K to12 BASIC EDUCATION CURRICULUM

SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK

HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
GRADE 11
Course Description:

This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for a Grade 11 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 CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Introduction  Explain core concepts in

 Basic concepts in
bread and pastry production
 Relevance of the course
 Career opportunities
The learner demonstrates
understanding of the core
concepts and theories
in bread and pastry
production
The learner demonstrates
Core competencies in
bread and pastry
production as prescribed
in the TESDA Training
Regulation.
bread and pastry production
 Discuss the relevance of
the course.
 Explore on opportunities
for bread and pastry

Quarter 1
LESSON 1: PREPARE AND PRODUCE BAKERY PRODUCTS (PB)

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

LO 1. Prepare bakery products TLE_HEBP11PB-

 Accurate measurement of
ingredients
 Baking ingredients and its
substitution
 Types, kinds and
classification of bakery
products
 Mixing
procedures/formulation/
recipes and desired product
characteristics of variety
bakery products
 Baking techniques,
appropriate conditions and
enterprise requirements and
standards
 Temperature ranges in baking
bakery products
 Suggested projects:
 Dinner roll
 Pan de sal
 Cinnamon roll
 Ensaymada
 Pan de coco
 Etc.
The learner demonstrates
understanding of core concepts and
theories in preparing and producing
bakery products.
The learner demonstrates core
competencies in preparing and
producing bakery products.
Iaf-1
 Select, measure and weigh
required ingredients according to
recipe or production
requirements
 Prepare a variety of bakery
products according to standard
mixing procedures/ formulation/
recipes and desired product
characteristics
 Use appropriate equipment
according to required bakery
products and standard operating
procedures
 Bake bakery products according
to techniques and appropriate
conditions
 Select required oven
temperature to bake goods in
accordance with the desired
characteristics, standards recipe
specifications

Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

LO 1. Prepare pastry products TLE_HEBP11PP-

 Culinary and technical terms
related to pastry products
 Ratio of ingredients required
to produce a balance formula
 Correct proportion control,
yields, weights and sizes for
profitability
 Types, kinds and
classification of pastry
products
 Mixing
procedures/formulation/recipe
s and desired product
characteristics of variety
pastry products
 Baking tools, equipment and
their uses and functions
 Baking techniques,
appropriate conditions and
enterprise requirements and
standards
 Temperature ranges in baking
pastry products
 Occupational health and
safety
The learner demonstrates
understanding of the basic
concept and underlying theories in
preparing and producing pastry
products
The learner demonstrate
competencies in preparing and
producing pastry products
IIag-4
 Select, measure and weigh
required ingredients according to
recipe or production
requirements and established
standards and procedures
 Prepare variety of pastry
products according to standard
mixing procedures/formulation/
recipes and desired product
characteristics
 Use appropriate equipment
according to required pastry
products and standard operating
procedures
 Bake pastry products according
to techniques and appropriate
conditions; and enterprise
requirement and standards
 Select required oven
temperature to bake goods in
accordance with the desired
characteristics, standards recipe
specifications and enterprise
practices

 Suggested projects:
o Pies

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
 Pineapple pie
 Buko Pie
 Egg Pie
o Pizza
o Empanada
o Tart
o Etc.

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

 Types and classifications of LO 2. Decorate and present TLE_HEBP11PP-

fillings, coatings/icing and Pastry products IIhi-5
glazes
 Prepare a variety of fillings and
 Regular and special fillings
coating/icing, glazes and
and coating/icing, glazes and
decorations decorations for pastry products
according to standard recipes,
 Decorative techniques and
enterprise standards and/or
rules for garnishing
customer preferences
 The tools and materials in
decorating, finishing and  Fill and decorate pastry
presenting products, where required and
 Standards and procedures in appropriate, in accordance with
decorating pastry products standard recipes and/or
enterprise standards and
 Occupational Health and
Safety customer preferences

 Standards and procedures in  Finish pastry products

finishing pastry products according to desired product
characteristics
 Plating and presenting pastry
products  Present baked pastry products
according to established
standards and procedures

 Shelf-life of pastry products LO 3. Store pastry products TLE_HEBP11PP-

IIj-6
 Standards and procedures in  Store pastry products according
storing pastry products to established standards and
procedures
 Different kinds of packaging
materials to be used  Select packaging appropriate
for the preservation of product
 Standards and procedures in
freshness and eating
packaging pastry product
characteristics

