Professional Documents
Culture Documents
CvSU Mission
CvSU Vision
The premier university in
CAVITE STATE UNIVERSITY Cavite State University shall
historic Cavite recognized for Cavite City Campus provide excellent, equitable and
excellence in the development (046) 4313570/ (046) 4313580 relevant educational opportunities in
the arts, science and technology
of morally upright and globally www.cvsu.edu.ph through quality instruction and
competitive individuals. relevant research and development
DEPARTMENT OF MANAGEMENT activities.
It shall produce professional,
Hotel and Restaurant Management Unit skilled and morally upright
individuals for global
competitiveness.
Students are expected to live by and stand for the following University tenets:
TRUTH is demonstrated by the student’s objectivity and honesty during examinations, class activities and in the
development of projects.
EXCELLENCE is exhibited by the students’ self-confidence, punctuality, diligence and commitment in the assigned tasks,
Core Values
class performance and other course requirements.
SERVICE is manifested by the students’ respect, rapport, fairness and cooperation in dealing with their peers and members
of the community.
In addition, they should exhibit love and respect for nature and support for the cause of humanity.
Cavite State University-Cavite City Campus shall fulfill its vision of competence in the field of arts, science and technology
by being consistently dedicated to:
1. provide affordable but of high quality education to students through excellent instruction;
Goals and Objectives 2. produce relevant researches that would help/bring changes in the community, thus promoting the aspirations of the
of Cavite City University;
Campus 3. conduct meaningful activities that would promote the advocacy of the University to produce globally competitive
graduates who are well-trained and competitive in their respective professions; and
4. produce graduates who have high regards for values, dignity, principles and standards in life.
Goals and Objectives 1. to produce graduates equipped with industry-required skills and knowledge that exceed employability standards;
of the Department of and
Management 2. to undertake a continuum of gender mainstreaming research studies and extension services directed towards diverse
cultural societal development.
Hotel and Restaurant Management Unit
Hotel and Restaurant The objectives clearly state the expected outcomes in terms of competencies (skills and knowledge), values and other
Management attributes of the graduates which include the development of:
Program Objective 1. Provide outcome based education and develop communication, self- management, and learning skills among
students of Hotel and Restaurant Management to make them become skilled and knowledgeable front liners and managers
of hospitality industry.
2. Develop the skills of the students to be creative in conceptualizing and planning events.
3. Perform specific habits of thoughts such as; cleaning and maintenance of certain establishment theories and
practices in the conduct of various research activities.
4. Expose students to activities that help in community involvement to instill in them the value of being of service to
God, country, and others.
5. Impose discipline among students by firmly implementing the general academic rules and regulations and requiring
the students to strictly observe and follow the students that are in accordance with the laws of God and men.
6. Train students to deal with and appreciate different types of people and cultures.
Program Objectives of Hotel and Restaurant Management Unit
The Hotel and Restaurant Management Unit lives up to the attainment of the following objectives: Mission
1. Provide outcome based education and develop communication, self- management, and learning skills among students of Hotel and √
Restaurant Management to make them become skilled and knowledgeable front liners and managers of hospitality industry.
2. Develop the skills of the students to be creative in conceptualizing and planning events. √
3. Perform specific habits of thoughts such as; cleaning and maintenance of certain establishment theories and practices in the conduct √
of various research activities.
4. Expose students to activities that help in community involvement to instill in them the value of being of service to God, country, √
and others.
5. Impose discipline among students by firmly implementing the general academic rules and regulations and requiring the students to √
strictly observe and follow the students that are in accordance with the laws of God and men.
6. Train students to deal with and appreciate different types of people and culture. √
COURSE SYLLABUS
1st Semester, A.Y. 2017-2018
Course Code HRML70 Bread and Pastry Production Type Lecture/Lab Credit Units 3
Course Title
This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic
Course Description items made in a bakery. Special emphasis is placed on the study of ingredient functions, product identification, weights,
measures, and proper use and maintenance of bakeshop tools and equipment. Students are assigned to stations each day and
are required to apply the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, rolled-in
dough, pâte à choux, pies, cakes, cookies, puddings and pastry creams. Topics include baking terminology, tool and
equipment use, formula conversions, functions of ingredients, and the use of proper flours.
