NORTHERN ZAMBALES COLLEGE

Inhobol, Masinloc, Zambales

THREE YEAR DIPLOMA IN HOSPITALITY MANAGEMENT TECHNOLOGY

COURSE SYLLABUS

Course Code: HM FELEC 1

Course Description: The Bread and Pastry aimed to further enhance the knowledge and skills of the students in the preparation of various
bread and pastry products and how to decorate, serve, and package them.

Detailed Course Outline:

Assessment of Learning
Week Topic Learning Outcomes Strategies/Activities
Outcomes

1-5 Preparing and Producing Bakery At the end the lesson, you should be able to:  Lecture – Discussion Quiz on the Topic
Products  Graded Recitation
 Cite different units of measurements  PowerPoint Seat work
 Table of measurements and their and their equivalents; Presentation
equivalents  Explain how to substitute ingredients; Laboratory/ Baking
 Techniques in measuring  Differentiate oven temperature in
 Baking Tools and equipment accordance to the requirements of
 Baking Ingredients bakery products;
 General guidelines & Principles in  Identify different baking tools and
Baking equipment and their specific
 Methods of Mixing Doughs functions;
  Principles in Making Good Quality  Describe different baking ingredients;
yeast Bread  Explain the general guidelines and
 Quick Breads: Muffins principles in baking;
 Ingredients in Making Muffins  Characterize the types of bread, their
 Mixing Method principles, and methods of
 Characteristics of a good Quality preparation;
Muffin  Execute accurate measurement of
 Cause of Poor quality muffins ingredients; and
 Quick Breads: Biscuits  Evaluate yeast breads and quick
 Kinds of Biscuits breads based on established criteria.
 Methods of preparing biscuits
 Causes of poor Quality Biscuits
5-10 Preparing and Producing Pastry  Prepare pastry products according to  Lecture – Discussion Quiz on the Topic
Products established enterprise standards by:  Graded Recitation
* Selecting the right ingredients needed Seat work
 Group discussions
 Definition of Pastries * measuring ingredients correctly
 PowerPoint Laboratory/ baking
 Ingredients in pastry making * Using the right tools and equipment
 Kinds of pastries Presentation
required in each recipe:
 Classification of pastry Crust  Demonstration
* executing the appropriate method and
 Principles in the Preparation
techniques in preparation; and
of Pastries
 The Pastry Method * setting the correct oven temperature
 Characteristics of a good required for each recipe/products
Pastry  Decorate and present pastry products by:
 Fillings and Toppings * Preparing the appropriate fillings and
 Criteria in Evaluating Baked decorations according to the recipe;
Pies and Pastries  Store pastry products by selecting
 Observing Occupational appropriate container and package to
Health and safety Guides in preserve the quality of the product with
working in the kitchen proper temperature
 Presenting, Serving and
Storing Pastries and other
baked products.
11-15 Preparing and Presenting Gateaux, Prepare Sponge and other cakes by:  Lecture – Discussion Quiz on the Topic
Tortes, and Cake  Graded Recitation
 Selecting and measuring ingredients Seat work
 Group discussions
 Definition of cakes according to recipe requirement;
 Setting the required oven  PowerPoint Laboratory/ baking
 Classification of cakes
 Methods of Mixing Cake temperature to bale goods in Presentation
batters accordance with desired  Demonstration
 Getting Ready for baking characteristics and enterprise
Cakes standards
 Preparing Unshortened or  Using appropriate equipment for the
Sponge Cakes required pastry and bakery products;
 Mixing Method and
 Preparing Cake Specialties  Cooking sponges and cakes according
 Characteristics of good Quality to establishment procedure.
cake Specialties Prepare and use of fillings by:
 Preparing and applying Icings,
 Selecting and preparing fillings in
Frostings, and Filings
accordance with required consistency
 Decorating the Cake
and flavor;
 Presenting Cakes
 Filling and assembling slices or layers
 Storing Baked Products
of sponges and cakes according to
standard and customer preference.
Decorate cakes by using suitable icing and
decorations according to enterprise standards
and customer preference.

16-17 Preparing and Displaying Petit Fours  Prepare iced petit fours by cutting and  Lecture – Discussion Quiz on the Topic
assembling sponge cake as base; preparing  Graded Recitation
 Definition of Petit Four appropriate fillings; preparing fondant Seat work
 Group discussions
 Types of Petit Fours icing; and designing and using appropriate
 Displaying Petit Fours  PowerPoint Laboratory/ Baking
decorations according to established
 Storing Petit Fours standard Presentation
  Prepare fresh petit fours by baking and
decorating a selection of small choux
paste;
 Prepare sweet paste in accordance with
established standard;
 Prepare marzipan petit fours
 Prepare caramelized petit fours
18 Presenting Desserts  Present and serve plated desserts by  Lecture – Discussion Quiz on the Topic
portioning dessert according to product  Graded Recitation
 Nature and Characteristics of items, occasion and enterprise standard Seat work
 Group discussions
Desserts and procedure;
  PowerPoint Laboratory/ Baking
Types of Desserts  Plant and decorate dessert in accordance
 Presenting and Serving Plated to standard procedure Presentation
Dessert  Plan, prepare and present dessert buffet
 Evaluating Desserts by planning a desert buffet services
 Storing and Packing Dessert. according to available facilities and
equipment and customer requirements;
 Prepare and arrange variety of dessert in
accordance with enterprise standard and
procedure
 Store and package desserts in accordance
with required temperature and customer
specifications

References Bread and Pastry Production Volume II

MARIA FRANCIA P. MARCIA MITZH LANDERO-DE PAZ, MBA AMELIA H. MOJICA

Instructor Dean, DTHM VP-Academic Affairs