Name of Institution: LA CONSOLACION COLLEGE- BAIS Date Last Revised:

College Name: Revision Date:

Department: BTVTED Semester Adopted: 1st Semester
Subject: FSM 33 Advance Baking
VISION MISSION
The La Consolacion College-Bais City Mission Statement is to;
Inspired by a Compassionate Christ, we envision a Catholic Augustinian-Marian Live out the gospel values and nurture a Christ-centered, compassionate and
service-oriented community of friends in a Basic Ecclesial Community;
Education in LCC-Bais City: as Christ-centered, academically-innovative, culturally-
Institutionalize academic and administrative offices as tools for an enduring
responsive and globally-competent community, committed to evangelizing and service for the needs of the Church;
Grant financial and other assistance to “the last, the least and the lost.”
witnessing the Gospel values towards integral transformation.
Harness ethical, morally-upright, and intellectually competent and world-
competitive graduates; and
Teach and integrate religion as the core of the curriculum.
CORE VALUES COLLEGE GOALS
This Goal Statement of La Consolacion College – Bais City, draws its strength from its
 Love being a Christ-centered, academically-innovative institution of high learning. Specifically, it
 Interiority will;
 Prayer
 Pursuit of Truth and Wisdom Lead in the preservation of God’s creation;
 Humility Offer opportunities for its faculty and staff professional growth and development;
 Friendship Collaborate and link with government, non-government and peoples’
organizations for sustainable community development;
 Freedom
Advocate for a Christ-centered, morally upright, world class technocrats and
 Common Good
nationalist graduates;
 Community Teach and integrate religion as a Core of the Curriculum; and
 Generous Service to the Church Enhance and nurture the Basic Ecclesial Communities.

PROGRAM OUTCOMES:
On successful completion of this program, graduates will be able to:
1. Describe and utilize the basic principles of baking first learned in Fundamental Baking.
2. Apply effective oral, written, and performance skills in preparing ingredients, dough, pastries, meringues, creams custards, and sauces.
3. Engage in different performance tasks responsibly and sensitively while valuing the importance of baking in a real-life or daily-life situation.

CLASS INFORMATION INSTRUCTOR’S INFORMATION

Schedule &  Saturday (7:00 - 12:00 pm) Instructor’s MS. RODA MAE S. AMAMAG
Time Name
 Office
Designation
COLLEGE INSTRUCTOR
Venue LCC COLLEGE ROOM Office Telephone
Term E-mail Address rodamaesustineamamag@gmail.com

COURSE INFORMATION
Course Name BTVTED Course Code
FSM 33
Pre-requisite Subject Course Credit 3 Units, 3 Hrs./Wk. (1-12 Wks.)
NONE
54 Hrs. Total
Course Requirements:
MAJOR EXAMS, SUMMATIVE QUIZZES, OUTPUTS PER CHAPTER/UNIT AND REFLECTION PAPERS.

Grading System:
AVERAGING

COURSE DESCRIPTION:

