2020
BREAD AND PASTRY
PRODUCTION
PREPARED BY:
MR. LESTER T. MEJIA
All rights reserved ®2020. No part of this module maybe reproduced or
copied in any form without the permission from the author.
7/10/2020
Guidelines for the Prevention, Control and Mitigation of the Spread of Corona virus Disease 2019
(COVID-19) in Higher Education Institutions (HEIs)
CHED COVID ADVISORY No. 7 24 May 2020
In connection with the Inter-agency Task Force for the Management of Emerging Infectious Diseases
(IATF) Resolutions Nos. 35A and 36 issued on 13 May 2020, IATF Resolution No. 37 issued on 15 May
2020, and IATF Resolution No. 38 issued on 22 May 2020, the Commission on Higher Education (CHED)
hereby issues this advisory to all HEIs.
This advisory should be read in conjunction with CHED COVID-19 Advisories Nos. 1, 2, 3, 4, 5, and 6.
Applicable provisions of previously issued advisories not otherwise discussed below remain enforced.
As these recommended actions have been thoroughly discussed with both public and private HEIs, and
have already been implemented by some HEIs, the following serves to document the agreed upon ECQ,
Modified ECQ and GCQ activities.
A. On HEI Operations and Work Arrangements
1. In areas under ECQ, MECQ, and GCQ, HEIs are advised to observe the following guidelines:
a. Suspension of face-to-face or in-person classes until further directives from the IATF or issuance by
the proper government authority that the province or city will be under MGCQ;
b. For HEIs which intend to offer summer classes, midterm and/or midyear intercession shall only be for
the following students: (i) graduating students who need to complete their academic requirements; (ii)
students whose subjects are scheduled in the summer under the PSG of their degree program and; (iii)
students taking graduate studies;
Only HEIs with capability for full online learning will be allowed to conduct summer classes.
c. OJT and internship programs (foreign and local) remain suspended until ECQ, MECQ, GCQ, and MGCQ
has been lifted. However, for HEIs in MGCQ areas, in-campus OJT and internship programs can be
authorized provided there is strict compliance with physical distancing and other health protocols.
d. The opening of classes for AY 2020-2021 shall be based on the HEI’s delivery mode, subject to
compliance with minimum health standards and the situation on the ground:
i. HEIs using full online education can open any time after May 31, 2020;
ii. HEIs using flexible learning can open anytime in August 2020;
iii. HEIs using significant face-to-face or in person mode can open no earlier than 01 September 2020;
For this purpose, all HEIs who are using the old academic calendar (June-May) are encouraged to change
their academic year and open in August 2020 or later in the year.
e. HEIs should prepare for the opening of AY 2020-2021, by undertaking the following:
i. Preparation of the HEI facilities to comply with minimum health standards such as mandatory wearing
of masks, hand washing and sanitation practices, safe physical distancing, reconfiguration of classroom
spaces, provision of markers in public places, prohibition of mass gathering, among others;
ii. Consultation with local health officials and local government units to determine the health situation in
the locality, availability of public transportation, and other support services necessary for the operation
of HEIs;
iii. In consultation with stakeholders, preparation of a Contingency/Continuity plan as to the
precautionary and other health protocols in case there are suspected or confirmed cases;
iv. Adoption of a flexible learning strategy or mode in delivering instruction by ensuring appropriate (1)
Facility Delivery System (2) Faculty Complement, and (3) Student Support;
v. In coordination with local health officials and the local government unit, implementation of any of the
following flexible enrolment procedures:
1. Online enrolment and payment through remittance services
2. Scheduling of students who will be allowed to enrol on any given day
3. Opening of satellite enrolment sites as practicable;
4. Other similar arrangements to limit the number of students allowed at any given time and ensure
safe physical distance
f. Mass gatherings are prohibited. HEIs are prevented from conducting in-person graduation
ceremonies and other school activities until the prohibition for mass gathering is lifted.
g. State Universities and Colleges (SUCs) shall operate under alternative work arrangements as the SUCs
may deem proper in accordance with the relevant rules and regulations issued by the Civil Service
Commission (CSC).
h. Private HEIs are advised to follow the guidelines of government agencies such as the Department of
Labor and Employments (DOLE) as regards to the deployment of its faculty and its staff.
