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This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for a Grade 11 student to
develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products;
2) prepare and produce pastry products; 3)prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.
The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2) Discuss the relevance of the course 3)
Explore on opportunities for a Baker or Commis as a career.
Quarter 1
LESSON 1: PREPARE AND PRODUCE BAKERY PRODUCTS (PB)
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 1 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 2 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Suggested projects:
o Pies
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 3 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Pineapple pie
Buko Pie
Egg Pie
o Pizza
o Empanada
o Tart
o Etc.
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 4 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 5 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Quarter 3
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 6 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Culinary terms related to The learner demonstrates The learner demonstrate LO 1. Prepare sponge and cakes TLE_HEBP11TC-
sponge and cakes understanding of the core concept and competencies in preparing and IIIaf-7
underlying theories in preparing and presenting gateaux, tortes and Select, measure and weigh
How to measure ingredients ingredients according to recipe
presenting gateaux, tortes and cakes cakes
Correct proportion control, requirements, enterprise
yields, weights and sizes for practices and customer practices
profitability
Main ingredients used for Select required oven
variety of sponge and cakes temperature to bake goods in
Specific temperature used for accordance with desired
different types of sponge and characteristics, standard recipe
cakes specifications and enterprise
practices
Pre-heating the oven
Prepare sponges and cakes
Classification of the different according to recipe
types of sponge and cakes specifications, techniques and
Mixing methods used for conditions and desired product
variety of sponge and cakes characteristics
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 7 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
cream filling and icing
Chiffon cake with boiled
icing or fondant icing
Chocolate cake
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 8 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
cakes Use suitable icings and
Identification and application decorations according to
of steps and procedure in standard recipes and/or
icing a cake. enterprise standards and
customer preferences
Types of icing/frosting and
their uses
Quarter 4
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 10 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Characteristics of classical The learner demonstrates The learner demonstrate LO 1. Prepare iced petits fours TLE_HEBP11PF-
and contemporary petits understanding of the basic concept and competencies in preparing and IVab-12
fours underlying theories in preparing and displaying petits fours Prepare, cut and assemble
displaying petits fours sponges and bases according to
Underlying principles in standard recipes and enterprise
preparing petit fours requirements and practices
Types and kinds of sponge Prepare fillings with the required
and bases flavors and consistency
Prepare fondant icing following
Different kinds of fillings required temperature and
standard procedure
Procedure in making fondant
icing Design and use decorations in
accordance with establishment
standards and procedures
Decorations and designs
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 11 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 12 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
Tips on how to display petit receptacles for petits fours
fours Display petits fours creatively to
enhance customer appeal
Standards and procedures in
displaying petits fours
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 13 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
TLE_HEBP11PD-
Planning, preparing and LO 2. Plan, prepare and present
dessert buffet selection or plating IVj-19
presenting trolley services
Arranging and preparing
variety of desserts Plan and utilize dessert buffet
services according to available
facilities, equipment and
customer/enterprise
requirements
Prepare and arrange variety of
desserts d in accordance with
enterprise standards and
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 14 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
procedures
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 15 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
GLOSSARY
Boiled icing A sugar and egg white icing for cakes. Sugar is first cooked on the stovetop to form syrup, and then the hot syrup is
beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy.
Choux pastry or pâte à choux A light pastry dough for making profiteroles, croquembouches, éclairs, French crullers, beignets, St.
Honoré cake, Indonesian kue sus, and gougères.
Commis A junior chef.
Consistency (1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.
Characteristic A feature or quality belonging to a person, place, or thing and which serves to identify it
Condition The state of something, especially with regard to its appearance, quality, or working order.
Filling, coating, topping A quantity of material that fills or is used to fill something, or is used to coat, or is used to design the top of food.
Fondant/ Fondant Icing A thick paste that is made of sugar and water and is often flavored and/or colored; it is used for making candy and
icing incake-decorating.
Fondant is one of several kinds of icing-like substances used to decorate or sculpt pastries. The word, in
French, means "melting", coming from the same root as "foundry" in English. A foundry is a workshop or
factory for casting metal.
Glaze An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 16 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
Gateau, torte A rich cake, typically one containing layers of cream or fruit.
Product characteristic An element that defines a product's character, such as size, shape, weight, etcetera.
Proportion control Control in which the amount of corrective action is proportional to the amount of error
Shelf-life The length of time for which an item remains usable, fit for consumption, or saleable.
Siding Food on the side of a main dish;is often eaten before eating the main dish.
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide * LO – Learning Outcome Page 17 of 18
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
Sample: TLE_HEBPPD11-IVj-20
Domain/Content/
Uppercase Letter/s
Component/ Topic
Present Desserts PD Present Desserts PD
-
Roman Numeral
*Zero if no specific quarter
Quarter First Quarter IV
Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
Week Week One j
specific week
-
Store and Package
Arabic Number Competency
Desserts
20
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