JOHN B. LACSON FOUNDATION MARITIME UNIVERSITY-MOLO, INC.

COLLEGE OF BUSINESS
Bachelor of Science in Cruise Ship Management

LEARNING MODULE
BPAM: BAKING AND PASTRY
ART MANAGEMENT

Name: ______________________________________
Year & Section: ______________________________________
Contact Number: ______________________________________
Email: ______________________________________
Instructor: ______________________________________

Prepared by:
MELALYN M. SERVENTO, DDM-ET
CHONA TACAISAN-ALIM, DDM-ET
HOW TO USE THIS MODULE

Welcome!

Baking and Pastry Arts Management is one of the major courses of the Bachelor of
Science in Cruise Ship Management Program. This course aims to broaden your knowledge,
skills and values on the basic of baking and Pastries. Topics include the basic concept of
baking, the nature and characteristics of baking ingredients, the job opportunities if you have
the skills in baking. Furthermore, you will be trained on how to handle ingredients and
perform various skills in baking breads, cakes and pastries.

In this module, you are required to go through a series of learning activities in order to
complete the learning outcomes or the set of objectives required. You will also find information
sheets, unit assessment sheet as well as laboratory activities within each unit. Read your
information sheet in a self-paced manner and do your assessment diligently as prescribed in
this module, and performing of laboratory activities guided by your instructor. If you have
questions, do not hesitate to ask for assistance from your instructor/facilitator.

Remember to:
Complete the task sheets given by doing certain activities by the end of every unit, such
as but is not limited to: essay writing, reading, self-reflection, and skill-based activities.
Suggested references are included to supplement the materials provided in this module. Submit
outputs to your instructor/facilitator for checking, evaluation, and recording. Outputs shall
serve as your proof for grading. Always review your information sheets and be ready for the
long/unit quiz online or uploaded by your instructor/ facilitator. The schedule of examination
will be disseminated as per instruction.
Good luck and God bless

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COURSE CODE & TITLE: BAKING AND PASTRY ARTS MANAGEMENT (BPAM)

Course Intended Learning Outcomes

At the end of the course, you shall be able to:

1. discuss history and concepts of baking;

2. determine the job opportunities open for every individual;
3. discuss the correct procedure in preparing different methods used in baking;
4. prepare and present different variety of baked products; and
5. determine the prevention of contamination and apply food safety, hygiene and
sanitation;

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Introduction
Baking is a process
of cooking by dry heat,
especially some kind of
oven. It is probably the
oldest cooking method
using flat heated stone.
The baking products,
which include cakes, rolls,
cookies, pies, pastries,
muffins and commonly
different types of bread products.
In this course, you will be guided not only in the knowledge that you have to learn, but also the
skills that you are going to perform and how to do it correctly to obtain a quality output.
Baking can be combined with grilling to produce a hybrid barbecue variant by using both
methods simultaneously, or one after the other. Baking is related to barbecuing because the
concept of the masonry oven is similar to that of a smoke pit.
Because of historical social and familial roles, baking has traditionally been performed at
home by women for day-to-day meals and by men in bakeries and restaurants for local
consumption. When production was industrialized, baking was automated by machines in large
factories. The art of baking remains a fundamental skill and is important for nutrition, as baked
goods, especially breads, are a common and important food, both from an economic and cultural
point of view. A person who prepares baked goods as a profession is called a baker. On a related
note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and
other baked goods.
Hello! Welcome to Baking! I will be your professor in
your course BPAM. Please bear with me since I will
be guiding you all throughout your lessons. See you
in the next pages!!