2. In areas under GCQ, HEIs are advised to observe following guidelines:
a. HEIs are authorized to operate with a skeleton workforce exclusive for the following purposes:
i. To accept submission of requirements for the 2nd semester, AY 2019-2020, issue credentials to
graduating students, and prepare for the opening of classes using flexible learning modes.
ii. To provide essential services to its clients.
b. Assigned skeleton workforce must NOT be any of the following: (1) under 21 years old or above 60
years of age, (2) pregnant, or (3) with existing medical conditions/comorbidities, except when
indispensable for work under prevailing circumstances and public health standards as prescribed by the
DOH and such related protocols or guidelines issued by the proper government authorities shall have
been applied or complied with at all times by the HEI concerned.
c. The HEI shall facilitate and/or ensure that transportation services and personal protective equipment
are provided to its skeleton workforce.
B. On Student Welfare and Concerns
1. HEIs are advised to establish a clear communication plan to their students and HEI personnel
especially among grantees of scholarship programs to ensure that urgent and significant concerns are
addressed.
2. HEIs are encouraged to communicate and transact using non-face-to-face means such as through
online and social media platforms, phone, electronic mail, and/or courier services, among others.
3. HEIs shall inform their students and HEI personnel on the enrolment process and specific education
delivery mode that they will implement for AY 2020-2021 no later than one week before the enrolment
period. The enrolment process and education delivery mode shall be reported to their respective
CHEDROs.
4. HEIs shall respect the decision of families not to send their children to school due to concerns about
their safety. If needed, HEIs may revise their academic policies, such as the policy on maximum
residence, to ensure that students’ academic standing or status in the program is not disadvantaged.
5. HEIs shall work with local government units to facilitate contacts with their students in areas where
public transportation is not fully operational and to assist in bringing educational materials and
information to their students.
6. HEIs shall allow and assist foreign students who wish to return to their home countries and agree on
the alternative instructional and learning mode to be adopted for them to complete their academic
requirements for the current term and the incoming academic year.
As the pandemic situation is very fluid, the IATF, National Task Force COVID-19, together with the Office
of the Executive Secretary, and other line departments will continue to meet on a regular basis to assess
the Covid-19 threat and will provide updates on any changes to the ECQ, MECQ, GCQ and MGCQ. CHED
will provide new directives and guidelines as they become available.
In the meantime, CHED strongly advises HEIs to refer and continue to observe the instructions stipulated
in this and previously issued CHED Advisories (Nos. 1 to 6).
VISION:
PAMMA envisions itself as a leading institution of excellence and career development in the
field of education and trainings.
MISSION:
To provide quality education and training programs to students for the development of
competent graduates who shall possess the character, knowledge and skills necessary for the successful
pursuit of their chosen profession.
GOAL:
Inspired by its Vission and Mission the school aims to:
1. Produce graduates who are competent, values oriented and productive individuals.
2. Utilize a pool of qualified and highly trained human resources.
3. Provide an academic environment conductive to maximum learning through developed curricula
and state of art facilities.
4. Enhance student’s skills and be prepared in their actual field of specializations.
INSTITUTIONAL OUTCOMES:
To produce graduates imbibed with high level of proficiency, flexible in dealing with various
working environment, engaged in resourceful and innovative research and a well-rounded citizen to
become locally and globally competitive.
PROGRAM EDUCATIONAL OBJECTIVES:
The Objectives of Tourism and Hotel Management Program is to provide training, skill
development and education needed to prepare individuals for effective job performance in the
hospitality, tourism and entertainment industries. On completion of this program, students will be able
to understand:
1. To analyze the investment trends and hospitality development patterns of domestic and
international hospitality firms.
2. To identify emerging overseas markets for tourism and hospitality development.
3. To understand the socio-economic impact of developing tourism industry in developing
countries.
4. To understand the management functions of tourism and hospitality industry including human
resource management, financial management, marketing and technology applications.
5. To Identify potential career opportunities of our students through internship programs and on
education training
PROGRAM OUTCOMES:
The graduates of the Bachelor of Science in Hospitality Management
program shall have acquired the knowledge and competencies necessary to
perform the following:
PO.1. Contribute innovations for the development of the Hospitality and Tourism
Industry;
PO.2. Apply effectively the arts and skills of Customer Relations and Service;
PO.3. Pursue higher studies relative to business education for career advancement and
development;
PO.4. Express satisfaction with their academic preparation and the
opportunities afforded to them by the College of Hospitality Management
Administration.
