGPONG 3. Prepare variety of
pastry products using
• Mixing Methods – MARANGA & DE LA correct mixing method.
CRUZ

• Types of Dough in Pastry Production -

LAZARO

9 MIDTERM EXAMINATION Summative Midterm Result

Examination

10 Quick Bread and Muffins 1. Discuss the Talk it out: Asks Discussion through Laptop/PC Worksheet
difference between students on the variety google classroom performance
• Difference between quick bread and of breads available in Uploaded module assessment and rubric
quick bread the bakery/market and Video clips in google
yeast bread - RIVAS
and yeast bread. determine if it is quick demonstrating types of classroom Recitation
2. Identify types of bread or yeast bread. quick breads Quiz though
• Types of quick bread - SABADO
quick bread and its google
Quiz on chemical and classroom
• Mixing Method – HERNANDEZ & mixing mechanical leavening of
FERRER method. dough and batter
 3. Prepare variety of
• Muffin Method Variation - RAGUDOS formula.
quick bread products.

OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 4 of 7 Ver. 3.0 (July 2020)
Week Content Intended Learning Assessment Tasks Suggested Learning and Output Materials
Outcomes (ILO) (ATs) Teaching/ Teaching
Learning Support
Activities (TLAs) Materials
(LTSM)

11 –13 Yeast Leavened Bread 1. Discuss the history of Talk it out: Asks students Lecture-Discussion Laptop / PC Worksheet
yeast and its sources. on the variety of breads through google classroom performance
Yeast Leavened Bread 2. Explain the functions of available in the Uploaded module assessment and rubric
bakery/market and in google
yeast in baked products and • Video
• History of yeast - BANAYAD determine if it is quick classroom Recitation
the bread or yeast bread. presentation on Quiz though
• Sources of yeast – FLORES, S. basic steps in yeast bread how to make google
production. Quiz on chemical and classroom
yeast leavened
• Functions of Yeast in Baked Products - 3. Identify types of yeast and mechanical leavening
of dough and batter bread.
BALIA its difference.
formula.
4. Prepare variety of
• Types of Yeast - ARTICULO yeast bread.

• Basic Step in Yeast Bread Production -

CAGOLCOL

• Mixing Method – DRILON & MAHINAY

• Types Dough - BERMUDO

14-15 Cakes 1. Understand the history of Research paper: Lecture- Discussion Laptop / PC Worksheet
cake. Pictures and recipe of through online class performance
• History of cake making - MARINAS 2. Identify the types of cake. 3. their favorite cake and Uploaded module assessment and rubric
design. The next day in google
Discuss mixing method used in • Video
• Definition of Cake - SOTES will ask them on what classroom Recitation
different types of cake. characteristics of the presentation on Quiz though
• Types of Cake - SOTES 4. Explain how to test the cake they want/love the google
how to make
doneness of cake. most. classroom
three types of
5. Prepare variety of cakes.
cake
 • Mixing Method – ESTUITA & CLARINO Laboratory on each type
of cake.
• Testing the Doneness of Cake - AUZA

16-17 Icing and Frosting 1. Discuss the difference Quiz Lecture - Multimedia Test result
between icing and frosting. Demonstration
• History of Icing and Frosting - GATIL 2. Identify types of cake cover Laboratory Perform Laboratory Projector
activities.
used in a specific type of
• Functions of Cake Cover - FRANCISCO Sensory evaluation of PC/Laptop/iPad Rubric/
cake. the finished product Performance
• Kind of Frosting - ANGELLO 3. Explain how to assemble using Rubric assessment
cake.
• Kinds of Icing - FERNANDEZ 6. Demonstrate different
techniques of decorating
• Assembling Cakes - BAJAMONDE cake.

• Mixing Method – GUZMAN & ENIGO

• Decorating Techniques – AMARILLO &

FEUDO

18
Kitchen and Equipment Planning and
Layout

• Work Stress and Strain Free workspace -

SUPANGAN

• Production & Consideration in

Equipment and Selection - BISCORO

• Equipment standard and specifications -

DIONEDA

• Equipment Disposition - QUIJANO

18 FINAL EXAMINATION Summative Examination

 OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 5 of 7 Ver. 3.0 (July 2020)
Basic 1. PROQUEST – Better Research, Better Learning and Better Insights Virtual Library/References (EARIST Premium
Readings / Account) 2. 3G E-Learning. 3G Handy Guide: Produce bakery products and desserts. 3G E-Learning Publshing, 2019.
Textbooks 3. Bunquin, Efren. Breads, Cakes, Pastries, and More from the Golden Treasury of Baking. Barnes and Nobles,
2017. 4. Evans, James R. Total Quality Management. Cengage Learning, 2019.
5. Gonzales, Gene. Philippine Breads. Anvil Publishing, 2016.
6. Maya, Kitchen. Bake Magic Together. Maya Publishing, 2017.