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

Quarter 3
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

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CONTENT
 Culinary terms related to
sponge and cakes
 How to measure ingredients
 Correct proportion control,
yields, weights and sizes for
profitability
 Main ingredients used for
variety of sponge and cakes
 Specific temperature used for
different types of sponge and
cakes
 Pre-heating the oven
 Classification of the different
types of sponge and cakes
 Mixing methods used for
variety of sponge and cakes
 Required equipment and
materials for sponge and
cakes
 Recipe specifications,
techniques and conditions
and desired product
characteristics
 Cooling temperature of
sponge and cakes
 Suggested projects:
 Batter cake with butter
icing
 Sponge cake with butter
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
The learner demonstrates The learner demonstrate LO 1. Prepare sponge and cakes TLE_HEBP11TC-
understanding of the core concept and competencies in preparing and IIIaf-7
underlying theories in preparing and presenting gateaux, tortes and  Select, measure and weigh
ingredients according to recipe
presenting gateaux, tortes and cakes cakes
requirements, enterprise
practices and customer practices
 Select required oven
temperature to bake goods in
accordance with desired
characteristics, standard recipe
specifications and enterprise
practices
 Prepare sponges and cakes
according to recipe
specifications, techniques and
conditions and desired product
characteristics
 Use appropriate equipment
according to required pastry and
bakery products and standard
operating procedures
 Cool sponges and cakes
according to established
standards and procedures
* LO – Learning Outcome Page 7 of 18
 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
cream filling and icing
 Chiffon cake with boiled
icing or fondant icing
 Chocolate cake

 Identification of fillings LO 2. Prepare and use fillings TLE_HEBP11TC-

appropriate in a specific IIIg-8
cakes
 Identification of the required  Prepare and select fillings in
consistency and appropriate accordance with required
flavor of fillings consistency and appropriate
flavors
 Filling and assembling cakes
according to the standard
recipe specifications  Fill and assemble slice or layer
sponges and cakes according to
 Classification of coatings
standard recipe specifications,
and sidings based on the
enterprise practice and customer
required recipe specifications
preferences
and product characteristics

 Select coatings and sidings

according to the product
characteristics and required
recipe specification

LO 3. Decorate cakes TLE_HEBP11TC-

 Identification of specific
IIIhi-9
decorations appropriate for  Decorate sponges and cakes
sponge and cakes suited to the product and
 Identification of standard occasion and in accordance with
recipes of icings and standard recipes and enterprise
decorations for sponge and practices

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
cakes  Use suitable icings and
 Identification and application decorations according to
of steps and procedure in standard recipes and/or
icing a cake. enterprise standards and
customer preferences
 Types of icing/frosting and
their uses

LO 4. Present cakes TLE_HEBP11TC-

 Presenting and plating IIIj-10
sponge and cakes  Present cakes in accordance
with customer’s expectations and
 Selection and usage of
equipment in accordance established standards and
with service requirements procedures
 Identification of the product  Select and use equipment in
freshness, appearance, accordance with service
characteristics of prepared requirements
cakes  Maintain product freshness,
 Cutting portion-controlled to appearances and eating qualities
minimize the wastage of cake in accordance with the
established standards and
 Standard size and weight per procedures
serving
Marked cakes or cut portion-
controlled to minimize wastage
and in accordance with
enterprise specifications and
customer preferences TLE_HEBP11TC-
IIIj-11
 Standards and procedures of
LO 5. Store cakes
storing cake products
 Store cakes in accordance with
 Factors to consider in storing
establishment’s standards and
cakes
procedures
 Storage methods for cakes
 Identify storage methods in
 Storage temperature for accordance with product
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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
cakes specifications and established
standards and procedures

Quarter 4
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)

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CONTENT
 Characteristics of classical
and contemporary petits
fours
 Underlying principles in
preparing petit fours
 Types and kinds of sponge
and bases
 Different kinds of fillings
 Procedure in making fondant
icing
 Decorations and designs
 Kinds of small choux paste
 Types of sweet paste and
fillings
 Different garnishes, glazes
and finishes
 Standards and operating
procedures in preparing
fresh petits fours
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
The learner demonstrates The learner demonstrate LO 1. Prepare iced petits fours TLE_HEBP11PF-
understanding of the basic concept and competencies in preparing and IVab-12
underlying theories in preparing and displaying petits fours  Prepare, cut and assemble
displaying petits fours sponges and bases according to
standard recipes and enterprise
requirements and practices
 Prepare fillings with the required
flavors and consistency
 Prepare fondant icing following
required temperature and
standard procedure
 Design and use decorations in
accordance with establishment
standards and procedures
LO 2. Prepare fresh petits fours TLE_HEBP11PF-
IVcd-13
 Bake and decorate a selection of
small choux paste shapes in
accordance with established
standards and procedures
 Prepare and blend baked sweet
paste in accordance with
establishment standards and
procedures
 Prepare and use fillings the
required flavors and correct
consistency
 Use garnishes, glazes and
finished in accordance with
established standards and
procedures
* LO – Learning Outcome Page 11 of 18
 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

 Flavor and shape LO 3. Prepare marzipan petits fours TLE_HEBP11PF-

specifications and enterprise IVef-14
standards of quality  Flavor and shape Quality
marzipan marzipan to produce mini-sized
fruits in accordance with
enterprise and client
 Standards and operating
requirements
procedures in coating
marzipan fruits  Coat Marzipan fruits to preserve
desired eating characteristics
and softened with egg whites,
piped into shapes and
sealed/browned with applied
heat, according to enterprise
practice

