Semester Adopted: Sem: 1st AY: 2021-2022

Revision Status: FInal

Republic of the Philippines August 9, 2021
Revision Date:
Western Mindanao State University Recommending approval: Mariter A. Villardo, MAHE, MSHRM
College of Home Economics Concurred: Dr. Lucia M. Santos
DEPARTMENT OF HOSPITALITY MANAGEMENT Approved: Dr. Ma. Carla A. Ochotorena

RESTRUCTURED OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS IN

HMPE 3 - BREAD AND PASTRY (Lecture)

For the 1st Semester, SY 2021-2022 ONLY

Western Mindanao State University

Vision College of Home Economics

The University of Choice for higher learning with strong research orientation that
produces professionals who are socially responsive to and responsible for human
development; ecological sustainability; and, peace and security within and beyond
the region.
Mission
Mission
The College of Home Economics is the lead provider of competent,
holistic and world class quality human resources imbued with industry driven
lifelong learning skills in the areas of Home Economics, Nutrition and Dietetics,
and Hospitality Management.

The Western Mindanao State University, set in a culturally diverse environment,

shall pursue a vibrant socio-economic agenda that include:
 A relevant instruction paradigm in the education and training of competent and Department Goal
responsive human resource for societal and industry needs;
 A home for intellectual formation that generates knowledge for people The WMSU, HM Department goal is to become a regional center of best
empowerment, social transformation and sustainable development; and; practices in food and beverage service, and culinary excellence that embodies
 A hub where science, technology and innovation flourish enriched by the wisdom
global standard of quality in hospitality management, marketing and operations.
of the Arts and Letters, and Philosophy.

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Effective Date: 24-JUN-2020
 
GOALS
Bachelor of Science in Hotel and Restaurant Management Program Outcomes

A. To prepare, develop and produce students with knowledge and skills in management, marketing sales entrepreneurship and other business related activities for 
students to be globally competitive.

B. To equip the students with culinary skills and to develop interest, creativity, innovation, and awareness to food safety and hygiene measures and contribute to

consumer’s health.

C. To orient and provide practical training on hospitality industry, travel and tourism industry, food and beverage service industry and sports, gaming and entertainment

industry.

D. To inculcate corporate values and business ethics in the campus and workplace. To promote leadership, sense of urgency, and commitment and integrity. 

E. To initiate/develop/utilize hospitality, travel and tourism based research projects.



COURSE CODE HMPE 3 LEC

COURSE NAME BREAD AND PASTRY Lecture

PREREQUISITE NONE

COURSE CREDIT 2 Units (2 hours lecture)

COURSE DESCRIPTION This course is designed to provide the BSHM 3rd year students with basic foundation of knowledge and skills in bread and pastry
production as well as develop a good understanding and appreciation on the science of baking.

WMSU-VPAA-FR-032.00 Page 2 of 10
Effective Date: 24-JUN-2020
 COURSE LEARNING OUTCOMES:

Program Outcomes
At the end of the semester, the students can:
A B C D E

1. acquaint themselves with different utensils, equipment and ingredients used in baking.
   

2. instill knowledge on the science of baking and develop baking skills on pastry and bread making.
    

3. decorate baked products to make it aesthetically appealing and presentable for different occasions.
  

4. develop safety skills that relates to personal, food, and kitchen aspects.
   

5. trouble shoot baking errors and come up with delectable baked products.
   

REFERENCES:

- Beranbaum, R. (2014, Oct). The baking bible. houghton mifflin harcourt. 14046 Collections Center Drive,
Chicago, IL 60693.
- Brody, L. (2000, Oct). Basic baking. MorrowCB. New York.
- Hollywood, P. (2013, Jan). How to bake. Bloomsbury Publishing Inc., 1385 Broadway, Fifth Floor, New York,
NY 10018 USA
- W. Gisslen (2016, Sep). Professional baking 7th edition. John Wiley & Sons, Inc., Hoboken, New Jersey.
- W. Gisslen (2016, Aug). Student study guide to accompany professional baking 7 TH edition. John Wiley & Sons,
Inc., Hoboken, New Jersey.
- W. Gisslen (2016, Oct). Professional baking 7e with professional baking method card package set 7th edition.
John Wiley & Sons, Inc., Hoboken, New Jersey.
- W. Gisslen (2013, July). The professional bakeshop: tools, techniques, and formulas for the professional baker.
John Wiley & Sons, Inc., Hoboken, New Jersey.
WMSU-VPAA-FR-032.00 Page 3 of 10
Effective Date: 24-JUN-2020
 GRADE COMPONENT AND CORRESPONDING WEIGHT:
For the 1st Semester, SY 2021-2022 ONLY

