Kto12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCATION

HOME ECONOMICS BREAD AND PASTRY PRODUCTION
(Exploratory)
Course Description:
This Module is an exploratory and introductory course which leads to Bread and Pastry Production National Certificate Level II (NC II). It covers four
common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using tools, equipment and
paraphernalia; 2) performing mensuration and calculation; 3) practicing Occupational Health and Safety (OHS) procedures and; 4) maintaining tools,
equipment and paraphernalia.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative
to the course and; 3) exploration on career opportunities.
CONTENT
Introduction
Basic concepts in Bread and
Pastry Production
Relevance of the course
Career opportunities

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES

The learner demonstrates

understanding of basic concepts and
underlying theories in bread and
pastry production.

The learner independently

demonstrates common competencies
in bread and pastry production as
prescribed in the TESDA Training
Regulation.

Explain basic concepts in bread

and pastry production
Discuss the relevance of the
course
Explore on opportunities for
bread and pastry production as a
career

The learner independently uses tools

and bakery equipment in bread and
pastry production in accordance with
standard procedures.

*LO 1. Prepare tools and

equipment for specific baking
purposes
Classify baking tools and
equipment based on their uses

The learner independently performs

mensuration and calculation based
on job order specifications.

*LO 1. Familiarize oneself with the

table of weights and measures in
baking
Identify and apply standard
table of weights and measures
on specific tasks

LESSON 1:USE OF TOOLS AND BAKERY EQUIPMENT

Baking tools and equipment
Classification of tools and
equipment

The learner demonstrates

understanding of the use of tools and
bakery equipment in bread and
pastry production

LESSON 2: PERFORM MENSURATION AND CALCULATION

Standard table of weights and
measures

The learner demonstrates

understanding in performing
mensuration and calculation in bread
and pastry production.

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION

*LO Learning Outcome

CONTENT

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES

Conversion/substitution of
weights and measure

*LO 2. Apply basic mathematical

operations in calculating weights
and measures
Perform accurate
conversion/substitution of
weights and measures of
ingredients for a certain
product

Proper measuring of
ingredients

*LO 3. Measure dry and liquid

ingredients
Practice measuring given
ingredients in a recipe

LESSON 3: MAINTAIN TOOLS AND EQUIPMENT

Classification of functional
and non-functional tools

The learner demonstrates

understanding in maintaining tools
and equipment in bread and pastry
production.

The learner independently maintains

tools and equipment in bread and
pastry production in accordance with
standard procedures.

Types and Uses of Cleaning

Materials/Disinfectants
Preventive Maintenance
Techniques and Procedures

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION

*LO 1. Check condition of tools

and equipment
Classify tools and equipment
according to specification and
job requirements
Label or segregate nonfunctional tools and equipment
Observe safety of tools and
equipment in accordance with
manufacturers instructions

*LO 2. Perform basic preventive

maintenance
Apply preventive maintenance
on tools and equipment
periodically
Clean tools in accordance with
standard procedures

*LO Learning Outcome

CONTENT

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES
*LO 3. Store tools and equipment
Store cooking tools and
equipment in accordance with
manufacturers specifications
or company procedures

Proper storage of tools and

equipment

LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Hazards and risks
identification and control
Occupational Health and
Safety (OHS) indicators
Personal hygiene and proper
hand washing

The learner demonstrates

understanding in practicing
occupational health and safety
procedures in bread and pastry
production.

The learner independently practices

occupational health and safety
procedures in bread and pastry
production.

*LO 1. Identify hazards and risks

Describe workplace hazards
and risks
Determine hazards and their
corresponding indicators
Recognize contingency
measures in accordance with
organizational procedures

Philippine OHS standards

Effects of hazards in the
workplace

*LO 2. Evaluate hazards and risks

Determine the effects of
hazards
Identify OHS issues and
concerns in accordance with
workplace requirements

Safety regulations
Clean air act
Electrical and Fire Safety
Code
Waste Management
Contingency measures and
procedures

*LO 3. Control hazards and risks

Follow OHS policies in dealing
with workplace accidents
Use Personal Protective
Equipment (PPE) for
controlling hazards

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION

*LO Learning Outcome

CONTENT

CONTENT STANDARD

Occupational Health and

Safety Procedure, practices
and regulations
Emergency-related drills and
training

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION

PERFORMANCE STANDARD

LEARNING COMPETENCIES
*LO 4. Maintain occupational
health and safety awareness
Follow procedures in
emergency related to drill in line
with established guidelines and
procedures
Fill up OHS records in
accordance with workplace
requirements

*LO Learning Outcome