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Capitol University

Basic Education Department


Gusa, Cagayan de Oro City
Philippines

Syllabus
in

WEB DEVELOPMENT 1

Submitted to:

Amor Q. de Torres, Ph.D.


Principal

Submitted by:

James A. Enoveno
JH Teacher I
Computer

2017 - 2018
Subject
Web Development 1
Number:
Subject Title: Introduction to Web Development

Year level: 7th Grade

Time Frame: 2hours a week

Instructor: James A. Enoveno


Contact
+63917-6700-985
Number:
Email: Tiagosan1986@gmail.com

School Year: 2017-2018

I. SUBJECT DESCRIPTION:

This subject will provide a basic understanding of the


methods and techniques of developing a simple to
moderately complex web site. Using the current standard
web page language (HTML), students will be instructed on
creating a simple web site. Students will also learn about
web design standards and why they're important, and learn
to create and manipulate images.

II. GENERAL OBJECTIVES

Upon successful completion of this subject, the student in


accordance with the grading standards will be able to:

A. COGNITIVE DOMAIN:

1. Explain concepts HTML(Hypertext Markup Language)

2. Will be able to use a variety of strategies and tools to create


websites.
3. Identify areas for enhancement, development, and growth in
Website Development
B. AFFECTIVE DOMAIN:

1. Comprehend the application of the Website.


2. Give importance on developing the knowledge and skills in
Website Development.

C. PSYCHOMOTOR DOMAIN:

1. Create a plan of action that strengthens/ further develops one’s


Personal Entrepreneurial Competencies (PECs) in bread and
pastry production
2. Develop and strengthen Personal Entrepreneurial
Competencies (PECs) needed in bread and pastry
production
3. Create a plan of action that ensures success of his/her
business/career choice.
4. Explore career opportunities in bread and pastry production
5. Generate a business idea based on the SWOT analysis.
6. Performing the knowledge, skills, and attitudes required in
preparing different bakery products.
III. SUBJECT CALENDAR
Capitol University
Basic Education Department
Gusa, Cagayan de Oro City, Philippines
High School Department
WEB Development 1

FIRST QUARTER-PRELIMINARY
FIRST QUARTER -PERIODICAL
SECOND QUARTER-PRELIMINARY
SECOND QUARTER -PERIODICAL
THIRD QUARTER-PRELIMINARY
THIRD QUARTER -PERIODICAL
FOUTH QUARTER-PRELIMINARY
FOUTH QUARTER-PERIODICAL
IV. SUBJECT SYLLABUS

FIRST QUARTER PERIOD


INTRODUCTION TO BAKING
1. Baking tools and equipment Classification of tools and equipment
2. Standard table of weights and
3. measures
4. Conversion/substitution of weights and measure
5. Proper measuring of ingredients
6. Classification of functional and non-functional tools
7. Types and Uses of Cleaning Materials/Disinfectants Preventive
Maintenance Techniques and Procedures
8. Proper storage of tools and equipment
9. Hazards and risks identification and control Occupational Health
and Safety (OHS) indicators Personal hygiene and proper hand
washing
10. Philippine OHS standards Effects of hazards in the workplace
PREPARE AND PRODUCE PASTRY PRODUCTS
1. Culinary and technical terms related to pastry products
2. Ratio of ingredients required to produce a balance formula
3. Correct proportion control, yields, weights and sizes for profitability
4. Types, kinds, and classification of pastry products
5. Mixing procedures/formulation/re cipes and desired product
characteristics of various pastry products
6. Baking tools, equipment, and their uses and functions
7. Baking techniques appropriate conditions, and enterprise
requirements and standards
8. Temperature ranges in baking pastry products
9. Occupational health and safety
10. Suggested projects:
10.1 Pies - Pineapple pie - Buko pie - Egg pie
10.2 10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.

