K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
Specialization
Agricultural Crops Production (NC I)
Agricultural Crops Production (NC II)
Number of Hours
320 hours
Agricultural Crops Production (NC III)
640 hours
Animal Health Care Management (NC III)
320 hours
Animal Production (Poultry-Chicken) (NC II)
320 hours
Animal Production (Large Ruminants) (NC II)
320 hours
Animal Production (Swine) (NC II)
320 hours
updated based on TESDA Training Regulations published December 28, 2013
updated based on TESDA Training Regulations published December 28, 2013
updated based on TESDA Training Regulations published December 28, 2013
updated based on TESDA Training Regulations published December 28, 2013
Aquaculture (NC II)
Artificial Insemination (Large Ruminants) (NC II)
Artificial Insemination (Swine) (NC II)
Fish Capture (NC II)
Fishing Gear Repair and Maintenance (NC III)
Fish-Products Packaging (NC II)
Fish Wharf Operation (NC I)
Food Processing (NC II)
Horticulture (NC III)
Landscape Installation and Maintenance (NC II)
Organic Agriculture (NC II)
Pest Management (NC II)
Rice Machinery Operations (NC II)
Rubber Processing (NC II)
Rubber Production (NC II)
Slaughtering Operations (Hog/Swine/Pig) (NC II)
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
Pre-requisite
640 hours
640
160
160
640
320
320
160
640
640
320
320
320
320
320
320
160
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
Agricultural Crops Production (NC II)
Animal Production (Poultry-Chicken) (NC II) or
Animal Production (Ruminants) (NC II) or
Animal Production (Swine) (NC II)
Animal Production (Large Ruminants) (NC II)
Animal Production (Swine) (NC II)
Agricultural Crops Production (NC II)
*LO – Learning Outcome
Page 1 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
HOME ECONOMICS
Specialization
Number of
Hours
160 hours
320 hours
320 hours
160 hours
160 hours
640 hours
320 hours
320 hours
320 hours
320 hours
640 hours
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Attractions and Theme Parks Operations with Ecotourism (NC II)
Barbering (NC II)
Bartending (NC II)
Beauty/Nail Care (NC II)
Bread and Pastry Production (NC II)
Caregiving (NC II)
Commercial Cooking (NC III)
Cookery (NC II)
Dressmaking (NC II)
Events Management Services (NC III)
Fashion Design (Apparel) (NC III)
Food and Beverage Services (NC II)
13.
14.
15.
16.
17.
18.
19.
20.
Front Office Services (NC II)
Hairdressing (NC II)
Hairdressing (NC III)
Handicraft (Basketry, Macrame) (Non-NC)
Handicraft (Fashion Accessories, Paper Craft) (Non-NC)
Handicraft (Needlecraft) (Non-NC)
Handicraft (Woodcraft, Leathercraft) (Non-NC)
Housekeeping (NC II)
160
320
640
160
160
160
160
21.
22.
23.
24.
25.
Local Guiding Services (NC II)
Tailoring (NC II)
Tourism Promotion Services (NC II)
Travel Services (NC II)
Wellness Massage (NC II)
160
320
160
160
160
updated based on TESDA Training Regulations published December 28, 2013
updated based on TESDA Training Regulations published December 28, 2013
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
Pre-requisite
Cookery (NC II)
Dressmaking (NC II) or Tailoring (NC II)
160 hours
hours
hours
hours
hours
hours
hours
hours
Hairdressing (NC II)
160 hours
hours
hours
hours
hours
hours
*LO – Learning Outcome
Page 2 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
INDUSTRIAL ARTS
1.
Specialization
Number of
Hours
Automotive Servicing (NC I)
640 hours
updated based on TESDA Training Regulations published December 28, 2013
2.
3.
4.
5.
6.
7.
8.
9.
10.
Automotive Servicing (NC II)
Carpentry (NC II)
Carpentry (NC III)
Construction Painting (NC II)
Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing (NC II)
Driving (NC II)
Electrical Installation and Maintenance (NC II)
Electric Power Distribution Line Construction (NC II)
Electronic Products Assembly and Servicing (NC II)
640
640
320
160
640
160
640
320
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
Furniture Making (Finishing) (NC II)
Instrumentation and Control Servicing (NC II)
Gas Metal Arc Welding (GMAW) (NC II)
Gas Tungsten Arc Welding (GTAW) (NC II)
Machining (NC I)
Machining (NC II)
Masonry (NC II)
Mechatronics Servicing (NC II)
Motorcycle/Small Engine Servicing (NC II)
Plumbing (NC I)
Plumbing (NC II)
Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit
[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III)
Shielded Metal Arc Welding (NC I)
Shielded Metal Arc Welding (NC II)
Tile Setting (NC II)
Transmission Line Installation and Maintenance (NC II)
640
320
320
320
640
640
320
320
320
320
320
23.