HRM3C (Mon 1:00-3:00; Fri 7:00-4:00)
Course Pre- requisites /(Co-requisites) None Course Schedule
3. Understand the essential theory behind the ingredients and equipment used
in pastry creation and baking. I E
COURSE COVERAGE
Teaching and Outcomes-
No. of Learning based
Intended Learning Outcomes (ILO) Topic Resources
Hours Activities Assessment
(TLA) (OBA)
After the completion of the unit, students A. Introduction to Baking Interactive Reference Quiz and
will be able to: Industry lecture book, reaction
Describe the major events in the history o Historical Background of discussion, paper
of baking, from prehistoric times to the Baking group activity,
present. o Introduction to Bakery brainstorming
Operation
Identify the principal pieces of large o Baking and Pastry Careers
equipment used in baking and pastry B. Bakery Tools and Equipment
making and indicate their uses. o Baking Tools and Equipment
Identify the principal pans, container, and Defined
4 hours molds used in baking and pastry making o Large Equipment Used in
and indicate their uses. Baking
o Pans, Containers and Molds
Identify the principal hand tools used in o Hand Tools
baking and pastry making and indicate o Miscellaneous Tools and
their uses. Equipment
Identify other important pieces of C. Principles of Mise en Place
equipment used in baking and pastry o Organization Skills Needed
making and indicate their uses. for Baking
o How to Measure Ingredients
Demonstrate organizational skills o The Correct Tools of
necessary to bake successfully Measurement
Demonstrate proper measurement of o How to Use a Digital Scale
solids and liquids by volume o Procedure to Make Parchment
Demonstrate how to weight ingredients Cake Pan Liners for Round
on a baker’s scale and a digital scale Cake Pans
o How to Line Sheet Pans with
Parchment Paper
o Proper Preparation of Cake
Pans Before Baking
o Preparing Muffin Tins
o Sifting Dry Ingredients
After the completion of the unit, students D. Function of Ingredients Interactive Reference Reaction
will be able to: Wheat Flour lecture Book, online paper, quiz,
Explain the importance of wheat flour o Flour Defined discussion, website and
to the baker o Different Varieties of group activity, individual
Understand when to use a low-protein Wheat Flour brainstorming, output
o Grains and Flours Other oral recitation
flour
Than Wheat
Understand when to use a high- o Getting Flour Ready for
protein flour Baking: Flour Treatments
Identify the different varieties of o Defining Gluten and Its
wheat flour and their specific uses Role in Baking
o The Importance of Gluten
Define the function of each of the
o Controlling Gluten
major ingredients used in the o Deciding Which Flour is
6 hours bakeshop. Best
Describe how ingredients work Sugar
together within recipes to produce a Eggs
specific finished product. Starches
Gelatins
Fats
Fats in Solid Form and Liquid
Fats
Dairy Products
Spices
Processed Flavorings
Seeds
Salt
Peanut Butter
Nuts
Products Derives from Nuts
Coconut
Toasting Coconut and Nuts
Fruits
After the completion of the unit, students C. Wheat Flour: The Essential Interactive Reference Group
will be able to: Grain (and Other Flours) lecture book, online Presentation
Explain the importance of wheat flour Introduction to Wheat Flour discussion, websites and quiz
8 hours to the baker Flour Defined group activity,
Understand when to use a low-protein Different Varieties of Wheat brainstorming
flour Flour
Grains and Flours Other
Understand when to use a high-
Than Wheat
protein flour Getting Flour Ready for
Identify the different varieties of Baking: Flour Treatments
wheat flour and their specific uses Defining Gluten and Its Role
Define the function of each of the in Baking
major ingredients used in the The Importance of Gluten
bakeshop. Controlling Gluten
Deciding Which Flour is
Describe how ingredients work
Best
together within recipes to produce a Storage of Flours
specific finished product.
