7
TECHNOLOGY AND
LIVELIHOOD EDUCATION
BREAD AND PASTRY PRODUCTION
Department of Education ● Republic of the Philippines
Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 1 : Personal Entrepreneurial Competencies and SWOT Analysis
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office wherein
the work is created shall be necessary for exploitation of such work for profit. Such agency or office
may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks,
etc.) included in this module are owned by their respective copyright holders. Every effort has been
exerted to locate and seek permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Author/s: Karah Quinn E. Picardal
Reviewers: Sheyla Jay S. Pancho
Juliet S. Lapiz Befe Y. Ordiz
Illustrator and Layout Artist: Karah Quinn E. Picardal
Management Team
Chairperson:
Co-Chairpersons:
KeziaKeren L. Cagalawan
Dr. Arturo B. Bayocot, CESO III
Regional Director
Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members
Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS – EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma, PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Division of Misamis Occidental
Office Address: Osilao St., Poblacion I, Oroquieta City, Misamis Occidental
Contact Number:
(088) 531-1872 / 0977 – 8062187
E-mail Address: deped_misocc@yahoo.com
TABLE OF CONTENTS
What I Need to Know
----------------
1
What I Know
----------------
2-4
Lesson 1
INTRODUCTION TO BREAD AND PASTRY PRODUCTION
What’s In
----------------
5
What’s New
----------------
5
What is It
----------------
5
What’s More
----------------
7
Lesson 2
PERSONAL ENTREPRENUERAL COMPETENCIES / PECs
What’s New
----------------
8
What is It
----------------
9
What’s More
----------------
11-12
What’s New
----------------
13
What is It
----------------
13
What’s More
----------------
15
What I Have Learned
----------------
16-17
What I Can Do
----------------
17
Assessment
----------------
18-19
Additional Activities
----------------
20-21
Answer Key
----------------
22
References
----------------
23
Lesson 3
ANALYZING SWOT
iii
Introductory Message
For the learner:
Welcome to the Bread and Pastry Production 7 Alternative Delivery Mode (ADM) module
on Personal Entrepreneurial Competencies and SWOT Analysis.
This module is an exploratory and introductory course which leads you to Bread and Pastry
Production National Certificate Level II (NCII).
The hand is one of the most symbolized part of the human body. It is often used to depict
skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the
hand in this learning resource signifies that you as a learner is capable and empowered to
successfully achieve the relevant competencies and skills at your own pace and time. Your
academic success lies in your own hands!
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the contents
of the learning resource while being an active learner.
This module has the following parts and corresponding icons:
What I Need to Know
This will give you an idea of the skills or
competencies you are expected to learn in
the module.
What I Know
This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s In
This is a brief drill or review to help you link
the current lesson with the previous one.
What’s New
In this portion, the new lesson will be
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.
What is It
This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More
This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the answers
to the exercises using the Answer Key at the
iv
end of the module.
What I Have Learned
This includes questions or blank
sentences/paragraphs to be filled in to
process what you learned from the lesson.
What I Can Do
This section provides an activity that will help
