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MOST ESSENTIAL LEARNING COMPETENCIES IN BREAD & PASTRY PRODUCTION NC II

GRADE LEVEL: 11/12


SUBJECT: BREAD AND PASTRY PRODUCTION NC II
NOMINAL HOURS: 160 HOURS
COMPONENT: HOME ECONOMICS

QUARTER CONTENT STANDARDS PERFORMANCE MOST ESSENTIAL LEARNING COMPETENCIES DURATION K-12 CG Code
STANDARDS
The learnerS The learners LO1: Prepare & Produce Bakery Products 1 WEEK TLE_HEBP9-
1ST
demonstrate an independently 1.1: Select, measure & weigh required ingredients 12PB-La-f-1
QUARTER according to recipe or production production.
understanding of the demonstrate core
1.1.1 Accurate measurement of ingredients
core concepts & competencies in preparing 1.1.2 Baking ingredients & its substitute
theories in bread & and producing bakery 1.1.3 Sanitaion & OSH
pastry production products
1.2 Prepare Bakery Products according to standard 2 WEEK TLE_HEBP9-
mixing procedures, uses appropriate equipment 12PB-La-f-1
according to required bakery products and
standard operating procedure
1.2.1 Baking Tools, utensils & equipment
1.2.2Types,kinds & classification of bakery products

1.3 Bake Bakery products according to tecnhiques and 3 WEEK TLE_HEBP9-


appropriate conditions. 12PB-La-f-1
1.3.1 Mixing procedures/formulation/recipes:
Mixing techniques for dough, cookies, & biscuits
1.4 Select required oven temp. to bake goods in
accordance with desired characteristics, standard
recipe specification
1.4.1 Required oven temps. For breads and cookies
1.4.2 Suggested products to perform at home Pan
cakes, dumplings, turn overs,donuts,grilled
pizza,quick breads,muffins, biscuits. Pita,
2ND QTR. The learner The learner demonstrates LO2: Decorate & Present bakery product 4 WEEKS
demonstrates competencies in preparaing & 2.1 Decorate, present & store bakery products
2.1.1 Types of packaging materials
understanding of the producing pastry products
basic concept & Lesson 2: Prepare & Produce Pastry Product
underlying theories in LO1: Prepare Pastry Product TLE_HEBP9-
preparing & producing 1.1 Select, measure, weigh required ingredients 12PP-IIa-g-4
pastry products according to recipe/production requirements &
established standards & production

1.2. Prepare variety of pastry products according to


standard mixing procedures,formulation/recipes &
desired product characteristics
1.3 Use appropriate equipment according to 5 WEEKS TLE_HEBP9-
required pastry products & standard operating 12PP-IIa-g-4
procedures
1.4. Bake pastry product according to techniques &
appropriate condition & enterprise requirements &
standards
1.5 Select required oven temp.to bake goods in 6 WEEKS
accordance with the desired characteristics,
standards recipe specification & enterprise practice

LO2: Decorate & Present Pastry Products TLE_HEBP9- 12PP-


IIh-i-5
2.1 Prepare variety of fillings & coatings/icing,
glazes for decorations of pastry products according
to strandard recipes, enterprise standards & or
customer preference

2.2 Fill & decorate pastry products where required 7 WEEKS TLE_HEBP9-
& appropriate in accordance with standard 12PP-IIh-i-5
customer preferences
2.3 Finished & present pastry products according
to desired product characteristics & established
standard procedures

LO3: Store Pastry Product 8 WEEKS TLE_HEBP9-


3.1 Store pastry product according to 12PP-IIh-j-6
established standards & procedures
9 WEEKS TLE_HEBP9- 12PP-
3.2 Select packaging materials appropriate IIh-j-6
for the preservation of product freshness &
eating characteristics.

3rd The learner The learner deonstrates LO1: Prepare Sponge cakes 1 WEEKS TLE_HEBP9-
QUARTER demonstrates competencies in preparing 11.1 Select, weigh, measure, ingredients to bake 12TC-IIIa-f-7
goods according to recipe, oven temp. &
understanding of the and presenting gateaux,tortes
specification.
core concept and and cakes
underlying theories in 1.2 Prepare & use appropriate
preparing and equipments in the preparation of sponges
presenting gateaux, & cakes according to recipe standards,
techniques, condition & desired product
tortes and cakes
characteristics
LO2: Prepare & Use Fillings 2 WEEKS TLE_HEBP9-
12TC-IIIg-8
2.1 prepare & select Fillings in accordance with
required consistency & appropriate flavor

LO3: Decorate & Present Cakes TLE_HEBP9-


3.1 Decorate & Present cakes using suitable icing 12TC-IIIh-i-9
to the product & occasion according to standard
recipes & enterprise practice & customers
preferences
LO4: Store Cakes TLE_HEBP9-
3 WEEKS 12TC-IIIj-11
4.1 Identify storage methods in storing cakes in
accordance with establishment standards &
procedure

4th Lessen 1: Prepare & Display Petit Fours TLE_HEBP9-


QUARTER The learner The learner deonstrates LO1: Prepare Iced petit fours 12PF-IVE-a-b-12
demonstrates competencies in preparing TLE_HEBP9-
understanding of the
and presenting gateaux,tortes 1.1 Prepare, cut assemble sponges, fillings and 12PF-IVE-F-14
BASIC concept and fondant icings, with the required flavors &
underlying theories in and cakes TLE_HEBP9-
consistency according to standard recipes,
preparing and temperatures & procedures.
12PF-Ivg-h-15
displaying petit fours 1.2
Lesson 2: Present Desserts TLE_HEBP9-
4 WEEKS 12PF-IV-a-b-12
Lesson 1: Present & Served Plated Desserts

1.1 Portion & present desserts according to product


items, occasions, & enterprise standards &
procedures

1.2 Plate & decorate desserts in 5 WEEKS TLE_HEBP9-


accordance with enterprise standards & 12PD-Ivj-18
procedures
LO2: Plan, prepare & present desserts buffet 6 WEEKS TLE_HEBP9-
selection or plating 12PD-Ivj-19
2.1 Plan and utilize desserts buffet service
according to available facilities, equipment
& customer/enterprise requirements
1.2 Prepare & arrange variety of desserts in 7 WEEKS TLE_HEBP9-
accordance with enterprise standard & procedures 12PD-Ivj-19
LO3: Store & Package Desserts 8 WEEKS TLE_HEBP9-
12PD-Ivj-20
3.1 Store desserts with the required temperature &
customer’s specification
3.2 package desserts in accordance with 9 WEEKS TLE_HEBP9-
established standards & procedures 12PD-Ivj-20

Prepared by:

MRS. VILMA V. FANTILAGAN


BSHS-SA

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