West Visayas State University
LAMBUNAO CAMPUS
College of Education
Ladrido Street, Poblacion Ilawod,
Lambunao, Iloilo, Philippines 5042
*Trunkline: (033) 533-8053 loc 129
*Website: [Link] * Email Address: [Link]@[Link]
FS 205 | BASIC BAKING
Prepared by: Emmalyn C. Caturas
SY: 2024 – 2025, 2nd Semester
COURSE DESCRIPTION
This course is a 5-unit course, 2-unit lecture and 3-unit laboratory, for
first year students that will be taken for 18 weeks or 36 hours for lecture and 54
hours for laboratory. This course deals with baking both for home and
commercial purposes. It emphasizes the baking of breads, pastries and cookies.
It will also provide skills to students for baking opportunities.
COURSE OUTCOME
This course intends to:
1. enhanced students skills in baking that would help them become productive
in the future;
2. teach the students to apply the proper mixing techniques in baking different
recipes;
3. enable students to help in their own small ways in the economic development
of the country;
4. help students develop interest and fulfillment in baking as occupational
possibility; and
5. develop in the students the value of baking.
COURSE OUTLINE
This course consists of the following units and lessons:
UNIT 1: INTRODUCTION
Lesson 1: History of Baking
Lesson 2: Major and Minor Ingredients of Baking
Lesson 3: Baking Tools and Equipment
Lesson 4: Table of Measurement and Their Equivalents
Lesson 5: Table of Substitution of Ingredients
Lesson 6: Techniques in Measuring Ingredients
Lesson 7: Baking Terms
UNIT II: Dough Handling
Lesson 1: What is Dough?
Lesson 2: Methods of Mixing Dough
Lesson 3: Principles in Handling Dough
Lesson 4: Characteristics of Good Quality Yeast Bread
Lesson 5: Getting Ready for Laboratory
UNIT III: Quick Breads
Lesson 1: Definition and Types
Lesson 2: Basic Ingredients
Lesson 3: Principles Involve in Baking Quick Breads
UNIT IV: Cookies
Lesson 1: Definition and Types
Lesson 2: Basic Ingredients
Lesson 3: Principles Involve in Baking Cookies
UNIT V: Pies and Pastries
Lesson 1: Definition and Types
Lesson 2: Basic Ingredients
Lesson 3: Principles Involve in Baking Pies and Pastries
Criteria for Grading:
Participation -10%
Written Test -20%
Laboratory -40%
Midterm/ Final Exam -30%
TOTAL -100%
Final Grade Components: 1/3 of Midterm Grade + 2/3 of Final Term Grade=
FINAL GRADE
Class Policies and Procedures:
1. Missed Examination. As much as possible all written test must be taken on
the set dates. However, missed examination may be negotiated with valid
reason; one day after the test was given. It is the student’s responsibility to
approach the teacher for any missed examination.
2. Missed Lesson. It is the student’s responsibility to know what he/she
missed during his/her absence. In case of missed lessons, the students must
take the initiative to learn the lessons.
3. Laboratory. One cannot undergo in the laboratory unless wearing PPE. Also,
during laboratory, always OBSERVE SILENCE.
Good luck and I am looking forward to learn with you.