you transfer your new knowledge or skill in
real-life situations or concerns.
Assessment
This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
Additional Activities
In this portion, another activity will be given to
you to enrich your knowledge or skill of the
lesson learned. This also tends to the
retention of learned concepts.
Answer Key
This contains answers to all activities in the
module.
At the end of this module you will also find:
References
This is a list of all sources used in developing
this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain a deep
understanding of the relevant competencies. You can do it!
v
7
BREAD AND PASTRY
PRODUCTION
Module 1
Personal Entrepreneurial
Competencies / PECs
This instructional material was collaboratively developed and
reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education stakeholders
to email their feedback, comments, and recommendations to the
Department of Education at action@ deped.gov.ph.
We value your feedback and recommendations.
Department of Education ● Republic of the Philippines
What I Need to Know
Continuous changes in the local environments require Filipino learners to be
more competitive and updated for them to be prepared for the world of work and
entrepreneurship.
There are three lessons in this module that will give learners with enough
knowledge and help them acquire work skills, work values and expertise. This will
help learners in choosing an occupation or career and/or eventually put up his or her
own business in line with Bread and Pastry Production thus, making learners
become independent and productive members of the society.
After going through this module, you will find yourself at a moderate level of
expertise where you can take yourself to the next levels.
At the end of this module, learners should be able to:
1. Explain the basic concepts in bread and pastry production.
2. Discuss the relevance of the course.
3. Explore opportunities for bread and pastry production as a career.
4. Assess one’s PECs: characteristics, lifestyle, skills, traits.
5. Compare one’s PECs with those of an entrepreneur.
6. Generate a business idea that relates with a career choice in bread and
pastry production.
7. Discuss SWOT analysis.
In going through the module, you have to extend your patience in
understanding, analysing what you are reading. Follow the directions and/or
instructions in the activities. Answer the entire given test and exercises carefully.
Comply the required activities provided.
1
What I Know
Directions: Choose the letter of your answer. Write it in your TLE notebook.
1. A technical-vocational program that develops the skills of students in
preparing and producing bakery/pastry products, cakes and desserts.
A. Technology
C. Industrial Arts
B. Bread and Pastry
D. Practical Arts
2. Also called as “Station Chef”.
A. Line cook
B. Commis
C. Pastry chef
D. Factory bakers
3. A kind of job that work for bread factories, using machinery to produce bread
and pastry products.
A. Cake decorator
C. Pastry chef
B. Commis
D. Factory bakers
4. Putting up your own business requires a lot of patience, integrity and
dedication.
A. Hardworking
C. Committed
B. Risk taker
D. Persistence
5. A characteristic of a person who is forward looking.
A. Goal oriented
C. Risk taker
B. Persistence
D. Committed
6. A characteristic of an entrepreneur who is strong enough in dealing and
solving the challenges you may undertake as you go with running your
business.
A. Creative
C. Disciplined
B. Risk taker
D. Honest
7. In a business SWOT stands for?
A. Strengths, Wellbeing, Opportunities, Threat
B. Sudden, Weaknesses, Outstanding, Threats
C. Social Ways of Overcoming Threats
D. Strengths Weaknesses Opportunities Threats