FINAL RATING
Midterm Grade......................40%
Final term Grade...................60%
100% (Lec 40%, Lab 60%)

CRITERIA FOR EVALUATION OF STUDENT’S GRADE WITH THE

CORRESPONDING PERCENT WEIGHT:

a. MIDTERM EXAM/FINAL EXAM – 40%

b. INSTRUCTIONAL MATERIALS OUTPUT: - 50 %
QUIZZES (30%)
ASSIGNMENTS (20%)
c. CLASS PARTICIPATION/ATTENDANCE - 10%

TOTAL - 100 %

SAMPLE COMPUTATION OF PERCENTAGE GRADE FOR A QUIZ OR EXAM

Percentage Grade = raw score / total number of items x 100

Example: raw score = 40, total items = 50
GRADE = 40/50 x 100
= 0.80 x 100
= 80%

TOTAL SCORE..................................40 correct out of 50 items

PERCENTAGE GRADE....................80%
NUMERICAL RATING.....................2.00
REMARKS …………………………………. PASSED

Passing Grade = 60%

WMSU-VPAA-FR-032.00 Page 4 of 10
Effective Date: 24-JUN-2020
 NUMERICAL Lacks requirements and/or final exam INC
% EQUIVALENT
RATING
96-100 1.0 Authorized Withdrawal (Dropped with permit) AW

91-95 1.25
Unauthorized Withdrawal (Dropped from class for non-
UW
86-90 1.5 attendance/non-appearance for 20% of prescribed attendance)

81-85 1.75
COURSE REQUIREMENTS
76-80 2.0  2 Major Exams (Midterm and Final Examination)
 Course output/project
71-75 2.25
CONDITIONS FOR PERFORMANCE EVALUATION
66-70 2.5
 Active participation in all class activities.
62-65 2.75  At least 60% passing in all exams and other graded requirements.

60-61 3.0

Below 55 5.0

Outcome-Based MODE OF DELIVERY

Desired Student Evidence of Note: Whichever mode of delivery is applicable to the
(OBA) Activities
Learning Outcomes Course students. Adapt a flexible learning delivery as
Time Course Content (Teaching, Program
Outcomes/Competencies (Assessment of Learning appropriate to the required activities.
Frame (No. of Hours Per Topic) Learning Activities, Outcomes
At the end of each topic and Learning Outcomes
&
semester, the students can Outcome) PURELY PURELY
Contextualization) BLENDED
ONLINE OFFLINE
WEEK TOPIC 1:  align their personal MS Teams or - -
1 goals and objectives in through hard copy
WMSU WMGO this subject with the Lecture and Activities Rubric scoring 1, 2 a, c, d submissions on
(2hours) on modules adapted for Quiz and/or scheduled
University Vision,
through Flexible Assignment/
Mission & Quality appointments in
Learning Modality Team
a. WMSU VMGO Policy, College Goals, accordance to IATF
Participation
b. Grading System and Program guidelines.
rubrics.
objectives.

 attentively adhere to
classroom policies

 diligently comply

WMSU-VPAA-FR-032.00 Page 5 of 10
Effective Date: 24-JUN-2020
 Outcome-Based MODE OF DELIVERY
Desired Student Evidence of Note: Whichever mode of delivery is applicable to the
(OBA) Activities
Learning Outcomes Course students. Adapt a flexible learning delivery as
Time Course Content (Teaching, Program
Outcomes/Competencies (Assessment of Learning appropriate to the required activities.
Frame (No. of Hours Per Topic) Learning Activities, Outcomes
At the end of each topic and Learning Outcomes
&
semester, the students can Outcome) PURELY PURELY
Contextualization) BLENDED
ONLINE OFFLINE
course requirements
according to grading
system.
Week TOPIC 2:  spot significant MS Teams or
2 highlights in the through hard copy
Baking History Lecture and Activities Rubric scoring 1, 2 a, c, d
history of baking submissions on
(2hours) on modules adapted for Quiz and/or
 thoroughly explain through Flexible Assignment/ scheduled -
how baking -
Learning Modality Team appointments in
industrialization has Participation accordance to IATF
evolved rubrics. guidelines.

