he_bread and pastry cg
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 1 of 14
These are the list of specializations and their pre-requisites.Specialization Number of Hours Pre-requisite
1.
A G R I - F I S H E R Y A
R T S
Animal Production (NC II) 480 hours2.
Aquaculture (NC II) 640 hours3.
Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production4.
Artificial Insemination (Swine) (NC II) 160 hours Animal Production
5.
Crop Production (NC I) 320 hours6.
Fish Wharf Operation (NC I) 160 hours Fish or Shrimp Grow Out Operation7.
Food (Fish) Processing (NC II) 640 hours8.
Horticulture (NC II) 640 hours
9. Landscape Installation and Maintenance (NC II) 320 hours Crop Production10.
Organic Agriculture (NC II) 320 hours Crop Production11.
Pest Management (NC II) 320 hours Crop Production12.
Rice Machinery Operation (NC II) 320 hours Crop Production13.
Slaughtering Operation (NC II) 160 hours Animal Production
1.
H O M E E C O N O M I C S
Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/82.
Attractions and Theme Parks (NC II) 160 hours3.
Bread and Pastry Production (NC II) 160 hours
4.
Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/85.
Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/86.
Dressmaking (NC II) 320 hours7.
Food and Beverage Services (NC II) 160 hours8.
Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/8
9.
Hairdressing (NC II) 320 hours10.
Handicraft (Basketry, Macrame) (Non-NC) 160 hours11.
Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours12.
Handicraft (Needlecraft) (Non-NC) 160 hours
13. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours14.
Household Services (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/815.
Housekeeping (NC II) 160 hours
16.
Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/817.
Tour Guiding Services (NC II) 160 hours18.
Tourism Promotion Services (NC II) 160 hours19.
Travel Services (NC II) 160 hours20.
Wellness Massage (NC II) 160 hours
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 2 of 14
Specialization Number of Hours Pre-requisite
1.
I C T
Computer Hardware Servicing (NC II) 320 hours2. Animation (NC II) 320 hours3. Computer Programming (NC IV) 320 hours4. Contact Center Services (NC II) 320 hours
5. Illustration (NC II) 320 hours6. Medical Transcription (NC II) 320 hours7. Technical Drafting (NC II) 320 hours
1.
I N D U S T R I
A L A R T S
Automotive Servicing (NC I) 640 hours2. Carpentry (NC II) 640 hours3. Consumer Electronics Servicing (NC II) 640 hours4. Electrical Installation and Maintenance (NC II) 640 hours5. Masonry (NC II) 320 hours
6.
Plumbing (NC I) 320 hours7. Plumbing (NC II) 320 hours Plumbing (NC I)8. Refrigeration and Airconditioning Servicing (NC II) 640 hours9. Shielded Metal Arc Welding (NC I) 320 hours10. Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)11. Tile Setting (NC II) 320 hours
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 3 of 14
(160 hours)
Course Description:
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop
knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2)prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2) Discuss the relevance of the course 3) Exploron opportunities for a Baker or Commis as a career.
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
Introduction1. Basic concepts in bread
and pastry production2. Relevance of the course3. Career opportunities
The learners demonstrate anunderstanding of the coreconcepts and theories inbread and pastry production
The learners independentlydemonstrate corecompetencies in bread andpastry production asprescribed in the TESDA
Training Regulation
The learners :1. explain core concepts in bread and
pastry production2. discuss the relevance of the course3. explore opportunities in bread and
pastry productionQuarter 1Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
1. Accurate measurement ofingredients
2. Baking ingredients and itssubstitution
3. Types, kinds, andclassification of bakeryproducts
4. Mixingprocedures/formulation/
recipes, and desiredproduct characteristics ofvarious bakery products
5. Baking techniques,appropriate conditions andenterprise requirementsand standards
6. Temperature ranges in
The learners demonstrate anunderstanding of the coreconcepts and theories inbread and pastry production
The learners independentlydemonstrate corecompetencies in preparingand producing bakeryproducts
LO 1. Prepare bakery products
1.1 Select, measure and weighrequired ingredients according torecipe or production requirements
1.2 Prepare a variety of bakeryproducts according to standardmixing procedures/ formulation/recipes and desired productcharacteristics
1.3
Use appropriate equipmentaccording to required bakeryproducts and standard operatingprocedures
1.4 Bake bakery products according totechniques and appropriateconditions
1.5 Select required oven temperature
TLE_HEBP9-
12PB-Ia-f-1
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8/18/2019 HE_Bread and Pastry CG
4/14
K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 4 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
bakery products7. Suggested projects:
