UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
Alubijid | Cagayan de Oro | Claveria | Jasaan | Oroquieta | Panaon 01 05.01.19 1 of 11

SYLLABUS
College of Science and Technology Education Course Title: Bread and Pastry Production
Department of Technician Technology Education Course Code: HE223
Credits: 4 units
Semester/Year: Second - 2021-2022 Prerequisite(s): NONE
USTP Vision Bldg/Rm no.: Culinary Bldg/ 18 Co-requisite(s): NONE
A nationally - recognized Professor: Sofia C. Naelga, DTE Consultation Schedule: Tuesday & Wednesday – 10:00- 7::00pm
Science and Technology Email: sofianaelga@gmail.com Bldg./Rm: 18
University providing the Mobile no.: 09267778504 Office Phone no./Local: 856-1739-140
vital link between
education and the I. Course Description:
economy.
This course is designed to develop knowledge, skills, attitude and values to perform the tasks on Bread and Pastry
USTP Mission
Production namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and
 Bring the world of
work (industry) into the present gateau, tortes, and cakes; 4) prepare and display petit fours and 5) and present desserts.
actual higher II. Course Outcomes (CO) Program Outcomes (PO)
education and training a b c d e f g h i j k
of students;
 Offer entrepreneurs CO1: Prepare and Produce Bakery Products d d d d d d d d d d d
the opportunity to CO2: Prepare and Produce Pastry Products d d d d d d d d d d d
maximize their CO3: Prepare and Present Gateaux, Tortes and
business potentials d d d d d d d d d d d
through a gamut of Cakes
services from product CO4: Prepare and Display Petit Fours d d d d d d d d d d d
conceptualization to
commercialization;
CO5: Present Desserts d d d d d d d d d d d
 Contribute significantly
to the national III. Course Outline:
development goals of
food security and Course Intended Teaching-
energy sufficiency
Allotted Suggested Assessment Grading Remar
Outcomes Learning Topic/s Learning
through Technology s Time Readings Tasks/Tools Criteria ks
(CO) Outcomes(ILO) Activities
olution
Week State the The VMGO visit Lecture- Oral 90% of the Recited
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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Program Educational 1 ,2, & 3 VMGO of the DYNAMIC www.ustp Discussion Recitation students the
Objectives: university directions recited the VMGO
Three to Five years from 25 hours .edu.ph
VMGO with
Graduation:
understa
PEO1: The graduates are
nding
competent professional
educators and recognized  Explain the  Common Actual  Written 90% of
experts in the field of core competen performance test the
Home Economics, concepts in cies in  Demonst students
Industrial Arts and bread and bread and Individual ration
pastry pastry explained
Information Reportorial  Active-
production production lecture &
Communication Method
Technology who are
 Discuss the  Relevance  Rubrics discussed
relevance of of the both oral the
committed to excellence Brainstorming
CO1 the course to course to and
and are lifelong managers. the real life real life
common
performa
situation in setting Lecture-discussion competen
nce
PEO2: The graduates are the modern  Career method cies and
effective managers, world opportuniti its
supervisors and trainers es
engaged in lifelong relevance
learning providing to the
significant services to the economy
society.

PEO3: The graduates are

significant contributors to
research and innovations
leading to sustainable CO1
development and
commercialization. 1. Select, 1. Baking Lecture-  Written Lecture
measure and ingredients test 50%
Program Outcomes: weigh required and its Discussion &
 Practical
The graduates of the ingredients substitution. Demonst Laborator
according to Ingredients Actual ration y 50%
program will be able to:
recipe or are; performance  Active-
a. Demonstration the production lecture
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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competencies required requirement Flours Individual  Rubrics