PAPER-BASED MODULE
I. NAME OF
BSHRM
PROGRAM
II. II. COURSE
Bread and
DESCRIPTIVE
Pastry
TITLE / CODE
Production
III. PREREQUISITE /CO
–REQUISITE
/CREDIT UNIT
IV. COURSE
DESCRIPTION
V. COURSE
OUTCOME
LEARNING RESOURCES
COURSE CODE
: HMPE 4
COURSE CREDIT
UNIT
: 3 UNITS
This course aim to provide the students with the knowledge
and skills in the preparation of various bread and pastry
products and how to decorate, serve, and package them.
I. NAME OF
PROGRAM
COURSE GUIDE
II. II. COURSE
DESCRIPTIVE Welcome to the world of Bread and Pastry Production! This Module is an
exploratory course which leads you to Bread and Pastry Production. College student
TITLE / CODE
like you ought to possess, namely: 1. use of tools and bakery equipment; 2.
mensuration and calculation; 3. maintain tools and equipment; and 4. practice
III. PREoccupational health and safety procedures.
REQUISITE /CO
These
4 common competencies are covered separately in 4 Lessons. As shown below, each Lesson is
–REQUISITE
directed to the attainment of one, two, three or four learning outcomes:
/CREDIT UNIT
Lesson 1 – Using of Tools and Bakery Equipment
Prepare tools and equipment for specific baking purposes.
IV.LO1.
COURSE
DESCRIPTION
Lesson
2 – Performing Mensuration and Calculation
LO 1. Familiarize oneself with the table of weights and measures in baking.
LO 2. Apply basic mathematical operations in calculating weights and measures.
LO 3. Measure dry and liquid ingredients accurately.
Lesson 3 – Maintaining Tools and Equipment
LO 1. Check condition of tools and equipment.
LO 2. Perform basic preventive.
LO 3. Store tools and equipment.
Lesson 4 – Practice Occupational Health and Safety Procedure
LO 1. Identify hazards and risks.
LO 2. Evaluate hazards and risks.
LO 3. Control hazards and risks.
LO 4. Maintain occupational health and safety awareness.
The course outline below is a brief description of what, where and how learning will take place.
It is of great importance that you as a student should take seriously and perform all the given activities
with honesty.
I. NAME OF
BSHRM
PROGRAM
II. II. COURSE
Bread and
DESCRIPTIVE
Pastry
TITLE / CODE
Production
III. PRE-
: HMPE 4
COURSE CREDIT
REQUISITE /CO
–REQUISITE
I. NAME
OF UNIT
/CREDIT
COURSE CODE
UNIT
BSHRM
PROGRAM
II. II. COURSE
Bread and
DESCRIPTIVE
Pastry
TITLE / CODE
Production
I. NAME OF
COURSE CODE
: HMPE 4
BSHRM
PROGRAM
II. II. COURSE
Bread and
DESCRIPTIVE
Pastry
TITLE / CODE
Production
III. PREREQUISITE /CO
I. NAME
OF
–REQUISITE
COURSE CODE
: HMPE 4
COURSE CREDIT
UNIT
BSHRM
PROGRAM
/CREDIT UNIT
II. II. COURSE
Bread and
DESCRIPTIVE
Pastry
TITLE / CODE
Production
III. PREREQUISITE /CO
–REQUISITE
/CREDIT UNIT
IV. COURSE
DESCRIPTION
COURSE CODE
: HMPE 4
COURSE CREDIT
UNIT
: 3 UNITS
This course aim to provide the students with the knowledge
and skills in the preparation of various bread and pastry
products and how to decorate, serve, and package them.
I. NAME OF
BSHRM
PROGRAM
II. II. COURSE
Bread and
DESCRIPTIVE
Pastry
TITLE / CODE
Production
COURSE CODE
INTRODUCTION
I. NAME OF
elcome to the world of Pastry Arts! This module designed for Hotel and
Restaurant Management Students, including all other baking enthusiasts. It
covers the fundamentals and principles of baking and provides an effective
II. II. COURSE
practical basic text in baking which can be used in school laboratory. The
DESCRIPTIVE
module includes information about the historical background of the baking
TITLE / CODE
industry, essential baking ingredients and principles involved on how and why baking is both
considered a science and art. Since baking is an exact science, therefore, discipline must be
exercised. Ingredients should be measured accurately and the formula should be followed
exactly. Why is baking is an art? It is because finished products need adornment to increase
aesthetic appeal and look appetizing , creativity, therefore, is essential in the pastry world.
