Una Skills Training and Assessment Center (UTAC) Inc.

#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

BPP
COURSE SYLLABUS
BAKING AND PASTRY PRODUCTION
INSTRUCTOR:
OFFICE LOCATION:
OFFICE HOURS: PHONE NO.:
CLASS TIME: EMAIL ADDRESS:

I. COURSE DESCRIPTION:
This course is designed to enhance the knowledge, skills and attitude in baking and pastry production; to prepare and present gateaux, tortes and
cakes; to prepare and serve other types of desserts; and to prepare and display petits fours in accordance with the industry standards.

II. LEARNING OUTCOME:

By the end of the course, students should be able to:
1. Prepare bakery products
2. Decorate and present bakery products
3. Store bakery products
4. Prepare pastry products
5. Decorate and present pastry products
6. Store pastry products
7. Prepare sponge and cakes
8. Prepare and use fillings
9. Decorate cakes
10. Present and store cakes
11. Prepare iced, fresh, marzipan, caramelized petits four
12. Display and store petits four
13. Present and serve plated desserts
14. Plan, prepare and present dessert buffet selection or plating
15. Store and package desserts
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

III. COUSE OUTLINE

PRELIM
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
Chapter 1: Introduction to Bread and At the end of the session, the trainee will be 1. Interactive Discussion of Pre-test
Pastry Production able to: the week’s topics Group activity
 History of Bread and Pastry  Explain the history of bread and pastry 2. Ask trainees to brainstorm Rubrics
production with a group and about Oral questioning
their ideas on bread and Essay rubrics
pastry Answer key
3. Ask the trainees through
essay about bread and
pastry
4. Give quiz on the subject
matter
Chapter 2: Prepare Bakery Products At the end of the session, the trainee will be able 1. Interactive Discussion of Direct observation
 Culinary and technical terms in to: the week’s topics Oral questioning
bakery products  Discuss the culinary and technical terms 2. Ask trainees to brainstorm Written
 Baking equipment in bakery products with a group and about examination
 Specific baking ingredients and  Enumerate the baking equipments their ideas on baking and Demonstration
its substitution  Explain the specific baking ingredients pastry (projects)
 Mathematical operations and its substitution 3. Demonstration/ Answer key
 Types, kind and classification of  Discuss mathematical operations
application in preparing
bakery products  Identify the mixing procedures/
bakery products
 Mixing procedures/ formulations/ recipes and desired product
characteristics of variety of bakery 4. Give quiz on the subject
formulations/ recipes and desired
product characteristics of variety products matter
of bakery products  Discuss baking techniques
 Baking techniques  Identify occupational health and safety
 Occupational health and safety
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
Chapter 3: Decorate and Present At the end of the session, the trainee will be able 1. Interactive Discussion of the Direct observation
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

Bakery Products to: week’s topics Oral questioning

 Decorative techniques and rules for  Discuss the decorative techniques and 2. Ask trainees to brainstorm Written
garnishing rules for garnishing with a group about examination
 Standard and procedures in  Identify the standard and procedures decorative techniques and Demonstration
decorating finishing and presenting in decorating finishing and presenting rules for garnishing Answer key
bakery products bakery products 3. Give quiz on the subject
 Regular and special fillings and  Explain the regular and special filling
matter
coating/icing, glazes and and coating/icing, glazes and
decorations
decorations
Chapter 4: Store Bakery Products At the end of the session, the trainee will be able 1. Interactive discussion of the Direct observation
 Different kinds of packaging to: week’s topic Oral questioning
materials to be used  Discuss the different kinds of 2. Ask trainees to brainstorm Written
 Shelf-life of bakery products packaging materials with a group about the examination
 Standards and procedures in  Explain the shelf-life of bakery different kinds of packaging
Demonstration
packaging bakery products products materials to be used
Answer key
3. Give activity
 Identify the standards and procedures
4. Give quiz on the subject
of packaging products matter

