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INS Form 1
November 2015
Revision: 1
COURSE SYLLABUS
in
HMPE 212
BREAD AND PASTRY 1
First Semester; A.Y. 2019-2020

Department/Area : HOSPITALITY AND TOURISM MANAGEMENT

Curriculum : BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Curricular Year : SECOND YEAR
No. of Hours/Sem. : 90 HOURS
Credit Unit (s) : 3 UNITS
Prerequisite (s) : THC 122

Vision of the University: A premier, multidisciplinary-technological university

Mission of the University: The University shall primarily provide advanced professional and technical instruction for special purposes, advanced studies in
industrial trade, agriculture, fishery, forestry, aeronautics, and land-based programs, arts and sciences, health sciences,
information technology and other relevant fields of study. It shall also undertake research and extension services, and provide
progressive leadership in its areas of specialization. (Sec.2 of RA 9744).

Goals of the College:

1. Outcomes-based and quality-oriented technological instruction delivered to student-customers; INS Form 1
November 2015
2. Technology market kept more satisfied;
Revision: 1
3. Holistic development of faculty members and students enhanced and fulfilled.

Program Learning Outcomes: The BSHM program aims to develop tourism practitioners who can (CMO 62 Series 2017):
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A. COMMON TO ALL PROGRAMS

1. Articulate and discuss the latest developments in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign
Language required by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Promote “Filipino historical and cultural heritage” (based on R.A. No. 7722);

B. COMMON TO THE BUSINESS AND MANAGEMENT DISCIPLINES

6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resources
management, production and operations management, information technology, and strategic management) and employ these
concepts in various business situations;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results;
9. Apply information and communication technology (ICT) skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;

C. COMMON TO TOURISM AND HOSPITALITY DISCIPLINES

14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Demonstrate knowledge on the tourism industry, local tourism products and services;
17. Interpret and apply relevant laws related to tourism industry;
18. Observe and perform risk mitigation activities; INS Form 1
19. Utilize information technology applications for tourism and hospitality; November 2015
Revision: 1
20. Manage and market service oriented business organization;
21. Demonstrate administrative and managerial skills in a service oriented business organization;
22. Prepare and monitor industry capital development functions of a tourism oriented organization;
23. Perform human capital development functions of a tourism oriented organization;
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24. Utilize various communication channels proficiently in dealing with guests and colleagues;
25. Produce food products and services complying with enterprise standards;
26. Apply management skills in F&B service and operations;
27. Perform and provide full guest cycle services for front office;
28. Perform and maintain various housekeeping services for guest and facility operations; and
29. Plan and implement a risk management program to provide a safe and secure workplace; and
30. Provide food & beverage service and manage the operation seamlessly based on industry standards. (CMO no. 62 s 2017)

Course Description: This course is designed to educate students in the art of Baking and Pastry Arts. Students will learn the basics of mixing,
shaping and baking for several baked goods including quick breads, cakes, pastry dough’s, mousses, sauces, glazes, cookies,
candies and confections. Plated desserts, international baked foods, chocolate work and decorated cakes are highlighted. In
addition, students will be introduced to decorating techniques. Students will learn in a well-equipped, modern kitchen and also
prepare food for school functions and community service events. This course includes classroom instruction and practical lab
work in a commercial kitchen.

Course Learning Outcomes: At the end of the course, the students can:

KNOWLEDGE
1. Acquire basic concept in bread and pastry production ( PLO 7)
2. Understand the significance of mis en place, in every laboratory activities (PLO 13)
3. Familiarize the different baking tools, equipment and their uses and functions.
4. Determine various bread and pastry terms.