24.
25.
26.
updated based on TESDA Training Regulations published December 28, 2013
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
hours
hours
hours
hours
hours
hours
hours
hours
Pre-requisite
Automotive Servicing (NC I)
Carpentry (NC II)
Electrical Installation and Maintenance (NC II)
640 hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
640 hours
320
320
320
640
hours
hours
hours
hours
Electronic Products Assembly and Servicing (EPAS) (NC II)
Shielded Metal Arc Welding (SMAW) (NC II)
Shielded Metal Arc Welding (GMAW) (NC II)
Machining (NC I)
Electronic Products Assembly and Servicing (EPAS) (NC II)
Plumbing (NC I)
Domestic Refrigeration and Air-conditioning (DOMRAC) Servicing
(NC II)
Shielded Metal Arc Welding (NC I)
Electrical Installation and Maintenance (NC II)
*LO – Learning Outcome
Page 3 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)
Specialization
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Animation (NC II)
Broadband Installation (Fixed Wireless Systems) (NC II)
Computer Programming (.Net Technology) (NC III)
updated based on TESDA Training Regulations published December 28, 2013
Number of
Hours
320 hours
160 hours
320 hours
Computer Programming (Oracle Database) (NC III)
320 hours
Computer Systems Servicing (NC II)
640 hours
updated based on TESDA Training Regulations published December 28, 2013
updated based on TESDA Training Regulations published December 28, 2007
Contact Center Services (NC II)
Illustration (NC II)
Medical Transcription (NC II)
Technical Drafting (NC II)
Telecom OSP and Subscriber Line Installation
(Copper Cable/POTS and DSL) (NC II)
Telecom OSP Installation (Fiber Optic Cable) (NC II)
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
Computer Systems Servicing (NC II)
320 hours
Computer Programming (Java) (NC III)
updated based on TESDA Training Regulations published December 28, 2013
Pre-requisite
320
320
320
320
hours
hours
hours
hours
320 hours
Computer Systems Servicing (NC II)
160 hours
Computer Systems Servicing (NC II)
*LO – Learning Outcome
Page 4 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
Course Description:
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NC II). This course is designed for high school 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.
CONTENT
Introduction
1. Basic concepts in bread and
pastry production
2. Relevance of the course
3. Career opportunities
CONTENT STANDARD
The learners demonstrate an
understanding of the core
concepts and theories in bread
and pastry production
PERFORMANCE STANDARD
The learners independently
demonstrate core
competencies in bread and
pastry production as prescribed
in the TESDA Training
Regulation
The
1.
2.
3.
LEARNING COMPETENCIES
learners:
explain core concepts in bread and
pastry production
discuss the relevance of the course
explore opportunities in bread and
pastry production
CODE
Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
1. Accurate measurement of
The learners demonstrate an
The learners independently
LO 1. Prepare bakery products
TLE_HEBP9ingredients
understanding of the core
demonstrate core
1.1 Select, measure and weigh required
12PB-Ia-f-1
2. Baking ingredients and its
concepts and theories in bread competencies in preparing and
ingredients according to recipe or
substitution
and pastry production
producing bakery products
production requirements
3. Types, kinds, and classification
1.2 Prepare a variety of bakery products
of bakery products
according to standard mixing
4. Mixing
procedures/ formulation/ recipes and
procedures/formulation/
desired product characteristics
recipes, and desired product
1.3 Use appropriate equipment
characteristics of various
according to required bakery
bakery products
products and standard operating
5. Baking techniques, appropriate
procedures
conditions and enterprise
1.4 Bake bakery products according to
requirements and standards
techniques and appropriate
6. Temperature ranges in bakery
conditions
products
1.5 Select required oven temperature to
7. Suggested projects:
bake goods in accordance with the
7.1. Dinner roll
desired characteristics, standards
7.2. Pan de sal
recipe specifications
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 5 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
7.3. Cinnamon roll
7.4. Ensaymada
7.5. Pan de coco
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
1. Culinary and technical terms
The learner demonstrates
The learner demonstrate
LO 1. Prepare pastry products
TLE_HEBP9related to pastry products
understanding of the basic
competencies in preparing and
1.1. Select, measure and weigh required
12PP-IIa-g-4
2. Ratio of ingredients required to concept and underlying
producing pastry products
ingredients according to recipe or
produce a balance formula
theories in preparing and
production requirements and
3. Correct proportion control,
producing pastry products
established standards and
yields, weights and sizes for
procedures
profitability
1.2. Prepare variety of pastry products
4. Types, kinds, and classification
according to standard mixing
of pastry products
procedures/formulation/ recipes and
5. Mixing
desired product characteristics
procedures/formulation/recipes
1.3. Use appropriate equipment according
and desired product
to required pastry products and
characteristics of various
standard operating procedures
