Doc. No.

: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 1 of 14

Course Title BASIC BAKING Course Code FSM 6

Course Pre-
Credit Three(3) Units NONE
requisites
Faculty Name Consultation Hours
Term:
Faculty Contact
Time:
Details
Room:
Course
This course will help the students to be guided, to be motivated in their skills and develop their
Description
personality development and be able to perform on their respected area.
At the end of the course, the students are expected to:
1. discuss the foundations of values education
Course Intended
2. identify the significance that one’s values play in the family, in the educational system amd in the
Learning
society
Outcomes
3. recognize the values existing in the Filipino society and be able to differentiate the desirable from
the undesirable ones
Teaching
Learning The course will use the following teaching methodologies: lecture, question and answer, awareness approach,
Methodology inculcation approach and analysis approach.

OLT’s VISION-MISSION AND GRADUATE ATTRIBUTES

 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 2 of 14

Vision
By 2024, Our Lady of Triumph Institute of Technology – Pagadian City shall be a premiere Higher
Educatio, Technical – Vocational and Basic Education Institution in the region known for nurturing the
aspirations of its students and helping them to live , learn and graduate as competent and responsible
citizens preferred by the local and international hospitality and tourism, maritime, criminal justice,
engineering, teacher education, social welfare and other industry sectors.
Mission
Our Lady of Triumph Institute of Technology – Pagadian City provides students comprehensive relevant
quality education, technical vocational training, research and extension services through meaningful and
purposeful developmental activities and experiences as they become fully transformed professionals and
citizens of the global community.
Graduate Attributes
Students graduating from OLT should demonstrate the following attributes:
Excellence
A commitment to excellence in all scholarly and intellectual activities.
Competence
Acquisition of adequate knowledge and skills necessary for the management of tourism and
hospitality industries here and abroad.
Social Responsibility
An awareness of the cultural, environmental and economic impacts of tourism and
hospitality management.
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 3 of 14

Compassion
The ability to perform work effectively with compassion and dedication.
Self-respect
Have an understanding of ethical standards and professionalism.
Creativity
Be creative, innovative and critical thinkers with highly developed problem solving
skills.
Cooperation
Have an understanding of team dynamics and the ability to work with diverse culture.
Discipline
Exhibit a positive work attitude and work ethics to the highest level of professionalism.
God-fearing
Morally upright as demonstrated in actual practice in daily live.

BTVTED PROGRAM OBJECTIVE AND PROGRAM OUTCOMES

Program Objective

At the end of the program, the graduates should be able to:

1. Demonstrate mastery and expertise with self-confidence in expounding basic knowledge and skills
to the assigned in the workplace;

2. Integrate proper work values;

3. Create ideas, explore new trends for the development and advancement of personal and social life;
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 4 of 14

4. Perform different dishes while following the standard of food handling process;
5. Demonstrate floor cleaning procedures , glass and window cleaning procedures, bathroom cleaning
procedures, bed make-up procedures and laundry and butler services;
6. Perform systematic table skirting, napkin folding, banquet services and other tasks of
foodservice attendant;
7. Apply the fundamentals of cake, pastry and bread making to preparation of variety of baked
products;
8. Make cocktails and tricks of trade;
9. Receive and process room reservation;
10. Plan an event, design program, and monitor the progress of an event

Program Outcomes
1. Perform work activities effectively and efficiently to the standard expected I the operation
required in the hospitality industry;
2. Undertakes tasks, functions, duties and activities in the operation of the hotel, restaurant in
accordance with the competency standards;
3. Analyzes situation, identifies problems, formulates solution and implements corrective measures;

COURSE PLAN IN VALUES EDUCATION 1

 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 5 of 14

TOPICS
WEEK INTENDED LEARNING OUTCOME (SPECIFY KEY TOPICS TO BE TEACHING-LEARNING ACTIVITY ASSESSMENT TASK
COVERED)
1ST PRELIMINARY PERIOD

At the end of the

lessons, the students are
expected to:  Basic concepts in bread and The instructor will Quiz:
 explain core concepts assigned every The students will
pastry production
in bread and pastry
production  Accurate measurement of students to have be given 10 items quiz
 Select, measure and reporting. for.
ingredients
weigh required
ingredients according  Baking ingredients and its
to recipe or The instructor will use Oral Recitation:
substitution
production
requirements  Types, kinds, and PowerPoint presentation The students will
1-2  Prepare a variety of for the students to be be given question to
classification of bakery
bakery products
according to standard products guided about the varieties be answered.
mixing procedures/ of bakery products.
formulation/ recipes
and desired product Moving quiz:
characteristics The students will
 Use appropriate
equipment according be given 5 seconds to
to required bakery identify the equipment
products and standard
operating procedures according on how it
used.
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 6 of 14

At the end of the Quiz:

lessons, the students are  Mixing
The instructor will have a
3-4 expected to: procedures/formulation/ Students will be
video presentation for the
recipes, and desired given a follow up quiz
 Bake bakery products Techniques of baking
according to product characteristics of base on the video that
techniques and they watched
various bakery products
appropriate The instructor will use
conditions  Baking techniques,
 Select required oven PowerPoint presentation Oral:
appropriate conditions and
temperature to bake for the students to be Students are given
goods in accordance enterprise requirements and
with the desired guided about the topics. 3 chances to answer
standards
characteristics,
the questions
standards recipe  Temperature ranges in
specifications
bakery products

