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

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Week 2 Prepare and Produce Bakery
Products
 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 products
Valuing: Appreciate the
importance of kitchen tools and
equipment, together with the
different factors to consider to be
successful in baking.
Week 3 Prepare and Produce Bakery
Products
 Baking ingredients and its
substitution.
 Mixing Methods in Baking
 Baking techniques,
appropriate conditions,
enterprise requirements
and standards
 Temperature ranges in
bakery products
Valuing: Understanding the
TLE_HEBP9-12PB-Ia-f-1
 Familiarize different
baking tools and
equipment
 Select quality ingredients
according to the recipe or
production requirements
TLE_HEBP9-12PB-Ia-f-1
 Perform mensuration and
calculation
 Substituting of ingredients if
other ingredient is not
available.
 Prepare a variety of bakery
products according to
standard mixing procedures/
formulation/ recipes and
desired product
characteristics
Formative:
 Short Quiz:Categorize
baking tools and equipment
according to their group
 Oral Recitation
Summative:
 LAS #1 Identify different
baking tools and equipment
(Real Objects)
Formative:
 Recitation
Short Quiz: Standard table
of weight and measures
Conversion/Substitution of
weights and measure
Summative:
 LAS #2 Demonstration
(Proper measuring of liquid
and dry ingredients)
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 different methods in baking and
observing accuracy in measuring
ingredients.
Week 4 Prepare and Produce Bakery
Products
 Define and discuss the
different types of bread
bread
Valuing: Appreciate patience in
making different bread.
Week 5 First Mid Quarter Exam
Week 6 Prepare and Produce Pastry
Products
 Culinary and technical
terms related to pastry
products
 Correct proportion control,
yields, weights and sizes
for profitability
 Types, kinds, and
TLE_HEBP9-12PB-Ia-f-1
 Bake bakery products
according to techniques and
appropriate conditions
 Prepare different baking tools
and equipment needed in
baking breads
 Select required oven
temperature to bake goods
 Present different bakery
products
-Dinner roll
-Pandesal
-Cinnamon roll
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 Prepare variety of pastry
products according to
standard mixing
procedures/formulation/
recipes and desired product
characteristics
 Bake pastry products
 LAS #3 Oral questioning
( Ingredients substitution)
Formative:
 Review of the different
terms in baking related in
bread making
Summative:
 LAS #4 Finished product of
bakery products
(Dinner/ Cinnamon roll and
Pandesal)
Formative:
 Recitation: Students will
play Lap, Clap, Click
regarding technical terms
used in baking pastry
products.
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 classification of pastry
products
Valuing: Enhancing student’s
ability in preparing different
variety of pastry products
according to techniques and
condition.
Week 7 Prepare and Produce Pastry
Products
 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
products
 Different kinds of
packaging materials to be
used
Valuing: Understand different
Occupational Safety Health
(OSH) procedure and apply
safety precaution in the
laboratory.
Week 8 Prepare and Present Gateaux,
Tortes and Cakes (TC)
according to techniques and
appropriate conditions.
 Select required oven Summative:
temperature to bake  LAS #5 Finished product of
 Present different pastry Pastry ( Tarts, Pies and
products Pizza)
-Tarts
-Pies
-Pizza
TLE_HEBP9- 12PP-IIh-i-5
Formative:
 Prepare a variety of fillings
and coating/icing, glazes and  Review of the past lesson
decorations for pastry on how to prepare pastry
products products.
 Bake pastry products
according to techniques and
appropriate conditions. Summative:
 Present different pastry
products Continuation
-Tarts  LAS #5 Finished product of
-Pies Pastry ( w/ different variety
-Pizza
of fillings,coatings and
glazes)
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 Select packaging appropriate
for the preservation of product
freshness and eating
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  Use appropriate equipment Formative:
 Culinary terms related to according to required pastry
sponge and cakes and bakery products and  Brain storming about kinds
 Mixing methods used for standard operating of cakes
variety of sponge and procedures  Short Quiz
cakes  Select required oven
 Classification of the temperature to bake
different types of sponge  Prepare sponges and cakes
and cakes according to recipe
Summative:
 Recipe specifications, specifications, techniques and
techniques and conditions conditions and desired  LAS #6 Finished product of
and desired product product characteristics different types of cake
characteristics  Present different types of
cake -Batter cake, Sponge cake,
Valuing: Deeping the importance -Shortened Cake Chiffon cake and Chocolate cake
of orderliness in preparing -Unshortened Cake
different cakes to produce well
baked products.
Week 9 Prepare Healthy Baked Goods  Demonstrate how to prepare
different healthy baked
 Preparation of healthy and goods. Formative:
nutritious baked goods  Give them a task where in the
 Review of the past lesson
 Presenting Different students will be able to apply
variety of baked goods the things they’ve learned in regarding the different
bread and pastry. baked goods they prepared
 Recitation
Transfer Goal:
In line with their track Technical Summative:
Vocational Livelihood (TVL) where  LAS#7 Finished product of
the skills of the students emphasize their own baked products
in terms of baking. They were given (rubrics)
a task to prepare own recipe that is
something healthy and nutritious

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 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