8. A SWOT analysis looks at?
A. The internal factors only
C. The external factors only
B. Both internal and external factors D. None of the above
2
9. In a SWOT analysis, which two elements are parts of the internal
environment?
A. Strength and threats
C. Opportunities and threats
B. Weaknesses and strengths
D. Weaknesses and threats
10. Which of the following display the traits of a successful chef?
A. They discourage employees creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about many different foods and techniques.
D. They do not allow employees to provide input on decision in the work
place.
11. The following are the importance of bread and pastry production EXCEPT
A. Promote self-esteem
C. Making money
B. Start baking career
D. Improve baking skills
12. An individual who would like to engage in any business must possess a
strong faith in his / her ability and capabilities in dealing with the different
problems that she might encounter in running a business.
A. Persistence
C. Self - confidence
B. Hardworking
D. Committed
13. What trait is shown if the person knows how to handle unusual events that
may happen in the business?
A. Goal oriented
C. Hard working
B. Copes with uncertainty
D. Committed
14. Which of the following statements hold true about SWOT Analysis?
A. Identifying the external factors that are favorable and unfavorable to
achieve the objective.
B. Involves specifying the objective of the business venture.
C. Identifying the internal factors that are favorable and unfavorable to
achieve the objective.
D. All of these
15. Which of the following show weakness in the SWOT analysis?
A. The place is quite expensive.
C. Good in public speaking.
B. Have a supportive parent.
D. Lack of stress management skill
3
Lesson
INTRODUCTION TO BREAD AND PASTRY
1
PRODUCTION
What’s In
Directions: Answer the following questions and write your answer in your TLE
notebook
1. What do you want to become in the future?
2. How will you succeed in your chosen career?
What’s New
Why do we bake food?
Write five answers in this question in an enumerated form. Write your answer in your
TLE notebook.
What is It
Bread and pastry production
Bread and Pastry Production (also known as Baking and Pastry Production)
is a technical-vocational program that develops the skills of students in preparing
and producing bakery/pastry products, cakes and desserts.
Students of the Bread and Pastry Production program are trained in using
modern baking techniques, equipment, tools and utensils and other baking
appliances. Students are also taught about different presentation methods,
sanitation and safety.
4
Importance of the Course Bread and Pastry Production
There are several reasons as to why bread and pastry production course is
necessary to learn
1. Get Acquainted with your Bakery – helps you to make familiar with your bakery
and all the tools and equipment in it.
2. Improve Baking Skills – trains you how to bake and definitely improve and
develop your baking abilities.
3. Promote Self Esteem – helps you build self – esteem and confidence knowing
that you can now start and then complete a task like baking.
4. Encourage Cultural Awareness - teaches you how cultures from different places
prepare their food.
5. Start a Baking Career – gives you an opportunity to develop a skill in baking.
Job Opportunities
There are number of job opportunities in bread and pastry production that you
can benefit from once you earn a degree in this field of specialization. The kind of job
that you can find depends on your specialization in bread and pastry production. This
career can help you to work as a:
Job Opportunities
Kitchen Helper
Factory Bakers
In-store Bakers
Master/Craft
Job Description