7.1. Dinner roll7.2. Pan de sal7.3.
Cinnamon roll7.4. Ensaymada7.5. Pan de coco
to bake goods in accordance withthe desired characteristics,standards recipe specifications
Quarter 2LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
1. Culinary and technical termsrelated to pastry products
2. Ratio of ingredientsrequired to produce abalance formula
3. Correct proportion control,yields, weights and sizes
for profitability4. Types, kinds, and
classification of pastryproducts
5. Mixingprocedures/formulation/recipes and desired productcharacteristics of variouspastry products
6. Baking tools, equipment,and their uses andfunctions
7.
Baking techniquesappropriate conditions,and enterpriserequirements andstandards
8. Temperature ranges inbaking pastry products
9. Occupational health and
The learner demonstratesunderstanding of the basicconcept and underlyingtheories in preparing andproducing pastry products
The learner demonstratecompetencies in preparingand producing pastry products
LO 1. Prepare pastry products
1.1. Select, measure and weigh requiredingredients according to recipe orproduction requirements andestablished standards andprocedures
1.2. Prepare variety of pastry products
according to standard mixingprocedures/formulation/ recipesand desired product characteristics
1.3. Use appropriate equipmentaccording to required pastryproducts and standard operatingprocedures
1.4. Bake pastry products according totechniques and appropriateconditions; and enterpriserequirement and standards
1.5. Select required oven temperature
to bake goods in accordance withthe desired characteristics,standards recipe specifications andenterprise practices
TLE_HEBP9-
12PP-IIa-g-4
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 5 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
safety10. Suggested projects:
10.1 Pies- Pineapple pie
-
Buko pie- Egg pie
10.2 Pizza10.3 Empanada10.4 Tart10.5 Etc.
11. Types and classificationsof fillings, coatings/icingand glazes
12. Regular and special fillingsand coating/icing, glazesand decorations
13.
Decorative techniquesand rules for garnishing
14. The tools and materials indecorating, finishing andpresenting
15. Standards and proceduresin decorating pastryproducts
16. Occupational Health andSafety
17. Standards and proceduresin finishing pastry
products18. Plating and presenting
pastry products
LO 2. Decorate and presentPastry products
2.1 Prepare a variety of fillings andcoating/icing, glazes anddecorations for pastry productsaccording to standard recipes,
enterprise standards and/orcustomer preferences
2.2 Fill and decorate pastry products,where required and appropriate, inaccordance with standard recipesand/or enterprise standards andcustomer preferences
2.3 Finish pastry products according todesired product characteristics
2.4 Present baked pastry productsaccording to established standardsand procedures
TLE_HEBP9-12PP-IIh-i-5
19. Shelf-life of pastryproducts
20. Standards and proceduresin storing pastry products
21. Different kinds of
LO 3. Store pastry products
3.1 Store pastry products according toestablished standards andprocedures
3.2 Select packaging appropriate for
TLE_HEBP9-12PP-IIj-6
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 6 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
packaging materials to beused
22. Standards and proceduresin packaging pastry
product
the preservation of productfreshness and eatingcharacteristics
Quarter 3LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
1. Culinary terms related tosponge and cakes
2. How to measureingredients
3. Correct proportion control,yields, weights and sizesfor profitability
4. Main ingredients used forvariety of sponge and
cakes5. Specific temperature used
for different types ofsponge and cakes
6. Pre-heating the oven7. Classification of the
different types of spongeand cakes
8. Mixing methods used forvariety of sponge andcakes
9. Required equipment and
