Republic of the Philippines Commission on Higher Education

Don Honorio Ventura Technological State University

Bacolor, Pampanga

Collage of Education
Course Syllabus

Subject Code: FSM 211 Subject Description: Advance Baking Credit Units: 5 units 1.0 Course Description This course covers the development of skills and techniques of baking pastries, cakes and other bread products. It also deals with decorating of cakes for all occasions with emphasis on the preparation of dough, mixing of ingredients, baking and presenting their products with icing and decorations. Standardization of recipes is also included 2.0 General objectives: 1. Recognize the different ingredients and utensils used in baking pastries, cakes and other bread products. 2. Prepare and produce pastries, cakes and bread products filled with different filling and decorated suited for a particular occasions. 3. Understand and apply the specialized techniques of proper presentation required by a professional chef or pastissier. 4. Learn and apply the principles in baking pastries and cakes and appreciate the importance of baking that can be use either for profit or home use.

3.0 Learning Expectation Time table Specific Objectives Weeks 20 30 Hours Recognize the varieties and characteristics of pastry products. Identify the ingredients and utensils used in preparing pastry. Apply the principles in preparing pastries. Name the filling and coating and siding used in baking pastries. Understand and apply the proper storage and packing of pastries. Observer the safety and work practices in baking pastries Prepare different kind of pastries 9. a. b. c. d. e. II. 1. 2. 3. 4. 5. 6. 7. I. 1. Pastries Products Varieties and characteristics of pastry products. Ingredients used in preparing pastries. Principles in baking pastries Kinds of filling, coating and siding used in baking pastries. Culinary term used. Proper packing of pastries. Safety and work practices in baking The influence of correct portion, control yield, weight and sizes of the products. Recipes: Petit fours clair paste Crepe Tortes Gateaux Special Bread Products Utensils and ingredients used in baking breads. Characteristics of good bread products. Kinds of yeast. Production stages for yeast breads. Mixing methods used. Culinary terms used in baking in bread. Food hygiene and safety Learning Content (Subject Matter) Learning Experience Methods/ Classroom activities) Power point presentation Reporting Discussion Project Method Demonstration

Resource Materials/ References Books Internet Laptop Films Showing Actual ingredient and utensils

Evaluation

Project Requirements

2. 3. 4.

Quiz Oral/graded recitation Unit test Performance test

Workbook Manual Research work

5. 6. 7. 8.

45

Identify the utensils and Ingredients used in baking bread. Explain the characteristics of good bread products. Select and use yeast properly in baking bread. Perform steps in volume in yeast bread production.

Reporting Discussion Demonstration Project method

Actual ingredients Books Internet

Short quiz Graded recitation Unit test Performance test

Workbook Manual Research work

Mix yeast dough using the straight Dough and sponge dough method. Bake, pack and store the different kinds of bread products.

8. 9. a. b. c. d. e. f. g. h. III.

principles to observe in preparing breads. Packing and storing bread products. Recipes: Dinner Rolls Banana Bread Loaf Bread Carrot bread w/ herbs Brazo de Mercedes Ensaimada Croissant Raisin Bread Cakes for Special Occasions Kinds of cakes Utensils and ingredients used in baking cakes. Methods of mixing cakes. Factors to Consider in Preparing quality cakes. Causes of poor quality cakes. Storage and proper packaging of cakes. Recipes: Pineapple/ orange chiffon cake Ube cake carrot cake Custard cake Upside down cake Jelly roll cakes Icing and Cake Decoration Definition of icing and Frosting Purpose of icing Classification of icing Characteristics of a good icing Tools used in cake Reporting Discussion Demonstration Project method Actual ingredients Books Internet Short quiz Graded recitation Unit test Performance test Workbook Manual Research work

45

Recognize the different kinds of cakes. Demonstrate the correct method of mixing cakes Understand the factors to consider in preparing quality of cakes. Apply the proper packing and storing of cakes.

1. 2. 3. 4.

5. 6.

7. a. Prepare and bake varieties of cakes. b. c. d. e. IV. 1. 2. 3. 4. 5.

30

Explain the difference between icing and frosting Appreciate the purpose of using icing in the cake Recognize the good characteristics of a good icing

Reporting Discussion Demonstration

Books Internet Actual ingredients And untensils

Short quiz Graded recitation Unit test Performance test Finish project Term exam

Workbook Manual Research work

Name the tools used in decorating a cake Assemble using basic finishing Apply icing and the decorating techniques using the different kinds of icing

6. a. b. c. d. e.

decoration Kinds of icing Butter icing Royal icing Boiled icing Chocolate ganache Fondant

4.0 Reference Labensky, Sarah R. Martel, Priscilla, Damme Eddy Van, On Baking, Second Edition Published by Anvil Publishing House Chavers, Lorenzo M. Bakers Formula The Maya Kitchen, Complete Guide to Baking Copyright 2000 Allison, Sonia, Decorating Cakes Made Easy www.google.com.ph

5.0 Requirement 1. Term Examination 2. Attendance 3. Recitation 4. Quizzes 6.0 Grading system Character Recitation Laboratory Periodic test Short quiz 5. Workbook 6. Manual 7. Project 8. Research Work

10% 10% 50% 15% 15% 100%

Prepared by: Prof. Mercedes C. Malig First Sem. 2013 2014 Noted by: Prof. Belisa Y. Bognot Chairman, Shop Instruction Approved by: Alegia C. Rivera, Ph. D Dean, Collage of Education