2nd PRELIMINARY PERIOD

5-6
At the end of the
lessons, the students are PREPARE AND PRODUCE PASTRY
expected to: The instructor will group Quiz:
PRODUCTS
the students into 4 and The instructor will
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 7 of 14

 Familiarize the will be given a task. give quiz 20 item quiz

Technical terms of  Culinary and technical regarding with the
Culinary terms related to pastry The instructor will topics.
 Select, measure and products provide a Power Point
weigh required  Correct proportion control, Presentation to for the
ingredients according yields, weights and sizes classification of bakery
to recipe or for profitability product
production  Types, kinds, and
Activity:
requirements and classification pastry The instructor will guide
of
established standards products the students during the Students will perform
the safety procedure
and procedures  Mixing reporting.
that the instructor
 Prepare variety of procedures/formulation/reci demonstrated.
pastry products pes and product Instructor
desired will
according to standard characteristics of various demonstrate the safety
mixing pastry products procedures
procedures/formulatio  Occupational health and
n/ recipes and safety
desired product
characteristics
 Use appropriate
equipment according
to required pastry
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 8 of 14

products and standard

operating procedures
 Aware of the Safety
procedure while on
the workplace
MID-TERM PERIOD
7-9 PREPARE AND PRESENT GATEAUX, Oral:
At the end of the TORTES AND CAKES The students are given
The instructor will
lessons, the students are
an oral recitation
expected to:  Main ingredients used for present ingredients on the
variety of sponge and cakes based on the topics
class
 Apply the ingredients  Mixing methods used for
on appropriate variety of sponge and cakes
variety of sponge  Cooling temperature of The students are given
The instructor will show a
 Prepare sponges and sponge and cakes topic to report
cakes according to video clip about mixing
recipe regarding on the basic
methods
specifications, methods of Mixing.
techniques and
conditions and The instructor will
desired product
characteristics facilitate the given task
 Cooling temperature to the students
of sponge and cakes
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 9 of 14

Hands-on Activity Quiz:

Students will execute the Instructor will
following methods and pre- evaluate the students
10-12
preparation of foods on the food
preparation and
methods.
SEMI-FINALS PERIOD
PREPARE AND PRODUCE CAKES
At the end of the lessons, Hands-on Activity Quiz:
 Identification of specific
the students are expected
to: decorations appropriate for Students will perform the The students are
sponge and cakes on how to decorate the evaluated based on
 Decorate sponges and
cakes suited to the  Identification and cakes. their hands-on
product and occasion
13-14 application of steps and activity
and in accordance
with standard recipes procedure in icing a cake. Instructor will instruct
and enterprise the students to have a
practices
 Use suitable icings group discussion. It
and decorations should be 5 members every
according to standard
recipes and/or group. Discussing the
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 10 of 14

enterprise standards properties

and customer
preferences

 Presenting and plating Hands-on Activity Quiz:

 established standards Students will perform the The students are given
sponge and cakes
and procedures
 Standards and procedures of on how to plate their essay questions to be
At the end of the cakes and proper storing answered. Ten items
storing cake products
lessons, the students are
expected to:  Storage methods for cakes of their products that based on their
 Store cakes in task.
accordance with
establishment’s
standards and
15-16 procedures
 Identify storage
methods in accordance
with product
specifications and
established standards
and procedures

FINAL PERIOD
17-18 PREPARE AND DISPLAY PETITS FOURS
Quiz:
At the end of the (PF) Hands-on activity:
The students will be
lessons, the students are  Characteristics of Student will perform the
evaluated according to
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 11 of 14

expected to: classical and contemporary different types of Petit their performances.
 Prepare, cut and petits fours fours
assemble sponges and  Different kinds of fillings
bases according to  Procedure in making fondant
standard recipes and icing
enterprise  Decorations and designs
requirements and
practices
 Prepare fillings with
the required flavors
and consistency
 Prepare fondant icing
following required
temperature and
standard procedure
 Design and use
decorations in
accordance with
establishment
standards and
procedures
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 12 of 14

Course Policies

Language of Instruction: English

Attendance : 11 weeks 3 x a week (Minimum of 3 consecutive absences and maximum 6 un-
consecutive absences)
Honor, Dress and Grooming Code: Standard / prescribed uniform for OLT STUDENTS AND FACULTY

Grade Equivalent Interpretation

 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 13 of 14

1.0 95-100% Excellent

1.1 94%
1.2 93%
1.3 92% Very Good
1.4 91%
1.5 90%
1.6 89%
1.7 88%
1.8 87% Good
1.9 86%
2.0 85%
2.1 84%
2.2 83%
2.3 82%
2.4 81%
2.5 80%
2.6 79% Fair
2.7 78%
2.8 77%
2.9 76%
3.0 75% Passed
5.0 below 75% Failed
Dr Dropped Dropped

Grading System:
This course shall adopt this grade distribution guide as follows:

Attendance, Uniform, Quizzes, Assignment – 30%

Class Participation, Projects, Practicum – 30%
Examination Score – 40%
100%
 Doc. No.: ACD-MCS-014
OUR LADY OF TRIUMPH INSTITUTE OF TECHNOLOGY, INC.
Issue No:
Purok Tugas, Balangasan District, Pagadian City, Philippines Status: Rev.
Document Title Date Issued: May 2016
MAJOR COURSE SYLLABUS Page 14 of 14

References: Palispis, Dr. Epitacio S. 2015. Introduction to Values Education, Rex Book Store

Lardizabal, Amparo S. 2015. Values Education, Rex Book Store

Online References: