ANNEX A

SAMPLE COURSE SYLLABUS

Area: Home Economics

BACHELOR OF TECHNICAL AND VOCATIONAL TEACHER EDUCATION

Major in Food and Service Management

Course Name: FSM 6 Advanced Baking

Course Credits 5 Units
Course Description This course deals with the baking both for home and commercial purposes. It emphasizes the baking of breads,
pastries, cookies and cakes, and cake decoration. It will also provide skills to students for baking opportunities.
Contact Hours 9 hours/week
Prerequisite FSM 1, FSM 2, AND FSM 4
Course Objectives This course intends to:
1. Enhance students’ skills in baking that would help them become productive in the future
2. Teach 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. Develop in student’s appreciation of the value of baking

COURSE OUTLINE AND TIME FRAME

Course Content/ Subject Matter
Week 1-18 Unit 1: History of Baking
I. Unit Yeast Bread
I. Wheat Flour
1. Bread Flour
2. All Purpose Flour
3. Cake Flour
II. Liquid used in baking
1. Milk
2. Fruit Juices
III. Sugar
1. Granular Sugar
2. Confectioner’s sugar
3. Brown Sugar
COURSE OUTLINE AND TIME FRAME
Course Content/ Subject Matter
IV. Eggs
1. Leavening Agent
2. Flavor
3. Nutritive Value
V. Shortening
1. Lard
2. Butter
3. Hydrogenated Veg. Oil
4. Edible Tallow
VI. Leavening Agents
1. Physical leaveners
2. Biological
3. Chemical Leavening Agents
VII. Flavoring
1. Cocoa
2. Coffee
VIII. Pandesal

Unit II: Lean Dough

A. Different kinds of Bread
B. Characteristics of Lean Dough

Unit III: Basic Sweet Dough

A. Chees roll
B. Cream puffs
C. Eclaire

Unit IV: Foam Type Cakes

A. Sponge Cake
B. Meringue
C. Angel Cake

Unit V: Chiffon Cake

A. Orange Chiffon
B. Chocolate Chiffon
COURSE OUTLINE AND TIME FRAME
Course Content/ Subject Matter

Unit IV: Specialty Cake

A. Butter cake
B. Chocolate cake
C. Mocha Cake
D. Upside down cake

Unit VII: cake icing and Frostings

A. Cooked Icing
B. Uncooked Icing
C. Fondant
D. Gum paste
I. Course No. and Title: FSM 6 – Advanced baking
Pre-requisite: FSM 1, FSM 2

