lOMoARcPSD|20801040

Advanced Baking Syllabus

Health and Fitness (College of Arts and Sciences of Asia and the Pacific)

Studocu is not sponsored or endorsed by any college or university

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)
 lOMoARcPSD|20801040

I.VISION:
Richwell Colleges, Incorporated is an institution transforming lives towards success and prosperity through world-class education focused on competence
and excellence; anchored on the values of integrity, perseverance, responsible stewardship and faithful reverence in God; and thus, enabling them to make a
difference to themselves, to their families, to other people and to the nation. Richwell Colleges, Incorporated will be a University.

II. MISSION:
To provide real values of education molded with love and respect that will equip students with true knowledge and skills that will lead them in the right path
of success through an enjoyable learning experience. In fulfilling the above vision, Richwell Colleges, Incorporated through its BSAIS, BSTM, BTVTED, BS
ENTREP and BSIS programs commit itself to:
1. Provide relevant courses that will serve as the keys to chosen career path of the students: employment, profession and business.
2. Make higher education accessible to all irrespective of their class status in the society.
3. Make competence and excellence as the standard for everything that the institution offers and the norm for which its graduates will become.
4. Anchor the lives of the student on the values of integrity, perseverance and responsible stewardship.
5. Nurture and strengthen the spiritual dimension and faithful reverence in God in the life of every student.

III. COURSE/S: Bachelor in Technical Vocational Teacher Education Major in Food Service Management

IV. COURSE CODE/ COURSE TITLE: Advanced Baking

V. COURSE DESCRIPTION: This course covers advanced topics in pastry making. Students develop knowledge and skills necessary to produce a variety of
pastry doughs, custards, sauces, meringues and mousses and use these components to create pastries and plated desserts meeting professional standards for taste and
appearance.

VI. CREDIT UNITS/NO. OF HOURS: 5 units – 5 hours per meeting

VII. PRE-REQUISITE: Basic Baking

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

VIII. LEARNING OUTCOMES:

At the end of the course, the students should be able to:

A. COGNITIVE (KNOWLEDGE AQUISITION):

1. Recognize the basic concept of pastry and bread production
2. Identify the varieties of cakes based on its description of process and ingredients
3. Determine the parameters of a good bread based on its description
4. Identify the different types of Icing and frosting based on their ingredients and function

B. PSYCHOMOTOR (SKILLS DEVELOPMENT):

1. Classify the different tools and equipment used in baking
2. Execute the Bread dough shaping technique in Miniature Food Clay Art.
3. Create a buttercream icing and make a 3 different designs
4. Perform a bake cake with frosting
.
C. AFFECTIVE (VALUES INTEGRATION):
1. Analyze the different bread faults situate its causes and remedies;
2. Generalize the importance of proper storing or cakes and frosting
3. Differentiate the Angel food cakes and chiffon cake using Venn diagram
4. Express your ideal characteristic of good cakes in its texture, appearance, aroma and taste aspect.

IX. LEARNING PLANS:

ASSESSMENT OF
STRATEGIES/
TOPICS LEARNING OUTCOMES LEARNING WEEK HOURS
ACTIVITIES
OUTCOME
I. Syllabus Orientation  Identify the different Lesson Discussion Written Test 1 5 hours
 Vision, Mission tools, utensils and Multimedia Library/Online Research

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

 College and Classroom Rules and

Policies
 Course Requirements
equipment based on their
II. Introduction: Most Essential Tools,
function
Utensils and Equipment used in Baking
 Classify the different
1. Definition off tools, utensils and
tools and equipment used
equipment
in baking Presentation
2. Classification of Baking tools and
 Illustrate the importance Individual learning
Equipment
of understanding the
a. Measuring tools
different usage of tool
b. Cutting tools
and equipment used in
c. Mixing tools
baking
d. Preparatory tools
e. Baking pans
f. Oven

III.Introduction: Basic Ingredients used in

Baking
 identifies the ingredients
1. Definition of Baking
used in baking based on
2 Baking Ingredients and Properties
their function;
3. Functions, Storage and Measurements
 analyzes the function of
3.1 Dry Ingredients Written Test
the basic ingredients in Lesson Discussion
a. Wheat Flour Library/Online Research 2-3 10 hours
bread/ pastry baking. PowerPoint Presentation
b. Leavening Agents Quiz/Activity
 determine the different
c. Sugar
basic ingredients based
3.2 Liquid Ingredients
on their properties and
a. Water
usage.
b. Milk
c. Eggs
 Identify the ingredients Lesson Discussion . Written Test 4-5 10 hours
IV. Breads used in bread making by Independent Learning Library/Online Research
1. A brief history of bread its function in bread; Monitoring of progress Quiz/Activity

