BPP Syllabus
BPP Syllabus
LE
ES
ACES TAGUM COLLEGE
Mankilam, Tagum City A B O, D AV
I. Subject Description: This course is the study of knowledge and skills required by bakers and pastry cooks to
prepare and produce bakery and pastry products, produce, fill, decorate and present a
range of specialized sponges and cakes, display and service of wide range of petit fours
and presenting the various and specialized techniques of desserts presentation in
commercial food production environments and hospitality establishments.
II. Learning outcome: At the end of the session, the students should be able to:
1. Cognitive
a. Produce, design and formulate variety of petit fours
2. Affective
a. Select and produce bakery and pastry products
3. Psychomotor
a. Produce, design and assemble specialized sponges and cakes
PRELIM EXAMINATION
MIDTERM EXAMINATION
FINAL EXAMINATION
Resources:
1. Wayne Gisslen, Professional Cooking Sixth Edition, John Wiley & Sons., Inc, Hoboken, New Jersey, 2007
2. Wayne Gisslen, Professional Cooking Fourth Edition, John Wiley & Sons., Inc, Hoboken, New Jersey, 2005
3. Petit Fours Article-Allrecipes.com; allrecipes.com/howto/petit-fours/
4. Hanneman, LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann
5. Small, M & Fance, WJ, The International Confectioner, 1981
6. Collister, L & Blake, A, The Baking Book, 1996, Conran Octopus, London
7. Taubner, Charrette Blohm, Great Cakes and Pastries, 1985, Hamlyn Publishing
8. Christian Teubner, Sybil Grafin Schonfeldt, 1983, Desserts, Hamlyn Publishing Group, Australia.
9. Michel Roux, 1996, Desserts, A Life Long Passion, Conran Octopus Limited, London, United Kingdom
10. Bo Friberg, 2004, The Professional Pastrychef, 4th ed., Van Nostrand Reinhold, New York, USA
11. Richemont Craft School, Guide to perfect bakery and confectionary, 2nd Ed 1993, Richemont Craft School, Lucerne, Switzerland
12. Michel Saus, Advanced bread and pastry, a professional approach, Delmare Cengage Learning, New York, USA
13. Fance, W.J., The Student’s Technology of Breadmaking and Flour Confectionery, Routledge & Kegan Paul, 1981, ISBN 0 415 02561 3
14. Bennion, T.E. and Bamford, G.S.T., the Technology of Cake Making, 5th Edition, Leonard Hill Books, 1973, ISBN 0 249 44121 7