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Most Essential Learning Competencies in Bread & Pastry Production NC Ii
Most Essential Learning Competencies in Bread & Pastry Production NC Ii
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
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
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
Prepared by: