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OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS

ADVANCED BAKING
SECOND SEMESTER, SY 2023-2024

Faculty Information:
Name: CHERRY ANN R. SAAVEDRA
Degree & School: BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
MAJOR IN FOOD SERVICE MANAGEMENT
ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY
JULY 2022
Email Address: zedace28@gmail.com
Mobile Phone Number: 09268072799

Course Title: ADVANCED BAKING

Course No.: FSM 307
Course Description: Students will take a more in-depth look at Baking and Pastry used in the bakeshop. An introduction to pastry making is incorporated into a variety of products that will be prepared. Students will be
preparing cakes and frosting; decorate cakes; creams; custards; sauces; fruit desserts; and other advanced products.

Course Credit: 3 units (54 hours)

Placement: Third Year, Second Semester
Pre-requisites: None

Vision PHILIPPINE ADVENT COLLEGE envisions to be a center of excellence in Christian Education by promoting a globally competitive education in a learning environment
which stresses discovery and investigation without forgetting God, the true source of knowledge.
Mission PHILIPPINE ADVENT COLLEGE offers an excellent and distinctive Christian Education designed to prepare students for productive lives of useful service and
uncompromising personal integrity.
Philosophy Philippine Advent College advocates that God is the source of all wisdom, a true model upon whom faculty and students reflect their total lifestyle for useful citizenship.

Institutional Outcomes:
1. Graduates can display Christ-like characters in the practice of their profession, endowed with faithful service for God and humanity.
2. Graduates can demonstrate and share their knowledge, skills and attitude with expertise and specialization.
3. Graduates have the ability to engage activity in different workplace with respect to different cultural orientations.
4. Graduates can understand and practice the highest standard of ethical, social, professional roles and responsibilities.
5. Graduates have the ability to work harmoniously, effectively and efficiently as member and leader of the team.
 6. Graduates who have the ability to identify and to address their educational needs by upgrading their skills and competence and to allow them to contribute to the advancement of
knowledge. Has the capacity to engage self-reflection and lifelong learning.
7. Graduates can appreciate and demonstrate strong to manage and facilitate in increasing participation and involvement in achieving ASEAN goal and objective that can accelerate
economic, and social growth of the country.

PAC CORE VALUES

P- Professionalism and Academic Excellence- We shall
perform and discharge our duties and responsibilities with
professionalism, devotion, dedication and excellence; in
teaching and delivering quality services at all times.
A- Accountability and Integrity – As faculty and staff are held
responsible in our professional, personal and spiritual growth.
Serving with integrity and with strong relations to God and
with faithful adherence to the word of God.
C-Committed to Serve God and Mankind – We shall serve
God with full commitment and dedication, as to serve
students, parents and mankind. Committed to prepare
students to serve with excellent performance and with
distinctive behavior as they practice their profession.

Program outcomes: 1. Articulate and discuss the latest developments in the specific field of practice (PQF level 6 descriptor)
2. Effectively communicate orally and in writing using both English and Filipino
3. Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF level 6 descriptor)
4. Act in recognition of professional, social, and ethical responsibility
5. Preserve and promote “Filipino historical and cultural heritage” (based on RA 7722)

Course outcomes: 1. The student will be able to follow the correct procedures to produce cakes using various formulas.
2. The student will be able to produce six types of frosting and apply correctly to cakes.
3. The student will be able puff pastry dough, accompanying creams and sauces.
4. The student will be able to prepare ice creams; sorbet; sherbet; and assembled frozen desserts.
5. The students will be able to prepare specialty desserts; gluten-free products; diabetic products; and multiple component desserts.
 LEARNING PLAN