Extended
• Sokol Gail, About Professional Baking, 2005
Readings /
References
• Manabat, Rudolf, Baking Secrets, 2012

• Wayne Gisslen, Professional Baking 6th edition, 2012

• Labensky Sarah, On Baking, 3rd edition, 2015

Course
• The expected learning outcomes for the course will be assessed through graded activities and ungraded activities.
Assessment
• The graded activities include exams, written work (e.g., homework, problem sets) and performance tasks (e.g., quizzes, projects). The criteria for grading are
as follows:
Midterm and Final Grade Final Rating
Laboratory Activities 50% Midterm Grade 50% Performance Tasks (Quizzes, Recitation, Deportment) 30% Final Grade 50%
Term Assessment (Midterm/Final Exam) 20% 100% 100%
• The ungraded activities will be used to monitor student’s progress. A variety of these ungraded assessment techniques may be employed, including
problems to be completed during class, direct questioning of students, answering students’ questions in class, one-minute classroom assessment
techniques, and discussions during consultation hours.

Course Policies
• Language of Instruction
and Statements
The language of instruction is English.

• Attendance
Students are required to attend all classes starting with the first meeting. Non-attendance in any required class or academic activity constitutes an
absence. A student who has been absent for more than 20 percent of the hours of recitation, lectures, or any other scheduled work in this course shall be
automatically dropped from the class roll and the Registrar shall be advised accordingly.

• Student Rights and Responsibilities

• Academic Integrity
 Any work that the student submits should be their own work (i.e., not borrowed/copied from any other source, including their classmates). When
using other people’s ideas to substantiate their ideas, students are expected to properly cite the original source. Proper citation procedures shall be
discussed in class. Any act of cheating or plagiarism shall be treated in accordance with the Institute’s Policy on Academic Integrity. Depending upon the
individual violation, students could face penalties ranging from failing the assignment to failing the class.

OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 6 of 7 Ver. 3.0 (July 2020)
Course
• Grading System
Policies and
Statements The students’ academic performance shall be graded in accordance with the following numerical system:
(continued) Grades Percentage Equivalent Descriptive Rating
1.00 - 97-100 - Highly Excellent
1.25 - 94-96 - Excellent
1.50 - 91-93 - Very Superior
1.75 - 88-90 - Superior
2.00 - 85-87 - Very Good
2.25 - 82-84 - Good
2.50 - 79-81 - Satisfactory
2.75 - 76-78 - Fair
3.00 - 75 - Passed
5.00 - Below 75 - Failed

• Learners with Disabilities

The Institute strives to make all learning experiences as accessible as possible. If a student anticipates or experiences barriers based on
their disability (including mental health, chronic or temporary medical conditions), the student needs to inform their instructor
immediately so that they can discuss options privately. To establish reasonable accommodations, the student needs to register in the “List
of Learners with Disabilities” at the Office of Student Affairs and Services (OSAS).

• Syllabus Flexibility
The instructor reserves the right to amend or change this syllabus as needed. For example, the instructor may modify content, and/or
substitute assignments in response to institutional, weather, or class situations. Any modification, however, must be communicated by
the instructor to the VPAA via the Department Chairperson and the Dean and cannot be implemented without the approval of the VPAA.
Approved changes shall be discussed by the instructor in class. It is however the responsibility of the student to check information from
the instructor to stay current.

Committee Cluster Leader : Prof. MAUREEN D. BASI

Members Members :

Faculty Member : Prof. MAUREEN D. BASI

 Email-address : mdebalucos28@gmail.com
Consultation Hours : 1:00-2:30 PM
Time and Venue : 202 ITC Building, EARIST Valencia Manila

Number of Pages Prepared by: Reviewed by: Recommending Approval: Approved:

7

AY/Term of Prof. MAUREEN D. BASI Prof. CENTREY L. RAMOS Dr. ELEONOR T. SALVADOR Dr. FREDERICK C. PENA
Effectivity 2020 - Cluster Leader Department Chair Dean Vice President for Academic Affairs
2021 / Sem 1

OBTL Plan in TLEHEBPA (Bread and Pastry Arts) Page 7 of 7 Ver. 3.0 (July 2020)