This course deals with baking for both home and commercial purposes. It emphasizes the baking of breads, pastries, cookies, and cake decorations. It will also provide
students with skills for baking opportunities. The students will be trained in using modern baking techniques, equipment, tools, utensils, and other baking appliances. An overview of
pastry manufacturing is included in the number of goods that will be ready. They will focus on all of the key aspects of the baking pastry industry through hands-on, industry-based
experiences that emphasize industry standards and guidelines, preparing them for a future career of further education in baking.
COURSE LEARNING OUTCOMES:
On successful completion of this course, students will be able to:
1. Identify various ingredients, and their uses.
2. Follow the correct procedures to produce cakes using various formulas.
3. Use basic bakeshop terminology appropriately.
4. Interpret recipes for the intended outcome.
5. Apply different mixing techniques, baking processes and predict their outcomes.
6. Demonstrate proper production stages for breads and pastries.
7. Demonstrate fundamental baking techniques.
8. Demonstrate tool and equipment techniques.
9. Appreciate the importance of advance baking in a real life situation.
Time
Intended Learning outcomes
Allotment
 Prepare baking tools and
Week 1-2 equipment for specific
baking purposes.
 Categorize baking tools and
equipment.
 Classify baking ingredients
for pies and pastry
production.
 Demonstrate the proper use
of tools and equipment.
 Value the importance of
selecting the proper tools
and equipment for the
baking process.
Content
Lesson 1: Definition of
pastry
Lesson 2: Baking
Terminologies
Lesson 3: Baking Tools and
Equipment their uses
Lesson 4: Classification in
Baking Pies and Pastries
Suggested Teaching Learning
Core Values
Activities
-Community - The students will introduce the
-Common Good kitchen tools and equipment
found in the school laboratory.
- The students will demonstrate
the proper use of tools and
equipment.
Suggested Assessment
Direction: Write TRUE if the statement is correct
and FALSE if the statement is incorrect. Write
your answer on your paper.
______1. Pastry wheel is round blade is a knife
used to cut the dough when making pastries.
______2. Pastry blender is made of wires held
together by a handle; used for cutting-in solid fat
shortening in the preparation of pies, biscuits or
doughnuts.
______3. Rubber scraper is used to scrape bits of
food on the sides of the mixing bowls.
______4. Pie plate is used to bake single and double
crust pies. It is composed of varied sizes.
______5. Measuring spoon is used to flatten the
dough in making pie crust.
Direction: Give the functions of the following
baking tools and equipment.
FUNCTION
BAKING INGREDIENT
1. Mixing bowl
2. Rubber Scrapper
3. Electric mixer
4. Graduated measuring cup
5. Spatula
6. Oven
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
7. Baking tray
8. Pie plate
9. Weighing scale
10. Wire whisk

Week 3 PRELIM EXAMINATION PRELIM EXAMINATION PRELIM PRELIM EXAMINATION PRELIM EXAMINATION
EXAMINATION

Week 4-5  Identify the major baking
ingredients.
 Discuss the functions and
uses of each baking
ingredient.
 Present the major baking
ingredients and their
functions.
 Value the importance of
selecting the proper
ingredients for the baking
process.
Lesson 5: Major baking
ingredients
Lesson 6: Classification of
each baking ingredients
Lesson 7: Characteristics
and their functions and uses.
-Interiority - The students will present the
-Community major baking ingredients and
their functions in front of the
class.
Enumeration:
1-7 Major Baking Ingredients
8-12 Different Kinds of Flour
13-15 The three (3) kinds of flavorings
Identification:
_______1. The primary ingredient of most baked
products.
_______2. Used as thickening agent.
_______3. They generally add sweetness and
flavour.
_______4. Important for hydrating protein.
_______5. Ingredients improve taste and enhances
flavour.