PRELIM EXAMINATION

MID TERM
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

Chapter 5: Prepare and Produce At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Pastry Products able to: the week’s topics Oral questioning
 Prepare pastry products  Discuss the preparation of pastry 2. Ask trainees to brainstorm Written
 Decorate and present pastry products with a group and about examination
products
 Explain the decoration and their ideas on bread and Demonstration
 Store pastry products pastry Answer key
presentation of pastry products
 Identify the storing of pastry products 3. Ask the trainees through
essay about bread and
pastry
4. Give quiz on the subject
matter
Chapter 6: Prepare and Present At the end of the session, the trainee will be able 1. Interactive Discussion of Direct observation
Gateaux, tortes and cakes to: the week’s topics Oral questioning
 Prepare sponge and cake  Discuss the culinary and technical terms 2. Ask trainees to brainstorm Written
 Prepare and use fillings in bakery products with a group and about examination
 Decorate cakes  Enumerate the baking equipments their ideas on baking and Demonstration
 Present cakes  Explain the specific baking ingredients pastry Answer key
 Store cakes and its substitution 3. Demonstration/
 Discuss mathematical operations
application in preparing
 Identify the mixing procedures/
bakery products
formulations/ recipes and desired product
characteristics of variety of bakery 4. Give quiz on the subject
products matter
 Discuss baking techniques
 Identify occupational health and safety

Course Design Specific Learning Outcome Teaching and Learning Assessment

Experience Criteria
Chapter 7: Prepare and Display Petits At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Four able to: the week’s topics Oral questioning
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

 Prepare iced petits fours  Discuss the characteristics of classical 2. Ask trainees to brainstorm Written
 Prepare fresh petits fours and contemporary petits fours with a group and about examination
 Prepare marzipan petits fours  Explain the principles in preparing their ideas in preparing Demonstration
 Prepare caramelized petits four petits fours and displaying petits fours Answer key
 Display petits fours  Identify the different kinds of fillings 3. Give activity on how to
 Store petits fours
 Explain the procedures in making prepare and display petits
fondant icing fours
 Identify the kinds of small choux paste 4. Give quiz on the subject
 Identify the types of sweet paste and matter
fillings
 Identify the different garnishes, glazes
and finishes
 Explain the standards and operating
procedures in preparing petits fours
MID TERM EXAMINATION
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

FINALS
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
Chapter 8: Prepare Desserts At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
 Present and serve plated desserts able to: the week’s topics Oral questioning
 Plan, prepare and present dessert  Identify the varieties and 2. Ask trainees to brainstorm Written
buffet selection or plating characteristics of specialized cakes, with a group and about examination
 Store and package desserts both classical and contemporary their ideas on preparing Demonstration
 Discuss the culinary terms related to desserts Answer key
specialized cakes 3. Give activity on how to
 Explain the uses of real desserts prepare desserts
decoration/garnish ingredients 5. Give quiz on the subject
 Discuss the planning, preparing and matter
presenting buffet desserts
 Explain the arranging and preparing
variety of desserts
 Discuss the packaging design
techniques
 Explain the hygiene and safe handling
in storing
 Explain the occupational health and
safety
FINAL EXAMINATION
References
 Wilton Cake Decorating Beginner’s Guide step-by-step Instructions (1997)
 The Wilton Method of Cake Decorating Course I “ Cake Decorating” (1997)
 The Wilton Method of Cake Decorating Course II “Flowers and More” (1997)
 The Wilton Method of Cake Decorating Course III “Fondant and Tiered Cakes” (1997)
 Bake me a Cake By Ginny Roses de Guzman (2011)
 Competency Based Learning Material (CBLM) (20122013)
 Training Regulations Bread and Pastry Production NC II (2009)
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: [email protected]

IV. GARDING SCALE:

GRADE EQUIVALENT DESCRIPTION PROGRESS OUPUT

1.0 98 -100 EXCELLENT COMPETENT/PASSED
1.25 95 – 97 VERY GOOD COMPETENT/PASSED
1.5 92 – 94 GOOD COMPETENT/PASSED
1.75 89 – 91 VERY COMPETENT/PASSED
SATISFACTORY
2.0 86 – 88 SATISFACTORY COMPETENT/PASSED
2.25 83 – 85 SATISFACTORY COMPETENT/PASSED
2.5 80 – 82 FAIR COMPETENT/PASSED
2.75 77 – 80 FAIR COMPETENT/PASSED
3.0 75 – 76 PASSED COMPETENT/PASSED
5.0 BELOW 75 FAILED NOT COMPETENT
DRP DROPPED DROPPED DROPPED
INC INCOMPLETE INCOMPLETE INCOMPLETE – FOR
COMPLETION
NC NOT COMPETENT NOT COMPETENT NOT COMPETENT
FOR COMPLETION FOR COMPLETION
OR RETAKE OR RETAKE