GUINTOLAN NATIONAL HIGH SCHOOL

BUDGET OF WORK
(FIRSTQUARTER)

NAME OF TEACHER : ELVIE R. ELLOREN

CURRICULUM YEAR : 2018-2019

SUBJECT TAUGHT : GRADE 12-BREAD AND PASTRY PRODUCTION NC II

TOPICS CONTENT STANDARD PERFORMANCE COMPETENCIES NUMBER OF TARGET CURRICULUM REMARKS

STANDARD DAYS DATES GUIDE CODE/
REFERENCES
1. Accurate The learner demonstrate an The learners independently LO 1. Prepare bakery 20 TLE_HEBP912PB-Ia-f-1
measurement of understanding of the core concepts demonstrate core products
ingredients and theories in bread and pastry competencies in preparing 1.1 Select, measure
2. Baking production and producing bakery and weigh required
ingredients and products ingredients according
its substitution to recipe or
3. Types, kinds, production
and classification requirements
of bakery 1.2 Prepare a variety
products of bakery products
4. Mixing according to standard
procedures/form mixing procedures/
ulation/ recipes, formulation/ recipes
and desired and desired product
product characteristics
characteristics of 1.3 Use appropriate
various bakery equipment according
products to required bakery
 5. Baking products and standard
techniques, operating procedures
appropriate 1.4 Bake bakery
conditions and products according to
enterprise techniques and
requirements appropriate
and standards conditions
6. Temperature 1.5 Select required
ranges in bakery oven temperature to
products bake goods in
accordance with the
desired
characteristics,
standards recipe
specifications
1. Culinary and The learners demonstrates The learner demonstrate LO 1. Prepare pastry 10 TLE_HEBP912PP-IIa-g-4
technical terms understanding of the basic concept competencies in preparing products
related to pastry and underlying theories in preparing and producing pastry 1.1. Select, measure
products and producing pastry products products and weigh required
2. Ratio of ingredients according
ingredients to recipe or
required to production
produce a requirements and
balance formula established standards
3. Correct and procedures
proportion 1.2. Prepare variety of
control, yields, pastry products
weights and sizes according to standard
for profitability mixing
4. Types, kinds, procedures/formulati
and classification on/ recipes and
of pastry desired product
products characteristics
5. Mixing 1.3. Use appropriate
procedures/form equipment according
ulation/recipes to required pastry
and desired products and standard
product operating procedures
characteristics of 1.4. Bake pastry
various pastry products according to
products techniques and
6. Baking tools, appropriate
equipment, and conditions; and
their uses and enterprise
functions requirement and
7. Baking standards
techniques 1.5. Select required
appropriate oven temperature to
conditions, and bake goods in
enterprise accordance with the
requirements desired
and standards characteristics,
8. Temperature standards recipe
ranges in baking specifications and
pastry products enterprise practices
9. Occupational
health and safety
11. Types and The learners demonstrates The learner demonstrate LO 2. Decorate and 5 TLE_HEBP912PP-IIh-i-5
classifications of understanding of the basic concept competencies in preparing Present Pastry
fillings, and underlying theories in preparing and producing pastry products
coatings/icing and producing pastry products products 2.1 Prepare a variety
and glazes of fillings and
12. Regular and coating/icing, glazes
special fillings and decorations for
and pastry products
coating/icing, according to standard
glazes and recipes, enterprise
decorations standards and/or
13. Decorative customer preferences
techniques and 2.2 Fill and decorate
rules for pastry products,
garnishing where required and
14. The tools and appropriate, in
materials in accordance with
decorating, standard recipes
finishing and and/or enterprise
presenting standards and
15. Standards customer preferences
and procedures 2.3 Finish pastry
in decorating products according to
pastry products desired product
16. Occupational characteristics
Health and 2.4 Present baked
Safety pastry products
17. Standards according to
and procedures established standards
in finishing and procedures
pastry products
18. Plating and
presenting pastry
products
19. Shelf-life of The learners demonstrates The learner demonstrate LO 3. Store pastry 3 TLE_HEBP912PP-IIj-6
pastry products understanding of the basic concept competencies in preparing products
20. Standards and underlying theories in preparing and producing pastry 3.1 Store pastry
and procedures and producing pastry products products products according to
in storing pastry established standards
products and procedures
21. Different 3.2 Select packaging
kinds of appropriate for the
packaging preservation of
materials to be product freshness and
used eating characteristics
22. Standards
and procedures
in packaging
pastry product

DATELINE : _____________________
DATE SUBMITTED : _____________________
EFFICIENCY QUALITY TIMELINESS TOTAL RATING

DATE CHECKED : _____________________

CHECKED BY : _____________________