Republic of the Philippines

ISABELA STATE UNIVERSITY

San Mateo Campus

BACHELOR OF TECHNICAL VOCATONAL TEACHER EDUCATION

Course Syllabus
Second Semester,
School Year 2025-2026

Course Title Credit Unit/s Hours per week

TLE HE9 3 2 hours lecture & 3 hours
Bread and Pastry
laboratory

VISION INSTITUTIONAL OUTCOMES

A leading research university in the ASEAN region. ISU Expected Graduate Attributes

MISSION Communicator (Cm)

Isabela State University is committed to develop globally competitive human,  Recognizes and values communication as a tool for conveying and interacting
technological resources and services through quality instruction, innovative with others and fostering their own learning.
research, responsive community engagement and viable resource
management programs for inclusive growth and sustainable development. Inquiry-focused and knowledgeable (IFK)
 Creates new knowledge and understanding through the process of research
QUALITY POLICY and inquiry.
The Isabela State University endeavors to be a lead university in instruction,  Demonstrates comprehensive theoretical and technical concepts related to their
research, extension, and resource generation through continual improvement field of specialization with relevant connections to industry, professional and
of services. regional knowledge.

To uphold this commitment, ISU shall attain the following quality objectives: Competitive (Cp)
1. Sustain academic excellence and quality in instruction;  Initiates and innovates better ways of doing things.
2. Generate research breakthroughs;  Promotes quality and productivity.
3. Engage in sectoral activities for community development;
4. Develop products for globalizations; Collaborative and Effective Leader (CEL)
5. Supports students’ participation to local and international fora to  Works in collaborative with others and manages group functioning to meet
enhance their potentialities; and common goal.
6. Review on periodic basis, the Quality Management System
(QMS) and gather feedbacks on the level of client satisfaction as
basis for continuous improvement. Lifelong Learning (LL)
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 Acquires new skills and adapts to rapid changes in professional and personal
environment.
PROGRAM OUTCOMES

GOALS OF THE COLLEGE OF EDUCATION The graduates of the Bachelor of Technical Vocational Education program must be able
to:
In line with the Isabela State University’s vision and mission, the
Department of Teacher Education is tasked to: 1. Demonstrate the competencies required of the Philippine Qualifications
1. Enhancing the qualification of the educators for academic and Framework (PTTQF);
professional development equipped with training and educational 2. Demonstrate broad, meaningful and coherent knowledge and skills in any of the
innovations as well as research and extension capabilities and; specific fields in technical and vocational teacher education;
2. Preparing and developing highly qualified basic education 3. Apply with minimal supervision specialized knowledge and skills in any of the
teachers and skilled technologists through quality and well-rounded specific fields in technical teacher education;
pre-service training both academic and vocational fields for diverse 4. Demonstrate higher level literacy, communication, numeracy, critical thinking,
communities of learners. learning skills needed for higher learning.
5. Manifest a deep and principled understanding of the learning processes and the
role of the teacher in facilitating these processes in their students.
6. Show a deep and principled understanding of how educational processes relate to
larger historical, social, cultural, and political processes.
7. Apply a wide range of teaching process skills (including curriculum development,
lesson planning, materials development, educational assessment, and teaching
approaches.
8. Reflect on the relationships among the teaching process skills, the learning
processing in the students, the nature of the other factors affecting educational
processes in order to constantly improve their teaching knowledge, skills a

Course Description: This course covers the entire process from history to packaging. Students will explore the origins and cultural significance of bread, learn about the essential tools
and ingredients used in bread making, and develop skills in shaping different bread types. The course also covers oven management techniques and the crucial role of packaging,
focusing on protection, preservation, convenience, and marketing. This course will provide the knowledge and techniques to create high-quality bread from start to finish.
Prerequisite/s: NONE
Course Outcome:
1. Understand the History and Evolution of Bread Making
2. Identify and Use Basic Bread Making Tools
3. Master the Key Ingredients and Their Functions
4. Develop Proficiency in Shaping Different Bread Types
5. Apply Oven Management Techniques
6. Understand and Demonstrate Proper Bread Packaging
Graduates Program Intended Learning Learning Content Teaching and Teaching Assessment Assessment tools

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Attributes Outcomes Outcomes Learning Learning Tasks Number of hours
Activities modality Lecture Laboratory

Cm, CEL 5, 6, 7
State the vision and mission Vision and Mission of the Brainstorming Online via Recitation Rubrics for
of the University, quality University Video Con / Recitation 1 hour
policy, institutional outcomes Quality Policy Discussion Google
and goals and objectives of Institutional Outcomes goals classroom Quiz Rubrics for Quiz
the program. and objectives of the and
program Zoom Essay Rubrics for Essay

IFK, LL, Co 1, 2, 8 Chapter 1 Brainstorming Online via Recitation Rubrics for

Overview of Bread Making Video Con / Recitation 5 hours 9 hours
Discussion Google
classroom Quiz Rubrics for Quiz
Explain the history of Highlighting the origins, Demonstration and
bread making, evolution, and significance Zoom Performance Rubrics for
in various cultures in bread exam Performance
making. exam

Recognize and understand The different basic tools in

the basic tools used in bread Bread Making.
making 1. Mixing tools
2. Cutting tools
3. Measuring tools

Demonstrate the proper use 1 Mixing tools

of basic tools in bread 2. Cutting tools
making 3. Measuring tools

IFK, CEL 3,6,8 Chapter 2. Ingredients in

Bread Making 7 hours 12 hours
Brainstorming Online via Quiz Rubrics for Quiz
Video Con /
Identify and describe the key Explain their individual roles Discussion Google
ingredients in bread making and functions in the dough classroom Performance Rubrics for
process. (flour, yeast, water, Demonstration and Exam Criteria of
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 and salt) Zoom evaluation

Demonstrate the proper Step by step in measuring,

technique for measuring, mixing and handling the
mixing and handling each ingredients.
ingredient

Preliminary Exam 1.5 hours

IFK, LL, Co 3,6,8 Chapter 3 Baking and 10.5 hours 18 hours
Shaping Techniques Brainstorming Online via Recitation Rubrics for
Video Con / Recitation
Discussion Google
Identify and Troubleshoot Recognize common shaping classroom Quiz Rubrics for Quiz
Shaping Errors mistakes (e.g., uneven Demonstration and
dough distribution, improper Zoom Performance Rubrics for
tension) and apply exam Practicum
corrective measures to
achieve consistent results in
bread shaping.

