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JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION (NC II)
These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.
AGRI-FISHERY ARTS
1.
2.
3.
4.
5.
Specialization
Number of
Hours
480 hours
640 hours
320 hours
6.
Aquaculture (NC II)
7.
Artificial Insemination (Ruminants) (NC II)
8.
Artificial Insemination (Swine) (NC II)
9.
Agricultural Crops Production (NC I)
10.
Fish Capture (NC II) ++
11.
Fishing Gear Repair and Maintenance (NC III)
12.
Fish-Products Packaging (NC II)
13.
Fish Wharf Operation (NC I)
14.
Food (Fish) Processing (NC II)
15.
Horticulture (NC II) +
16.
Horticulture (NC III)
17.
Landscape Installation and Maintenance (NC II)
18.
Organic Agriculture (NC II)
19.
Pest Management (NC II)
20.
Rice Machinery Operation (NC II)
21.
Rubber Processing (NC II)
22.
Rubber Production (NC II)
23.
Slaughtering Operation (NC II)
+
CG to be updated by December 2015
++
CG to be uploaded by December 2015
Pre-requisite
480 hours
640
160
160
320
640
320
320
160
640
640
640
320
320
320
320
320
320
160
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
(NC
(NC
(NC
(NC
I)
I)
I)
I)
Page 1 of 16
HOME ECONOMICS
Specialization
1.
Attractions and Theme Parks (NC II)
2.
Barbering (NC II)
3.
Bartending (NC II)
4.
Beauty/Nail Care (NC II)
5.
Bread and Pastry Production (NC II)
6.
Caregiving (NC II)
7.
Commercial Cooking (NC III)
8.
Cookery (NC II)
9.
Dressmaking (NC II)
10.
Events Management Services (NC III)
11.
Fashion Design (Apparel) (NC III)
12.
Food and Beverage Services (NC II) +
13.
Front Office Services (NC II)
14.
Hairdressing (NC II)
15.
Hairdressing (NC III)
16.
Handicraft (Basketry, Macrame) (Non-NC)
17.
Handicraft (Fashion Accessories, Paper Craft) (Non-NC)
18.
Handicraft (Needlecraft) (Non-NC)
19.
Handicraft (Woodcraft, Leathercraft) (Non-NC)
20.
Housekeeping (NC II) +
21.
Local Guiding Services (NC II)
22.
Tailoring (NC II)
23.
Tourism Promotion Services (NC II)
24.
Travel Services (NC II)
25.
Wellness Massage (NC II)
+
CG to be updated by December 2015
Number of
Hours
160 hours
320 hours
320 hours
160 hours
160 hours
640 hours
320 hours
320 hours
320 hours
320 hours
640 hours
160 hours
160 hours
320 hours
640 hours
160 hours
160 hours
160 hours
160 hours
160 hours
160 hours
320 hours
160 hours
160 hours
160 hours
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
Pre-requisite
Page 2 of 16
INDUSTRIAL ARTS
Specialization
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
Number of
Hours
640
640
640
320
160
640
640
160
640
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
Pre-requisite
640 hours
480
320
320
320
640
640
320
320
320
320
320
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
640 hours
320
320
320
640
hours
hours
hours
hours
Plumbing (NC I)
Domestic Refrigeration and Airconditioning (DOMRAC) Servicing
(NC II)
Shielded Metal Arc Welding (NC I)
Electrical Installation and Maintenance (NC II)
++
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
Page 3 of 16
Number
of Hours
320 hours
160 hours
320 hours
Specialization
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Pre-requisite
Telecom OSP and Subscriber Line Installation (Copper
Cable/POTS and DSL) (NC II)
Telecom OSP Installation (Fiber Optic Cable) (NC II)
320 hours
320 hours
320
320
320
320
hours
hours
hours
hours
320 hours
160 hours
++
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
Page 4 of 16
CONTENT STANDARD
The learners demonstrate an
understanding of the core
concepts and theories in
bread and pastry production
PERFORMANCE
STANDARD
The learners independently
demonstrate core
competencies in bread and
pastry production as
prescribed in the TESDA
Training Regulation
Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
1. Accurate measurement of
The learners demonstrate an
The learners independently
ingredients
understanding of the core
demonstrate core
2. Baking ingredients and its
concepts and theories in
competencies in preparing
substitution
bread and pastry production
and producing bakery
3. Types, kinds, and
products
classification of bakery
products
4. Mixing
procedures/formulation/
recipes, and desired
product characteristics of
various bakery products
5. Baking techniques,
appropriate conditions and
enterprise requirements
and standards
6. Temperature ranges in
bakery products
7. Suggested projects:
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
LEARNING COMPETENCIES
CODE
The learners:
TLE_HEBP912PB-Ia-f-1
Page 5 of 16
26.