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

2. French bread law

3. Timeline of bread
4. Main ingredients used and its purpose in
bread making
5. Differences between dough and batter
6. Leavened bread and unleavened bread
a. Varieties of leavened bread  Differentiate the types of
b. 3 Classes of Yeast leavened bread breads learned;
7. Classification of bread  Define the characteristics
Online evaluation
a. Yeast bread of different types of bread;
Examine of baked
b. Quick bread and
product
8.Yeast bread  Analyze the bread based
a. Characteristics of well-made bread on its characteristics and
b. Yeast bread classification.
c. Types of dough
d. Four categories of Yeast leavened
bread
9. Quick Breads
a. Characteristics of Good quick breads
b. Types of quick breads
 Illustrate the eight baking
Written Test
V. Baking Process and Shaping Techniques procedure in bread using
Lesson Discussion Library/Online Research
in Bread flow chart;
Recitation Quiz/Activity
1. Eight baking process  Explain the importance
Documentation Online evaluation 6 5 hours
2. Bread shape of shaping in bread; and
Quiz/Activity Analytic rubrics
3. Bread shaping techniques used in Bread  Execute the Bread dough
Output-based
dough shaping technique in
Assessment
Miniature Food Clay Art.
VI. Faults and Remedy for Bread and  Identify the parameters Lesson Discussion Written Test 7-8 10 hours
Standardized Recipes in Baking of a good bread based on Recitation Library/Online Research
1. Bread Faults its description; Documentation Quiz/Activity
2. Ideal Characteristics for a Loaf of Bread  Analyze the different Quiz/Activity Online evaluation
3. Bread faults for bread made using bread faults situate its Analytic rubrics

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

mechanical dough development method

4. Controlling of temperature during baking
the breads
a. General Baking Information

VII. Standardized Recipe

1. Recipe and Formulas
a. Uses and Limitations of Formulas in causes and remedies;
Recipes  Name the parts of
Output-based
b. Standardized Recipes and Formulas standard recipe; and
Assessment
c. Functions of Standardized Formulas  Perform the non-bake
2. Instructional Recipes and Formulas recipe.
a. Reading Formulas and Recipes
b. Formula Modification
4. Sample standard recipe
a. Ensaymada
b. Cinnamon Rolls
c. Banana Bread
d. Creamy Egg Pie
MIDTERM EXAMINATION Performance Assessment 9 5 hours
VIII. CAKES  Identify the varieties of Lesson Discussion Written Test 10-11 10 hours
1. Main ingredients used for cakes cakes based on its Independent Learning Library/Online Research
a. Other miscellaneous ingredients description of process and Monitoring of progress Quiz/Activity
2. Equipment and materials used for cakes ingredients; Quiz/Activity Online evaluation
3. Types of cakes  Create an infographic
3.1. Sponge cakes shows one of cake mixing
a. Genoise method you chosen;
b. Biscuit  Differentiate the Angel
3.1.2. Angel Food Cakes food cakes and chiffon
3.1.3. Meringue Cakes cake using Venn diagram;
3.1.4. Chiffon Cakes and
3.1.5. Low or No-flour cakes  Express your ideal

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

a. Baked Flourless Cakes

b. Unbaked Flourless cakes
3.2. Chiffon Cake
3.2.1. Pound Cakes
3.2.2. Butter (An oil) Layer Cakes
4. Cake Mixing Method
A. High at or Shortened Cakes
a. Creaming Method
b. Two-stage method
c. Flour-batter method
d. All-in-one methods
e. Muffin method
B. Low Fat or Foam Type Cake
a. Plain Sponge Method
b. Egg-separated method
characteristic of good
IX. COMMERCIAL PRODUCTION FOR
cakes in its texture,
CAKES
appearance, aroma and
1. Basic Steps in Cake
taste aspect.
2. Angel Food Cake
a. Ingredients
b. Directions
c. Pro tips for making this Recipe
3. Chiffon Cake
a. Ingredients
b. Directions
c. Expert tips
d. Substitutions
e. Variations
4. Butter Cakes
a. Ingredients
b. Direction
5. Five Main Principles behind making Cakes
6. Baking quality cakes

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

X. Cake Icing and Frostings and Technique

1. Definition of Icing and Frosting
2. Kinds of Icing
a. Butter cream
 Identify the different types
b. Whipped cream
of Icing and frosting based
c. Royal Icing Written Test
on their ingredients and Lesson Discussion
d. Cream Cheese Frosting Library/Online Research
function Independent Learning
e. Ganache Quiz/Activity
 Differentiate frosting and Performance Assessment
f. Fondant icing Online evaluation 12-13 10 hours
icing with illustration Monitoring of progress
g. Glace icing Analytic rubrics
 Create a buttercream icing Quiz/Activity
h. Modeling paste Output-based
and make a 3 different
i. Sugar paste Assessment
designs
j. Flower paste
3. Table about the consistency, taste, coloring,
common uses, main ingredients, and storage
suggestion.