Week TOPIC 3:  distinctively identify MS Teams or

3 kitchen hazards. Rubric scoring through hard copy
Personal, Food, and  Lecture and Activities for Quiz and/or 1, 2, 3, 4, 5 a, b, c, d
do a detailed on modules adapted Assignment/ submissions on
Bakery Safety differentiatiation through Flexible Team scheduled
(2 hours) between personal, Learning Modality Participation appointments in
kitchen, and food rubrics. accordance to IATF
safety.
guidelines. -
 intuitively identify the -
parts and purpose of
the chef's uniform
 comprehensively
explain the HACCP
plan
 proactively avoid
workplace accidents
Week TOPIC 3:  properly manage the MS Teams or - -
4 process of yeast through hard copy
Basic Breads Lecture and Activities Rubric scoring 1, 2, 3, 4, 5 a, b, c, d
fermentation during submissions on
(2 hours) on modules adapted for Quiz and/or
WMSU-VPAA-FR-032.00 Page 6 of 10
Effective Date: 24-JUN-2020
 Outcome-Based MODE OF DELIVERY
Desired Student Evidence of Note: Whichever mode of delivery is applicable to the
(OBA) Activities
Learning Outcomes Course students. Adapt a flexible learning delivery as
Time Course Content (Teaching, Program
Outcomes/Competencies (Assessment of Learning appropriate to the required activities.
Frame (No. of Hours Per Topic) Learning Activities, Outcomes
At the end of each topic and Learning Outcomes
&
semester, the students can Outcome) PURELY PURELY
Contextualization) BLENDED
ONLINE OFFLINE
production through Flexible Assignment/ scheduled
Learning Modality Team appointments in
 successfully relay how Participation accordance to IATF
to produce basic types rubrics.
guidelines.
of breads

 effectively produce
appealing bread
presentations
Week TOPIC 4:  properly relay the MS Teams or
5-6 procedures of basic 1, 2, 3, 4, 5 a, b, c, d through hard copy
Basic Cakes Lecture and Activities Rubric scoring
types of cakes submissions on
(4 hours) on modules adapted for Quiz and/or
through Flexible Assignment/ scheduled
 properly do appealing Learning Modality Team appointments in
cake presentations Participation accordance to IATF -
-
rubrics. guidelines.
 accurately distinguish
different types of cakes

 asses with quality the

different cake types
Week TOPIC 5:  comprehensively MS Teams or - -
7-8 explain in details the Rubric scoring 1, 2, 3, 4, 5 a, b, c, d through hard copy
Basic Icings Lecture and Activities for Quiz and/or submissions on
basic types of icings
(4 hours) on modules adapted Assignment/ scheduled
and different cake through Flexible Team appointments in
frostings, toppings and Learning Modality Participation accordance to IATF
fillings
rubrics. guidelines.
confidently

 properly determine

WMSU-VPAA-FR-032.00 Page 7 of 10
Effective Date: 24-JUN-2020
 Outcome-Based MODE OF DELIVERY
Desired Student Evidence of Note: Whichever mode of delivery is applicable to the
(OBA) Activities
Learning Outcomes Course students. Adapt a flexible learning delivery as
Time Course Content (Teaching, Program
Outcomes/Competencies (Assessment of Learning appropriate to the required activities.
Frame (No. of Hours Per Topic) Learning Activities, Outcomes
At the end of each topic and Learning Outcomes
&
semester, the students can Outcome) PURELY PURELY
Contextualization) BLENDED
ONLINE OFFLINE
appealingly decorate
cakes

 properly distinguish
different types of icing
ingredients

Week 9 MIDTERM EXAM (2 hrs)