PROGRAM
Included in here, are different classifications of baked products, with their
corresponding recipes that provide step-by-step procedures that are simple to follow. The
formula are modified and tested by the author for easy grasping. The techniques are applicable
for beginners to create a better insights and understanding of the theories behind it.
Furthermore, it aims to develop interest and hone the skills of culinary-driven students.
Now, the success of our finished products depend on you. Be patient, try new ideas, be
creative, love your work and follow your passion.
MODULE 1.
This module deals with the evolution of baking industry in the Philippines. The students
will be able to learn the sanitation and safety rules, and baking tools and equipment.
MODULE 2.
This module involves the baking information such as baking terminologies, oven
temperature, measurements, essential baking ingredients, and different techniques in baking.
MODULE 3.
This module focuses the baking principle such as the gluten development and the baking
process.
MODULE 4.
This module deals with the classification and applications of yeast bread, quick breads,
pies and pastries, cookies, icing, and cake.
Before the start of the module, you are about to take the pre-assessment
test to determine how much background and prior knowledge you have
about topics which will be covered in this module.
PRE- ASSESSMENT TEST:
I.
In less than 100 words explain thoroughly how baking technology was developed in
the Philippines.
II.
Define the following baking terminologies.
1. Age
2. Alternately add
3. Baine marie
4. Bake
5. Blend
6. Blind baking
7. Coats the back of the spoon
8. Cream
9. Cut-in
10. Docking
WELC0ME TO BREAD AND PASTRY ARTS!
“Now the success of our finished products depend on you. Be patient, try new ideas, be
creative, love your work, and follow your PASSION… “
-
DR. ELVIRA VILLAVERDE-GABRIEL, DEM
MODULE 1
LEARNING OUTCOME:
Upon completion of this module the students will be able to:
Obtain knowledge on the historical background, and basic knowledge in baking.
LESSON 1
INTRODUCTION
Baking is as old as human existence. Since then, grains have dominated the human
diet. During early years centuries, wild grains were toasted and pounded between hallowed-out
stones. Then, the water was poured into the coarse meal to make paste and this mixture was
laid on a heated flat stone to be cooked. It was then where flat bread started. And this flat
bread is still evident today.
Relatively in some unknown manner the grain paste left and collected spore and began
to expand. This happened in the Royal Egyptian family when a baker was frightened to lose his
job due to forgotten dough. He kneaded the fermented dough and baked it. Surprisingly, the
Pharaoh liked the raised dough bread. That was the time when leavened bread was born and
eventually bakers learned to control yeast in accuracy.
When The Romans conquered Greece, of course baking industry was also absorbed. In
this period the first mass production of bread was done and baking profession started. Baker
would used oil and honey for baked goodies called pastries. But when Roman Empire collapse,
the baking industry declined.
Quite significantly during the Middle Age, baking and pastry making were again to
become an important job to serve the nobility. With the permission of the King of France, those
who were engaged in the baking industry formed an organization to protect and improve their
profession.
Apparently when America was discovered in 1492, many new recipes were developed
due to the abundance of ingredients; people learned to use cocoa and sugar when before
honey was the only sweetener used by the Pastry Chef. The baking industry then arrived with
the Jamestown Colonist.
After the French Revolution in 1789, the slaves were freed and given the chance to perform the
same labor they used to do. Public bakeries mushroomed in the vicinity and this time not only
the aristocrat were able to eat fine pastries but the public as well. A lot of pastries had been
developed in this era that until now exists.
From Paris, a Frenchman named Marie Antoine Careme (1784—833) made his noble
contributions to the pastry world during his time. He uplifts the job of the cooks into an
honored profession and designed chef uniform. He wrote his famous book "La Pattisseir Royal"
and made pastries in architectural design.
