Title Topics Learning Competencies Assessment Week 1
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1 SENIOR HIGH SCHOOL BASIC EDUCATION DEPARTMENT Holy Angel University #1 Holy Angel Avenue, Sto. Rosario, Angeles City Syllabus in Technical Vocational Livelihood Senior High School Grade 11 Home Economics Bread and Pastry Production First Semester (First Grading) Grade Level Standard Content Standard Performance Standard The learner understands the concepts and underlying principles in developing fundamental skills in Technical Vocational Livelihood Track Home Economics Bread and Pastry production course leads to National Certificate Level II (NC II). The learner helps to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production, demonstrate an understanding of the core concepts and theories in bread and pastry production. The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment Week 1 Orientation -Student Activity Program -Rules and Regulation in Kitchen Lab -Introducing the course description 1
2 Week 2 Prepare and Produce Bakery Basic concepts in Bread and Pastry Production Baking tools, equipment, and their uses and functions Factors to be successful in baking & hinders to be successful in baking Kinds of bakery Valuing: Appreciate the importance of kitchen tools and equipment, together with the different factors to consider to be successful in baking. TLE_HEBP9-12PB-Ia-f-1 Familiarize different baking tools and equipment Select quality ingredients according to the recipe or production requirements Short Quiz:Categorize baking tools and equipment according to their group Oral Recitation LAS #1 Identify different baking tools and equipment (Real Objects) Week 3 Prepare and Produce Bakery Baking ingredients and its substitution. Mixing Methods in Baking Baking techniques, appropriate conditions, enterprise requirements and standards Temperature ranges in bakery Valuing: Understanding the TLE_HEBP9-12PB-Ia-f-1 Perform mensuration and calculation Substituting of ingredients if other ingredient is not available. Prepare a variety of bakery according to standard mixing procedures/ formulation/ recipes and desired product characteristics Recitation Short Quiz: Standard table of weight and measures Conversion/Substitution of weights and measure LAS #2 Demonstration (Proper measuring of liquid and dry ingredients) 2
3 different methods in baking and observing accuracy in measuring ingredients. LAS #3 Oral questioning ( Ingredients substitution) Week 4 Prepare and Produce Bakery Define and discuss the different types of bread bread Valuing: Appreciate patience in making different bread. TLE_HEBP9-12PB-Ia-f-1 Bake bakery appropriate conditions Prepare different baking tools and equipment needed in baking breads Select required oven temperature to bake goods Present different bakery -Dinner roll -Pandesal -Cinnamon roll Review of the different terms in baking related in bread making LAS #4 Finished product of bakery (Dinner/ Cinnamon roll and Pandesal) Week 5 First Mid Quarter Exam Week 6 Prepare and Produce Pastry TLE_HEBP9-12PP-IIa-g-4 Culinary and technical terms related to pastry Correct proportion control, yields, weights and sizes for profitability Types, kinds, and Prepare variety of pastry according to standard mixing procedures/formulation/ recipes and desired product characteristics Bake pastry Recitation: Students will play Lap, Clap, Click regarding technical terms used in baking pastry. 3
4 Week 7 Week 8 classification of pastry Valuing: Enhancing student s ability in preparing different variety of pastry condition. Prepare and Produce Pastry Occupational Health and Safety in Kitchen Laboratory Types and classifications of fillings, coatings/icing and glazes Decorative techniques and rules for garnishing Standards and procedures in decorating pastry Different kinds of packaging materials to be used Valuing: Understand different Occupational Safety Health (OSH) procedure and apply safety precaution in the laboratory. Prepare and Present Gateaux, Tortes and Cakes (TC) appropriate conditions. Select required oven temperature to bake Present different pastry -Tarts -Pies -Pizza TLE_HEBP9-12PP-IIh-i-5 Prepare a variety of fillings and coating/icing, glazes and decorations for pastry Bake pastry appropriate conditions. Present different pastry -Tarts -Pies -Pizza TLE_HEBP9-12PP-IIj-6 Select packaging appropriate for the preservation of product freshness and eating TLE_HEBP9-12TC-IIIa-f-7 LAS #5 Finished product of Pastry ( Tarts, Pies and Pizza) Review of the past lesson on how to prepare pastry. Continuation LAS #5 Finished product of Pastry ( w/ different variety of fillings,coatings and glazes) 4
5 Week 9 Culinary terms related to sponge and cakes Mixing methods used for variety of sponge and cakes Classification of the different types of sponge and cakes Recipe specifications, techniques and conditions and desired product characteristics Valuing: Deeping the importance of orderliness in preparing different cakes to produce well baked. Prepare Healthy Baked Goods Preparation of healthy and nutritious baked goods Presenting Different variety of baked goods Use appropriate equipment according to required pastry and bakery and standard operating procedures Select required oven temperature to bake Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics Present different types of cake -Shortened Cake -Unshortened Cake Demonstrate how to prepare different healthy baked goods. Give them a task where in the students will be able to apply the things they ve learned in bread and pastry. Transfer Goal: In line with their track Technical Vocational Livelihood (TVL) where the skills of the students emphasize in terms of baking. They were given a task to prepare own recipe that is something healthy and nutritious Brain storming about kinds of cakes Short Quiz LAS #6 Finished product of different types of cake -Batter cake, Sponge cake, Chiffon cake and Chocolate cake Review of the past lesson regarding the different baked goods they prepared Recitation LAS#7 Finished product of their own baked (rubrics) 5
6 baked goods. This is show the talents and skills learned in baking, so the students will have a chance to portray a role of a baker. This is also a way for the students to experience the real world of work. Week 10 First Quarter Exam 6
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