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    Most Essential Learning Competencies in Bread & Pastry Production NC Ii

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    JenniferCarabotMacas
    This document outlines the most essential learning competencies in Bread & Pastry Production NC II over 4 quarters. It includes: 1) Preparing and producing a variety of bakery products such as breads and cookies in the 1st quarter, ensuring accurate measurement and preparation according to standard procedures. 2) Learning pastry production techniques in the 2nd quarter such as mixing, baking, filling, decorating and storing products like pastries. 3) Producing cakes such as sponges in the 3rd quarter, including selecting ingredients, using proper equipment and preparing fillings and icings for decoration.

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    Most Essential Learning Competencies in Bread & Pastry Production NC Ii

    Uploaded by

    JenniferCarabotMacas
    8K views4 pages
    This document outlines the most essential learning competencies in Bread & Pastry Production NC II over 4 quarters. It includes: 1) Preparing and producing a variety of bakery products such as breads and cookies in the 1st quarter, ensuring accurate measurement and preparation according to standard procedures. 2) Learning pastry production techniques in the 2nd quarter such as mixing, baking, filling, decorating and storing products like pastries. 3) Producing cakes such as sponges in the 3rd quarter, including selecting ingredients, using proper equipment and preparing fillings and icings for decoration.

    Original Title

    MOST-ELC-IN-BREAD

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    This document outlines the most essential learning competencies in Bread & Pastry Production NC II over 4 quarters. It includes: 1) Preparing and producing a variety of bakery products such as breads and cookies in the 1st quarter, ensuring accurate measurement and preparation according to standard procedures. 2) Learning pastry production techniques in the 2nd quarter such as mixing, baking, filling, decorating and storing products like pastries. 3) Producing cakes such as sponges in the 3rd quarter, including selecting ingredients, using proper equipment and preparing fillings and icings for decoration.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    8K views4 pages

    Most Essential Learning Competencies in Bread & Pastry Production NC Ii

    Uploaded by

    JenniferCarabotMacas
    This document outlines the most essential learning competencies in Bread & Pastry Production NC II over 4 quarters. It includes: 1) Preparing and producing a variety of bakery products such as breads and cookies in the 1st quarter, ensuring accurate measurement and preparation according to standard procedures. 2) Learning pastry production techniques in the 2nd quarter such as mixing, baking, filling, decorating and storing products like pastries. 3) Producing cakes such as sponges in the 3rd quarter, including selecting ingredients, using proper equipment and preparing fillings and icings for decoration.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    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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