Demonstrate Proficiency in
Shaping Various Bread Baguettes
Type Boules
a. baguettes Rolls
b. boules
c. rolls

Apply Knowledge of Oven Apply oven management

Management techniques, including
preheating, steam
application, and adjusting
temperature for different
types of bread.
Mid-Term Examination – 1.5 hours

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IFK, LL, Co 1,2,8 Chapter 4. Packaging Brainstorming Online via Recitation Rubrics for 10.5 hours 18 hours
Video Con / Recitation
Discussion Google
classroom Quiz Rubrics for Quiz
Define the purpose of Demonstration and Rubrics for
packaging Protection Zoom
a. Protection Preservation Performance Practicum
b. Preservation Convenience Exam
c. Convenience Marketing
d. Marketing Information delivery
e. Information delivery

Types of Packaging
Materials
a. Traditional Traditional Materials
Materials Innovative Materials
b. Innovative
Materials

Demonstrate the proper way Step by step process in

of packaging packaging

Final-Term Examination – 1.5 hours

Course Requirements:
1. Must pass all quizzes, prelims, midterms and final exam;
2. Pass the performance examination; and
3. Attend regularly to the class online via zoom within the semester.

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Grading Scheme

LECTURE: 60% LABORATORY – 40%

Major Exam – 65 %
Prelim - 15% Laboratory Performance – 70%
Midterm - 25% Skill Assessment - 15%
Final - 25% Project - 15%
Class Standing – 30% Total 100%
Quizzes - 15%
Recitation - 10%
Reports - 5%
Attendance - 5%

References:
 Hamelman, J. (2012). Bread: A Baker's Book of Techniques and Recipes. Wiley.
 Lepard, D. (2011). The Handmade Loaf: Contemporary Recipes for the Home Baker. Mitchell Beazley.
 Reinhart, P. (2001). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Ten Speed Press.
Website:
 https://www.bbga.org/
 https://www.thefreshloaf.com/
 https://www.kingarthurbaking.com/learn

Classroom Policies

1. Observance of Health Protocols

a. Everybody who is entering the campus and classroom premises is required to wear a face mask – NO FACE MASK, NO ENTRY POLICY
b. Observe at all times, in all places and in all transactions, social / physical distancing of at least 1 meter apart as advocated by the Department of Health.
c. When classes are conducted outside the classroom, physical distancing will still be observed.

2. Uniform and Dress code

a. Students should be in proper uniform, wear ID and appropriate shoes except during laboratory class.
b. On Wednesdays, cross dressing, hip-hop dresses and get-ups are not allowed, e.g., shorts, slippers, spaghetti strap, earrings for males, etc.
c. PE uniforms should be worn only during PE class.

3. Taking Examination
a. Cheating and copying are strictly prohibited. When caught during quizzes and long/unit exams, deduction of points will be imposed by the teacher and during midterm or final
exam. Means a grade of 5.0 in the subject.
b. Borrowing of calculators and other exam paraphernalia is not allowed during exam.
c. During prelim, midterm, and final exam, only test papers answer sheets, permits, calculators, pens, pencils and erasers are allowed on the desk; other things should be deposited
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 on a place designated by the teacher.
d. Other policies will be imposed as deemed necessary and as agreed upon between the students and the subject professor.

4. Other Policies

4.1 Face-to-face FTLM

a. Cellphone should be shut-off or in silent mode during class hours.
b. Chairs should be arranged at least 1.5 meters apart to observe social distancing.
c. Chairs should be arranged before leaving the classroom.
d. Vandalism is strictly prohibited and punishable.
e. No Smoking within the school premises.
f. Students under the influence of liquor are not allowed inside the school compound.
g. Any form of deadly weapons should not be brought to school except cleaning/cutting tools during cleanup days and laboratory classes.
h. Unnecessary noise to the point of creating disturbances is prohibited.
i. Proper grooming should be observed at all times, e.g., short and undyed hair for males.
j. Other policies will be strictly imposed as contained in the student manual.

4.2 Online FTLM (synchronous)

a. Unnecessary noise to the point of creating disturbances is prohibited.

b. Participative learning is encouraged
c. Wear proper attire
d. Courtesy and proper decorum should be observed at all times
e. Meeting time set should be strictly observed by both faculty and students
f. Policies on the recording of class lecture is subject to the approval/agreement between the student and faculty which shall be governed by existing laws such as
cybercrime act, data privacy act and intellectual property right laws.
g. Posting of unnecessary comments/messages are prohibited during online classes.

4.3 Remote FTLM (asynchronous)

a. Submit required output on time via online or on designated drop-off / pick up points.
b. Submission of duplicated / copied output is prohibited.
c. Posting of unnecessary comments/messages are prohibited during group chat/discussion forum.
Prepared by: Reviewed by:

LEONETTE S. MATAMIS JENALYN C. ANDRES

Student Faculty

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