Week 6 MIDTERM EXAM MIDTERM EXAM MIDTERM MIDTERM EXAM MIDTERM EXAM
EXAM

Week7-8  Give the correct substitute
ingredients in baking
 Measure dry, solid, and
liquid ingredients
accurately.
 Realize the importance of
accuracy in baking.
Lesson 8: Measuring Dry
ingredients using Standard
Measuring Cup and Spoon
Lesson 9: Measuring Liquid
ingredients using liquid
measuring cup
Lesson 10: Substitution of
Ingredients
Lesson 11: Weight
- Interiority - The students will demonstrate ACTIVITY 1:
-Community the proper substitution and Direction: Give the equivalent of the following
- Common Good conversion of baking ingredients. measurements.
The students will be graded 1. 1 tbsp. =______________ tsp.
according to the given rubrics. 2. 16 tbsp. =______________ cup
3. 1/8 cup =______________ tbsp.
4. 1/2 cup =______________ tbsp.
5. 4 ounces =______________ lb.
Rubrics: 6. 3 pints =______________ cups
 Time
Intended Learning outcomes
Allotment
Week 9  Learn to measure dry and
liquid ingredients
accurately.
 Perform the correct ways of
measuring dry and liquid
ingredients accurately using
standard measuring tools
for pastry making.
 Value the importance of
measuring the proper
amount of ingredients in
pastry baking.
Suggested Teaching Learning
Content Core Values Suggested Assessment
Activities
Conversions for Common Proper amounts of ingredients 7. 5 kls. =______________ lb.
Baking Ingredients -30 % 8. 2 quarts =______________ pints
The correct ingredients for 9. 2 quarts =______________ cups
substitution - 30% 10. 0.5 Tbsp. =______________ tsp.
Proper conversion of ingredients
- 40 % ACTIVITY 2:
Direction: Give the appropriate substitute to the
TOTAL: - 100 % following ingredients:
1. 4 cups all-purpose flour = ____________
2. 1 cup margarine = ____________
3. 5 ounces unsweetened chocolate= ____________
4. 2 1/2 cups honey = ____________
5. 3 cups mollasses = ____________
Lesson 12: Measuring dry - Interiority - The students will perform the ASSIGNMENT:
and liquid ingredients. -Community correct ways of measuring dry
- Common Good and liquid ingredients accurately 1. What is the most important step you will take in
using standard measuring tools baking?
for pastry making. The students 2. Why do we need to have a standard measurement
will be assessed according to the of ingredients in baking?
performance criteria checklist.
Directions: Assemble the
measuring tools available in the
laboratory. Demonstrate the
proper way of measuring dry and
liquid ingredients.
OVER-ALL EVALUATION
8 - Can perform measuring all
the dry and liquid basic
ingredients using the measuring
devices without assistance and
supervision.
 Time
Intended Learning outcomes
Allotment
Week 10
 Familiarize themselves with Lesson 13: Making the
the procedure for making
brazo de mercedez.
 Perform the procedure for
making the brazo de
mercedez.
 Valuing the importance of
selecting the proper tools
and equipment as well as
the standard measurement
of ingredients in a real-life
situation.
Week 11
 Familiarize themselves with
the procedure for making Lesson 13: Making the Soft
soft roll
Suggested Teaching Learning
Content Core Values Suggested Assessment
Activities
6 - Can perform measuring all
dry and liquid basic ingredients
using the standard measuring
devices with assistance and
supervision.
4 - Can perform measuring 5 - 6
dry and liquid basic ingredients
using the standard measuring
devices with assistance and
supervision.
2 - Can perform some of these
skills satisfactory but requires
considerable assistance and or
supervision.
- Interiority - The students will be able to QUIZ: Answer the following questions. (10 points
-Community make a brazo de mercedez each)
Brazo de Mercedez - Common Good according to the given standard
measurement of ingredients and 1. Why do you need to follow the steps and use the
procedure. right equipment in baking or making pastry?
- The students will be graded 2. What is the importance in baking?
according to the rubrics. 3. How important is baking in our life?
Rubric:
Preparation - 20 %
Safety/Sanitation - 20%
Taste/Smell - 30 %
Finished Product/Overall Appeal
-30%
TOTAL - 100%
- Interiority - The students will be able to ASSIGNMENT:
-Community make a soft roll according to the Study the handouts and notes for the final exam.
- Common Good given standard measurement of
ingredients and procedure.
 Time Suggested Teaching Learning
Intended Learning outcomes Content Core Values Suggested Assessment
Allotment Activities
 Perform the procedure for - The students will be graded
making the soft roll roll according to the rubrics.
 Valuing the importance of
selecting the proper tools Rubric:
and equipment as well as Preparation - 20 %
the standard measurement Safety/Sanitation - 20%
of ingredients in a real-life Taste/Smell - 30 %
situation. Finished Product/Overall Appeal
-30%

TOTAL - 100%

Week 12 FINAL EXAMINATION FINAL EXAMINATION FINAL FINAL EXAMINATION FINAL EXAMINATION
EXAMINATION

SUGGESTED REFERENCES
Advance Baking Module 1 by Beverlyn Mirabueno - Commision on Higher Education Municipality of Oas, - Studocu
CULN0207.docx (kckcc.edu) , https://www.academia.edu/ ,
FSA 211 - Culinary Arts: Fundamentals of Baking and Pastry | Course Descriptions | Monroe Community College (monroecc.edu)
Prepared by: Noted by:

MS. RODA MAE S. AMAMAG SUSANA S. VILLALONGJA, PhD,

Instructor Program Head

Endorsed by: Approved by:

SR. MA. GEROLINDA C. TINGSON, OSA, LPT, EdD SR. EVANGELINE B. ALGABA, OSA
Dean of Colleges President