Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS BREAD AND PASTRY PRODUCTION
(Exploratory) One Quarter
Grade Level Standard:
This is a TLE Home Economics mini-course on Bread and Pastry
Production which leads to National Certificate Level II (NCII). It focuses on the Process and
Delivery and the common competencies that a Grade 7 and Grade 8 Technology and
Livelihood Education (TLE) student ought to possess namely: 1. using tools, equipment
and devices, 2. maintaining tools, equipment and devices, 3. performing mensuration and
calculation and 4. practicing occupational health and safety procedures (OHSP.)

LEARNING COMPETENCIES
Explain basic concepts in Bread and Pastry Production
Discuss the relevance of the course
Explore in opportunities for Bread and Pastry Production as a career.

CONTENT STANDARD
The learner demonstrates understanding of basic concepts, and underlying
theories in Bread and Pastry Production.

PERFORMANCE STANDARD
The learner independently demonstrates common competencies in Bread and
Pastry Production as prescribed in the TESDA Training Regulation.
I. INTRODUCTION
As facilitator of learning, supply the learners with the knowledge they
need about Bread and Pastry Production through the module. Ask them about their
experiences of the best baked products they have tasted or bread that makes them
want it more. How pies, tarts and donuts please their taste buds, its effect to them
and their peers. Let them share how a particular pastry or bread transported them
back to their childhood. These experiences will be your take-off to allow them
constructs their own meaning of bread and pastry industry and how they can
improve their life in the course.
Bread and pastry is a process by which food is subjected to dry heat in an
enclosed device called oven. It is the result of mans discovery of edible grains
and learned how to grind grains. Utilize the constructivist approach in teaching the
module because the study of Bread and Pastry Production is activity-based,
process oriented and student- centered. Use their experiences as their framework
in constructing their own meaning of Baking.

II. OBJECTIVES

At the end of this module, the learners are expected to:

1. Perform the task of a chef or a baker based on market needs and
demands.
2. Prepare and produce delicious, quality, profitable and saleable baked
products.
3. Demonstrate understanding of concepts and underlying principles of
process and delivery in the exploratory course in breads and pastry
production.

III. PRE-ASSESSMENT
Process and Guide the learners to accomplish the Pre-Assessment
Delivery
before going through the module. This will help you provide
a benchmark of progress among the learners.
IV. LEARNING GOALS AND TARGETS
Explain to the learners the objectives of the module and encourage them to
think and write their own learning goals. Set procedures and specific standards
based on the objectives of the lesson and results of the pre-assessment for the
learners to follow as they formulate their personal expected outcomes.
Ask them to keep their goals/targets on their journal/portfolio.
V. PROCESS AND DELIVERY
Lesson 1
A. Know

History of Baking and Its Basic Ingredients

History of Baking and Its Basic Ingredients

Activity Categorizing the materials - Instruct the

learners in categorizing the baking ingredients
into by writing the word solid or liquid.
C. Reflect
and Activity Collect and analyze Learners will collect at
Understand
least two wrappers of baked products that can
be bought at the grocery store. They will locate
the list of ingredients on the wrapper or food
label. Then, they will write it on the boxes
provided in a consecutive order.
D. Transfer
Activity Lets bake Learners will make some cupcakes.
Let them make a list of ingredients (in order
from the biggest quantity to the least quantity)
they would need. Then, they will write the use
of the ingredients for the cupcake they will
bake.
B. Process

Lesson 2

Baking Process and Its Basic Principle

A. Know

The Baking Process

B. Process

Activity

Observe and describe - This activity

investigates the crumb structure of bread so
that will show the quality of bread, which leads
to the basic principles in the baking process.
Guide the learners in accomplishing the
activity.
C. Reflect
and Activity Reading time! Learners will go through the
Understand
succeeding information about Basic Principles
of Baking. Then, they will write a five-sentence
reflection/reaction of how the narrated
principles affect the quality of baking.
Activity Setting a commitment Learners will write a
D. Transfer
statement showing their commitment to a set of
rules to follow in the laboratory (actual
preparation).
Lesson 3
A. Know

Baking Tools and Equipment

Baking Tools and Equipment

Activity Identifying what is and what is it for

Learners will identify the different baking tools
and equipments in the laboratory areas and
explain their uses in front of the class.
C. Reflect
and Activity Classification Learners will classify the baking
Understand
tools and equipment into different categories.
Classifying the tools will help them gather and
organize the materials during the actual
preparation.
D. Transfer
Activity Role Playing The class willl be divided into 5
groups. Each group will prepare a skit
demonstrating the proper use of baking tools
and equipment.
B. Process

