Republic of the Philippines
Republic of the Philippines
Grade II : Bread and Pastry Production
FIRST QUARTER/FIRST GRADING PERI
CONTENT
Introduction
1. Basic concepts in bread and
pastry production
2. Relevance of the course
3. Career opportunities
1. Accurate measurement
of ingredients
2. Baking ingredients and
its substitution
Department of Education
Region III
Schools Division Office
MAYAPYAP NATIONAL HIGH SCHOOL
Cabanatuan City
SENIOR HIGH SCHOOL DEPARTMENT
CURRICULUM GUIDE IN BREAD AND PASTRY PRODUCTION
FIRST GRADING PERIOD
School Year: 2019-2020
CONTENT STANDARDS PERFORMANCE LEARNING COMPETENCY LC CODE LEARNING MATERIALS TIME FRAME
STANDARDS
1 explain core concepts in bread
The learners and pastry production
demonstrate an 2 discuss the relevance of the SHS TVL Home Eco. June 10-15,
understanding of the course Bread and Pastry 2019
core concepts and 2.1 explore opportunities in bread
Production Manual
theories in bread and and pastry production
pastry production
1.1 Select, measure and weigh
The learners The learners
demonstrate an required ingredients according
independently
understanding of the to recipe or production TLE_HEBP912PB-
demonstrate core
core concepts and requirements Ia-f-1
competencies in
theories in bread and preparing and
pastry production producing bakery
products
 3. Types, kinds, and 1.2 Prepare a variety of bakery
classification of bakery products according to
products standard mixing procedures/
4. Mixing formulation/ recipes and
procedures/formulation/ desired product
recipes, and desired characteristics
product characteristics
of various bakery 1.3 Use appropriate equipment TLE_HEBP912PB-
products according to required bakery Ia-f-1
5. Baking techniques, products and standard
appropriate conditions operating procedures
and enterprise
requirements and 1.4 Bake bakery products TLE_HEBP912PB-
standards according to techniques and Ia-f-1
6. Temperature ranges in appropriate conditions
bakery products SHS TVL Home Eco.
7. Suggested projects: 1.5 Select required oven TLE_HEBP912PB- Bread and Pastry
a. Dinner roll temperature to bake goods in Ia-f-1 June 18-21,
Production Manual
b. Pan de sal accordance with the desired 2019
c. Cinnamon roll characteristics, standards recipe
d. Ensaymada specifications

Prepared by: Checked & verified by: Reviewed by: Noted:

FELOMINA F. DE GUZMAN AMELIA C. SUPIAN, Ph.D. MARICRIS DV. CAYABAN, Ph.D. MARY JANE PASCUAL-SANTOS, Ph.D.
Teacher III Master Teacher II OIC, Assistant SHS Principal Principal IV