SKILLS
5. Prepare and produce bakery products. (PLO 25) INS Form 1
6. Prepare and produce pastry products. (PLO 25) November 2015
7. Prepare and present gateaux, tortes and cakes. (PLO 25) Revision: 1
8. Prepare and display Petits fours (PF). (PLO 25)
9. Perform workplace and safety practices during laboratory activities. (PLO 29)
10. Prepare and present bake bakery products, pastry products and desserts. (PLO 25)
11. Develop and update industry knowledge in bread and pastry production(PLO 30)

VALUES
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12. Observe workplace hygiene procedures (PLO 29)

13. Participate in workplace communication and work in team environment (PLO 18,20)
14. Maximize baking ingredients used in bread and pastry production (PLO 25)

COURSE CONTENT (Laboratory; 3 hours/Lecture: 2 hours/ per week)

TEACHING
INTENDED LEARNING ASSESSMENT LEARNING TIME
LEARNING CONTENTS REFERENCE Remarks
OUTCOME TASK(S) RESOURCE ALLOCATION
ACTIVITY
Set the expectations of the course. Oral recitation of CTU VMGO Student
Levelling Course Orientation
the VMGO. handbook
expectations
Understand the content of the
a. Introduction
syllabus, course requirements and
b. CTU Vision-
grading system.
Mission
Hand-out
c. Course
Know the classroom rules and
Small group Description
policies 2 hrs.
discussion d. Course Objectives
e. Course
Revisit the vision, mission
Requirements
statement and goals of Cebu
f. Alternative
Technological University
Activities
g. Grading System
h. House Rules
 Explain core concepts in Graded Oral Open Discussion Basic concept in Bread Powerpoint Personal 10 hrs.
bread and pastry production recitation Student Teacher and Pastry production Presentation Compilations
(CLO 1) Interaction Visual Aid and Websites
 Discuss the relevance of INS Form 1 Career opportunities Ref. #1 & #2
the course (CLO 1) November 2015
 Explore opportunities of Revision: 1
bread and pastry production.
(CLO 3)

 Familiarize the different Graded Oral Open Discussion Baking tools, equipment Powerpoint Personal 10 hrs.
baking tools, equipment and recitation Student Teacher and their uses and Presentation Compilations
their uses and functions Moving Exam Interaction functions Visual Aid and Websites
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(CLO 3) Ref. #1 & #2

PRELIMINARY EXAMINATION 1.5 hrs.

 Prepare bakery products Graded Open Discussion Chapter 1: Preparing Powerpoint Personal 7 hrs.
 Select, measure, weigh required Oral Student Teacher Bakery products Presentation Compilations
ingredients according to recipe or recitatio Interaction L1: Selecting, measuring, Visual Aid and Websites
production formulation (CLO 5) n weighing required Ref. #1 & #2
Return ingredients according to
demo recipe or production
requirements

 Prepare variety of bakery products Graded Open Discussion L2: Preparing a variety of Powerpoint Personal 7 hrs.
according to standard mixing procedures Oral Student Teacher bakery products Presentation Compilations
/ formulation / recipe and desired product recitatio Interaction according to standard Visual Aid and Websites
characteristics (CLO 5) n mixing procedures / Ref. #1 &
formulation . recipes and #2ites
desired product
characteristics

 Identify different equipment for Graded Open Discussion L3: Using appropriate Powerpoint Personal 7 hrs.
baking (CLO 3) Oral Student Teacher equipment according to Presentation Compilations
 Use appropriate equipment recitatio Interaction required bakery products Visual Aid and Websites
according to required bakery products n and operating procedures Ref. #1 & #2
and operating procedures (CLO 3)

INS Form 1 MIDTERM EXAMINATION 1.5 hrs.

November 2015
 Bake bakery products such as
Revision: 1 Demonstration Lecture Chapter 2: Powerpoint Personal 7 hrs.
yeast-product types, quick breads, discussion Baking Bakery Presentation Compilations
doughnuts, fritters, pancakes and Student teacher Products Visual Aid and Websites
waffles. (CLO 5,6&7) interaction Ref. #1 & #2
 Prepare and produce pastry Demonstration Lecture Chapter 3: Powerpoint Personal 7 hrs.
products (CLO 6) discussion Preparing and Presentation Compilations
Student teacher Producing Visual Aid and Websites
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interaction Pastry Ref. #1 & #2

Products
 Select , measure and weigh Demonstration Lecture L1: Selecting , Powerpoint Personal 7 hrs.
required ingredients according to recipe discussion measuring and Presentation Compilations
or production requirements and Student teacher weighing Visual Aid and Websites
established standards and procedures interaction required Ref. #1 & #2
for pastry products. (CLO 3) ingredients
according to
recipe or
production
requirements
and
established
standards and
procedures for
pastry
products

SEMI-FINAL EXAMINATION 1.5 hrs.