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 COURSE OUTLINE FOR PRELIM TERM

Unit I. History and Job Opportunities in Baking

Topic 1 History and the Development of Baking

Topic 2 Job Opportunities in Baking
Topic 3 Value of Training, Skills and Self-sufficiency
Unit II. Food Safety and Sanitation
Topic 1 Steps to prevent food borne illness
Topic 2 Maintaining safe work place
Topic 3 Practice sanitation and following laboratory rules
Unit III. Baking Tools and equipment
Topic 1 Baking tools and its usage
Topic 2 Major equipment in baking and function, and
Topic 3 Safe and Proper handling of equipment in baking
Unit IV. Baking Ingredients and Functions
Topic 1 Nature and Characteristics of Ingredients
Topic 2 Accuracy in Measuring Ingredients, and
Topic 3 Proper substitutions of ingredients
Unit V. Working with the Ingredients
Topic 1 Baking Terminologies
Topic 2 Accurate Tips and Limitations when working with the Ingredients
UNIT VI. Recipe Quantification and Conversion
Topic 1 Identify the formulation for quantifying ingredients;
Topic 2 Identify the commonly used abbreviation and equivalents; and
Topic 3 Proper selection of materials for creative packaging.

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 LEARNING OUTCOMES

In this unit, you should be able to:

• Familiarize the different

terminologies in baking;

• Identify the different mixing

methods used in the bakeshop
and explain the factors that
control the development of
gluten in baked products; and

• Determine the importance of

understanding the basic cooking
methods employed in baking
and explain changes that take
place in dough or batters as it
UNIT V: bakes.

Baking Information
and Methods

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 If you aspire to be a very good baker, you must have a grasp of
terminologies to understand baking furthermore. Below are some of
the terminologies especially the mixing technique and some baking
ideas and tips on working with the ingredients that you should learn.

Mixing techniques

Mixing methods greatly affect flour

mixtures and the resulting baked product. A
variety of techniques have been developed for
efficiency and convenience.

• Creaming- Rubbing one or two ingredients

against a bowl with the help of a wooden spoon
or electric mixer to make a soft fluffy mixture.
• Cutting in- Mixing fat and flour with the use of a pastry blender or two knives in a scissor-
like manner. This method cuts fat into small species, coating them with flour to form coarse,
granular mixtures for pastries and biscuits.
• Folding- This is working with two ingredients very gently to retain air in the mix. It often
involves one delicately textured ingredient, such as beaten egg-white or whipped cream,
which would be reduced to nothing were it handled crudely, and a batter type mix. Folding
is most efficiently done by hand although many people use an electric mixer or the rubber
scraper.
• Cut and fold- a combination of two motions: cutting vertically through the mixture and
turning over and over by gliding the spoon or rubber scraper across the bottom of the
mixing bowl at each turn.
• Beating- To incorporate air in a mixture by mechanical agitation. It could be done with
the aid of special gadgets like wire whips, egg beaters or electric food mixers or with a fork.
• Kneading- Refers to the pressing, folding and stretching of dough to develop gluten for
good bread structure. In Pilipino this is known as “masa” or “masahe”. This technique
makes dough smooth and elastic. It is used primarily in making dough for puff paste and
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 yeast breads or in working with mixtures that are too heavy to be beaten with a spoon.
• Stirring- Often done with a wooden spoon, rotating it through a mixture as long as
necessary, usually until the ingredients are combined. No particular care in stirring is
necessary except to remember to stop stirring as soon as the ingredients are combined.
The texture of many kinds of cakes and muffins are spoiled by over mixing.
• Whipping- a king of beating for eggs and cream to fill them with air and make them thick
and fluffy.
• Sifting- To separate coarse particles in the ingredients by passing through a sieve. Air is
incorporated through this method. For example, sifting flour or sugar, etc.

Tips on Working with the Ingredients

1. Read the experiment procedures to the end. Check whether you have all the equipment
and ingredients at hand. Think of substitute ingredients if needed.
2. Look up the meaning of terms you doubt or cannot understand.
3. Assemble all ingredients and utensils needed and arrange them within easy reach.
4. Do as much pre-preparation activity as possible before mixing. Measure and sift
ingredients, grease pans, chop nuts, melt butter or thaw ingredients, put liquid
ingredients together when called for in the procedure, etc. this minimizes errors in
measurements and mixing.
5. Make all measurements level using standard cups and measures.
6. Dry ingredients, such as flour, sugar, salt, etc. are heaped to over-flowing in cups or
measuring spoons then leveled off with a straight-edge knife or spatula.
7. SIFT FLOUR BEFORE YOU MEASURE WHEN RECIPES CALL FOR IT- do not top cup of
sifted flour. It will pack the ingredients back again. Sifting is done to incorporate air to
flour to make products lighter and fluffier.
8. Pack brown sugar firmly into measuring cup and level off with a steel spatula or a
straight edged knife.
9. Crack down lumps of sugar by running a rolling pin over them before measuring.
10. Do not dip cups or spoons into molasses, syrup or honey. Pour liquid ingredients into
the measuring equipment to prevent them from adhering to the sides and dripping on
the work space.

