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:

• Identify baking tools, equipment and
its characteristics;

• Recognize the major equipment

used in baking; and

• Appreciate the importance of using

the correct tools and equipment in
baking.
Unit III:
Baking Tools and
Equipment

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 It seems that knowledge and application of hygiene and
sanitation as well as following the laboratory rules are
essential in the food preparation area to avoid
contamination. I think you are even more ready to learn
more. The next topic to be learned is all about tools and
equipment in baking. Are you ready? Lets’ learn!
Baking Tools and Equipment

Completeness of tools, supplies and equipment in baking is very important, especially,

starting a baking activity as passion and perhaps, to start up baking as livelihood. Investing
on quality tools and equipment is an essential part, to accomplish a desired result. Some of
these are as follows.

Croissant Cutters
Stainless steel blades cut 3 triangles. Heavy steel rods for
continuous use. Slanted cutting edges. Cuts 6"x4" sections.
Wooden Handle.

Adjustable Stainless Dough Wheel

Stainless steel adjustable pastry cutter. Consist of (6)
individual two inch diameter wheels adjustable up to 5"
spacing. Perfect for preparing a large assortment of puff
pastries or danish doughs as turnovers, croissant, danish
and the like.

Stainless Steel Pie Cutters

Stainless steel pie cutter from Allied Metal.

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 Multiple Disc Cutter
Features hard stainless-steel blades with plastic handles. Multi
disc cutter is for cutting Sicilian pizza, breadsticks, cookie or
brownie dough and other bakery products.

Lattice Cutting Roller

Made of polyacetal. Ivory color. Distance between blades is .25 inches.
Can be used for many purposes; such as strudel, cakes and pastries for
cutting puff pastry.

Doughnut / Cookie Cutters

Doughnut cutter (right). Cookie Cutter (left). Heavy weight stainless
steel. Sanitary one-piece construction. Designed for commercial use.

BAKING SUPPLIES
Baking Sheets
You should have a minimum of two baking sheets as part of
your baking tools. If you are planning to do a lot of cookie
baking, we recommend that you have at least four heavy-
duty flat aluminum baking sheets. Since only one or two
can be in the oven at the same time, having four will allow
you to have two in the oven and two out of the oven to cool and then refill. They come in
different sizes. You should choose the size that fits well in your oven. The 17 x 14inch size is
right for most home ovens. Shiny aluminum pans work best for cookies. Pans with a dark
surface absorb more heat which can cook the bottoms of the cookies faster than the tops.

Jelly Roll Pans

Bar cookies are mostly baked in 13x9x2-inch metal pans or
glass baking dishes. If you are going to use the glass baking
dish, you will need to adjust your oven temperature. Bar

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cookies will usually cook in metal pans at 350 degrees. You will need to bring the
temperature down to 325 degrees when using glass.

Cookie Cutters
Made of steel, copper or plastic. Cookie cutters are available in a
variety of shapes and sizes, to cut cookie dough into specific shapes.
Cookie Scooper

Next to the baking sheets, our cookie scoop is one of our most used
baking tools. It looks like a small ice cream scoop. It is used to scoop out
equal amounts of cookie dough for making drop cookies. Scoops come in
different sizes and because not all manufacturers sizes are the same, be
sure to look at the volume of the scoop before purchasing. 1 1/2 – 2 Tablespoon sizes are
good for drop cookies.

Cookie Press
A cookie press or cookie gun is a hollow cylinder with a
plunger that pushes dough through a decorative tip at the
end of the tube. If you plan on making Spritz cookies then
you will need one of these as part of your baking tools.

Double Boiler
A Double Boiler consists of two pans that nest together. The top pan
hold the food to be melted (like chocolate), the bottom pan holds
and inch or two of water, which is heated to a simmer. The heat
from the boiling water gently melts the chocolate in the upper pan.

Electric Hand Mixer

It is not absolutely necessary to go out and buy a Stand Mixer if you

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don't have one. You should have at least an electric hand mixer in your collection of baking
tools. It will take more time but it will do the job. Choose one that has a powerful motor and
feels good in your hands. Most of the weight should be up front over the beaters.

Stand Mixer
A stand mixer is by far the easiest to use. If you plan on baking lots of
goodies throughout the year, a stand mixer would be a wise
investment. Stick with the brand names. Nothing is worse than an
under-powered mixer. Kitchen Aid and Hamilton Beach make good ones. You should also
have at least three attachments. A Whisk, Dough Hook and Paddle.

Food Processor
Here is another handy device to have. A food processor makes quick
work of chopping, mincing and grinding. You don't have to go out and
buy the big super deluxe model. A basic model will do for most jobs.
Metal Cooling Racks
Metal cooling racks are a grid of wires that stand on short legs.
Their function is to let air circulate underneath and around the
cookies to help them cool without getting soggy. You will need
enough rack space to cool two baking sheets worth of cookies at a
time. A 12x18 Rack is sufficient for this purpose. If counter space is a problem, you can
purchase stackable cooling racks like the one in the photo.

Mixing Bowls
A good set of different sized mixing bowls should be part of your baking
tools. The best mixing bowls are made of Ceramic or stainless steel.
Look for deep bowls with high sides. Stainless steel bowls are good for
making your own Double Boiler. Nested bowls will take up less room in
your cabinets. We don't recommend plastic bowls since they are porous and can retain oils
and odors that can transfer to other ingredients.

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 Pastry Bag and Tips
Pastry Bags are used for decorating cakes and cookies with icing.
There are three types of pastry bags, reusable, disposable and
parchment cones. They come in various sizes and can be made of
a variety of materials. Decorating Tubes are the tips that fit on
the bottom of reusable or disposable pastry bags. They come in
different tip designs which produce different decorations when you squeeze the filling
through them, called piping.

Pastry Brush
This is a small flat brush from 1/2 to 2 inches wide which is used to
apply egg wash or glaze to cookies.

Sifter
A sifter is used to aerate and remove lumps from flour and other
dry ingredients. Turning the handle pushes the ingredients
through a fine metal mesh giving it a uniform consistency.

Oven Thermometer
An accurate oven thermometer is a good thing to have. Some ovens,
new or old, can have inaccurate settings. Use an oven thermometer
every time you bake.

Timer
A timer is essential to baking cookies and should be part of your
baking tools. If you don't have a timer built into your oven, you can
pick one up at just about any store that has cooking supplies.

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 Whisks
Whisks are used for whipping ingredients that need a lot of
air incorporated into it and for folding ingredients into delicate
mixtures. It is a good idea to have a few whisks of different
sizes for cookie baking.

Zester
This tool consists of a handle with a blade with sharp-edged holes
at its end. It is used to remove the zest from citrus.

Did you learn the several tools and equipment and their
function? Very good! This time, do some research about the
different baking tools and equipment’s not mentioned in the
previous topic and describe each function and how to operate
these. Put your output in the space provided below.

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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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