materials for sponge andcakes
10. Recipe specifications,techniques and conditionsand desired productcharacteristics
11. Cooling temperature ofsponge and cakes
The learner demonstratesunderstanding of the coreconcept and underlyingtheories in preparing andpresenting gateaux, tortesand cakes
The learner demonstratecompetencies in preparingand presenting gateaux,tortes and cakes
LO 1. Prepare sponge and cakes
1.1 Select, measure and weighingredients according to reciperequirements, enterprise practicesand customer practices
1.2 Select required oven temperature tobake goods in accordance withdesired characteristics, standardrecipe specifications and enterprise
practices1.3 Prepare sponges and cakes
according to recipe specifications,techniques and conditions anddesired product characteristics
1.4 Use appropriate equipmentaccording to required pastry andbakery products and standardoperating procedures
1.6 Cool sponges and cakes accordingto established standards andprocedures
TLE_HEBP9-
12TC-IIIa-f-7
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 7 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
12. Suggested projects:13. Batter cake with butter
icing14. Sponge cake with butter
cream filling and icing15. Chiffon cake with boiled
icing or fondant icing16. Chocolate cake17. Identification of fillings
appropriate in a specificcakes
18. Identification of therequired consistency andappropriate flavor offillings
19. Filling and assembling
cakes according to thestandard recipespecifications
20. Classification of coatingsand sidings based on therequired recipespecifications and productcharacteristics
LO 2. Prepare and use fillings
2.1 Prepare and select fillings inaccordance with requiredconsistency and appropriate flavors
2.2 Fill and assemble slice or layersponges and cakes according tostandard recipe specifications,enterprise practice and customer
preferences2.3 Select coatings and sidings
according to the productcharacteristics and required recipespecification
TLE_HEBP9-12TC-IIIg-8
21. Identification of specificdecorations appropriate forsponge and cakes
22. Identification of standard
recipes of icings anddecorations for spongeand cakes
23. Identification andapplication of steps andprocedure in icing a cake.
24. Types of icing/frosting andtheir uses
LO 3. Decorate cakes3.1 Decorate sponges and cakes suited
to the product and occasion and inaccordance with standard recipes
and enterprise practices3.2 Use suitable icings and decorations
according to standard recipes and/orenterprise standards and customerpreferences
TLE_HEBP9-12TC-IIIh-i-9
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 8 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
25. Presenting and platingsponge and cakes
26. Selection and usage ofequipment in accordance
with service requirements27. Identification of the
product freshness,appearance, characteristicsof prepared cakes
28. Cutting portion-controlledto minimize the wastageof cake
29. Standard size and weightper serving
LO 4. Present cakes4.1. Present cakes in accordance with
customer’s expectations and4.2. established standards and
procedures4.3. Select and use equipment in
accordance with servicerequirements
4.4. Maintain product freshness,appearances and eating qualities inaccordance with the establishedstandards and procedures
4.5. Marked cakes or cut portion-controlled to minimize wastage andin accordance with enterprisespecifications and customer
preferences
TLE_HEBP9-12TC-IIIj-10
30. Standards and proceduresof storing cake products
31. Factors to consider instoring cakes
32. Storage methods for cakes33. Storage temperature for
cakes
LO 5. Store cakes5.1. Store cakes in accordance with
establishment’s standards andprocedures
5.2. Identify storage methods inaccordance with productspecifications and establishedstandards and procedures
TLE_HEBP9-12TC-IIIj-11
Quarter 4
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
1.