27.
28.
29.
30.
31.
32.
33.
Quarter 4
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
1. Characteristics of classical
The learner demonstrates
The learner demonstrate
and contemporary petits
understanding of the basic
competencies in preparing
fours
concept and underlying
and displaying petits fours
2. Underlying principles in
theories in preparing and
preparing petit fours
displaying petits fours
3. Types and kinds of sponge
and bases
4. Different kinds of fillings
5. Procedure in making
fondant icing
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
TLE_HEBP912PF-IVa-b-12
Page 10 of 16
TLE_HEBP912PF-IVi-16
TLE_HEBP912PF-IVi-17
LO 1.
Present and serve plated
desserts
1.1. Portion and present desserts
according to product items,
occasion and enterprise standards
and procedures
1.2. Plate and decorate desserts in
accordance with enterprise
standards and procedures
TLE_HEBP912PD-IVj-18
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties and
The learner demonstrates
The learner demonstrate
characteristics of
understanding of the basic
competencies in presenting
specialized cakes, both
concept and underlying
desserts
classical and contemporary theories in presenting
and other types of
desserts
desserts
2. Commodity knowledge,
including quality indicators
of specialized cakes and
other types of desserts
3. Culinary terms related to
specialized cakes and
other types of desserts
4. Portion control and yield
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
Page 12 of 16
5.
6.
7.
8.
9.
10.
11.
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013
Page 13 of 16
Glaze
Gateau, torte
Garnishing
Product
Product characteristic
Petit four
Proportion control
Shelf-life
Siding
Sweet paste
A light pastry dough for making profiteroles, croquembouches, clairs, French crullers, beignets, St. Honor cake,
Indonesian kue sus, and gougres.
A junior chef.
(1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.
Of or relating to a kitchen or to cookery.
A feature or quality belonging to a person, place, or thing and which serves to identify it
The state of something, especially with regard to its appearance, quality, or working order.
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.
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 in cakedecorating.
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.
An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.
A rich cake, typically one containing layers of cream or fruit.
To decorate or embellish something, especially food.
An article or substance that is manufactured or refined for sale.
An element that defines a product's character, such as size, shape, weight, etcetera.
A small confectionery or savoury appetizer means small oven in French.
Control in which the amount of corrective action is proportional to the amount of error
The length of time for which an item remains usable, fit for consumption, or saleable.
Food on the side of a main dish; often eaten before eating the main dish.
A sweet doughy candy or confection.
Page 14 of 16
LEGEND
First Entry
Uppercase Letter/s
SAMPLE
Learning Area and
Strand/ Subject or
Specialization
Grade Level
Grade 9/10/11/12
Domain/Content/
Component/ Topic
Present Desserts
DOMAIN/ COMPONENT
TLE_HE
BPPD
9-12
PD
-
Roman Numeral
Quarter
First Quarter
IV
Week
Week One
CODE
PB
PP
TC
PF
Present Desserts
PD
Lowercase Letter/s
Arabic Number
Competency
20
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
Page 15 of 16
^
*
+
Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8.
Please note that these subjects have pre-requisites mentioned in the CG.
CG to be updated by December 2015
Other specializations with no pre-requisites may be taken up during these semesters.
K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013