INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
OBE COURSE SYLLABUS
BACHELOR OF TECHNICAL AND VOCATIONAL EDUCATION TEACHER
Major in Food and Service Management
Semester/Summer First Semester
Academic Year 2025-2026
Course Name Basic Baking
Course Code FSM04
Course This course introduces students to the fundamental principles, skills, and techniques of baking. Emphasis is given to
Description the preparation, handling, and baking of breads, pastries, and cakes, aligned with the TESDA Training Regulations for
Bread and Pastry Production NC II. Students will apply scientific principles, food safety standards, and production
processes in baking. Practical activities and performance assessments ensure students develop the competencies
required for professional baking and preparation for TESDA competency-based assessments.
Contact Hours 3 hours per week
Prerequisite None
Course Outcome By the end of the course, students will be able to:
1. Demonstrate knowledge of baking principles, tools, equipment, and ingredients.
2. Apply food safety and sanitation practices in all baking activities.
3. Prepare, bake, and present basic breads, pastries, and cakes using TESDA competency standards.
4. Integrate costing, measurement, and quality control in baking operations.
5. Exhibit teamwork, professionalism, and creativity in baking tasks and final projects.
Mission To generate world-class professionals, competently equipped to become ethical and compassionate teachers committed
to the service of the country and global community.
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
Vision A globally competitive leader in providing and advocating for professional and ethical leaders under the divine guidance
of the Almighty.
Core Values Knowledge
Skills
Attitude
I. COURSE OUTLINE AND TIMEFRAME
Course Content/Subject Matter
Week 1 Intro to Baking, TESDA NC II standards, Safety & Sanitation
Week 2 Baking ingredients: flour, yeast, sugar, fats
Week 3 Measurement techniques, scaling, mise en place
Week 4 Mixing methods: stirring, creaming, kneading
Week 5 Preliminary Examination
Week 6 Yeast breads: rolls, pandesal
Week 7 Fermentation & gluten development
Week 8 Quick breads: muffins, biscuits
Week 9 Baking faults & troubleshooting
Week 10 Mid-Term Examination
Week 11 Cookies: drop, bar, molded, rolled
Week 12 Pastries: pie crusts, fillings
Week 13 Pastry faults, presentation
Week 14 Pre-Final Examination
Week 15 Sponge, chiffon, butter cakes
Week 16 Icings & frostings
Week 17 Costing, recipe standardization, menu planning
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
Week 18 Final Examination
Course Objectives Summative Assessment Task Details
At the end of the course, the student should be Performance-Based Assessment (50%)
able to: • TESDA Competency-Based Practical Test (Bread, Pastry,
• Identify and use baking tools, equipment, and and Cake Preparation)
ingredients appropriately. • Group practical: Producing assorted baked goods for
• Apply correct measurement, mixing, and evaluation
baking methods. Written Assessment (20%)
• Perform standard baking techniques for • Quizzes, seatwork, and written exams (prelim, midterm,
breads, cookies, pastries, and cakes. semi-final, and final)
• Follow occupational health and safety Project/Portfolio (20%)
procedures in the baking environment. • Recipe compilation, costing sheets, reflective journal,
• Evaluate baked products based on and documentation of lab work
appearance, texture, taste, and presentation. Class Participation (10%)
• Demonstrate entrepreneurship skills through • Attendance, teamwork, lab performance, and active
costing and menu planning of baked engagement
products.
II. LEARNING PLAN
Course Teaching and
Desired Learning Assessment of Resource Time
Content/Subject Textbooks/References Learning
Outcome (DLO) Tasks (ATs) Materials Table
Matter Activities (TLAs)
1.1 Identify baking Intro to Baking, TESDA (2023). Bread Lecture- Safety checklist, Baking lab tools & Week 1
tools, equipment, TESDA NC II and Pastry NC II TR. discussion, demo, quiz PPE
and functions. standards, Safety lab orientation
1.2 Demonstrate & Sanitation
safety practices.
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
1.3 Explain TESDA
competency
standards.
2.1 Describe Baking Smith, J. (2021). The Lab demo, Ingredient ID Measuring devices, Week 2
baking ingredients. ingredients: flour, science of baking. Wiley. ingredient activity ingredient kits
2.2 Differentiate yeast, sugar, fats identification,
types of flour, group reporting
sugar, and
leaveners.
3.1 Apply proper Measurement Lee, H. (2022). Hands-on lab, Performance task: Digital scales, Week 3
measurement and techniques, Fundamentals of pastry worksheets measuring lab mixing bowls
weighing. scaling, mise en arts. Routledge.
3.2 Demonstrate place
mise en place.