pastry products
1.4. Bake pastry products according to
6. Baking tools, equipment, and
techniques and appropriate
their uses and functions
conditions; and enterprise
7. Baking techniques appropriate
requirement and standards
conditions, and enterprise
1.5. Select required oven temperature to
requirements and standards
bake goods in accordance with the
8. Temperature ranges in baking
desired characteristics, standards
pastry products
recipe specifications and enterprise
9. Occupational health and safety
practices
10. Suggested projects:
10.1 Pies
- Pineapple pie
- Buko pie
- Egg pie
10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 6 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
11. Types and classifications of
LO 2. Decorate and present
TLE_HEBP9fillings, coatings/icing and
Pastry products
12PP-IIh-i-5
glazes
2.1 Prepare a variety of fillings and
12. Regular and special fillings and
coating/icing, glazes and decorations
coating/icing, glazes and
for pastry products according to
decorations
standard recipes, enterprise standards
13. Decorative techniques and
and/or customer preferences
rules for garnishing
2.2 Fill and decorate pastry products,
14. The tools and materials in
where required and appropriate, in
decorating, finishing and
accordance with standard recipes
presenting
and/or enterprise standards and
15. Standards and procedures in
customer preferences
decorating pastry products
2.3 Finish pastry products according to
16. Occupational Health and
desired product characteristics
Safety
2.4 Present baked pastry products
17. Standards and procedures in
according to established standards
finishing pastry products
and procedures
18. Plating and presenting pastry
products
19. Shelf-life of pastry products
LO 3. Store pastry products
TLE_HEBP920. Standards and procedures in
3.1 Store pastry products according to
12PP-IIj-6
storing pastry products
established standards and
21. Different kinds of packaging
procedures
materials to be used
3.2 Select packaging appropriate for the
22. Standards and procedures in
preservation of product freshness
packaging pastry product
and eating characteristics
Quarter 3
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
1. Culinary terms related to
The learner demonstrates
The learner demonstrate
LO 1. Prepare sponge and cakes
TLE_HEBP9sponge and cakes
understanding of the core
competencies in preparing and
1.1 Select, measure and weigh
12TC-IIIa-f-7
2. How to measure ingredients
concept and underlying
presenting gateaux, tortes and
ingredients according to recipe
3. Correct proportion control,
theories in preparing and
cakes
requirements, enterprise practices
yields, weights and sizes for
presenting gateaux, tortes and
and customer practices
profitability
cakes
1.2 Select required oven temperature to
4. Main ingredients used for
bake goods in accordance with
variety of sponge and cakes
desired characteristics, standard
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 7 of 16
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
Specific temperature used for
recipe specifications and enterprise
different types of sponge and
practices
cakes
1.3 Prepare sponges and cakes according
Pre-heating the oven
to recipe specifications, techniques
Classification of the different
and conditions and desired product
types of sponge and cakes
characteristics
Mixing methods used for
1.4 Use appropriate equipment according
variety of sponge and cakes
to required pastry and bakery
Required equipment and
products and standard operating
materials for sponge and cakes
procedures
Recipe specifications,
1.6 Cool sponges and cakes according to
techniques and conditions and
established standards and
desired product characteristics
procedures
Cooling temperature of sponge
and cakes
Suggested projects:
Batter cake with butter icing
Sponge cake with butter cream
filling and icing
Chiffon cake with boiled icing
or fondant icing
Chocolate cake
17. Identification of fillings
appropriate in a specific cakes
18. Identification of the required
consistency and appropriate
flavor of fillings
19. Filling and assembling cakes
according to the standard
recipe specifications
20. Classification of coatings and
sidings based on the required
recipe specifications and
product characteristics
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
LO 2. Prepare and use fillings
2.1 Prepare and select fillings in
accordance with required consistency
and appropriate flavors
2.2 Fill and assemble slice or layer
sponges and cakes according to
standard recipe specifications,
enterprise practice and customer
preferences
2.3 Select coatings and sidings according
to the product characteristics and
required recipe specification
*LO – Learning Outcome
TLE_HEBP912TC-IIIg-8
Page 8 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
21. Identification of specific
LO 3. Decorate cakes
TLE_HEBP9decorations appropriate for
3.1 Decorate sponges and cakes suited to
12TC-IIIh-i-9
sponge and cakes
the product and occasion and in
22. Identification of standard
accordance with standard recipes and
recipes of icings and
enterprise practices
decorations for sponge and
3.2 Use suitable icings and decorations
cakes
according to standard recipes and/or
23. Identification and application
enterprise standards and customer
of steps and procedure in icing
preferences
a cake.
