HRM212 – FUNDAMENTALS OF
BAKING
Course
Orientation
Section: HM 2A HM2B
SHEENA MAE D. RUBIN, MIHTM
Department of Hospitality Management
College of Engineering and Technology
University of Science and Technology of Southern Philippines- Claveria
Course Description:
• The art of making breads, cakes and Pastry. Learn the
basics of mixing, shaping and baking for several baked
goods including cakes, pastry dough, mousses, sauces,
glazes, cookies and candies. Plated desserts,
international baked foods, chocolate work and
decorating cakes are highlighted. Instruction includes
classroom and laboratory set-up which is reinforced by
immersion to a commercial bakery or its equivalent
leading to a full qualification in bread and Pastry
Production NC II. Embodied in the course is the
application of hygiene and sanitation, HACCP and GMP.
Number of Units :
3 Units
(2 hour lecture, 3 hours laboratory)
Pre-requisite :
None
Course Outcomes
After completing this course, the student must be able to perform the following COs:
CO1. Adeptly integrate advanced hygiene, sanitation, and food handling protocols with the
proficient use of diverse baking tools and equipment to achieve superior goods;
CO2. Identify and explain the basic techniques involved in baking;
CO3. Execute proper kneading, fermentation, and proofing techniques for various types of
bread;
CO4. Develop cake decorating skills, including icing, piping, and basic design elements;
CO5. Exhibit creativity in plating and presentation, considering aesthetics and overall visual
appeal;
CO6. Apply principles of balance, color, and texture to enhance the visual experience of the
final baked goods; and
CO7. Demonstrate effective time management and organization during baking tasks.
COURSE OUTLINE:
UNIT 1: INTRODUCTION TO THE COURSE
• Class Orientation
• Overview of the course
• History of Baking
• Sanitation and hygiene
• Baking Terminologies and Techniques
UNIT 2:BAKING UTENSILS AND EQUIPMENT
• Standards for Tools and Equipment
• Basic Hand Tools
• Cutting Tools
• Cookware and Bake-ware
• Molding Tools
• Decorating Tools
• Processing Equipment
• Heavy Equipment
• Refrigerators and Freezers
LABORATORY ACTIVITY: Identification of Baking Utensils and Equipment
UNIT 3: BAKING INGREDIENTS
• Major and minor baking ingredients
• Properties and functions of the ingredients
• Technical testing of raw ingredients
• Baker’s Percentage System of Formula Construction
LABORATORY ACTIVITY:
1. Measuring of Dry and Liquid Ingredients
2. Sensory Evaluation of Baking Ingredients
UNIT 4: BAKERY PRODUCTS
• Process and Techniques
• Yeast- Product types
• Lean- Yeast Dough
• Soft Dough
• Rich-Yeast Dough
• Quick Bread
• Doughnuts, fritters, pancakes and waffles
• Cookies
LABORATORY ACTIVITY:
1. Soft Bread Rolls 4. Red Velvet Cookies
2. Cinnamon Bread 5. Chocolate Crinkles
3. Muffins
MIDTERM EXAMINATION
• Written Exam
• Practical Exam Laboratory:
• Artistic Bread Showpiece with innovative
yeasted dough and dead dough
Examples of Bread Showpiece
Student’s Outputs
Student’s Outputs
Student’s Outputs
UNIT 5 PASTRIES PRODUCT:
• Kinds of Pastry
• Mixing Techniques Applied for Pies and Pastries
• Variety of Frostings, fillings and Glazes used in Pastries
• Accompaniment, Garnishes and Decorations for Pastries
• Store pastry products
LABORATORY ACTIVITY:
1. Buko Pie 5. Croissant
2. Egg Pie 6. Boat Tarts
3. Cream Puffs 7. Fruit Tarts
4. French Macaroon
UNIT 6 GATEAUX, TORTES, and CAKES
• Cake Ingredients
• Mixing Method use for cakes
• Fault and Remedies of Cakes
• Frosting, fillings and icing
• Basics of Cake Decorating
LABORATORY ACTIVITY:
1. Mango Gateaux 7. Cookie Wafer
2. Black Forest Gateaux 8. Boiled Icing
3. Sponge Cake 9. Glossy Chocolate Icing
4. Orange Chiffon Cake 10. Custard Filling Icing
5. Moist Chocolate Cake 11. Butter Cream Icing
6. Silvanas
UNIT 7: PREPARE AND DISPLAY PETIT FOURS
• Iced Petit Four
• Fresh Petit Flour
• Types of Petit Four Bases
• Filling and flavor
LABORATORY ACTIVITY:
1. Iced Petit Four (Petit Four Glaces) 4. Petit Fours Salé
2. Chocolate Chip Cookies (Petit Four Sec) 5. Fondant Icing
3. Éclair (Petit Four Frais) 6. Tiramisu
UNIT 8: PREPARE AND PRODUCE DESSERT
• Components of plated dessert
• Dessert presentation
• Packaging Dessert
LABORATORY ACTIVITY:
1. Brownies
2. Matcha Cookies
3. Brazo de Mercedes
4. Custard
FINAL EXAMINATION
• Moving Exam
• Culmination Activity:
• “Themed Cake Decoration”
Examples of Cake Decoration
• Wedding Cake
Sweet 16th Birthday Cake
18th Birthday Cake
Graduation Cake
Suggested Laboratory Activities
• Introduction to Bread and Pastry
• Measuring Dry and Liquid Ingredients
• Baking Ingredients
• Prepare and Produce Bakery Products
• Prepare and Produce Pastry Products
• Prepare and Produce Cakes, Gateau and Tarts
• Prepare and Produce Petit Fours
• Prepare and Produce Dessert
GRADING SYSTEM:
Lecture (66.67%) Laboratory (33.33%)
Class Standing Performance (Assignment, Laboratory Report/Exercises 30%
10%
Seatwork, Recitation, Attendance)
Quiz (Quizzes, Prelim and Semi-final Exam) 40% Hands-on Exercise 30%
Term Exam (Midterm and Final Exam) 30% Laboratory Major Exam (Practical Exam) 40%
Performance Innovative Task 20% Total
100%
Total 100%
REQUIREMENTS:
• LABORATORY MANUAL (Worksheets)
• Chapter/unit exams, written reports,
assignments, laboratory written reports and
projects, exercises and exams
• Laboratory Outputs (Book bind)
• Posted Lab Outputs
REQUIREMENTS:
• Chef’s Uniform with (food mask)- Lab Gown, hairnet
• Non-slip lab shoes
• Storage Box per group
• 3 Towels (White-hand towel, Blue-bench worktable and Green-dish towel)
• Gloves
• Timer
• Weighing Scale
• Baking Tools
• Garbage cellophane (2 types for biodegradable and non-biodegradable)
• Dishwashing liquid or soap and sponge
• Igniter
• Kitchen Towel
• Plastic Containers
CONSULTATION SCHEDULE:
Anytime on weekdays but on weekends
I will not entertain concerns except for emergency or valid
reasons.
Contact me through:
FB: Sheena Mae Rubin
Contact # : +639629390403
Gmail: [Link]@[Link]
Classroom Policies
1. Always come in class on time and be prepared.
2. Always start our class with a prayer by student assigned each class and sign the attendance sheet when we start
our class.
3. Wear your uniform as the prescribed schedule. Failure to adhere the uniform guidelines can not enter the
classroom.
4. Any student who enters the class, after 15 minutes since started shall be marked late and will not enter the
classroom as they may distract your classmates.
5. Those who enter the class after 30 minutes, after classes have started will be marked absent.
6. A student is allowed only to incur five (5) consecutive absences for the whole semester.
7. When the teacher is talking, or somebody is reporting listen attentively and don’t be chit-chating to your
seatmates. Take down notes as much as possible
8. Ask questions if you are confused but do not interrupt one another.
9. Turn your cell phone off and use laptops only for legitimate class activities.
10. Don’t cheat.
11. No food or drink allowed, except water.
12. Stay alert until the end of the class.
All announcements and information's will always
be posted in Group Chat in FB, so please keep
updated all the time.
Any questions?
Or clarifications?