XI. Cake Decoration and Design

1. Decorating Cakes
 Perform non-bake cake
2. Tools used for decorating cakes
 Apply one of frosting Written Test
3. Cake decorating ingredients Lesson Discussion
suited in a cake Library/Online Research
4. Icing Independent Learning
 Identify the tools used for Quiz/Activity
a. Using colored icing Performance Assessment
decoration based on its Online evaluation 14-15 10 hours
5. Frosting Monitoring of progress
function Analytic rubrics
a. Using buttercream Quiz/Activity
 Recognize the importance Output-based
6. Piping
of having a good icing Assessment
7. Doting
8.Covering
9. Other decorating ideas
XII. Storing Cake  Analyze the different Lesson Discussion Written Test 16-17 10 hours
XII. Faults and Remedy for Cake and faults for cake and state its Independent Learning Library/Online Research
Standardized Recipes in Baking remedy Performance Assessment Quiz/Activity
1. Baking Problems  Generalize the importance Monitoring of progress Online evaluation

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

a. Coarse texture
b. Heavy, Compact Texture
c. Dry Cake
of proper storing or cakes
d. Thick, Heavy Crust Analytic rubrics
and frosting Quiz/Activity
e. Humping, or cracking on top Output-based
 Perform a non-bake cake
f. Soggy layer Assessment
with frosting
g. Moist, Sticky Crust
h. Cake falling
i. Undersized Cake

FINAL EXAMINATION Performance Assessment 18 3 hours

X. COURSE REQUIREMENTS:

A. Written Examinations
o Quizzes
o Long Examinations
o Term Examinations
o Composition writings
B. Group/Individual Works
o Group Project
o Documentation or Portfolio

XI. GRADING SYSTEM:

Major Rate
Term Examinations 30%
Quizzes/Activities 20%
Individual/Group Works 30%
XII. REFERENCES:
Attendance 10%
Participation/Recitation 10%
TOTAL 100%

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

ONLINE RESOURCES:
Bread and Pastry production module from https://znnhs.zdnorte.net/wp-content/uploads/2020/10/tle7_q1_w1_BPP.pdf
M.C. Yebra-Biurrun, in Encyclopedia of Analytical Science (Second Edition), 2005 from https://www.sciencedirect.com/topics/pharmacology-toxicology-
and-pharmaceutical-science/sweetening-agent
https://bakerbettie.com/function-of-fat-in-baking/#:~:text=There%20are%203%20main%20types,%2C%20vegetable%20shortening%2C%20and%20lard.
https://www.sheknows.com/food-and-recipes/articles/1023297/baking-101-gelling-and-thickening-agents/#:~:text=Pectin%2C%20present%20in%20all
%20fruits,and%20sugar%2C%20it%20gels%20clear.
https://www.thespruceeats.com/main-types-of-leavening-agents-and-how-they-work-4125705
Donna Berry, A quick introduction to syrups, (2020) from https://www.bakingbusiness.com/articles/51353-a-quick-introduction-to-syrups
Ma. Feliza H. Tria-Natad & Ephraimuel Jose L. Abellana, BASIC BAKING & CAKE DECORATING (2014)
How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni, On Food and Cooking: The Science and Lore of the Kitchen by Harold
McGee
https://www.thespruceeats.com/bread-history-timeline-4783245
bbcgoodfood.com/howto/guide/how-buy-bread-french-way
https://www.thespruceeats.com/bread-history-timeline-4783245
https://www.vegetariantimes.com/health-nutrition/white-bread-vs-wheat-bread/
https://www.kitchenconservatory.com/KC_KitchenTipsDough.aspx
http://berrychik.com/shapes-of-bread-10-easy-shapes-to-choose-from/
https://bakerbettie.com/intro-bread-making-basic-process/
https://bakeinfo.co.nz/files/file/91/BIRT_Bread_Faults.pdf
Caballero, Career Pathways in T.L.E.

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

https://preppykitchen.com/angel-food-cake/
https://www.littlesweetbaker.com/classic-chiffon-cake/
https://www.tasteofhome.com/recipes/blue-ribbon-butter-cake/
https://www.yourarticlelibrary.com/home-science/cakes/5-main-principles-behind-the-making-of-cakes/86692
http://nihmkolkata.in/wp-content/uploads/2014/11/Bread_Faults.pdf
https://hmhub.me/bread-faults/
https://www.slideshare.net/indianchefrecipe/bread-faults-and-remidies-by-indianchefrecipe-wwwindianchefrecipecom
Bread faults and remedies from www.indianchefrecipe.com
The baking Profession from http://standring2.weebly.com/uploads/2/3/3/5/23356120/_1__2_-_baking_profession__basic_skills.pdf

PREPARED BY:

__________________________________________
FLORABEL D.A. VEROUS, LPT

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)

 lOMoARcPSD|20801040

FACULTY MEMBER

Noted by:

_____________________________

LUZVIMINDA F. TANTOCO, EdD

Vice President for Academic Affairs

Downloaded by Pamela Jean Francisco (franciscopamelajean0@gmail.com)