SECOND QUARTER PERIOD

PREPARE AND PRODUCE PASTRY PRODUCTS


1. Types and classifications of fillings, coatings/icing and glazes
2. Regular and special fillings and coating/icing, glazes and
decorations
3. Decorative techniques and rules for garnishing
4. The tools and materials in decorating, finishing and presenting
5. Standards and procedures in decorating pastry products
6. Occupational Health and Safety
7. Standards and procedures in finishing pastry products
8. Plating and presenting pastry products
9. Shelf-life of pastry products 10. Standards and procedures in
storing pastry products
10. Different kinds of packaging materials to be used.
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
1. Culinary terms related to sponge and cakes
2. How to measure ingredients
3. Correct proportion control, yields, weights and sizes for profitability
4. Main ingredients used for variety of sponge and cakes
5. Specific temperature used for different types of sponge and cakes
6. Pre-heating the oven
7. Classification of the different types of sponge and cakes
8. Mixing methods used for variety of sponge and cakes
9. Required equipment and materials for sponge and cakes
10. Recipe specifications, techniques and conditions and desired
product characteristics
11. Cooling temperature of sponge and cakes
12. Suggested projects:
13. Batter cake with butter
14. icing
15. Sponge cake with butter cream filling and icing
16. Chiffon cake with boiled icing or fondant icing
17. Chocolate cake
18. Identification of fillings appropriate in a specific cakes
19. Identification of the required consistency and appropriate flavor of
fillings
20. Filling and assembling cakes according to the standard recipe
specifications
21. Classification of coatings and sidings based on the required
recipe specifications and product characteristics
22. Identification of specific decorations appropriate for sponge and
cakes
23. Identification of standard recipes of icings and decorations for
sponge and cakes
24. Identification and application of steps and procedure in icing a
cake.
25. Types of icing/frosting and their uses
26. Presenting and plating sponge and cakes

THIRD QUARTER PERIOD

PREPARE AND DISPLAY PETITS FOURS


1. Characteristics of classical and contemporary petits fours
2. Underlying principles in preparing petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decorations and designs
7. Kinds of small choux paste
8. Types of sweet paste and fillings
9. Different garnishes, glazes and finishes
10. Standards and operating procedures in preparing fresh petits fours
11. Flavor and shape specifications and enterprise standards of
quality marzipan
12. Standards and operating procedures in coating marzipan fruits
13. Specifications of fresh fruits needed to caramelized
14. Specifications of dried fruits needed
15. Kinds of sugar to caramelized
16. Kinds and uses of receptacles for petits fours
17. Tips on how to display petit fours
18. Standards and procedures in displaying petits fours
19. Tips on storing petits fours
20. Temperature requirements in storing petits fours
21. Standards and procedures in storing and packaging petits fours
FOURTH QUARTER PERIOD
PRESENT DESSERTS
1. Varieties and characteristics of specialized cakes, both classical
and contemporary and other types of desserts
2. Commodity knowledge, including quality indicators of specialized
cakes and other types of desserts
3. Culinary terms related to specialized cakes and other types of
desserts
4. Portion control and yield

PREPARE AND PRODUCE BAKERY PRODUCTS


1. Accurate measurement of ingredients
2. Baking ingredients and its substitution
3. Types, kinds, and classification of bakery products
4. Mixing procedures/formulation/ recipes, and desired product characteristics
of various bakery products
5. Baking techniques, appropriate conditions and enterprise requirements
and standards
6. Temperature ranges in bakery products
7. Suggested projects:
7.1.Dinner roll
7.2. Pan de sal
7.3. Cinnamon roll
7.4. Ensaymada
7.5. Pan de coco
V. GRADING PROCEDURE:

There will be four (4) Grading Quarters.

Each period grade is computed as follows:

Written Outputs 20%


 Quizzes
 Assignments
 Seat works
Performance Tasks 60%
 Hands-on activities
 Quarterly Projects
 Behavior/Attitude
Quarterly Exams 20%
 Preliminary
 Periodical ______
TOTAL 100%

VI. SUBJECT REQUIREMENTS:

1. Activity Outputs
2. Project Plans
3. Quarterly Projects

VII. EVALUATION:

Students Evaluation will be in the form of:

1. Hands-on Assessment
2. Project Output
3. Quiz
4. Assignment
5. Oral Recitation
6. Role Playing

VIII. TEXT-WORKBOOK:
“BREAD AND PASTRY PRODUCTION”, Technology and Livelihood Education 9, Fe f.
Asprere, Corazon M. Sumisim, Fe S.J. Mangalindan, The Library Publishing House, Inc.,
Panay Avenue, Quezon City.

IX. REFERENCES AND FURTHER READINGS:

A. Books and Magazines


Jaraza, Aileen et al. Filipino kitchen Libarary, San Juan: Books for Pleasure, 1998

B. Internet Links
http://allrecipes.com/recipes/276/desserts/cakes/

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