SYLLABUS: SUMMARY OF INFORMATION ON EACH COURSE

1. Name of Course: PASTRY MAKING

2. Course Code: DHB 2234
3. a) Names of subject matter OH PHAIK LENG – KV KUALA KANGSAR
experts: HARTINI BT MUHAMMAD – KV TANAH MERAH
NOR SHAHIDA BINTI OTHMAN – KV SUNGAI PETANI2
LEE YOKE HAN – KV GERIK
ZURINA BINTI MOHAMED – KV SULTAN ABDUL SAMAD
SITI NUR ZULAIKHA BTE ABDUL PATAH – KV LANGKAWI
b) Names of academic staff : (senarai nama pensyarah di KV masing-masing)
4. Rationale for the inclusion of the course in the programme:
The rationale of introducing the course is to expose students to programme discipline applications
through practical- based project work
5. Semester and Year offered: Semester 2 (Year 1, Semester 2)
6. Total Student Learning Time (SLT):

Kategori Aktiviti Aktiviti Pembelajaran Jumlah

(Category of Activities) (Learning Activity) Jam/Semester
(Total
Hours/Semester)
Kuliah
14
(Lecture)
Pembelajaran
Tutorial/Amali
Berbantu 84
(Tutorial/Practical)
(Guided Learning)
Aktiviti Pembelajaran Bertumpukan Pelajar
0
(Student Centered Learning Activity)
Persediaan Untuk Tugasan/Projek
31
(Preparation For Assignments/Projects)
Pembelajaran Kendiri Pembelajaran Kendiri/Ulangkaji
14
(Self Learning) (Independent Study/Revision)
Persediaan Bagi Penilaian
8
(Preparation For Assessment)
Penilaian Rasmi Penilaian Berterusan
6
(Formal Assessments) (Continuous Assessments)
JUMLAH JAM BELAJAR
160
[TOTAL STUDENT LEARNING TIME ]
Penilaian Rasmi Menduduki Peperiksaan Akhir (Amali)
3
(Formal Assessments) (Final Examination Sitting for Practical )
NILAI KREDIT
4
(CREDIT VALUE)

7. Credit Value: 4 credits

8. Prerequisite (if any): None

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 9. Course Learning Outcomes (CLO):

Identify the different types of ingredients, utensils, equipment and preparation of pastry
CLO1 making. (C3, PLO1, LOD C1)

Produce different types of pastries according to standard recipe with proper

CLO2
techniques. (P3, PLO2, LOD C3a)
Propose new idea of pastry product according to the latest trend in Bakery and Pastry
CLO3 industry. (A3, PLO6, LOD C4a)

10. Transferable Skills (Skills and how they are developed and assessed, project and practical
experience and internship):

Related Transferable Assessment

T&L Strategy
PLO Skills Strategy

● Theory Test

● Individual
Knowledge & ● Lecture
PLO 1 Assignment
Understanding
● Final

Examination

● Lecture ● Practic

al Work
● Demonstrati
PLO 2 Practical Skills
● Final
on
Examination
● Practical

● Lecture ● Report
Personal Skills
PLO6 ● Presentation
● Project

based learning

11. Teaching-learning and assessment strategies:

CLO Method of delivery Method of KPI
assessment
Identify the different types
of ingredients, utensils, 100%
● Lectures ● Theory Test
equipment and preparation students
of pastry making. (C3, obtained
CLO1 PLO1, LOD C1) minimum of
● Individual 40% marks
and above
Assignment

● Final

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 Examination

● Practical Work
● Lecture
Produce different types of
pastries according to
standard recipe with proper ● Demonstration ● Final
techniques. (P3, PLO2, Examination
CLO2
LOD C3a)
● Practical

● Lecture
Propose new idea of pastry ● Report
product according to the
CLO3 latest trend in Bakery and
Pastry industry. (A3, PLO6, ● Project based
● Present
LOD C4a) learning
ation

12. Course Synopsis:

In this course students learn the principles of basic knowledge and preparation of pastries and
cookies. By having both practical and theory sessions, student will learn to prepare and produce
pastries product from different types of pastry such as pate a choux, non-laminated dough and
laminating dough (puff pastry). Student also will learn to prepared and produce various types of
cookies.
13. Mode of Delivery (e.g. Lecture, Tutorial, Workshop, Seminar etc):
Lecture, Demonstration, Practical
14. Assessment Methods and Types:

Course Evaluation:

ASSESSMENT LEARNING OUTCOME SUB

CLO 1 CLO 2 CLO 3 TOTAL TOTAL
(C3, PLO1, (P3, PLO2, (A3, PLO6, (%) (%)
LOD C1) LOD C3a) LOD C4a)
CONTINUOUS ASSESSMENT
Theory Test 10 10
Individual Assignment 10 10
Group assignment :
Report 10 60
20
Presentation 10
Practical Work ( 4 )
20 20

FINAL EXAMINATION - PRACTICAL

Work Planning 8 - -
Practical Work - 32 - 40 40
TOTAL 28% 52 % 20 % 100%
15. Mapping of the course to the Programme Educational Objectives (PEO):

PEO1 PEO2 PEO3 PEO4

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 X X X

Mapping of the course to the Programme Learning Outcomes (PLO):

16. Pengetahuan &
Menjelaskan kefahaman secara sistematik berkaitan
Kefahaman
PLO 1 pengetahuan teori dan teknikal untuk melaksanakan pelbagai
Domain Cognitive
tugasan rutin dan bukan rutin dalam bidang Bakeri dan Pastri
(level C1 - C2)