BLENDED/FLEXIBLE LEARNING MODALITY

INTENDED LEARNING PERFORMANCE FACE TO FACE ONLINE/MODULAR RESOURCE
TIME FRAME ASSESSMENT OF
OUTCOMES COURSE CONTENT INDICATOR MEASUREMENT MATERIALS
TEACHING AND LEARNING ACTIVITIES TASKS
(ILOS)
1. Online and Modular https://
At the end of this topic the student 1. CAKES Conduct technical training  Face-to-face orientation before the For face to face :  Rubrics on www.bartleby.com
Day 1-8 should be able to: and competency orientation on start of the class; oral /written /essay/High-Fat-
 High- Fat Cakes  Syllabus/course activity and-Butter-Cake-
 Adjust recipes by applying assessment. -Modalities Oral/ Written
outline Recipes-
basic math formulas to  Low- Fat Cakes how to use the Module Question
FK6CBNECDBRS
problems;  Scaling, panning, baking Design and develop  Grading system -the course syllabus #:~:text=High
 Prepare five basic cake and cooling curriculum, courses and  Course policy the schedule of classes Group Presentation. %2Dfat%20cakes
mixing methods;  Specialty Cakes instructional materials assessment and mode %20are
 Demonstrate appropriate  Class Discussion of submission  Rubrics on %20made,spread
pan selection or each cake and Interaction of -Grading System Assessment and demonstration %20and
produced; Supervise and mentor Chapter 1 -Policy Mode of Submission %20leaven
 Describe the characteristics technical students; of Requirements for %20the%20cake.
 Group Discussion online/ modular:
of high-fat cakes and low-fat
Extend the body of 2. Using Group chat https://
cakes;
knowledge in the field of  Quiz Evaluation upload module 1 Online and offline www.fitday.com/
 Prepare high-fat or fitness-articles/
technical-vocational after discussion quiz:
shortened cakes; and low- nutrition/healthy-
fat or foam-type cakes; education and training 3. Read the instruction
eating/is-low-fat-
 Explain reasons cake fail and study the E- Module -Answer the prepared cake-
quiz posted in the
during the baking process that is posted in the healthy.html#:~:te
 Demonstration Group Chat
and describe how to correct Group Chat or from the xt=Low%20fat
the issue. hardcopy of the Module -Written assessment: %20simply
1 that will be given on Instruction will be %20means
schedule basis before posted in the Group %20that,to
the start to the class. chat: and in the %20your
hardcopy of the %20waistline
4. Visit, read and study module. %20than
this topic of the following -synthesis to be %20others.
links posted in the GC submitted through
online (email) https://
module 1
zedace28@gmail.co www.bostongirlba
kes.com/melting-
5.Please have an m or submitted in
method-in-
additional reading the guard house in baking/#:~:text=In
reference about our topic a sealed envelope %20the
 with student’s %20melting
name, teacher’s %20method%2C
name, subject and %20the,would
course and level. %20need
Module 1 %20some
%20baking
1. Online / oral
6. Contact the instructor %20powder.
revalida, via video
through messenger, call as oral
group chat, email or text https://
evaluation. This is cakecreationsbyk
for: consultation, an individual ate.com.au/
clarification of the topics, assessment before blogs/new-
problems on online another module updates/
class, schedules of and instruction will speciality-cakes-
online /offline class and be given 101#:~:text=1)%2
evaluation 0What%20is%20a
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Day 9- day 10 PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM PRELIM EXAM

Day 11- 18 Conduct technical training  Using Group chat  Rubrics on

At the end of this topic the student
should able to:
 Describe the six types of
frosting;
 Prepare six types of
frosting;
 Assemble and ice simple
layer cakes, sheet cakes
and cupcakes;
 Make and use a paper
decorating cone;
 Use a pastry bag to
make simple icing
decorations.
At the end of this topic the student
2. FROSTINGS and competency
assessment.
 Types of Frosting
Design and develop
 Decorating
Techniques curriculum, courses and
instructional materials
Supervise and mentor
technical students;
Extend the body of
knowledge in the field of
technical-vocational
education and training
3. PUFF PASTRY DOUGH
AND PRODUCTS
 Class Discussion upload module 2 For face to face: oral /written
and 3  Quiz activity
and Interaction of
Chapter 2  Read the
 Oral/ written  Rubrics on
 Group Discussion instruction and
question Demonstration
 Demonstration study the E- Module
that is posted in the
 Quiz Evaluation Group Chat or from
the hardcopy of the Assessment and
after discussion Mode of Submission
Module 2 and 3 that
of Requirements for
will be given on
schedule basis online& modular :
before the start to
Online and offline
the class. quiz:
 Visit, read and study
this topic of the -Answer the prepared
following links quiz posted in the  Rubrics on oral
 Class Discussion posted in the GC Group Chat /written activity
module 2 and 3
 should able to: and Interaction of -Written assessment:
 Pastry Creams Chapter 3 Instruction will be  Rubrics on
 Prepare pastry dough  Sauces posted in the Group Demonstration
 Group Discussion chat: and in the
and puff pastry products;  Demonstration hardcopy of the
 Prepare éclair paste and  Please have an module.
éclair paste products; additional reading -synthesis to be
 Cook sugar products to reference about our submitted through
the seven stages of topic Module 2 and online (email )
hardness; 3 zedace28@gmail.co
 Prepare crème anglaise,  Contact the m or submitted in
pastry cream and baked instructor through the guard house in
custard; messenger, group a sealed envelope
 Prepare dessert sauces. chat, email or text with students
for: consultation, name, teacher’s
clarification of the name, subject and
topics, problems on course and level.
online class ,
schedules of 1. Online / oral
online /offline class revalida, via video
and evaluation call as oral
evaluation. This is
an individual
assessment before
another module and
instruction will be
given