Characteristics of classicaland contemporary petitsfours
2. Underlying principles inpreparing petit fours
3. Types and kinds of spongeand bases
4. Different kinds of fillings
The learner demonstratesunderstanding of the basicconcept and underlyingtheories in preparing anddisplaying petits fours
The learner demonstratecompetencies in preparingand displaying petits fours
LO 1. Prepare iced petits fours1.1 Prepare, cut and assemble sponges
and bases according to standardrecipes and enterprise requirementsand practices
1.2 Prepare fillings with the requiredflavors and consistency
1.3 Prepare fondant icing following
TLE_HEBP9-12PF-IVa-b-12
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8/18/2019 HE_Bread and Pastry CG
9/14
K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 9 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
5. Procedure in makingfondant icing
6. Decorations and designs
required temperature and standardprocedure
1.4 Design and use decorations inaccordance with establishment
standards and procedures7. Kinds of small choux paste8. Types of sweet paste and
fillings9. Different garnishes, glazes
and finishes10. Standards and operating
procedures in preparingfresh petits fours
LO 2. Prepare fresh petits fours
2.1 Bake and decorate a selection ofsmall choux paste shapes inaccordance with establishedstandards and procedures
2.2 Prepare and blend baked sweetpaste in accordance withestablishment standards andprocedures
2.3 Prepare and use fillings the requiredflavors and correct consistency
2.4
Use garnishes, glazes and finished inaccordance with establishedstandards and procedures
TLE_HEBP9-12PF-IVc-d-13
11. Flavor and shapespecifications andenterprise standards ofquality marzipan
12. Standards and operatingprocedures in coatingmarzipan fruits
LO 3. Prepare marzipan petits fours
• Flavor and shape Quality marzipanto produce mini-sized fruits inaccordance with enterprise andclient requirements
• Coat Marzipan fruits to preservedesired eating characteristics andsoftened with egg whites, pipedinto shapes and sealed/browned
with applied heat, according toenterprise practice
TLE_HEBP9-
12PF-IVe-f-14
13. Specifications of freshfruits needed tocaramelized
14. Specifications of driedfruits needed.
15. Kinds of sugar to
LO 4. Prepare caramelized petits
fours 4.1. Select and coat fresh fruits/fruit
segments with pale amber-coloredcaramel or glazed or any coatingspecified by the enterprise
TLE_HEBP9-
12PF-IVg-h-15
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8/18/2019 HE_Bread and Pastry CG
10/14
K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 10 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
caramelized 4.2. Fill sandwich dried fruits or nutswith flavored marzipan and coatedwith pale amber-colored caramelaccording to specifications and
enterprise standards
16. Kinds and uses ofreceptacles for petits fours
17. Tips on how to displaypetit fours
18. Standards and proceduresin displaying petits fours
LO 5. Display petits fours
5.1. Select and prepare appropriatereceptacles for petits fours
5.2. Display petits fours creatively toenhance customer appeal
TLE_HEBP9-
12PF-IVi-16
19. Tips on storing petits fours20. Temperature requirements
in storing petits fours
21.
Standards and proceduresin storing and packagingpetits fours
LO 6. Store petits fours6.1 Store petits fours in proper
temperatures and conditions to
maintain maximum eating qualities,appearance and freshness
6.2 Package petits fours in accordancewith established standards andprocedures
TLE_HEBP9-12PF-IVi-17
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties andcharacteristics ofspecialized cakes, bothclassical and contemporary
and other types ofdesserts
2. Commodity knowledge,including quality indicatorsof specialized cakes andother types of desserts
3. Culinary terms related tospecialized cakes and
The learner demonstratesunderstanding of the basicconcept and underlyingtheories in presenting
desserts
The learner demonstratecompetencies in presentingdesserts
LO 1. Present and serve plateddesserts
1.1. Portion and present dessertsaccording to product items,
occasion and enterprise standardsand procedures
1.2. Plate and decorate desserts inaccordance with enterprisestandards and procedures
TLE_HEBP9-12PD-IVj-18
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 11 of 14
CONTENT CONTENT STANDARDPERFORMANCE
STANDARDLEARNING COMPETENCIES CODE
other types of desserts4. Portion control and yield5. Standard recipe
specifications of
specialized cakes andother types of desserts
6. Standard OperatingProcedures in preparingother types of desserts
7. Planning, preparing andpresenting trolley services
8. Arranging and preparingvariety of desserts
LO 2. Plan, prepare and present
dessert buffet selection or plating2.1 Plan and utilize dessert buffet
services according to availablefacilities, equipment andcustomer/enterprise requirements
2.2 Prepare and arrange variety of
desserts in accordance withenterprise standards andprocedures
TLE_HEBP9-
12PD-IVj-19
9. Temperature range instoring desserts
10. Packaging designtechniques
11. Standards and proceduresin storing and packagingdesserts
LO 3. Store and package desserts
3.1 Store desserts in accordance withthe required temperature andcustomer’s specifications.
3.2 Package desserts in accordance withestablished standards andprocedures
TLE_HEBP9-
12PD-IVj-20
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8/18/2019 HE_Bread and Pastry CG
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 12 of 14
GLOSSARY
Appropriate Suitable or proper under the givencircumstances.