WEEK TOPIC 6:  skillfully relay the MS Teams or
10 production of popular through hard copy
Popular Cookies Lecture and Activities Rubric scoring 1, 2, 3, 4, 5 a, b, c, d
cookies submissions on
(2 hours) on modules adapted for Quiz and/or
through Flexible Assignment/ scheduled
 confidently identify Learning Modality Team appointments in -
-
cookie variations Participation accordance to IATF
rubrics. guidelines.
 conceptualize cookie
recipes

WEEK TOPIC 7:  creatively create MS Teams or

11-12 production of basic through hard copy
Sweet and Savoury Lecture and Activities Rubric scoring 1, 2, 3, 4, 5 a, b, c, d
sweet and savoury pies submissions on
Pies on modules adapted for Quiz and/or
through Flexible Assignment/ scheduled
(4 hours)  properly distinguish Learning Modality Team appointments in -
between sweet and Participation -
accordance to IATF
savoury baked rubrics. guidelines.
products

 skillfully create own

version of pie recipes

WMSU-VPAA-FR-032.00 Page 8 of 10
Effective Date: 24-JUN-2020
 Outcome-Based MODE OF DELIVERY
Desired Student Evidence of Note: Whichever mode of delivery is applicable to the
(OBA) Activities
Learning Outcomes Course students. Adapt a flexible learning delivery as
Time Course Content (Teaching, Program
Outcomes/Competencies (Assessment of Learning appropriate to the required activities.
Frame (No. of Hours Per Topic) Learning Activities, Outcomes
At the end of each topic and Learning Outcomes
&
semester, the students can Outcome) PURELY PURELY
Contextualization) BLENDED
ONLINE OFFLINE
WEEK TOPIC 8:  impart knowledge on MS Teams or
13-14 how basic types of pate through hard copy
Choux Pastries Lecture and Activities Rubric scoring 1, 2, 3, 4, 5 a, b, c, d
choux items are made submissions on
(4 hours) on modules adapted for Quiz and/or
through Flexible Assignment/ scheduled
 comprehensively Learning Modality Team appointments in
describe fry choux Participation accordance to IATF -
-
pastry rubrics. guidelines.
 properly bake choux
pastry

 make pastry cream

WEEK TOPIC 9:  Skillfully relay MS Teams or
15-16 production of basic through hard copy
Cake Bars Lecture and Activities Rubric scoring 1, 2, 3, 4, 5 a, b, c, d
types of icings submissions on
(4 hours) on modules adapted for Quiz and/or
through Flexible Assignment/ scheduled
 Orderly relay the Learning Modality Team appointments in
process of decorating Participation accordance to IATF
cakes rubrics. guidelines.
-
-
 properly distinguish
different types of icing
ingredients

 accurately identify
different cake
frostings, toppings and
fillings
WEEK TOPIC 10:  creatively plan the MS Teams or - -
17 production process of through hard copy
Common Gelatin- Lecture and Activities Rubric scoring 1, 2, 3, 4, 5 a, b, c, d
WMSU-VPAA-FR-032.00 Page 9 of 10
Effective Date: 24-JUN-2020
 Outcome-Based MODE OF DELIVERY
Desired Student Evidence of Note: Whichever mode of delivery is applicable to the
(OBA) Activities
Learning Outcomes Course students. Adapt a flexible learning delivery as
Time Course Content (Teaching, Program
Outcomes/Competencies (Assessment of Learning appropriate to the required activities.
Frame (No. of Hours Per Topic) Learning Activities, Outcomes
At the end of each topic and Learning Outcomes
&
semester, the students can Outcome) PURELY PURELY
Contextualization) BLENDED
ONLINE OFFLINE
based Desserts common gelatin-based on modules adapted for Quiz and/or submissions on
(2 hours) desserts through Flexible Assignment/ scheduled
Learning Modality Team
appointments in
 skillfully present how Participation
rubrics. accordance to IATF
decorate no-bake guidelines.
dessert items

 properly distinguish
different types gelatin
desserts

WEEK
FINAL EXAM (2hrs)
18

Prepared By: Noted: Recommending Approval: Approved:

Ma. Aurora C. Niebla, MSHRM Mariter A. Villardo, MAHE, MSHRM Dr. Lucia M. Santos Dr. Nursia M. Barjose
Instructor Head, HM Department Dean, CHE Vice-President for Academic Affairs

WMSU-VPAA-FR-032.00 Page 10 of 10
Effective Date: 24-JUN-2020