K to 12 Basic Education Curriculum in TLE

BREAD and PASTRY PRODUCTION Grade 7 Competencies Allocation

for
180 TEACHING-LEARNING DAYS
SY 2014-2015

(FIRST QUARTER)
Day Competencies Instructional Materials/
References
JUNE

2
Introduction to K to 12
3
Pre - test

4 Lesson 1: use of tools and bakery equipment Actual Tools / K to 12 Bread

LO1. Prepare tools and equipment for specific baking purposes and Pastry Learning Module pp.
 Baking Tools and Equipment and their uses. 5 - 12
5 Actual Tools / K to 12 bread
and Pastry Learning Module pp.
LO1. Prepare tools and equipment for specific baking purposes
5 – 12
6 Actual Tools / K to 12 Bread
LO1. Prepare tools and equipment for specific baking purposes and Pastry Learning Module pp.
 How to light an Oven 13 - 14

9 Actual Tools / K to 12 Bread

LO1. Prepare tools and equipment for specific baking purposes and Pastry Learning Module pp.
13 - 14
10 Actual Tools / K to 12 Bread
LO1. Prepare tools and equipment for specific baking purposes
and Pastry Learning Module pp.
 Classification of Baking Tools and Equipment
16
11 Lesson 2:Perform mensuration and calculation Measuring Tools and
LO1: .Familiarize oneself with the table of weights and Ingredients/ K to 12 Bread and
measures in baking Pastry Learning Module pp. 19 -
 Standard Table of Weight and Measure 22
12
13 LO1: .Familiarize oneself with the table of weights and Measuring Tools and
measures in baking Calculator/ K to 12 Bread and
Pastry Learning Module pp. 19 -
22
16 Measuring Tools and
LO1: .Familiarize oneself with the table of weights and
Calculator/ K to 12 Bread and
measures in baking
Pastry Learning Module pp. 19 -
22
17 Measuring Tools and
LO2. Apply basic mathematical operations in calculating
Calculator/Kto12 Bread and
weights and measures.
Pastry Learning Module pp. 23 -
 Conversion/Substitution of Weights and Measures
26
1
18 LO2. Apply basic mathematical operations in calculating Measuring Tools and
weights and measures. Calculator/ K to 12 Bread and
Pastry Learning Module pp. 23 -
26
LO2. Apply basic mathematical operations in calculating
19 weights and measures. Measuring Tools and
Calculator/ K to 12 Bread and
Pastry Learning Module 23 - 26
20 Measuring Tools and
LO3. Measure dry and liquid ingredients accurately
Ingredients / K to 12 Bread and
 Measuring Dry and Liquid Ingredients
Pastry Learning Module pp. 27 -
30

23 Measuring Tools and

Ingredients / K to 12 Bread and
LO3. Measure dry and liquid ingredients accurately
Pastry Learning Module pp.27 –
30
24 Measuring Tools and
LO3. Measure dry and liquid ingredients accurately
Ingredients / K to 12 Bread and
Pastry Learning Module pp. 27
– 30
25 Measuring Tools and
LO3. Measure dry and liquid ingredients accurately Ingredients / K to 12 Bread and
Pastry Learning Module pp. 27
– 30
26 LESSON 3: MAINTAIN OF TOOLS AND EQUIPMENT Actual Tools / K to 12 Bread
LO1: Check condition of tools and equipment and Pastry Learning Module pp.
 Specifications of Tools and Equipment 36 – 39
27 Actual Tools / K to 12 Bread
LO1: Check condition of tools and equipment and Pastry Learning Module pp.
36 – 39

30 Actual Tools / K to 12 Bread

LO1: Check condition of tools and equipment and Pastry Learning Module pp.
36 - 39
JULY

1 Actual Tools / K to 12 Bread

LO1: Check condition of tools and equipment and Pastry Learning Module pp.
36 - 39
2 Cleaning
LO2. Perform basic preventive maintenance Materials/Disinfectant/ K to 12
 Types and Uses of Cleaning Materials and Bread and Pastry Learning
Cleaning/Disinfectant Module pp. 41 - 42

