Department of Educat

Region VI- Western Visayas

Division of Aklan
District Of Madalag
Madalag National High School
Madalag, Aklan

Immersion worksheets

JOBERN T. CASTRO
Name of Student: Grade and Section: GRADE XII - EMERALD
School: Immersion Site:
MADALAG NATIONAL HIGH SCHOOL LANCHAR’S BAKESHOP
POBLACION.MADALAG, AKLAN
Track: GENERAL ACADEMIC
GENERAL ACADEMIC STRAND(GAS) Strand/Specialization: STRAND/ELECTIVES-
Duration of Work BREAD AND PASTRY PRODUCTION
Immersion: 80 Hours
School Partnerships
Focal Person JENALYN N. NACASABUG Contact Number: 09209677532
WorkImmersion
Teacher MAGGIE N. NAMAYAN Contact Number:

LIST OF TASKS/ACTIVITIES
Competencies Tasks/ Activities Time Actual Schedule Remarks
Allotment
1. Prepare and  Select measure and weigh required ingredients according to recipe or
produce bakery production requirements.
products  Prepare a variety of bakery products according to standard mixing
procedures/ formulation/ recipes and desired product characteristics. 7:30 am – 4:30 pm
 Use appropriate equipment according to required bakery products and 16 Hours
standard operating procedures. Nov.23,30, 2018
 Bake bakery products according to techniques and appropriate conditions.
 Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications
 Prepare pastry products
2. Prepare and  Select measure and weigh required ingredients according to recipe or
produce pastry production requirements and established standards and procedures.
products  Prepare variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics. 7:30 am – 4:30 pm
 Use appropriate equipment according to required pastry products and
standard operating procedures. Dec.7,14, 2018
 Bake pastry products according to techniques and appropriate conditions; 16 Hours
and enterprise requirement and standards’
 Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices.
 Prepare a variety of fillings and coating/icing, glazes and decorations for
pastry products according to standard recipes, enterprise standards and/or
customer preferences
 Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer 16 Hours
7:30 am – 4:30 pm
preferences
 Finish pastry products according to desired product characteristics Dec.21-Jan.4, 2019
 Present baked pastry products according to established standards and
procedures
 Store pastry products according to established standards and procedures
 Select packaging appropriate for the preservation of product freshness and
eating characteristics
3. Prepare and  Select measure and weigh required ingredients according to recipe
present gateau, requirements, enterprise practices and customer practice
tortes and cakes  Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
 Prepare sponges and cakes according to recipe specifications, techniques
and conditions and desired product characteristics
 Use appropriate equipment according to required pastry and bakery products 7:30 am – 4:30 pm
and standard operating procedures 16 hours Jan.11,18, 2019
 Cool sponges and cakes according to established standards and procedures
 Prepare and select fillings in accordance with requiredconsistency and
appropriate flavours
 Decorate sponges and cakes suited to the product and occasion and in
accordance with standard recipes and enterprise practices
 Present cakes in accordance with customer’s expectations and established
standards and procedures
 Store cakes in accordance with establishment’s standards andprocedures
4. Prepare and  Bake and decorate a selection of small choux paste shapes in accordance
display petit fours with established standards and procedures
and  Prepare and blend baked sweet paste in accordance with establishment
standards and procedures
 Prepare and use fillings the required flavors and correct consistency 7:30 am – 4:30 pm
 Use garnishes, glazes and finished in accordance with established standards 8 hours Jan.25, 2019
and procedures
 Display petits fours creatively to enhance customer appeal
 Store petits fours in proper temperatures and conditions tomaintain maximum
eating qualities, appearance and freshness
5. Present deserts  Plan and utilize dessert buffet services according to available facilities,
equipment and customer/enterprise requirements
 Prepare and arrange variety of desserts in accordance with enterprise 7:30 am – 4:30 pm
8 hours
standards and procedures Feb.1, 2019
 Store desserts in accordance with the required temperature and customer’s
specifications.
 Package desserts in accordance with established standards and procedures
 Department of Educat
Region VI- Western Visayas
Division of Aklan
District Of Madalag
Madalag National High School
Madalag, Aklan

Students shall not be given other activities outside of those previously agreed upon, which are anchored on the stated competencies.

Certified true and correct:

Student’s Signature over Printed Name Parent’s Signature over Printed Name

Work Immersion Teacher’s Signature Industry Supervisor’s Signature

over Printed Name over Printed Name