K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION *LO Learning Outcome 1

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 CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Introduction

Basic concepts in Bread and Pastry Production

Relevance of the course

Career opportunities

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

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

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

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.

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

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION *LO Learning Outcome 2

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.

*LO 1. Check condition of tools and equipment

Classify tools and equipment according to specification and job requirements

Label or segregate non-functional tools and equipment

Observe safety of tools and equipment in accordance with manufacturers instructions

Types and Uses of Cleaning Materials/Disinfectants

Preventive Maintenance Techniques and Procedures

*LO 2. Perform basic preventive maintenance

Apply preventive maintenance on tools and equipment periodically

Clean tools in accordance with standard procedures

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE BREAD AND PASTRY PRODUCTION *LO Learning Outcome 3

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Proper storage of tools and equipment

*LO 3. Store tools and equipment

Store cooking tools and equipment in accordance with manufacturers specifications or company procedures

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 4

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Occupational Health and Safety Procedure, practices and regulations

Emergency-related drills and training

*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