SUBJECT TITLE: Bread and Pastry Production NC II

PRE-REQUISITE:
SUMULONG COLLEGE OF ARTS AND SCIENCES NO. OF HOURS/SEMESTER: 160 / 1st QUARTER: 1st and 2nd
M. L. Quezon Extension, Brgy. Dalig, Antipolo City

SUBJECT DESCRIPTION: This course is designed for high school

HIGH SCHOOL DEPARTMENT student to develop knowledge, skills, and attitude to perform the
S. Y. 2021 – 2022 tasks on Bread and Pastry Production.

BUDGET OF WORK / CURRICULUM PLAN

NO. OF
MOST ESSENTIAL TARGET
CONTENT PERFORMANCE CURRICULUM HRS. TO
LESSON LEARNING ENABLING COMPETENCIES DATE/WEEK TO
STANDARD STANDARD CODE BE
COMPETENCIES BE TAUGHT
TAUGHT
1. Tell brief history in
Baking
The learners The learners
demonstrate an independently 2. Describe the situation
Introduction understanding of demonstrate core that brought about the
Value the situation that TLE_HEBP9-
of Baking the core concepts competencies in use of bake products
brought about the use of 12PB-Ia-f-1 8 Week 2
and theories in preparing and made from wheat in the
bread and pastry producing bakery bake products.
country.
production products 3. Recognize the first
bakers

The learners The learners Distinguish different 1. Enumerate the major 8 Week 3
demonstrate an independently ingredients used in baking and minor ingredients
understanding of demonstrate core and their functions and used in baking
the core concepts competencies in
Baking effects 2. Identify the
and theories in preparing and
Ingredients bread and pastry producing bakery characteristics of the
production products different ingredients
used in baking
3. Determine the effect of
each ingredient as they
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 are used in baking

1. Identify the different

flour mixtures used in
Working with The learners The learners various bake products
ingredients demonstrate an independently 2. Select, measure and
understanding of demonstrate core Elaborate the different flour weigh required
the core concepts competencies in mixture and different ingredients according 8 Week 4
and theories in preparing and mixing techniques used in to recipe or production
bread and pastry producing bakery baking requirements
production products 3. Use the various
techniques of mixing
flour mixture correctly.

1. Define bread, yeast-

leavened Bread and
The learners The learners quick bread.
Prepare and States the method of
demonstrate an independently 2. Explain the kinds Bread TLE_HEBP9-
Produce understanding of demonstrate core mixing dough and the and Dough 12PB-Ia-f-1 8 Week 5 & 6
Bakery the core concepts competencies in stages in Baking Process 3. Show the different
product and theories in preparing and method of mixing dough
bread and pastry producing bakery 4. Illustrate the stages in
production products Baking Process

1. Define measuring tools

Tools, utensils and baking utensils
and Equipment The learners The learners 2. Show the different
demonstrate an independently
in making tools, utensils and
understanding of demonstrate core
bread the core concepts competencies in equipment used in
and theories in preparing and Illustrate the different tools, bakery products
bread and pastry producing bakery utensils and equipment 3. Explain proper using of 8 Week 7
production products used in making bread each tools and utensils
4. Compare tools and
equipment

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 1. Know the sanitation and
The learners safety rules in making
Proper independently bread
The learners demonstrate core Explain practical ways on
Sanitation in 2. Why tools and utensils
demonstrate an competencies in keeping food clean as well
Tools, utensils understanding of preparing and must clean 8 Week 8
and Equipment the core concepts producing bakery as tools, utensils and 3. Elaborate the safety
used in and theories in products equipment used precautions in the
Making Bread bread and pastry kitchen
production

1. Define pastries
The learner 2. Know the different kinds
demonstrates The learner of pastries
3. Modify the major
understanding of demonstrate Determine the different TLE_HEBP9-
ingredients use in
Prepare and the basic concept competencies in kinds of pastries and the making pastries 12PP-IIa-g-4
8 Week 9
produce pastry and underlying preparing and ingredients used in making 4. Elaborate the different
products theories in producing pastry pastry products fillings of pies and
preparing and products pastry
producing pastry
products

The learner 1. Identify Commonly Used

Frostings or Icings,
demonstrates The learner
Decorate and Fillings, and Glazes
understanding of demonstrate 2. Classify those techniques
present TLE_HEBP9-
Pastry the basic concept competencies in States the commonly used that is commonly used in
pastry products 12PP-IIh-i-5 8 Week 10
products and underlying preparing and decorative techniques in
theories in producing pastry presenting pastry products 3. Discuss Ways to
Present and Display
preparing and products Bakery Products
producing pastry
products
The learner The learner Elaborate the Standards 1. Tell the different kinds TLE_HEBP9- 8 Week 11
demonstrates demonstrate and procedures in storing of packaging material to 12PP-IIj-6
understanding of competencies in pastry products be used
2. Select packaging
Store pastry the basic concept preparing and
appropriate for the
products and underlying producing pastry preservation of product
theories in products freshness
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 preparing and 3. Importance of storing
producing pastry and preserve pastry
products products properly

Prepare sponge The learner The learner 1. Define Cake

and cakes demonstrates demonstrate 2. Familiarize the different
understanding of the competencies in Interpret the different types types of cake and their
of cake and their method method of mixing TLE_HEBP9-12TC-
core concept and preparing and
of mixing 3. List the guidelines to IIIa-f-7 8 Week 12
underlying theories in presenting gateaux,
remember in making
preparing and tortes and cakes
cake
presenting gateaux,
tortes and cakes
Prepare and The learner The learner
use fillings demonstrates demonstrate 1. Define icing and frosting
understanding of the competencies in 2. Identify fillings
core concept and preparing and Prepare and select fillings appropriate in a specific
underlying theories in presenting gateaux, in accordance with cakes
8 Week 13
required consistency and 3. Evaluate the different
preparing and tortes and cakes
appropriate flavors varieties of icing use in
presenting gateaux,
cake
tortes and cakes

Decorate The learner The learner 1. Identify standard

cakes demonstrates demonstrate recipes of icings
understanding of the competencies in Decorate sponges and 2. Illustrate the steps and
core concept and preparing and cakes suited to the product procedure in icing a
TLE_HEBP9-12TC-
underlying theories in presenting gateaux, and occasion and in cake.
IIIh-i-9 8 Week 14
accordance with standard 3. Use suitable icings and
preparing and tortes and cakes
recipes and enterprise decorations according
presenting gateaux,
practices to standard recipes
tortes and cakes 4. Importance of
icing/frosting on cakes

GRADING SYSTEM:

Performance Task – 60% Written works – 20% Quarterly Assessment – 20%

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ASSESSMENT METHODS:

REFERENCES:
Corazon, B.P., (2015) Bread and Pastry Production – A self learning module. Mandaluyong City: Books atbp. Publishing Corp.

Prepared by:

SHAIRA A. REBELLON
Subject Teacher

Noted by:

_____________________ JENNIFER I. VELORIA, MAT

Head Teacher Principal

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