3 LO2. Perform basic preventive maintenance Cleaning

Materials/Disinfectant/ K to 12
Bread and Pastry Learning
Module pp. 41 - 42

4 LO2. Perform basic preventive maintenance Cleaning Materials

 Preventive Maintenance Technique and Procedure /Disinfectant// K to 12 Bread

2

7 Cleaning
LO2. Perform basic preventive maintenance
8 LO3. Store tools and equipment
 Proper Storage of Tools and Equipment
9 LO3. Store tools and equipment
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND
SAFETY PROCEDURES
10 LO1: Identify hazards and risks
 Hazards and Risks Identification and Control
11 LO1: Identify hazards and risks
 OSH Indicators
14
LO1: Identify hazards and risks
15 LO1: Identify hazards and risks
 Personal Hygiene and proper Hand washing
16 LO2. Evaluate hazards and risks
 Philippine OSH Standard
17 LO2. Evaluate hazards and risks
 Effects of Hazards in the Workplace
18
LO2. Evaluate hazards and risks
21 LO3. Control hazards and risks
 Safety Regulations in the Workplace
22 LO3. Control hazards and risks
 Clean Air Act
23 LO3. Control hazards and risks
 Electrical Fire and Safety Code
24
LO3. Control hazards and risks
Waste Management
25
LO3. Control hazards and risks
and Pastry Learning Module
pp.44 - 46
Materials/Disinfectant/ K to 12
Bread and Pastry Learning
Module pp.44 - 46
Actual Tools // K to 12 Bread
and Pastry Learning Module
pp.50 - 52
Actual Tools // K to 12 Bread
and Pastry Learning Module pp.
50 - 52
Video presentation on Hazards
and Risks/ K to 12 Bread and
Pastry Learning Module pp. 57 -
60
OSH Signs and Symbols/ K to
12 Bread and Pastry Learning
Module pp 62 - 63
OSH Signs and Symbols/ K to
12 Bread and Pastry Learning
Module pp 62 - 63
Pictures/ K to 12 Bread and
Pastry Learning Module pp. 67 -
70
Pictures/ K to 12 Bread and
Pastry Learning Module pp.73 -
74
Pictures/ K to 12 Bread and
Pastry Learning Module pp.76 -
80
Pictures/ K to 12 Bread and
Pastry Learning Module pp.76 -
80
Pictures/ K to 12 Bread and
Pastry Learning Module pp.82 -
83
Pictures/ K to 12 Bread and
Pastry Learning Module pp.85
Pictures/ K to 12 Bread and
Pastry Learning Module pp.87 –
89
Garbage Tools/ K to 12 Bread
and Pastry Learning Module pp.
90 - 95
Garbage Tools/ K to 12 Bread
and Pastry Learning Module pp.
3
 90 - 95

28
29 LO4. Maintain occupational health and safety awareness Pictures/ K to 12 Bread and
 Operational and Safety and Health Procedures, Practices Pastry Learning Module pp.98 -
and Regulations 100

30 LO4. Maintain occupational health and safety awareness Pictures/ K to 12 Bread and
 Emergency – Related Drills and Training Pastry Learning Module pp.102
- 105
31 Pictures/ K to 12 Bread and
LO4. Maintain occupational health and safety awareness
Pastry Learning Module pp.102
- 105
AUGUST

1 Personal Entrepreneurial Competencies (PECS) Technology and Home

LO1: Recognize PECs needed in Bread and Pastry Production Economics 1 and II (SEDP)

4 Environment and Market Technology and Home

LO1: Generate a Business Idea that relates with a Career Economics 1 and II (SEDP)
Choice in Bread and Pastry Production
5
Review

6 1st Quarterly Test

7

8 1stQuarterly Test

11 Note:
This module in Bread and Pastry Production will be used
in the succeeding quarter/grading lessons.

4
 K to 12 CURRICULUM

TLE – BBREAD and PASTRY PRODUCTION Grade 7

BUDGET OUTLAY

Prepared and Submitted by:

IVONNE D. PIOQUINTO
La Granja National High School
Chairman

PATRIA AMOR S. CAMACHO

Yubo Extension High School
Co chairman

member
JANICE S. DERWEL
San Miguel National High School

JEANALYN L. JAMISON
Head TLE Department

MELGAR B CORONEL
EPS I-EPP/TLE

GLADYS AMYLAINE D. SALES

OIC- Schools Division Superintendent
Division of La Carlota City

PORTIA M.MALLORCA, Ph.D. ,CESO V

Schools Division Superintendent
Division of La Carlota City