Day 19-Day MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM EXAM MIDTERM
20 EXAM
Day 21-28 At the end of this topic the student 4. FROZEN DESSERTS Conduct technical training  Class Discussion  Using Group chat For face to face:  Rubrics on
should able to : and competency and Interaction of upload module 4  Quiz oral /written
 Ice Cream assessment. Chapter 4  Read the activity
 Differentiate between ice  Sorbet instruction and  Oral/ written
 Group Discussion question
cream, sorbet and sherbet;  Sherbet Design and develop study the E- Module  Rubrics on
 Prepare a variety of ice  Assembled frozen curriculum, courses and  Quiz Evaluation that is posted in the Demonstrati
creams, sorbets, and instructional materials Group Chat or from Assessment and on.
products after discussion
sherbets; the hardcopy of the Mode of Submission
 Demonstration of Requirements for
 Assemble frozen desserts. Module 4 that will be
Supervise and mentor given on schedule online& modular :
technical students; basis before the
Online and offline
start to the class. quiz:
Extend the body of
 knowledge in the field of
technical-vocational -Answer the prepared
education and training quiz posted in the
Group Chat

 Visit, read and study -Written assessment:

this topic of the Instruction will be
following links posted in the Group
posted in the GC chat: and in the
module 4 hardcopy of the
module.
 Please have an
-synthesis to be
additional reading
submitted through
reference about our
online ( email )
topic Module 4
zedace28@gmail.co
 Contact the m or submitted in
instructor through the guard house in
messenger, group a sealed envelope
chat, email or text with students
for: consultation, name, teacher’s
clarification of the name, subject and
topics, problems on course and level.
online class ,
schedules of 1. Online / oral
online /offline class revalida, via video
and evaluation call as oral
evaluation. This is
an individual
assessment before
another module and
instruction will be
given

Day 29-30 SEMI-FINAL EXAM SEMI-FINAL EXAM SEMI – FINAL EXAM SEMI - FINAL EXAM SEMI FINAL EXAM SEMI FINAL EXAM

Day 31- 38 At the end of this topic the student Conduct technical training  Class Discussion  Using Group chat  Quiz  Rubrics on
should able to : 5. SPECIALTY DESSERTS and competency and Interaction of upload module 5 oral /written
AND PRODUCTS assessment.  Read the activity
Chapter 5
 Prepare starch-thickened  Desserts with multiple instruction and  Oral/ written
 Group Discussion question  Rubrics in
puddings and baked components Design and develop study the E- Module
 Demonstration Demonstratio
puddings;  Special diet desserts/ curriculum, courses and that is posted in the n.
 Analyze health trends in products instructional materials
 Quiz Evaluation Group Chat or from
America and explain the after discussion the hardcopy of the
 importance of creating Module 5 Assessment and
products to address Supervise and mentor that will be given on Mode of Submission
varying food issues; technical students; schedule basis of Requirements for
 Prepare gluten-free before the start to online& modular :
products; Extend the body of the class.
 Prepare diabetic knowledge in the field of Online and offline
 Visit, read and study
desserts and products; technical-vocational quiz:
this topic of the
 Prepare desserts with education and training following links -Answer the prepared
multiple components; posted in the GC quiz posted in the
 Present finished products module 5 Group Chat
on a plate with  Please have an
appropriate garnish and additional reading -Written assessment:
sauce. references about Instruction will be
our topic 5 posted in the Group
chat: and in the
 Contact the
hardcopy of the
instructor through module.
messenger, group -synthesis to be
chat, email or text submitted through
for: consultation, online ( email )
clarification of the zedace28@gmail.co
topics, problems on m or submitted in
online class , the guard house in
schedules of a sealed envelope
online /offline class with students
and evaluation name, teacher’s
name, subject and
course and level.