Cleans and sanitizes kitchen equipment.
Assists in basic food preparation.
Receives and stores products in kitchens.
They work for bread factories, using
machinery to produce bread and pastry
products.
 These people produce bread and baked
goods in a retail store, sometimes using
pre-prepared or part-baked products from a
factory.
 Much more likely to bake from scratch and
are usually employed by a small-scale,
independent bakery or a restaurant kitchen.
 They may specialize in a certain type of
bread or baking process and will offer
5
Bakers
Cake Decorator
 specialist goods and services, such as
patisserie and cake decoration
 They works at a bakery, grocery store or
specialty cake shop and decorates cakes
using a variety of tools, materials and food
items.
 Prepare icings, apply toppings and
decorate cakes by writing customized
messages.
Pastry chef
Commis
Line Cook
Bakery Sanitation
Manager
 They are in charge of and trained in the
production of desserts, pastries and bread.
 A junior chef.
 A “station chef”, the chef designated to take
charge of a certain area of food production,
such as cake and dessert preparation and
other related products
 They are responsible for general sanitation
of the plant.
 They look after all on-the-job activities,
product safety, legality, quality, etc.
Bakery
Technologist
 They are responsible for the development,
creating, launching and implementing new
products and commercialization of new and
existing products.
Caterer
 Plans, makes transports and serves food
for meetings, parties, weddings,
organizational fêtes, and a host of other
events. Some caterers specialize in baked
goods and pastries.
Bakery Owner
 Bakery owners are entrepreneurs who
create signature baked goods, build their
own brand, and manage the business side
of the shop.
6
What’s More
Directions: Identify what is being asked in the following statements. Choose
your answer from the box and write it on the space provided. Copy these in your TLE
notebook.
Pastry chef
Caterer
Promote self esteem
Bread and pastry
Factory bakers
Encourage Cultural Awareness
Cake decorator
Kitchen helper
Improve Baking Skills
Bakery sanitation manager
____________1. Develops the skills of students in preparing and producing
bakery/pastry products, cakes and desserts.
___________2. Helps you build self – esteem and confidence knowing that you can
now start and then complete a task like baking.
___________3. They are in charge of and trained in the production of desserts,
pastries and bread.
___________ 4. Some specialize in baked goods and pastries.
___________ 5. Teaches you how cultures from different places prepare their food.
____________6. Prepare icings, apply toppings and decorate cakes by writing
customized messages.
____________7. Assists in basic food preparation.
____________8. Trains you how to bake and definitely improve and develop your
baking abilities.
____________9. They are responsible for general sanitation of the plant.
____________10. They work for bread factories, using machinery to produce bread
and pastry products.
7
Lesson
PERSONAL ENTREPRENUERAL
2
COMPETENCIES / PECs
What’s New
Activity: Read the short story and answer the given questions. Write your answer in
your TLE notebook.
James grew up in a poor family where he learned the importance of hard
work. When he was in high school, he sold newspapers and cigarettes to help pay
for his schooling.
James learned he was good at woodworking in his TLE classes, and realized
he wanted to make it his profession someday. After high school, he was not able to
go on to college because of lack of money. Instead, he was obliged to work in a
furniture company.
The company where he worked closed when James was 20, and he found
himself suddenly out of job. Instead of applying in another company, he decided to
start his own furniture business. He raised money from his savings and through
loans.
To save his limited capital, James did not hire any help. He budgeted his
money very carefully, spending most of it on good tools and materials. He worked
long hours creating clever designs for his furniture, and looking for better ways to
build them. James started selling his designs to hotels, restaurants, and resorts.
They liked his work so much, and soon, orders began pouring in and his business
grew.
Today, James is the owner of one of the most successful furniture companies
in the country.
8
Guide Questions: Write your answer in your TLE notebook
1. What are the characteristics that helped James succeed?
2. How did James acquire his trait of being hardworking?
3. What did he discover during his TLE classes in high school?
What is It
Personal Entrepreneurial Competencies (PECs)
Technical and entrepreneurial skills are very much in demand nowadays.
That’s the reason why most of the learners must have to undergo training in order for
them to become a more competitive. Developing their skills will help them in earning
a living for their future. In order to become a great entrepreneur he/she must acquire
these entrepreneurial traits.
Most Important Entrepreneurial Traits
The following are the fundamental characteristics of an entrepreneur:
1. Hard working – This means an entrepreneur works diligently and consistently
about it. Hardworking people keep improving their performance to produce good
products and/or provide good services.
2. Self – Confidence – Entrepreneurs have a strong belief in themselves and their
own abilities. They have self-awareness and belief in their own ability to complete a
difficult task or meet a challenge.
3. Profit – Oriented – An entrepreneur enters the world of business to generate
profit or additional income.
The business shall become your bread and butter.
Therefore, you must see to it that the business can generate income.
9
4. Goal – Oriented – Entrepreneur knows how to set specific, measurable,
attainable, realistic, and time-bound (SMART) goals. It is easy for them to divide
large goals into short-term goals.
5. Persistence – Entrepreneurs do not easily give up in the face of problems. This
includes making a personal sacrifice or extraordinary effort to complete a job.
6. Ability to accept change – Entrepreneurs should handle with and do well on
changes. Nothing is permanent but change. Change occurs frequently. Capitalize
on positive changes to make your business grow.
7. Has the initiative - An entrepreneur takes the initiative. He has the ability to
analyze and initiate things independently for the success of his business.
8. Committed - Good entrepreneurs assume full responsibility over their business.
They give full commitment and solid dedication to make the business successful.
9. Risk-taking - Entrepreneurs are known for doing tasks that are moderately
challenging in order to achieve a goal.
10. Disciplined - Successful entrepreneurs always stick to the plan and fight the
temptation to do what is unimportant.
11. Creative - An entrepreneur should be creative and innovative to stay in the
business and in order to have an edge over the other competitors.
12. Demand for efficiency and quality - Entrepreneur see to it that the business
meets or exceeds existing standards of excellence and exerts efforts to improve past
performance and do things better. They set high but realistic standards.
13. Excellent planner - A good entrepreneur develops and follows the steps in the
plans diligently to realize goals. A good entrepreneur knows that planning is an
effective skill only when combined with action.
14. Possesses people skills - This is a very important skill needed to be successful
in any kind of business. People skills refer to effective and efficient communication
and establishing good relationship to the people working in and out of your business.
In day-to-day business transactions, you need to deal with people. A well-developed
10
interpersonal skill can make a huge difference between success and failure of the
business.
15. Sound decision maker - Successful entrepreneurs have the ability to think
quickly and to make wise decisions towards a pre planned set of objectives. Sound
decisions should be based on given facts and information and lead towards the pre
planned objectives.
16. Information seeking - Entrepreneur update themselves with new information
about his customers, the market, suppliers, and competitors. This is rooted to their
natural sense of curiosity.
What’s More
Matching Type: Match column A with column B. Write the letter of the correct
answer in your TLE notebook.
Column A
Column B
1. Ability to accept
A. makes wise decisions towards the set
change
objectives
2. Creative
B. strategic thinking and setting of goals
3. Committed
C. trusting in one‘s ability
4. Confident
D. adoptable to change
E. innovates to have an edge over other
5. Disciplined
competitors
6. Excellent Planner
F. solid dedication
11
7. Hardworking
G. skillful in record keeping
8. Possess people skills
H. always sticks to the plan
9. Profit-oriented
I. work diligently
10. Sound decision
J. effective and efficient communication skills
maker
and relates well people
K. always looking for an opportunity to
have/earn income
12
Lesson
ANALYZING SWOT
3
What’s New
Directions: In your place, identify three successful entrepreneur/business owner
Write your answer in your TLE notebook.
What is It
SWOT Analysis
SWOT’’
is
an
acronym
for Strengths, Weaknesses, Opportunities,
and Threats. The SWOT Analysis began its life in the ‘70s as a planning tool for
analyzing a professional project or business venture. Unchanged in its format, it’s
still used today to help businesses focus their thoughts, analyze their progress, and
strategically shape their decision-making. SWOT can also be used in personal
context, you as an individual can develop your career and personality by identifying
your strengths, weaknesses, opportunities and threats. Reviewing your identity,
abilities, personality and applying it to a SWOT framework will allow you to better
yourself and advance in your chosen career. This step will help you improve your
business of choice and prepare for challenges. The table below will help you
differentiate among these four features
INTERNAL
P
Strengths
O
-
Positive
EXTERNAL
Opportunities
and
controllable
- Positive factors that are not
factors that contribute to the
13
S
business’ success.
I
-
T
I
V
E
within the control of the business.
An internal resource or -
Possibilities that you can take
capability which is needed to advantage of to help you achieve
achieve the desired goals.
your goals and ambitions.
Examples:
- An external situation that could
provide a competitive advantage.