 PrepareINSvariety
Formof1 pastry products Demonstration Lecture L2:Preparing Powerpoint Personal 5 hrs.
according to November
standard 2015
mixing procedures discussion variety of Presentation Compilations
/formulation /Revision:
recipes 1and desired Student teacher pastry Visual Aid and Websites
product characteristics. (CLO 3&6) interaction products Ref. #1 & #2
according to
standard
mixing
procedures /
formulation /
recipes and
desired
product
characteristics

 Use appropriate equipment Graded Oral Lecture L3: Using Powerpoint Personal 5 hrs.
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according to required pastry products recitation discussion appropriate Presentation Compilations

and operating procedures (CLO 3) Student teacher equipment Visual Aid and Websites
interaction according to Ref. #1 & #2
required pastry
products and
operating
procedures
 Decorate and present pastry Demonstration Lecture L4: Decorating Powerpoint Personal 5 hrs.
products (CLO 6&10) discussion and presenting Presentation Compilations
Student teacher pastry Visual Aid and Websites
interaction products Ref. #1 & #2s
 Store pastry products according to Graded Oral Lecture L5: Storing Powerpoint Personal 5 hrs.
established standards and procedures. recitation discussion pastry Presentation Compilations
(CLO 11) Student teacher products and Visual Aid and Websites
 Select packaging appropriate for the interaction selecting Ref. #1 & #2
preservation of product freshness and packaging
eating characteristics (CLO 11) appropriate for
the
preservation of
product
freshness INS Form 1
1.5 hrs. November 2015
FINAL EXAMINATION Revision: 1
TESDA COMPETENCY ASSESSMENT / CULMINATING ACTIVITY

TOTAL 90 HOURS

Course Requirements:

1. Meet the required number of hours;

2. Pass the term-exam (prelim, midterm, semi and final);
3. Submit all the requirements/projects; and
4. Participate on the daily quizzes and recitation.

Evaluation Procedure: (Approved Grading System Applicable to the Course/Program based on the Student Manual 2015 Edition).The highest grade of 95 or 1.0 is
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equivalent to the highest possible score (the perfect score), and the lowest passing grade of 75 or 3.0 is equivalent to 40% of the perfect
score. The scores less than 40% of the highest possible score belong to the conditional failures with grades of 3.1 to 4.0, and the failures with
grades of 4.1 to 5.0. A score of zero is equivalent to 5.0.

The following are the criteria on how the students are being rated:

Laboratory: Lecture:
Daily Quizzes ……………….. 20% Term Examination ……………….. 40%
Graded Oral Participation ……………….. 10% Daily Quizzes ……………….. 30%
Term Examination ……………….. 20% Graded Oral Participation ……………….. 20%
Practical Exam/hands-on ……………….. 30% Project ……………….. 10%
Project ……………….. 20% Total ……………….. 100%
Total ……………….. 100%

References:

Books :
INS Form 1
Cecilia Elena P. Delos Reyes, Ed.D., et. al. Part 1 Bread and Pastry Production NC II. Copyright 2016. Lorimar Publishing, Inc. ISBN 978-621-8035-03-4
November 2015
Cecilia Elena P. Delos Reyes, Ed. D. et. al. Cookery Exploratory Grades 7 and 8. Copyright 2017. Lorimar Publishing, Inc. ISBN 978-621-8035-20-1Revision: 1
Personal Compilations

Websites:
 https://www.slideshare.net/joan_vizconde7/learning-module-in-bread-and-pastry-productionuc2-prepare-and-produce-pastry-products?next_slideshow=1
 https://www.slideshare.net/ashleybonifacio5/bread-and-pastry-lesson-1-tle-7
 https://www.slideshare.net/gracejoy08/baking-tools-and-equipment-50122483
 https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
 https://www.slideshare.net/joan_vizconde7/bread-and-pastry-production-ncii-slides

Prepared by:
RACIEL ANN TANAID, MFT
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Instructor

Date Submitted: June 25, 2019

Upon Recommendation by the Committee:

MARIA GYPSY A. BOHOL, Ph.D. MARIO REBUCAS JR.

Department Head/Member Expert/Member Expert/Member

APPROVED BY:
NOLASCO K. MALABAGO, Ph.D
Dean, College of Technology