Assembling Fitting together the component parts of a certain dish or food.Boiled icing A sugar and egg white icing for cakes. Sugar is first cooked on the stovetop to form syrup, and then the hot syrup is beaten into
whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy.Choux pastry or pâte à choux • A light pastry dough for making profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake,
Indonesian kue sus , and gougères .Commis A junior chef.Consistency (1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.Culinary Of or relating to a kitchen or to cookery.Characteristic A feature or quality belonging to a person, place, or thing and which serves to identify itCondition The state of something, especially with regard to its appearance, quality, or working order.Filling, coating, topping 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.Fondant/ Fondant Icing 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 cake-
decorating.• 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 castingmetal.
Glaze An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.Gateau , torte A rich cake, typically one containing layers of cream or fruit.Garnishing To decorate or embellish something, especially food.Product An article or substance that is manufactured or refined for sale.Product characteristic An element that defines a product's character, such as size, shape, weight, etcetera.Petit four A small confectionery or savoury appetizer means “small oven” in French.Proportion control Control in which the amount of corrective action is proportional to the amount of errorShelf-life The length of time for which an item remains usable, fit for consumption, or saleable.Siding Food on the side of a main dish; often eaten before eating the main dish.Sweet paste A sweet doughy candy or confection.
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 13 of 14
Code Book Legend
Sample: TLE_HEBPPD9-12-IVj-20
LEGEND SAMPLE
First Entry
Learning Area andStrand/ Subject or
Specialization
Technology and LivelihoodEducation_Home EconomicsBread and Pastry Production TLE_HE
BPPD9-12
Grade Level Grade 9/10/11/12
Uppercase Letter/sDomain/Content/Component/ Topic
Present Desserts PD
-
Roman Numeral
*Zero if no specific quarterQuarter First Quarter IV
Lowercase Letter/s
*Put a hyphen (-) in betweenletters to indicate more than a
specific week
Week Week One j
-
Arabic Number CompetencyStore and Package
Desserts 20
DOMAIN/ COMPONENT CODE
Prepare And ProduceBakery Products
PB
Prepare And Produce PastryProducts
PP
Prepare And Present Gateaux,Tortes And Cakes
TC
Prepare And Display PetitsFours
PF
Present Desserts PD
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 Curr iculum 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.
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K to 12 BASIC EDUCATION CURRICULUMJUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 14 of 14
SAMPLE HOME ECONOMICS CURRICULUM MAP
No. Grade 7/8 Grade 9 Grade 10 Grade 11 Grade 12
1
2 sems 2 sems 4 sem
2
3
48 sem
5
4 sems 4 sem6
7
2 sems 2 sems 2 sems 2 sem
8
9
10
11
4 sems 2 sems 2 sem
12
13
14
4 sems 2 sems 2 sem
15
16
17
2 sems 2 sems 2 sems 2 sem
18
19
20
* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8
*Care ivin NC II
*Dressmaking (NC II)
Handicraft(Non-NC)
Needlecraft
Handicraft(Non-NC) Fashion
Accessories,Paper Craft
Handicraft (Non-NC) Basketry,
Macrame
Handicraft (Non-NC) Woodcraft,
Leathercraft
*Beauty/Nail
Care (NC II)
Wellness
Massage (NC II) Hairdressing (NC II)
EXPLORATORY
Tailoring (NC II)
Tour Guiding
Services (NC II)
Travel
Services
(NC II)
*Front Office
Services (NC II)Tourism Promotion
Services (NC II)
*Cookery (NC II)Bread and Pastry
Production (NC II)
Food and Beverage
Services (NC II)
Housekeeping
(NC II)
Attractions and
Theme Parks (NC II)*Household Services (NC II)
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