Lesson 4
A. Know

Measuring Ingredients Correctly

Measuring Ingredients Correctly

Activity Conversion Learners will convert the given

ingredients and corresponding equivalent.
C. Reflect
and Activity Investigate Learners will compare the
Understand
standard measuring devices to that of the
common household measuring devices.
D. Transfer
Activity Building together Learners will assemble the
measuring tools available in the laboratory.
They will also demonstrate proper way of
measuring dry and liquid ingredients.
B. Process

Lesson 5

Occupational Health and Safety

A. Know

Occupational Health and Safety

B. Transfer

Activity Poster Making Learners will create a poster

that features good laboratory and food safety.

Lesson 6
A. Know

Types of Baked Products

Types of Baked Products

Activity Jot it down! Learners will list down at least five

varieties of different baked products that are
present at bakeshops based on the categories
listed in each box.
C. Reflect
and Activity Its time to reflect! Learners will be given a
Understand
guide questions to answer. The output will be
presented in class.
D. Transfer
Activity Fill in the table! Learners will fill out the table
with the necessary information. Guide them by
giving examples.
B. Process

Lesson 7
A. Know

Production of Different Types of Baked Products

General Procedure for Preparation and Baking

Activity Baking Activity Plan In order to help the

learners perform the activity efficiently and to
ensure that nothing is forgotten and everything
will go smoothly, learners will accomplish the
baking activity plan.
C. Reflect
and Activity Checking your list! Learners will accomplish a
Understand
checklist of baking/production performance.
This will be a guide for the future bakers to be
organized.
D. Transfer
Activity Getting involved! Learners will perform
sensory evaluation on a given product. Guide
the learners in using the tool.
B. Process

Lesson 8
A. Know
B. Process

Opportunities in Home Baking

Home Baking
Activity Interview Learners will interview at least
three students (from other sections and year
levels) about their experiences in baking at
home.

C. Reflect
and Activity Reflection! Learners will write a summary of
what has transpired in the interview. Class
Understand
presentation is encouraged.
Activity

Challenge!
Learners will perform baking at
D. Transfer
home. They will accomplish a form to ensure
the activity is being administer at home.
Lesson 9
Career Opportunities and Further Education in Baking

A. Know
B. Reflect
and
Understand

and Bakeshop Production

Job Opportunities in the Baking Industry
Activity Interview Learners will interview a successful
baker in the community. Explain the guide
questions to achieve smooth flow of the
activity.

VI. SUMMARY
Satisfying the needs and wants of the customers will require a thorough analysis of
his/her personal profile, purchasing power, and product or services preference. Job
opportunities have its risk and rewards. Strict validation and evaluation of
information gathered is a must to ensure the return of investments. Doing a well
prepared plan will guide you to the right path of taking the plunge in the baking
industry at the right time.
Mastery of the tools, instruments, proper calculation and mensuration, and actual
preparation of the different recipes is necessary in either putting up a specialty store
that provide baked products ,shop owner or performing the task of a baker or bakery
aide.

VII. GLOSSARY
The glossary is your guide and the learners to be equipped with the
technical terms and be familiar with its meaning. This is very useful whenever you
and the learners need to quickly cover a wide range of concepts and concise
definitions. This will serve as a mini dictionary of baking terms and concepts. It will
help you and the learners to read the terms first to get a basic review of the
concepts that will be covered, and then to read the chapter with the definitions fresh
in the mind.
VIII. REFERENCES
Cruz, Duran, et.al Home Economics IV pp. 76- 82
Diaz Eden, Soriano Nora, Home Technology,
Claudio, Virginia S. et al. Basic Nutrition for Filipinos. Manila. Merriam School and
Office Supplies Corp., 1982
De Guzman, Matilde P. et al. Basic Foods for Filipinos. Manila. Merriam School and
Webster Inc.., 1989
Carino, Celia E., Lazaro, Amor S.,Experience Baking
Gonzales, Gene R. Fundamentals of Professional Cooking, Manila. Anvil
Publishing., 2012
Mavantas, Victoria T. Food Management and Service II., Quezon City. Phoenix

Publishing House Inc., 2002

Talde, Julieta D. Culinary Arts. Quezon City. Phoenix Publishing House Inc., 1995
Other Printed Materials
Food Service and Catering Management, A Practical Guide, Liberty Commodities
Corp., Manila, Anvil Publishing., 2004
_____.(1970). Best Recipes for the Home. Manila: Philippine Publishing House