Sample Learning Plan

DESIRED LEARNING OUTCOMES COURSE TEXBOOKS/ OUTCOME-BASED ASSESSMENT OF LEARNING RESOURCE TIME
(DLO) CONTENT/SUBJECT REFERENCES TEACHING AND OUTCOMES MATERIALS TABLE
MATTER LEARNING (OBTL)
At the end of the unit, the Unit 1 Baticados, H. Lecture /Discussion
students must have: Yeast Bread (1996) Baking Asking Question
1. Determined the nature and Basic and Demonstration 9 hrs.
characteristics of yeast as a Some Bake Laboratory lect.
leavening agent. Products. Baking utensils and
2. Used the different ways of Manila Baking Equipment
mixing dough Philippines:
3. Enhanced skills and arouse Rex Bookstore
interest in creating variations Inc.
on the basic recipes for bread
At the end of the unit, the Unit 2: Baticados, H. Lecture /Discussion Short Test Pandesal Chalkboard
students must have: Lean Dough (1996) Baking Asking Question performance and lap top 6 hrs
1. Determined the recipe for Basic and Demonstration test and projector lect.
lean dough. Some Bake Laboratory Baking
2. Baked pandesal Products. Baking Breads utensils and 12 hrs
3. Enhanced skills and arouse Manila baking lab.
interest in creating variations Philippines: equipment
in the basic recipes or lean Rex Bookstore
dough Inc.
At the end of the unit, the Unit 3: Baticados, H. Lecture /Discussion Short Test Ensaymada Chalkboard 6 hrs
students must have: Basic Sweet Dough (1996) Baking Laboratory performance and lap top lect.
1. Defined sweet Dough Basic and Baking Breads test and projector
2. Differentiated lean dough Some Bake Hopia 12 hrs
from the sweet dough Products. lab.
3. Baked ensaymada and Manila
coffee cakes Philippines:
4. Enjoyed baking sweet dough Rex Bookstore
recipes. Inc.
DESIRED LEARNING OUTCOMES COURSE TEXBOOKS/ OUTCOME-BASED ASSESSMENT OF LEARNING RESOURCE TIME
(DLO) CONTENT/SUBJECT REFERENCES TEACHING AND OUTCOMES MATERIALS TABLE
MATTER LEARNING (OBTL)
At the end of the unit, the Unit 4: Baking Basic Lecture/Discussion Short Test Sponge Chalkboard 9 hrs
students must have: Foam Type Cakes and some bake Question and performance Cakes and lap top lect.
1. Defined what foam cakes Products, Answer test and projector
are. Haidee Brainstorming Brazos baking 18 hrs
2. Determined the nature and Baticados 1996 Cooking and Baking utensils lab.
characteristics of foam. sponge cakes Chocolate and baking
3. Used skillfully beaten eggs Cake equipment
whites are learning agents
in cakes.
4. Baked sponge cakes.
5. Showed interest and
enthusiasm in baking
sponge cakes
At the end of the unit, the Unit 5: Baking Basic Demonstration Short Test Chiffon Chalkboard 6 hrs
students must have: Chiffon Type Cake and some bake lesson performance cake with and lap top lect.
1. Determined the products, Lecture/ Discussion test cooked and projector
characteristics of the Haidee Interactive icing Baking 18hrs
chiffon type cakes. Baticados 1996 participation Marble utensils and lab.
2. Differentiated chiffon Baking chiffon cakes Cake baking
types cakes from butter equipment
and foam types cake
3. Baked chiffon cake
4. Expressed willingness to
accept criticism and
suggestions.
At the end of the unit, the Unit 6: Baking Basic Demonstration Short test Upside Chalkboard 6 hrs
students must have: Specialty Cakes and some Bake Lesson performance down cake and lap top lect.
1. Generated new ideas and Products, Power Point test custard and projector
innovation with regard to Haidee presentation cake butter Baking 18hrs
cake making Baticados 1996 Baking cakes apply cake with utensils and lab
2. Baked specialty like icing and frosting uncooked baking
chocolate cakes with icing equipment
frosting and butter cakes.
3. Accepted willingly new
ideas and contrast criticism
in baking specialty cake.
DESIRED LEARNING COURSE TEXBOOKS/ OUTCOME-BASED ASSESSMENT OF LEARNING RESOURCE TIME
OUTCOMES (DLO) CONTENT/SUBJECT REFERENCES TEACHING AND OUTCOMES MATERIALS TABLE
MATTER LEARNING (OBTL)
At the end of the Unit, the Unit 7: Baking Basic and Lecture/Discussion Short Test Individual Chalkboard
students must have: Cake Icing/Frosting some bake Demonstration performance performance and lap top
1. Identified the nature Products, Lesson test of chiffon and projector 6 hrs
and characteristics of Haidee Baking Cakes apply cake, lect.
yeast as a leaving Baticados 1996 icing and frosting flowerets, Baking utensils
agent. gum paste and baking
2. Enhanced skills in and Fondant equipment 18 hrs
preparing cake icings lab.
3. Skillfully applied cake
frosting
4. Enjoyed new ways of
making decorative
effects on icing make
on cakes.

Midterms Finals
Quizzes 20% 20%
Long Exam 20% 20%
Sample Grading System Performance/Projects
Performance 30% 30%
Projects 30% 30%
Total 100% 100%