 Specifications of fresh fruits LO 4. Prepare caramelized petits TLE_HEBP11PF-

needed to caramelized fours IVgh-15
 Select and coat fresh fruits/fruit
 Specifications of dried fruits segments with pale amber-
needed. colored caramel or glazed or any
coating specified by the
 Kinds of sugar to enterprise
caramelized

 Fill sandwich dried fruits or nuts

with flavored marzipan and
coated with pale amber-colored
caramel according to
specifications and enterprise
standards

 Kinds and uses of LO 5. Display petits fours TLE_HEBP11PF-

receptacles for petits fours IVi-16
 Select and prepare appropriate

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CONTENT
 Tips on how to display petit
fours
 Standards and procedures in
displaying petits fours
 Tips on storing petits fours
 Temperature requirements in
storing petits fours
 Standards and procedures in
storing and packaging petits
fours
 accordance with established
 Etc.
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
K to 12 TLE-Home Economics – Bread and Pastry Curriculum Guide
K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
receptacles for petits fours
 Display petits fours creatively to
enhance customer appeal
LO 6. Store petits fours TLE_HEBP11PF-
 Store petits fours in proper
IVi-17
temperatures and conditions to
maintain maximum eating
qualities, appearance and
freshness
 Package petits fours in
standards and procedures
* LO – Learning Outcome Page 13 of 18
 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE

LO 1. Present and serve plated TLE_HEBP11PD-

 Varieties and characteristics The learner demonstrates The learner demonstrate
understanding of the basic concept and competencies in presenting desserts IVj-18
of specialized cakes, both
classical and contemporary underlying theories in presenting desserts
and other types of desserts desserts  Portion and present desserts
according to product items,
 Commodity knowledge,
occasion and enterprise
including quality indicators of
standards and procedures
specialized cakes and other
types of desserts
 Culinary terms related to  Plate and decorate desserts in
specialized cakes and other accordance with enterprise
types of desserts standards and procedures
 Portion control and yield
 Standard recipe specifications
of specialized cakes and
other types of desserts
 Standard Operating
Procedures in preparing other
types of desserts

TLE_HEBP11PD-
 Planning, preparing and LO 2. Plan, prepare and present
dessert buffet selection or plating IVj-19
presenting trolley services
 Arranging and preparing
variety of desserts  Plan and utilize dessert buffet
services according to available
facilities, equipment and
customer/enterprise
requirements
 Prepare and arrange variety of
desserts d in accordance with
enterprise standards and

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE
procedures

LO 3. Store and package desserts TLE_HEBP11PD-

 Temperature range in storing
IVj-20
desserts  Store desserts in accordance
with the required temperature
and customer’s specifications.
 Packaging design techniques
 Package desserts in accordance
with established standards and
procedures
 Standards and procedures in
storing and packaging
desserts

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
GLOSSARY

Appropriate Suitable or proper under the givencircumstances.

Assembling Fitting together the component parts of a certain dish or food.

Boiled icing 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.

Choux pastry or pâte à choux  A light pastry dough for making profiteroles, croquembouches, éclairs, French crullers, beignets, St.
Honoré cake, Indonesian kue sus, and gougères.
Commis A junior chef.

Consistency (1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.

Culinary Of or relating to a kitchen or to cookery.

Characteristic A feature or quality belonging to a person, place, or thing and which serves to identify it

Condition The state of something, especially with regard to its appearance, quality, or working order.

Filling, coating, topping 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.

Fondant/ Fondant Icing 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 incake-decorating.

 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.
Glaze An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
Gateau, torte A rich cake, typically one containing layers of cream or fruit.

Garnishing To decorate or embellish something, especially food.

Product An article or substance that is manufactured or refined for sale.

Product characteristic An element that defines a product's character, such as size, shape, weight, etcetera.

Petit four A small confectionery or savoury appetizer.means “small oven” in French.

Proportion control Control in which the amount of corrective action is proportional to the amount of error

Shelf-life The length of time for which an item remains usable, fit for consumption, or saleable.

Siding Food on the side of a main dish;is often eaten before eating the main dish.

Sweet paste A sweet doughy candy or confection.

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 K to12 BASIC EDUCATION CURRICULUM
SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION

Code Book Legend

Sample: TLE_HEBPPD11-IVj-20

LEGEND SAMPLE DOMAIN/ COMPONENT CODE

Technology and Livelihood Prepare And Produce Bakery Products PB

Learning Area and Education_Home
Strand/ Subject or Economics
Specialization Bread and Pastry TLE_HE Prepare And Produce Pastry Products PP
First Entry Production FB
11 Prepare And Present Gateaux, Tortes And Cakes TC
Grade Level Grade 11
Prepare And Display Petits Fours PF

Domain/Content/
Uppercase Letter/s
Component/ Topic
Present Desserts PD Present Desserts PD

-
Roman Numeral
*Zero if no specific quarter
Quarter First Quarter IV

Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
Week Week One j
specific week
-
Store and Package
Arabic Number Competency
Desserts
20

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