24. Types of icing/frosting and
their uses
25. Presenting and plating sponge
LO 4. Present cakes
TLE_HEBP9and cakes
4.1. Present cakes in accordance with
12TC-IIIj-10
26. Selection and usage of
customer’s expectations and
equipment in accordance with
4.2. established standards and procedures
service requirements
4.3. Select and use equipment in
27. Identification of the product
accordance with service requirements
freshness, appearance,
4.4. Maintain product freshness,
characteristics of prepared
appearances and eating qualities in
cakes
accordance with the established
28. Cutting portion-controlled to
standards and procedures
minimize the wastage of cake
4.5. Marked cakes or cut portion29. Standard size and weight per
controlled to minimize wastage and in
serving
accordance with enterprise
specifications and customer
preferences
30. Standards and procedures of
LO 5. Store cakes
TLE_HEBP9storing cake products
5.1. Store cakes in accordance with
12TC-IIIj-11
31. Factors to consider in storing
establishment’s standards and
cakes
procedures
32. Storage methods for cakes
5.2. Identify storage methods in
33. Storage temperature for cakes
accordance with product specifications
and established standards and
procedures
Quarter 4
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 9 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
1. Characteristics of classical and The learner demonstrates
The learner demonstrate
LO 1. Prepare iced petits fours
TLE_HEBP9contemporary petits fours
understanding of the basic
competencies in preparing and
1.1 Prepare, cut and assemble sponges
12PF-IVa-b-12
2. Underlying principles in
concept and underlying
displaying petits fours
and bases according to standard
preparing petit fours
theories in preparing and
recipes and enterprise requirements
3. Types and kinds of sponge and displaying petits fours
and practices
bases
1.2 Prepare fillings with the required
4. Different kinds of fillings
flavors and consistency
5. Procedure in making fondant
1.3 Prepare fondant icing following
icing
required temperature and standard
6. Decorations and designs
procedure
1.4 Design and use decorations in
accordance with establishment
standards and procedures
7. Kinds of small choux paste
LO 2. Prepare fresh petits fours
TLE_HEBP98. Types of sweet paste and
2.1 Bake and decorate a selection of small
12PF-IVc-d-13
fillings
choux paste shapes in accordance
9. Different garnishes, glazes and
with established standards and
finishes
procedures
10. Standards and operating
2.2 Prepare and blend baked sweet paste
procedures in preparing fresh
in accordance with establishment
petits fours
standards and procedures
2.3 Prepare and use fillings the required
flavors and correct consistency
2.4 Use garnishes, glazes and finished in
accordance with established standards
and procedures
11. Flavor and shape
LO 3. Prepare marzipan petits fours
TLE_HEBP9specifications and enterprise
3.1 Flavor and shape Quality marzipan to
12PF-IVe-f-14
standards of quality marzipan
produce mini-sized fruits in
12. Standards and operating
accordance with enterprise and client
procedures in coating
requirements
marzipan fruits
3.2 Coat Marzipan fruits to preserve
desired eating characteristics and
softened with egg whites, piped into
shapes and sealed/browned with
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 10 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
applied heat, according to enterprise
practice
13. Specifications of fresh fruits
LO 4. Prepare caramelized petits
TLE_HEBP9needed to caramelized
fours
12PF-IVg-h-15
14. Specifications of dried fruits
4.1. Select and coat fresh fruits/fruit
needed.
segments with pale amber-colored
15. Kinds of sugar to caramelized
caramel or glazed or any coating
specified by the enterprise
4.2. Fill sandwich dried fruits or nuts with
flavored marzipan and coated with
pale amber-colored caramel according
to specifications and enterprise
standards
16. Kinds and uses of receptacles
LO 5. Display petits fours
TLE_HEBP9for petits fours
5.1. Select and prepare appropriate
12PF-IVi-16
17. Tips on how to display petit
receptacles for petits fours
fours
5.2. Display petits fours creatively to
18. Standards and procedures in
enhance customer appeal
displaying petits fours
19. Tips on storing petits fours
LO 6. Store petits fours
TLE_HEBP920. Temperature requirements in
6.1 Store petits fours in proper
12PF-IVi-17
storing petits fours
temperatures and conditions to
21. Standards and procedures in
maintain maximum eating qualities,
storing and packaging petits
appearance and freshness
fours
6.2 Package petits fours in accordance
with established standards and
procedures
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties and characteristics of The learner demonstrates
The learner demonstrate
LO 1. Present and serve plated
TLE_HEBP9specialized cakes, both
understanding of the basic
competencies in presenting
desserts
12PD-IVj-18
classical and contemporary
concept and underlying
desserts
1.1. Portion and present desserts
and other types of desserts
theories in presenting desserts
according to product items, occasion
2. Commodity knowledge,
and enterprise standards and
including quality indicators of
procedures
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 11 of 16
3.