In the modern time, advances in technology, like sophisticated ovens and some bakery
equipment and gadgets, were invented and these definitely gives great help in the
development of baking technology. As we notice nowadays, the trend changes rapidly to cope
with the increasing demand of time. Baking enthusiasts devote their time to uplift and refine
their craft.
The Evolution of Baking Industry in the Philippines
Wheat arrived in the Philippines in the early 17th century. Spanish missionaries
introduced the cultivation of wheat intended for making Eucharistic hosts. Which were baked in
a form of flatten bread. Wheat consumption was already evident way back during the time of
the Chinese traders when baking technology was still primordial. Later, wheat was grown in the
Philippines but that plantation did not prospered.
During the American occupation, the country was importing flour from the United
States. The importation continued until 1958 when the first Philippine flour mill began its
operation. Wheat was being imported instead of flour which is being practiced up to now. Since
then, the United States then has been monopolizing the wheat market in the Philippines. In the
early 1960s, the quality of baked products was not conducive to increase consumption due to
the outmoded pastry arts technique. When the American established an office, it unifies with
the purpose of developing the market for U.S. wheat and baking technique was improved, thus
it elevates the baking industry.
Today, it is very apparent that the progress of baking industry provides job
opportunities for Filipinos and helps the Philippine economy.
For more baking history trivia click the link below:
https://www.filipinochow.com/history-of-baking/
https://youtu.be/tTXKAYO6Z80
SELF ASSESSMENT 1
I. In less than 200 words discuss the evolution of baking industry in the Philippines by using
the given references via Google and Youtube sites. Submit your output by sending an email
to your corresponding instructor.
LESSON 2
Sanitation and Safety Rules
Preparing Oneself to Start
1.
2.
3.
4.
5.
6.
Always wash your hands with soap before working.
Wear clean and pressed chef uniform.
Wear hairnet to cover the hair and prevent strands from falling.
Always keep fingernails short and clean; no nail polish.
No use of jewelries while working in the pastry kitchen.
Always Keep the Food Clean
1.
2.
3.
4.
5.
6.
Avoid handling food when your hands are wounded or infected.
Do not sneeze or cough inside the pastry kitchen.
Discard any food fallen on the floor or touched any unclean surface.
Use personal spoon or fork for food tasting.
Minimize hand contact with the food ingredients.
Immediately segregate all waste materials and put them into designated on the
trashcans.
7. Do not store food ingredients under possible point of contamination.
8. Check utensils and ingredients for foreign objects during food preparation.
9. Keep all ingredients' containers tightly covered to prevent entry of insects.
10. Clean ingredients container every time it gets empty or at least once in every three
weeks
Tools and Utensils Must be Clean
1.
2.
3.
4.
5.
6.
Wash baking tools immediately after use to ensure easier job.
Sanitize the utensils as much as possible.
Use dry and clean cloth to wipe utensils.
Always store baking tools clean, dry, and in good condition.
Arrange pans and others upside down when storing them.
Clean and dry wire whip and mixing bowl before storage.
Keep the Pastry Kitchen Clean
1.
2.
3.
4.
5.
Do not comb hair or apply make-up while doing the task.
Do not leave your personal belonging in the working area.
Do not sit on the equipment and working table.
Avoid chewing and eating inside the pastry kitchen.
After utensils and baking pans are washed, scrub the sink all over with soap and
sanitized solution.
Washing Pots and Pans Properly
1.
2.
3.
4.
5.
6.
Soak soiled pans and utensils immediately after use
Hot water helps soften grease.
Use plastic brush or scotch pad to remove burned food.
Scrub the baking pan well enough and rinse in hot water.
Dry-off baking pan to avoid water marks.
Store baking pans upside down in clean shelves.
Fall Prevention Practices
1.
2.
3.
4.
5.
6.
If you spill anything wipe it out.
If you drop anything pick it up.
Keep the floor clean and dry.
Always watch your step.
Walk, don't run.
Remove all aisle obstruction.
Burn Prevention
1. Wear your chef uniform properly.
2. Warn people about hot oven.
3. Always assume baking pan is hot; use oven mitt.
4. Use wooden paddle to get out the baking pan.
Fire Prevention
1. Keep a supply of salt or baking soda handy to put out small fire.
2. Know where fire extinguishers are located.
3. Be sure to fire off the oven after use.
4. Report defective oven immediately.
Prescribe Chef Uniform
SELF ASSESSMENT 2