5 hours After the completion of the unit, students G. Eggs as Leaveners and Interactive Reference Case Study
will be able to: Meringues lecture book and and quiz
Define an egg foam Egg Foams Defined discussion, online
Identify the three types of meringues Three Types of Meringues group activity, websites
List the tips to ensure a successful Using Stainless Steel Versus situational
meringues a Copper Bowl to Prepare analysis
Describe and recognize the stages of Meringues
egg foams as they reach soft peaks Separating Eggs
and stiff peaks One Method to Separate
Define a soufflé Eggs
Demonstrate the role of eggs in Substituting Pasteurized
meringues and as leavening agents by Eggs Whites
preparing recipes provided How to Prepare a Safe
Meringue Using Fresh Shell
Eggs
The Trouble With
Underbeaten and Overbeaten
Egg Whites
Incorporating Egg Foams
Into Other Ingredients
6 hours After the completion of the unit, students H. Working with Yeast in Interactive Reference Case Study
will be able to: Straight Dough lecture book and and quiz
List and describe the 12 basic steps in Defining Yeast discussion, online
the production of yeast goods. Yeast and Fermentation group activity, websites
Explain the three basic mixing The Correct Temperature to situational
methods used for yeast doughs. Ferment Yeast Dough analysis
Explain the three basic techniques for Developing Flavor in Yeast
developing yeast doughs, based on Bread
mixing times and speeds. How the Amount of Water in
Describe the principal types of a Yeast Dough Can Affect
straight dough processes, and list the Hole Structure
advantages of sponge processes. Ingredients That Negatively
Understand and control the factors Affect Yeast Breads
affecting dough fermentation. Steps in Yeast Dough
Recognize and correct faults in yeast Production
products. Two Basic Types of Yeast
Dough
After the completion of the unit, students will I. Working with Fats in Pies and
be able to: Tarts
Explain the difference between the The Difference Between
three types of pastry crusts: pâte Tenderness and Flakiness in
briseé, pâte sucrée and pâte sablée. a Pastry Crust
Explain the role of fats in making pies Choosing the Right Fat
and tarts Three Different Types of
List the six steps to reduce gluten Pastry Dough
formation. Six Ways to Ensure a
Demonstrate how to work with fats in Tender, Flaky Crust
pies and tarts by preparing the recipes Blind Baking
in this lesson. Rolling Out a Pastry Crust
Preventing a Soggy Bottom
Crust
After the completion of the unit, students will J. Quick Bread Mixing Method
be able to: Difference Between Yeast
Understand the difference between Breads and Quick Breads
yeast breads and quick breads Different Mixing Methods
Understand the three quick bread Preparation of Muffin Pans
mixing methods
Demonstrate the quick bread mixing
methods by preparing recipes related
to the lesson
After the completion of the unit, students will K. Cake Mixing Methods Part 1
be able to: (High Fat-Cake)
Define the two categories of cakes Creaming Method
Describe the three cake mixing One-Stage Method
methods for cakes high in fat. Two-Stage Method
Describe the three cake mixing
methods for cakes low in fat.
Understand the three ways to tell
whether the cake is done
Prepare recipes using various mixing
methods regarding this lesson.
After the completion of the unit, students will L. Cake Mixing Methods Part 2
be able to: (Low Fat-Cake)
Define the two categories of cakes Sponge Method
Describe the three cake mixing Chiffon Method
methods for cakes high in fat. Angel Food Method
Describe the three cake mixing
methods for cakes low in fat.
Understand the three ways to tell
whether the cake is done
Prepare recipes using various mixing
methods regarding this lesson.
After the completion of the unit, students will N. Dessert Sauces and Plating
be able to: The Purpose of Dessert
Explain the four reasons to use Sauces
dessert sauces Types of Dessert Sauces
List the six basic types of dessert Paining a Plate with Sauces
sauces How to Layer Different
Use sauces to decorate a plate Sauces on One Plate
Prepare the recipes in this chapter Tips to Follow When
Painting Plates With Sauces
Garnishes: Adding Depth
and Dimension to a Dessert
Plate
1.5 hours Final Examination
FINAL EXAMINATION
Final Output:
Total:
Culminating Activity
54
COURSE REQUIREMENTS
1. Performance activities
2. Individual and group projects
3. Assignments
4. Written and oral examinations
5. Attendance
GRADING SYSTEM
Examinations 50%
Other Requirements 50%
Total 100%
Examination/ Evaluation
1. Quizzes may be announced or unannounced.
2. Long examinations are always announced.
3. Cheating is strictly prohibited. A student who is caught cheating will be given a score of”0” for the first offense. For the second offense,
he/she will automatically fail the subject.
4. Students who missed exams, laboratory exercises, or quizzes may only be excused for any of the following reasons:
a. participation in a University/College-approved field trip or activity (must be cleared one week in advance);
b. personal illness (must present medical certificate); and
c. death or serious illness in the immediate family (must present death or medical certificate).