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11. Before measuring fats, bring to room temperature if stored in the refrigerator, then
press firmly into spoon to over flowing. Level off.
12. When measuring liquids, use standard graduated measuring equipment such as glass
cups and graduated measuring spoons. Put cup on a level surface and read at eye level
to obtain accurate liquid measure.
13. Make it a habit to trim, peel, scrape or measure and sift dry ingredients on waxed paper
to facilitate cleaning.
14. Keep a damp cloth close at hand. Cooking is a lot more fun and more successful when
your hands and kitchen are tidy.
15. Tidy up equipment as you work; wipe off grease from can openers, wash pots and pans
clear off work area of empty boxes, etc.
16. Wipe your range each time you use it.
17. Follow directions closely.
18. Test cakes made with cake flour by lightly touching middle of cake; when no imprint
remains, cake is done.
19. Test cakes made with all-purpose flour by sticking toothpick or cake tester in center; if
it comes out clean, cake is done

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 LABORATORY ACTIVITIES

Basic Mixing Techniques LA No. 3

Perform the Mixing Methods Employed in Baking
Objective: This activity will check student’s ability to perform several mixing
technique used in baking.
Materials Mixing bowl, ladle, electric mixer, hand mixer, ingredients
Standard Requirements Mixing bowls and mixers, ingredients
Instruction: Students must be able to perform mixing technique such as
creaming, beating & kneading.
Action Required: Record how the student perform the different mixing techniques
used in baking. He/she must discuss the experience during the
said activities. Save the recorded video and submit to your
instructor.
Criteria for Evaluation: Speed 6 pts _____
Mastery 6 pts _____
Attitude Toward Task 6 pts _____
Knowledge 6 pts _____
Following Standard Procedures 6 pts _____
TOTAL 30 pts_____
Rubric for Evaluation:
CRITERIA 1 2 3 4 5 6 SCOR
E

Speed

Mastery of
Work
Attitude
Toward
Work
Following
Standard
Procedures

Advise on Areas for

Improvement:

Total Score/ Rating:

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References and Online Resources

Textbooks:
Prof. Ma. Felisa Tria-Natad RND. et. Al. (2014) Basic Baking & Cake Decorating. MIND SHAPERS
CO., INC. Intramuros, Manila, Philippines 1002.
Gisslyn, Wayne (2013) Professional Baking sixth edition, New Jersey: Wiley & Sons, Inc.
Ruth Estrada Javier –Reyes, Ed. D. –H.E.M. et.al. Baking & Pastry Arts.
MIND SHAPERS CO., INC. Intramuros, Manila, Philippines 1002.
Ciril Hitz. Foreword by Peter Reinhart (2012). Baking Artisan Pastries Breads. CRESTLINE a
division of Book Sale, Inc. New York, New York 10001. USA.
Gabriel, Elvira V. (2012). Passion to Bake, Mandaluyong City, Philippines:BoosAbp. Publishing
Corp.
The Maya Kitchen Culinary Arts Center (2009). Baking Handbook, Makati City, Philippines: Anvil
Publishing, INC.
Paula Figoni. (2008) How Baking Works.

Online Reference
http://www.pilsburybaking.combakers-corner/baking -basics/preparation/preparing to bake
http://en.wikipedia.org/wiki/baking
http://www.craftybaking.com/howto/baking-pans-prepare-or-preparing-baking
http://whatscookingamerica.net/cake/bakingtips.htm
https://www.google.com/search?q=images+of+packaging+design+for+bake+goods&rlz=
1C1ASVC_enPH
https://makebreadathome.com/everything-you-need-to-know-about-quick-
breads/#history-and-origins

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