Professional Documents
Culture Documents
HRM 2
COURSE CREDIT:
3 UNITS
COURSE DESCRIPTION:
CONTACT HOURS/WEEK:
3 hours
PREREQUISITE:
HRM 1
COURSE OBJECTIVES:
After the end of the semester, the students will be able to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
PASTRIES
a. Definition of pastries
b. Types of pastry crust
c. Causes of poor quality pastries
d. Laboratory on pies (pineapple pie, buko pie)
BREAD
a. Definition of bread
b. Kinds of bread
c. Causes of poor quality breads
d. Laboratory on quick breads (banana muffin, cheese cup cake)
COURSE REQUIREMENTS
a. Lecture notebook
b. Attendance
c. Complete uniform
d. Reporting (on selected topics)
e. Handouts/compilation
f. Laboratory laboratory outfit
a. Apron
b. Cap
c. Hand towel/dish towel
g. Laboratory recipe
h. Index card (scoring rubrics)
i. Project (notebook)
handouts/compilation
METHODOLOGY
a. Lecture/Discussion
b. Reporting
c. Group Laboratory
GRADING SYSTEM:
MID-TERM
Mid-Term
Quizzes
Class Participation
Attendance
Project
Reporting
30%
20%
10%
10%
20%
10%
100%
TENTATIVE GRADE
Final Exam
Project
Participation
Quizzes
Attendance
Reporting
30%
20%
20%
05%
05%
20%
100%
FINAL GRADE
MIDTERM GRADE TENTATIVE GRADE -
30%
70%
100%
REFERENCES
a. Cario, Celia E., Lazaro, Amor S. (Copyright 2009) Experience Baking
b. Baking Made Simple, WS Pacific Publication, Inc. 2013
c. Baking Made EC, Eufemia C. Estrada, 2001 Anvil Publishing, Inc.
LEARNING PLAN
TEACHING &
LEARNING ACTIVITIES
(TLAs)
DESIRED LEARNING
OUTCOME (DLO)
TEXTBOOK/
REFERENCES
What is baking?
a. Definition of Baking
b. History of Baking
c. General Information about
Baking
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Lecture - Discussion
Question and
Answer
Written quizzes
Visual Aid
Week 1
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Lecture Demo
Lecture with picture
presentation
Discussion
Reporting
Question generation
strategies
Oral recitation
Tools
identification:
a. Picture
b. Realia
Written test
Hand outs
Visual Aid
Week 2, 3, 4
ASSESSMENT
TASK (ATs)
RESOURCE
MATERIALS
TIME
TABLE
TEACHING &
LEARNING ACTIVITIES
(TLAs)
DESIRED LEARNING
OUTCOME (DLO)
TEXTBOOK/
REFERENCES
Ingredients in Baking
a. Main ingredients of baked
products
b. Kinds of wheat flour
available in the market
c. How are leaveners
classified?
d. Other ingredients in
Baking
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Reporting
Discussion
Oral interaction
Hand outs
Visual Aid
Week 5, 6
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Lecture Discussion
Classifying Baking Tools
and Utensils
Written test
Hand outs
Visual Aid
Actual tools
and utensils
Week 7-8
ASSESSMENT
TASK (ATs)
RESOURCE
MATERIALS
TIME
TABLE
Techniques in Baking
a. Preparation of Baking
Ingredients
b. Preparation of Baking
Pans
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Lecture - Demonstration
Actual performance
-utensils and
tools like pan
-scissor
-wax paper
Week 9-10
Cookies
a. Definition of cookies
b. Types of cookies
c. Things to consider in
baking cookies
d. Causes of poor quality
cookies
e. Laboratory
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Lecture / Discussion
Laboratory Scoring
Rubrics
Visual Aid
Hand outs
Oven
Baking sheets
Mixing bowl
Scraper
Spatula
Week 11-12
Baking Made
Simple, WS Pacific
Publication, Inc
2013
Quiz
TEACHING &
LEARNING ACTIVITIES
(TLAs)
Reporting
Facilitation of assigned
topic
Written test
Laboratory
Oral interaction
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Reporting
Facilitation of assigned
topic
Written test
Laboratory
Oral interaction
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
Reporting
Facilitation of assigned
topic
Written test
Laboratory
Oral interaction
DESIRED LEARNING
OUTCOME (DLO)
TEXTBOOK/
REFERENCES
Cakes
a. Definition of cake
b. Different types of cake
c. Cause of poor quality
cakes
d. Laboratory on cake
Cario, Celia E.
Lazaro, Amor S.
(copyright 2009)
Experience Baking
a. Define pastries
b. Discuss the types of
pastry crust and the
causes of poor quality
pastries
c. Develop the skill in
baking pastries
Pastries
a. Definition of pastries
b. Types of pastry crust
c. Causes of poor quality
pastries
d. Laboratory on pie
Bread
a. Definition of bread
b. Kinds of bread
c. Causes of poor quality
breads
d. Laboratory on Quick
Breads
ASSESSMENT
TASK (ATs)
RESOURCE
MATERIALS
Hand outs
Tube pan
Measuring
cup/spoon
Mixer
Oven
Mixing bowl
Spatula
Hand out
Oven
Pie pan
Rolling pin
Pastry brush
Scraper
Wire whisk
Measuring
cup/spoon
Hand out
Oven
Muffin pan
Measuring
cup/spoon
Spatula
Wire whip
Scraper
Mixing bowl
TIME
TABLE
Week 13-14
Week 15-16
Week 17-18
Prepared by:
____________________________
MARILEX F. BEJADO
Recommending Approval:
__________________________________
MA. AMELIA B. MASINDO
Subject Teacher
____________________________
MARY ANN Z. CARREON
Approved:
__________________________________
ROSALINDA B. BARQUEZ
President
Subject Teacher