by the Philippine 2. Prepare a Sugars
 Focus
TVET Trainers- variety of Eggs Reporting Accomp
Milk group
Assessors bakery Cream discussio lished
Qualification. products Gelatin
Brainstorming n
b. Demonstrate broad according to Fruits
the
 Oral
and coherent standard Nuts  suggest
questioni
knowledge and skills mixing Flavorings and
essences ng ed
in the field of of Home procedures/  Chocolate  Rubrics activitie
Economics, Industrial formulation/ 1. Accurate both oral
Arts and Information recipes and s
measurement and
Communication desired of ingredients performa
Technology. (CMO 78, product 2. Types, kinds, nce
PQF) characteristic and  Buzz
c. work and function 3. Use classification session
effectively as an appropriate of bakery  Reportin
individual and as equipment products g
member or a leader in according to 3. Mixing  brainstor
a diverse team required procedures/for ming
recognizing the bakery mulation/
different roles within a products and recipes, and
standard desired
team
operating product
d. Apply the principle of procedures
facilitating learning characteristics
4. Bake bakery of various
using a wide-range products bakery
teaching according to products such
methodologies and techniques as ;
delivery mode and  Color
appropriate to specific appropriate  Consistency
learners and their conditions and texture
environment. 5. Select
 Moisture
e. Apply competencies in required oven
content
the expansion and temperature to
 Mouth feel
bake goods in
utilization of ICT to and eating
accordance
promote excellence, properties
with the
relevant and desired  Appearance
sustainable 4. Baking
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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educational practices characteristics techniques,

f. Demonstrate higher , standards appropriate
level literacy, recipe conditions and
communication, specifications enterprise
numeracy, critical requirements
thinking, learning skills and standards
need for higher such as;
- Bread Baking
learning.
g. Engage in the
 Beating
generation of new
 Whisking
knowledge and
 Folding
advancement of
 Rolling
existing knowledge in
 Laminatin
research and
 Creaming
development projects,
 Kneading
and in
 Incorporati
commercialization
activities in the field of ng fat
Home Economics,  Make-up
Industrial Arts and  Proofing
Information - Scaling,
Communication Panning and
Technology aligned to Baking
regional and national - Appropriate
development agenda Oven
or goals Temperature
h. Apply a wide range of - Altitude
teaching process skills Adjustments
including curriculum - Fillings
development, lesson 5. Temperature
planning, instructional ranges in
material development, bakery
products
educational
6. Suggested
assessment and
projects:
teaching approaches. 7.1. Dinner roll
i. Apply with minimal
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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supervision, 7.2.Pan de sal

specialized knowledge 7.3 Cinnamon
and skills the field of Roll
Home Economics, 7.4
Industrial Arts and Ensaymada
Information 7.5 Pan de
Communication Coco
Cheese Loaf
Technology.
Bread
j. Show a deep and 7.6 Cinnamon
principled swirl
understanding of how 7.7 Other
educational processes varieties
relate to larger Week 1. Prepare 1. Culinary and Read Lecture-  Written Lecture
historical, social, 4, 5, & 6 pastry technical competenc test 50%
cultural, and political CO2 products terms related Discussion & Accomp
y based  Practical
processes. 25 hours I.1 Select, to pastry module on Demonst Laborator lished
measure and products Actual ration y 50
k. Show the relationship preparing the
among teaching weigh required 2. Ratio of performance  Active-
ingredients ingredients pastry suggest
process skills, learning lecture
according to required to products, Individual ed
processing in the  Rubrics
recipe or produce a Decorate
students, nature of and Reporting  Focus activitie
production balance group
content/subject matter,
requirements formula presenting s
and other factors Pastry Brainstorming discussio
and 3. Correct n
affecting educational established proportion products
process in order to and storing  Oral
standards and control, yields, questioni
constantly improve procedures weights and pastry
products ng
their teaching, I.2 Prepare sizes for
 Rubrics
knowledge, skills and variety of profitability
both oral
practices pastry 4. Types, kinds,
and
products and
performa
according to classification
Code Descriptor nce
standard of pastry
I Introductory Course  Buzz
mixing products
session
E Enabling Course procedures/for 5. Mixing
mulation/ procedures/for  Reportin
D Demonstrative Course g
recipes and mulation/recip
Code Definition  brainstor
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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desired es and desired ming

I
An introductory product product
course to an outcome characteristics characteristics
I.3 Use of various
A course that appropriate pastry
E strengthens the equipment products
outcome according to 6. Baking tools,
required equipment,
A course pastry and their uses
D demonstrating an products and and functions
outcome standard 7. Baking
operating techniques
procedures appropriate
I.4 Bake pastry conditions,
products and enterprise
according to requirements
techniques and standards
and 1. Temperature
appropriate ranges in
conditions; baking pastry
and enterprise products
requirement 8. Occupational
and standards health and
I.5 Select safety
required oven 9. Suggested
temperature to projects:
bake goods in - Pies -
accordance Pineapple pie
with the - Buko pie -
desired Egg pie
characteristics - Pizza
, standards - Empanada
recipe -Tart
specifications - Etc.
and enterprise 11. Types and
practices classifications of
fillings,
coatings/icing and
2. Decorate and
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Rev. No. Effective Date Page No.
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present Pastry glazes