Cheap raw materials

Skilled employees

Ease of management

Small capital outlay

Experience workforce

Examples:
 Absence of similar products
in the market.
 New
Business is located in
an
area
with
markets
being
developed.
many
 There is strong support from
people living.
the local government for
small and medium
businesses to expand.
N
Weaknesses
Threats
E
- Areas where you or your - Negative factors that are beyond
organization may be weaker the control of the business.
G
than others.
- An external situation which could
A
- An internal barrier to achieve damage your space for attaining
T
the desired goals.
I
- Set of problems, difficulties - Things that may prevent you or
objectives.
or shortcomings encountered your organization from making a
V
by the business.
profit or achieving your goals.
E
Examples:
Examples:

Lack of working capital

Raw material shortages

Poor location

Too many competitors

Inexperience owner

New methods of food

Establishment
is
production that are better
old
14

and looks out dated.
and more effective are
Limited space inside
coming out.

the establishment,
New technologies are
thereby limiting the
available and are used by
number of customers it
competitors.
can accommodate.
What’s More
Directions: Below are factors and elements in the business, market and
environment that affect the success of the business. Determine whether they are (S)
strengths, (W) weaknesses, (O) opportunities or (T) threats. Write only the first letter
of your answer and write it in your TLE notebook.
__________________1. The business has staff who are experienced and well –
trained.
__________________2. There are new technologies that are better and more
advanced than what the business uses.
__________________3. The government strongly supports small and medium
enterprises to boost the growth of the businesses.
__________________4. The business is located in an area that has many
customers.
__________________5. New and popular products are being introduced in the
market from other competitors.
_________________6. The establishment looks old and needs repairs.
_________________7. The owner has invested small capital into the business.
__________________8. The business space has a limited capacity to entertain
many customers at the same time.
15
__________________9. The small nature of the business enables it to provide
excellent customer care because the small amount of work allows its staff to devote
more time to customers.
_________________10. The small size of the business’ workforce puts it in helpless
position when a staff member becomes sick or takes a leave from work.
What I Have Learned
Directions: Fill in the blanks with the missing word/s to complete each statement.
Choose your answer/s from the box below. Write your answer in your TLE notebook.
Planning
Article and blogs
Technical-vocational
Production
New information
Not within
Plan
Managing
Strengths
1. Bread and Pastry Production is a
Baking class
program that develops the
skills of students in preparing and producing bakery/pastry products, cakes and
desserts.
2. Simplest way to start baking career is to attend _____________.
3. A good
develops and follows the steps in the plans diligently to
realize goals.
4. Pastry chef are in charge of and trained in the
of desserts,
pastries, and breads
5. A well-developed
skill can make a huge difference between
success and failure of the business.
6. Successful entrepreneurs always stick to the___________ and fight the
temptation to do what is unimportant.
7. Entrepreneur updates themselves with_____________ about her customers, the
market, suppliers, and competitors.
16
8. _____________ are positive and controllable factors that contribute to the
favourability of a business opportunity.
9. The SWOT Analysis began its life in the ‘70s as a_____________ for analyzing a
professional project or business venture.
10. Opportunities are positive factors that are_____________ the control of the
business.
What I Can Do
Directions: Create a business idea that relates with a career choice in cookery.
From the business idea that you created write two strengths, opportunities,
weaknesses and threats. You will be guided to the following questions for each
feature. Write your answer in your TLE notebook.
1. Why do people praise or like your 1. What jobs can you offer from
business?
business?
2. What achievements are you
proud of from your business?
2. What are the advantages of
your business achievements?
1.What business resources are you 1. What are your business
lack in or need more?
competitors?
2.What are negative feedbacks of
your business?
2. What new business resources
are you lack in?
17
Assessment
Directions: Choose the letter of the best answer. Write the chosen letter on your
TLE notebook.
1. These people produce bread and baked goods in a retail store, sometimes
using pre-prepared or part-baked products from a factory
A. Pastry Chef
C. In-Store Bakers
B. Factory Bakers
D. Cake Decorator
2. This program trained students in using modern baking techniques, equipment,
tools and utensils and other baking appliances.
A. Technology
C. Industrial Arts
B. Bread and Pastry Production
D. Practical Arts
3. They are likely to bake from scratch and are usually employed by a smallscale, independent bakery or a restaurant kitchen.
A. Master/Craft Baker
C. In-Store Bakers
B. Factory Bakers
D. Executive Chef
4. A businessman takes time to listen to the advice, suggestions, and
recommendations of fellow entrepreneurs is called_____________.