Day 39- Day FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM FINAL EXAM
40

COURSE POLICIES:
I. Attendance
1. Each student is expected to be prompt in coming to class whether in regular or in makeup meetings.
2. Absences should not exceed 20% of the total class meetings. In case of accumulating absences beyond 20%, the students shall be dropped.
3. Excused absences are for causes such as illness, natural disaster, and death in the immediate family, and approved field trips. An excuse slip signed by the parent/guardian/or a medical certificate from the
physician (if absence is due to illness) must be presented when the student returns to class.
4. In the event the teacher fails to show up on time (Unannounced), the student must wait until 15 minutes on the said class schedule.
 II. Classroom Behavior
1. Students are expected to behave and dress in a manner becoming a refined lady/gentleman. The school uniform is required on designated days.
2. Participation in any class activity whether indoor or outdoor is expected.
3. Expression of opinions shall be duly respected regardless of the position taken which will not affect a student’s grade. However, it is the teacher’s responsibility to guide the discussion towards the acceptable position.
4. Distractive behaviors such as shouting, jeering, bullying, boisterous laughter unnecessarily moving around or going out of the classroom, using a cellular phone or other electronic gadgets, not used in connection with
the class activity and other disturbing acts shall not be tolerated.

III. Course Requirement

1. Quizzes are expected either before or after the discussion, whether announced or unannounced.
2. Attendance is a must.
3. Group/individual reporting will be done and the assigned topic must be prepared ahead of time.
4. There will be four major examinations such as: preliminary, midterm, semifinal and final.
5. Course reflection paper
6. Course portfolio

Grades Computation: Use the parameters in computing grades for prelim, midterm, semifinal and final grades

Parameters Percentage
Attendance / Participation 10%
Quizzes/ Assignment 25%
Reports/Performance Task/Return Demonstration 30%
Major Examination/ Evaluation 35%
100%
To compute the Final Grades: Formula: (Carreon Method) Student’s score/Teacher‘s Score x 50 +50
Prelim Grade 30 % Semi Final Grade 40 %
Temporary Midterm Grade 70% Temporary Final Grade 60%
Final Midterm Grade 100% Final Grade 100 %
Note: To get the FINAL STUDENT’S GRADES, cumulative computation is used 40% from Midterm Grade and 60% from the Final Grades.
Example: Midterm Grades 90 = 40% = 36
Final Grades 95= 60% = 57
Student’s Grades 93 %
 100 %

REFERENCES:

A. Websites

https://www.bartleby.com/essay/High-Fat-and-Butter-Cake-Recipes-FK6CBNECDBRS#:~:text=High%2Dfat%20cakes%20are%20made,spread%20and%20leaven%20the%20cake.

https://www.fitday.com/fitness-articles/nutrition/healthy-eating/is-low-fat-cake-healthy.html#:~:text=Low%20fat%20simply%20means%20that,to%20your%20waistline%20than%20others.
https://www.bostongirlbakes.com/melting-method-in-baking/#:~:text=In%20the%20melting%20method%2C%20the,would%20need%20some%20baking%20powder.
https://cakecreationsbykate.com.au/blogs/new-updates/speciality-cakes-101#:~:text=1)%20What%20is%20a%20speciality,on%20a%20traditional%20celebration%20cake.
https://www.yummly.com/recipes/high-fat-cakes

Prepared by: Noted by: Approved by:

CHERRY ANN R. SAAVEDRA EDEN GLADYS R. ACABO ARLENE B. BERAGO, MAN PIO M. CERNAL, Ed. D
Instructor Campus Administrator Acting VP- Academic College President