4.
5.
6.
7.
8.
9.
10.
11.
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
CONTENT
CONTENT STANDARD
PERFORMANCE STANDARD
LEARNING COMPETENCIES
CODE
specialized cakes and other
1.2. Plate and decorate desserts in
types of desserts
accordance with enterprise standards
Culinary terms related to
and procedures
specialized cakes and other
types of desserts
Portion control and yield
Standard recipe specifications
of specialized cakes and other
types of desserts
Standard Operating
Procedures in preparing other
types of desserts
Planning, preparing and
LO 2. Plan, prepare and present
TLE_HEBP9presenting trolley services
dessert buffet selection or plating
12PD-IVj-19
Arranging and preparing
2.1 Plan and utilize dessert buffet
variety of desserts
services according to available
facilities, equipment and
customer/enterprise requirements
2.2 Prepare and arrange variety of
desserts in accordance with
enterprise standards and procedures
Temperature range in storing
LO 3. Store and package desserts
TLE_HEBP9desserts
3.1 Store desserts in accordance with the
12PD-IVj-20
Packaging design techniques
required temperature and customer’s
Standards and procedures in
specifications.
storing and packaging desserts
3.2 Package desserts in accordance with
established standards and procedures
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 12 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
GLOSSARY
Appropriate
Assembling
Boiled icing
Choux pastry or pâte à choux
Commis
Consistency
Culinary
Characteristic
Condition
Filling, coating, topping
Fondant/ Fondant Icing
Glaze
Gateau, torte
Garnishing
Product
Product characteristic
Petit four
Proportion control
Shelf-life
Siding
Sweet paste
Suitable or proper under the givencircumstances.
Fitting together the component parts of a certain dish or food.
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.
A light pastry dough for making profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue
sus, and gougères.
A junior chef.
(1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.
Of or relating to a kitchen or to cookery.
A feature or quality belonging to a person, place, or thing and which serves to identify it
The state of something, especially with regard to its appearance, quality, or working order.
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.
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 in cakedecorating.
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.
An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.
A rich cake, typically one containing layers of cream or fruit.
To decorate or embellish something, especially food.
An article or substance that is manufactured or refined for sale.
An element that defines a product's character, such as size, shape, weight, etcetera.
A small confectionery or savoury appetizer means “small oven” in French.
Control in which the amount of corrective action is proportional to the amount of error
The length of time for which an item remains usable, fit for consumption, or saleable.
Food on the side of a main dish; often eaten before eating the main dish.
A sweet doughy candy or confection.
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 13 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
Code Book Legend
Sample: TLE_HEBPPD9-12-IVj-20
LEGEND
First Entry
Uppercase Letter/s
SAMPLE
Learning Area and
Strand/ Subject or
Specialization
Technology and Livelihood
Education_Home Economics
Bread and Pastry Production
Grade Level
Grade 9/10/11/12
Domain/Content/
Component/ Topic
Present Desserts
DOMAIN/ COMPONENT
TLE_HE
BPPD
9-12
PD
-
Roman Numeral
*Zero if no specific quarter
Quarter
First Quarter
IV
Week
Week One
j
CODE
Prepare And Produce
Bakery Products
PB
Prepare And Produce Pastry
Products
PP
Prepare And Present Gateaux,
Tortes And Cakes
TC
Prepare And Display Petits
Fours
PF
Present Desserts
PD
Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
specific week
Arabic Number
Competency
Store and Package
Desserts
20
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 14 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
*
+
Please note that these subjects have pre-requisites mentioned in the CG.
CG updated based on new Training Regulations of TESDA.
Other specializations with no pre-requisites may be taken up during these semesters.
**This is just a sample. Schools make their own curriculum maps considering the
specializations to be offered. Subjects may be taken up at any point during Grades 9-12.
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 15 of 16
K to 12 BASIC EDUCATION CURRICULUM
JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II)
(160 hours)
Reference:
Technical Education and Skills Development Authority-Qualification Standards Office. Training Regulations for Bread and Pastry Production NCII. Taguig City, Philippines:
TESDA, 2012.
K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016
*LO – Learning Outcome
Page 16 of 16