4.1 Practice mixing Mixing methods: Brown, A. (2020). Lab: mixing Quiz & practical Mixers, dough Week 4
methods. stirring, Essential baking demonstrations demo scrapers
4.2 Differentiate creaming, science. Springer.
dough and batter. kneading
Week 5: PRELIMINARY EXAMINATION
6.1 Bake simple Yeast breads: Gonzales, P. (2021). Lab: bread Practical bread Oven, proofing box Week 6
yeast breads. rolls, pandesal Philippine bread culture. production baking
6.2 Identify UST Publishing.
fermentation
stages.
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
7.1 Apply Fermentation & Miller, T. (2023). Bread Lab: comparative Lab report Ingredients, ovens Week 7
fermentation gluten structure science. baking (short vs.
control. development Elsevier. long
7.2 Evaluate bread fermentation)
quality.
8.1 Prepare quick Quick breads: Davis, R. (2020). Modern Lab: quick bread Practical baking Baking trays, Week 8
breads. muffins, biscuits quick breads. Academic production test measuring spoons
8.2 Differentiate Press.
chemical leaveners.
9.1 Evaluate quick Baking faults & Kim, S. (2021). Case study, Reflective journal Sensory evaluation Week 9
bread quality. troubleshooting Troubleshooting bakery sensory sheet
9.2 Apply products. Springer. evaluation
troubleshooting
methods.
Week 10: MIDTERM EXAMINATION
11.1 Prepare Cookies: drop, Wright, D. (2024). Lab: cookie Cookie baking Cookie sheets, Week 11
cookies using bar, molded, Cookie innovations. baking practical cutters
various methods. rolled Taylor & Francis.
12.1 Prepare pies Pastries: pie Lim, J. (2022). Pastry Lab: pie/tart Practical test Rolling pins, pie Week 12
and tarts. crusts, fillings techniques for beginners. production tins
12.2 Apply proper Routledge.
crust techniques.
13.1 Evaluate Pastry faults, Thomas, E. (2023). Art Group evaluation, Practical output, Finished pastries Week 13
pastries based on presentation of pastry evaluation. peer review quiz
quality standards. Wiley.
Week 14: PREFINAL EXAMINATION
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
15.1 Prepare basic Sponge, chiffon, Lopez, A. (2020). Cake Lab: cake baking Practical cake test Cake pans, mixers Week 15
cakes. butter cakes artistry. Pearson.
15.2 Demonstrate
icing and
decoration.
16.1 Decorate Icings & frostings Rivera, K. (2021). Lab: cake Practical task Piping bags, Week 16
cakes using piping Creative cake design. decoration nozzles
and finishing Springer.
techniques.
17.1 Plan and cost Costing, recipe Delgado, R. (2022). Group project Bakery business Costing sheets, Week 17
a small bakery standardization, Entrepreneurship in project calculators
menu. menu planning baking. UST Publishing.
Week 18: FINAL EXAMINATION
Suggested Readings • TESDA. (2023). Training regulations: Bread and pastry production NC II.
• Smith, J. (2021). The science of baking. Wiley.
• Brown, A. (2020). Essential baking science. Springer.
• Rivera, K. (2021). Creative cake design. Springer.
• Delgado, R. (2022). Entrepreneurship in baking. UST Publishing.
Course Requirements • Active participation in lectures and laboratory activities.
• Submission of recipe compilation, costing sheets, and reflective journal.
• Passing grade in all major exams (prelim, midterm, semi-final, and final).
• Successful completion of TESDA-aligned competency practical exam.
Grading System Attendance plays a big factor in the grading system. The professor has the right to refuse attendance due to a
lack of requirements.
The grading system will be based on KSVA Principles which is a total of 100%:
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]
LABORATORY 60% LECTURE 40%
Attendance 10% Attendance 10%
Examination/Skill Test 25% Examination 20%
Quiz 15% Values 10%
Values 10%
Classroom Policies • Attendance is mandatory.
• Late submissions will result in grade deductions.
• Plagiarism is strictly prohibited.
• Respect for diverse cultures and perspectives is expected.
• Active participation in discussions and activities is encouraged.
Prepared by: Checked by: Noted by: Approved by:
Mr. Aries S. Marcellana Mr. Roger C. Villegas, LPT, MAEd, Ph.D. Ms. Jean Claire Nosora Mary Rachelle L. Villarama, MAEd
Instructor, College of Technical Dean, Technical Vocational Education Teacher Chief Registrar Officer-In-Charge, Novaliches Campus
Vocational Education Teacher
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Buenamar st., Brgy. Novaliches Proper, Novaliches, Quezon City
Tel. No. 7754-9645 Mobile No. 0919-893-4789 , 0917-125-4442
Email : iihcolleges@[Link]