products 12. Regular and
special fillings and
2.1 Prepare a coating/icing,
variety of fillings glazes and
and coating/icing, decorations
glazes and 13. Decorative
decorations for techniques and
pastry products rules for
according to garnishing
standard recipes, 14. The tools and
enterprise materials in
standards and/or decorating,
customer finishing and
preferences presenting
2.2 Fill and 15. Standards and
decorate pastry procedures in
products, where decorating pastry
required and products
appropriate, in 16. Occupational
accordance with Health and Safety
standard recipes 17. Standards and
and/or enterprise procedures in
standards and finishing pastry
customer products
preferences 18. Plating and
2.3 Finish pastry presenting pastry
products products
according to 19. Shelf-life of
desired product pastry products
characteristics 20. Standards and
2.4 Present baked procedures in
pastry products storing pastry
according to products
established 21. Different kinds
standards and of packaging
procedures materials to be
used
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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3. Store pastry 22. Standards and

products procedures in
packaging pastry
3.1 Store pastry product
products
according to
established
standards and
procedures
3.2 Select
packaging
appropriate for the
preservation of
product freshness
and eating
characteristics

1. Prepare 1. Culinary terms Read Lecture-  Written Lecture

sponge and related to test 50%
CO3 Compete Discussion
cakes sponge and  Practical &
cakes ncy Demonst Laborator
1.1 Select, 2. How to based Actual ration y 50
measure and measure module performance  Active-
Week
weigh ingredients ingredients lecture Accomp
7, & 8,
Correct on Individual
according to 3.  Rubrics lished
recipe proportion preparin Reporting  Focus the
requirements, control, yields, g sponge group
weights and suggest
Week 9: enterprise cakes, Brainstorming discussio
practices and
sizes for n ed
Mid-term fillings
profitability  Oral activitie
customer
4. Main and cake questioni s
practices ingredients decoratin ng
1.2 Select used for
g,  Rubrics
variety of
required oven both oral
sponge and presentin
 UNIVERSITY OF SCIENCE AND TECHNOLOGY Document Code No.

OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

Rev. No. Effective Date Page No.
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temperature to cakes g and and

bake goods in 5. Specific performa
storing
accordance with temperature nce
desired used for cakes  Buzz
characteristics, different types session
standard recipe of sponge and  Reportin
cakes g
specifications and
6. Pre-heating  brainstor
enterprise
the oven ming
practices 7. Classification
1.3 Prepare of the different
types of
sponges and
sponge and
cakes according to
cakes
recipe 8. Mixing
specifications, methods used
techniques and for variety of
conditions and sponge and
desired product cakes
characteristics 9. Required
equipment
1.4 Use and materials
appropriate for sponge
equipment and cakes
according to 10. Recipe
required pastry specifications,
and bakery techniques
products and and conditions
standard operating and desired
procedures product
characteristics
1.6 Cool sponges 11. Cooling
and cakes temperature of
according to sponge and
cakes
established
12. Suggested
standards and
projects:
procedures 13. Batter cake
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2. Prepare and with butter

use fillings icing
14. Sponge cake
2.1 Prepare and with butter
select fillings in cream filling
accordance with and icing
required 15. Chiffon cake
consistency and with boiled
appropriate flavors icing or
fondant icing
2.2 Fill and 16. Chocolate
assemble slice or cake
layer sponges and 17. Identification
cakes according to of fillings
standard recipe appropriate in
specifications, a specific
cakes
enterprise practice
18. Identification
and customer of the required
preferences consistency
2.3 Select and
appropriate
coatings and
flavor of
sidings according fillings
to the product 19. Filling and
characteristics and assembling
required recipe cakes
specification according to
the standard
3. Decorate recipe
cakes specifications
20. Classification
3.1 Decorate
of coatings
sponges and and sidings
cakes suited to the based on the
product and required
occasion and in recipe
accordance with specifications
standard recipes and product
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OF SOUTHERN PHILIPPINES FM-USTP-ACAD-01

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Prepared by: Recommending approval: Approved:

SOFIA C. NAELGA, DTE, LPT SARAH O. NAMOCO, Ed.D LAILA S. LOMIBAO, Ph. D.
Professor III Chair, DTTED Dean, CSTE

MANILYN R. GUALIZA, MTTE

Instructor