Professional Documents
Culture Documents
WEEK
PRELIM EXAM
5
1. Describe pastry products; Quiz, II. PASTRY PRODUCTS Lecture Projector
2. Discuss the varieties and Recitation, a. Varieties and characteristics of pastry Interactive Presentation slides
characteristics of pastry Activity output discussion Visual Aids
products
Activity report Handouts
products; b. Historical and cultural, aspects of Practical Kitchen tools,
3. Discuss the historical and pastry products demonstration materials, equipment
cultural aspects of pastry c. Underlying principles in making Group activity Cooking Ingredients
products; pastry products
4. Explain the underlying d. Knowledge commodity on including
principles in making pastry quality indicators of ingredients for
products; pastry products, properties of
5. Discuss the properties and ingredients used, interaction and
requirements of yeast and
changes during processing to produce
WEEK control of yeast action;
required characteristics
6-8 6. Demonstrate the correct
e. Properties and requirements of yeast
proportion of ingredients in
and control of yeast action
pastry products;
f. Culinary and technical terms related
7. Define and apply corrective
steps to ensure quality to pastry products commonly used in
control; the industry
8. Prepare pastry products; g. Expected taste, texture and crumb
9. Decorate and present pastry structure appropriate for particular
products; bakery products.
10. Store pastry products; h. Ratio of ingredients required to
produce a balanced formula
i. The influence of correct portion
control, yields, weights and sizes on
the profitability of an establishment
WEEK
FINAL EXAMINATION
18
I. TEXTBOOKS/REFERENCES:
Javier, Ruth Estrada, et.al., Baking and Pastry Arts, Mindshapers Co., Inc., c.2014
Tria-Natad, Ma. Felisa H, et.al., Basic Baking and Cake Decorating, Mindshapers Co.m Inc., c.014
Tria-Natad, Ma. Felisa H, et.al., Dessert Merchandising: Laboratory Manual, Mindshapers Co.m Inc., c.014
Aquino, Ma. Christina G, et.al., Food Weights and Measures, Mindshapers Co., Inc., c.2015
Baking and Pastry Mastering the Art and Craft by the Culinary Institute of America, 2004
CLASS POLICIES
1 Admission Students who officially enrolled this subject can be admitted to this class.
2 Attendance Student must attend this course regularly. If the student incurred 10 absences he/she will automatically acquire unofficially
dropped remarks.
3 Classroom/ It is expected that students will exhibit a professional attitude toward true learning throughout their course of study. This attitude
Laboratory involves a sincere investment in hard work and the application of a consistent effort to meet ones individual responsibility to
Decorum learn. With respect to classroom decorum, students should support and promote the creation of a positive and productive
learning environment. To reach this desired learning environment, students are expected to be responsible participants and are
required to:
attend all classes (except for sickness, personal or family tragedy or formal excuse);
come to class on time;
come to class prepared by having fully completed their assignments;
actively engage in the classroom experience;
treat class as a professional experience;
must wear their uniform and dresses in appropriate attire every wash day;
respect the views of other students; and
respect the professors prerogative to establish reasonable class standards.
Students must also refrain from any behaviour which might interfere with the instructors ability to conduct the class or disrupt the
ability of other students to learn. Students must:
In the LABORATORY, uniform and personal appearance standards are strictly enforced. The proper must be worn.. PLEASE
NOTE: BLACK SHOES WITH APPROVED SAFETY SOLES ARE REQUIRED IN THE KITCHEN. Students are required to be
clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of rat and back of collar for men; tied
up and under hat for women, utilizing a net if necessary). In labs, no excessive makeup or cologne, and no jewelry is allowed.
Kitchen will be swept & mopped after each lab and the garbage will be placed in the dumpster at the end of class. Classroom will be kept
clean during and after class. Every student is responsible for cleaning the kitchen and classroom during and after each class.
Poor personal hygiene is one of the three leading causes of food borne illness. There policies, based on the current FDA Food code.
Are in place to help us run a safe kitchen.
4 Examinations All exams must be taken on the scheduled dates. There will be no exceptions unless you have a very good / valid reason and
have received permission in advance.
Group work
Your grades will reflect the way in which you present and support your topics and positions in the various learning activities used
in this course. The grades will be based on the quality and quantity of your work
Please refer to the computation of scores provided in the course for specific grading criteria.
SEMESTRAL GRADE
Quiz /Class Performance 10%
Assignments 10%
Lab Output 30%
Attendance 10%
Periodical Exam 40%
Total 100%
IV. Consultation Period:
DAY TIME PLACE
WED 4-5pm STUDENT CONSULTATION AREA