Mengaplikasi pelbagai kemahiran praktikal, kaedah dan

Kemahiran Praktikal
PLO 2 prosedur untuk melaksanakan tugasan dalam bidang Bakeri dan
Domain Psychomotor
Pastri
Kemahiran Saintifik
Menggunakan kemahiran mentafsir, mengaplikasi dan menilai
dan Penyelesaikan
PLO3 serta menyelesaikan masalah spesifik berkaitan bidang Bakeri
Masalah
dan Pastri
Domain Cognitive

PLO4 Berkomunikasi secara lisan dan bertulis dengan jelas serta

Kemahiran
berkesan dalam menyampaikan idea, informasi dan
Komunikasi
menyelesaikan masalah kepada pelbagai audiens

PLO 5 Berinteraksi dengan berkesan secara individu atau berpasukan Kemahiran Sosial &
dan berkhidmat kepada masyarakat Kerja Berpasukan

Berinisiatif untuk kemajuan diri dalam aspek pembelajaran

PLO 6 sepanjang hayat dan perkembangan kerjaya Kemahiran Personal

PLO 7 Menunjukkan kompetensi keusahawanan dalam bidang Bakeri Kemahiran

dan Pastri Keusahawanan

PLO 8 Etika &

Mematuhi etika profesional dan organisasi dalam persekitaran
Profesionalisme
pekerjaan serta sosial.

PLO 9 Kepimpinan,
Mempunyai kepimpinan, autonomi dan kebertanggungjawaban
Autonomi dan
yang signifikan
Tanggungjawab

Menggunakan pelbagai aplikasi digital untuk menyokong aktiviti Kemahiran Digital

PLO 10 pembelajaran serta mencari dan memproses data Domain Affective

PLO 11 Menginterpretasi data numerik dan grafik berkaitan bidang Kemahiran Numerasi
Bakeri dan Pastri Domain Cognitive

P P P P P P P P P P P
L L L L L L L L L L L
COURSE LOs / PROGRAMME LOs
O O O O O O O O O O O
1 2 3 4 5 6 7 8 9 10 11

Identify the different types of ingredients,

utensils, equipment and preparation of X
pastry making. (C3, PLO1, LOD C1)

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Produce different types of pastries according
to standard recipe with proper techniques. X
(P3, PLO2, LOD C3a)

Propose new idea of pastry product

according to the latest trend in Bakery and X
Pastry industry. (A3, PLO6, LOD C4a)

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17. Content outline of the course and the SLT (lecture hours) per topic:

SLT (Hours)

Face-To-Face Non Face-To-Face Formal Assessment

Final Tota
Week Topics Tutori Preparation Indepen Preparati Continuo Examinatio l
Theor al/ For dent on For us n SLT
SCL
y Practi Assignment Study/ Assessm Assessm Pra
Theo
cal s/ Projects Revision ent ent ctic
ry
al
1.1 IDENTIFY PASTRY &
COOKIES MAKING
PREPARATION
REQUIREMENT
1 7 0 5 2 1
1.1 Pastry Making

1.2 Cookies

2-3 2.0 PREPARE PIE & TARTS 0 14 4 2 1

2.1 Introduction to Pie &
Tarts
2.2 Prepare various types
of Pie & Tarts with
different filling &
topping
2.3 Evaluate the quality of
pie & tarts
2.4 Faults and causes
2.5 Practice safety
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 precautions and
ethical principles in
the work place
3.0 PREPARE CHOUX
PASTRY
3.1 Introduction to Choux
Pastry 0 0 160
3.2 Mixing method 6
3.3 Prepare various types
of product with
different filling &
4-5 topping 0 14 4 2 1
3.4 Evaluate quality of
choux pastry
3.5 Faults and causes
3.6 Practice safety
precautions and
ethical principles in
the workplace

4.0 PREPARE PUFF

PASTRY & PHYLLO
PASTRY

4.1 Introduction to Puff

Pastry & Phyllo
Pastry
4.2 Prepare product
6-7 4.3 Evaluate quality of 1 13 4 2 1
puff pastry & phyllo
pastry
4.4 Faults and causes
4.5 Practice safety
precautions and
ethical principles in
the workplace

8-9 5.0 PREPARE SPECIAL 1 13 4 2 1

PASTRY

5.1 Introduction to
Special Pastry
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 5.2 Prepare various types
of product with
different filling &
topping
5.3 Evaluate quality of
special pastry
5.4 Faults and causes
5.5 Practice safety
precautions and
ethical principles in
the workplace

6.0 PREPARE COOKIES

6.1 Introduction to
Cookies
6.2 Prepare various types
of cookies
10-14 10 3
6.3 Evaluate the quality of 5 30 4
cookies
6.4 Faults and causes
6.5 Practice safety
precautions and
ethical principles in
the workplace
14 84 0 31 14 8 6 0 0 160
Total SLT 160
Notional Hours 40
Credit Value 4

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18. Main reference supporting the course:

1. The Culinary Institute of America (2016). Baking and Pastry, Mastering the art and craft.
3rd Edition. John Wiley & Sons Inc.

Additional references supporting the course

1. Gisslen, Wayne (2017), Professional Baking 7th Edition, John Wiley & Sons Inc. New
York.
2. Stewart, Tabori & Chang. (2009). The Fundamental Technique Of Classic Pastry Arts.
The French Culinary Institute.

19. Other additional information: -

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