. A. responsible
C. committed
B. willing to listen
D. hard working
5. A successful entrepreneur who ventures new business ideas. This
characteristic is called _____________.
A. initiative
C. opportunity seeker
B. risk taker
D. committed
6. The bread and butter of the business not only for you but also for your
family.
A. Profit oriented
B. Takes initiative
C. Risk taker
D. Opportunity seeker
7. These are the two elements of internal environment.
A. Strength and threats
C. Weaknesses and strengths
B. Opportunities and threats
D. Weaknesses and threats
8. In the acronym SWOT, S stands for_____________.
A. Star
C. Social
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B. Stress
D. Strength
9. What are the factors that SWOT analysis considers?
A. The internal factors only
C. Both internal and external factors
B. The external factors only
D. None of the above
10. These are the importance of Bread and Pastry Production EXCEPT
A. Promote self-esteem
C. Start culinary career
B. Making money
D. Improve cooking skills
11. The following are undesirable traits of chefs EXCEPT
A. They discourage employees creativity.
B. They do things the way they were taught and do not change.
C. They are knowledgeable about many different foods and techniques.
D. They do not allow employees to provide input on decision in the work
place.
12. Knows how to handle unusual events that may happen in the business which
include problems in managing the workers, problems on the delivery of goods
and services, and the problems on demand and production. You must be
patient in dealing with these uncertainties.
A. Goal oriented
C. Copes with uncertainty
B. Hard working
D. Committed
13. An individual who would like to engage in any business must possess a
strong faith in his / her ability and capabilities in dealing with the different
problems that she might encounter in running a business.
A. Persistence
C. Self - confidence
B. Hardworking
D. Committed
14. Which of these statements is true about SWOT Analysis?
A. Specifying the objective of the business venture
B. Identifying the external factors that are favorable and unfavorable to
achieve the objective
C. Identifying the internal factors that are favorable and unfavorable to
achieve the objective
D. All of these
15. Identify which of the examples is a Weakness.
A. The place is quite expensive.
C. Good in public speaking.
B. Have a supportive parent.
D. Lack stress management skills.
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Additional Activities
Self – assessment Test
Using the Entrepreneurial Assessment, evaluate your potentials as a future
food entrepreneur. Can you become a successful food entrepreneur?
Questions: Answer honestly and write the letters only in your TLE notebook
1. Are you innovative?
a. I am open – minded to new methods of improving food I will offer.
b. I will not try new methods of preparing my food offerings.
2. Are you creative?
a. I will exert effort to develop my imagination in food preparation.
b. I will not exert much effort to develop my imagination in food preparation.
3. Are you concerned about the preservation of the environment?
a. I am willing to do my share in the preservation of the environment by practicing
environment management service (EMS).
b. I will not do my share in the preservation of the environment.
4. Are you efficient?
a. I will closely supervise the preparation of food to be served.
b. I will just let other employees do the job.
5. Do you possess good human relations?
a. I enjoy the company of people and am a team player.
b. I do not enjoy the company of the people.
6. Are you hardworking?
a. I believe that success comes from hard work by putting time and effort for the
business.
b. I tend to avoid too much work.
7. Are you healthy?
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a. I exercise regularly and eat healthful foods.
b. I do not eat a balance diet and I do not exercise regularly.
8. Are you organized?
a. I make plans before doing things.
b. I do not make plans ahead of time.
9. Are you optimistic/cheerful?
a. I have a positive attitude towards work.
b. I am pessimistic by nature.
10. Are you quality conscious?
a. I always aim for excellence in my undertakings.
b. I get tired of looking for ways of improving the quality of whatever I do.
Each a answer is equivalent to 10 points.
Each b answer is equivalent to 5 points.
85 – 100 - points – You have strong entrepreneurial characteristics.
71 – 84 – You have weaknesses that need improvement.
50 – 70 - The commitments of an entrepreneur are hard for you at this time.
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Answer Key
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References
BOOKS
K to 12 Basic Education Curriculum Technology and Livelihood
Education
Learning Module
Learning Module Bread and Pastry Production 9
Dr. Cristina a. Villanueva. Effective Technology and Home Economics,
Adriana Publishing Co.,INC.
ELECTRONIC RESOURCES
https://careertrend.com/career-opportunities-in-cooking-13637584.html
https://www.finduniversity.ph/majors/baking-pastry-production-nc-iiphilippines/https://cacoo.com/blog/a-comprehensive-guide-to-creating-yourpersonal-swot-analysis/
https://www.slideshare.net/gilbertbautista3/module-1-pe-cs
https://www.slideshare.net/lionnagaraju/interactive-teaching-techniques-swotanalysis
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For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: reiogn10@deped.govph