DESIGN PROTOCOL in TLE 7
UNIT STANDARDS, LEARNING GOAL, COMPETENCIES AND TARGET
Subject Are: TLE
QUARTER: 1
Unit Topic:
1. Basic Baking - Bread and Pastry
2. Baking Cakes and Cookies
Learning Standards
Content
Learners demonstrates
understandings on:
PREPARE EGG DISHES (ED)
1. Tools, utensils, and equipment
needed in egg preparation
2. Cleaning and sanitizing tools
and equipment
3. Nutritional value and
components of eggs
4. Characteristics of quality fresh
eggs
5. Ingredients for egg dishes
Learning Goals
Students will know:
1. The different tools,
utensils and equipment
needed in egg preparation.
2. roper way of cleaning and
sanitizing of tools and
equipment.
3.Physical Structure and
Composition of egg
4.Demonstrate on how to
cook a variety of egg dishes
GRADE LEVEL: 7
Learning Competencies Learning Target Assessment Strategies
LO 1. Perform mise en place
I can perform mise Written exam
1.1. clean, sanitize, and prepare
tools, utensils, and equipment en place.
Practical exam
needed in preparing egg dished
1.2.identify an egg’s Multiple Choice
components and its nutritive
Identification
1.3.Identify and prepare
ingredients according to Matching Type
standard recipes
(TLE_HECK10ED-Ia-1 ) Enumeration
I can prepared and
Essay
LO2. Prepare and cook egg dishes cook egg dishes
2.1 identify the market forms of
eggs
2.2 explain the uses of eggs in
culinary arts
(TLE_HECK10ED-Ib-d-2)
LO3. Present egg dishes
6. Market forms of egg 3.1 select suitable plates I can preset egg dish
according to standards
7. Uses of eggs in culinary arts 3.2 present egg dishes
8. Varieties of egg dishes hygienically and attractively
using suitable garnishing and
9. Suggested projects: side dishes sequentially within
the required time frame
10. Various egg dishes
(TLE_HECK10ED-Ie-3)
11. Factors for consideration in
presenting egg dishes: LO4.Evaluate the finished
product I can evaluate the
11.1 Plating 4.1 rate the finished products finished product
11.2 Garnishing using rubrics using rubrics
11.3 Side dishes (TLE_HECK10ED-Ie-4 )

\\\

Making Meaning:
EQ: Why do you need to use
appropriate tools and
utensils and equipment in
preparing of egg dishes?

EU: Following correct

procedure in baking produce
good quality baked products.
EU: Baking requires
appropriate tools and
utensils to be used.

EU: Baking breads and

pastries can be good
business.
Performance Acquisition
The learner: The students will be skilled
at:
1. Identifies and classifies baking
ingredients correctly. 1. Identifying the baking
ingredients and their uses.
2. Identifies baking tools and
utensils based on their uses and 2. Demonstrating the correct
functions. procedure in measuring the
baking ingredients.
3. Applies baking principles.
3. Using appropriate tools
and equipment in baking.
4. Following correct
procedure in baking bread
and pastries.
5. Baking good quality bread
and pastries.
Transfer Goal:
Students will be able to
independently use their
learning about baking
ingredients and their
Use appropriate equipment I can use  Practical Exam  Practical test
according to required pastry appropriate
products and standard operating equipment  Long quiz  Brainstormin
procedures. according to g
 Enumeration
(TLE_HEBP9- 12PP-IIa-g-4) required pastry
products and
Bake pastry products according standard operating
to techniques and appropriate procedures.
conditions; and enterprise
requirement and standards.
(TLE_HEBP9- 12PP-IIa-g-4) I can bake pastry
products according
to techniques and
Select required oven appropriate
temperature to bake goods in conditions; and
accordance with the desired enterprise
characteristics, standards recipe requirement and
specifications and enterprise standards.
practices.
(TLE_HEBP9- 12PP-IIa-g-4) I can select required
oven temperature to
bake goods in
accordance with the
desired
characteristics,
standards recipe
specifications and
enterprise practices.
 functions, baking tools and
utensils, and principles in
baking breads and pastries to
bake bread and pastries for
their family and eventually
for baking business venture.

Learning Standards Learning Goals Learning Competencies Learning Target Assessment

AQUISISITION Prepare a variety of fillings and I can prepare a variety of fillings  Multiple Choice 
coating/icing, glazes and and coating/icing, glazes and  Essay 
Content decorations for pastry products decorations for pastry products  Identification 
The learner demonstrates Students will know: according to standard recipes, according to standard recipes,  Enumeration 
understanding: enterprise standards and/or enterprise standards and/or
customer preferences. customer preferences.
1. Factors in successful cake (TLE_HEBP9- 12PP-IIh-i-5)
Baking Cakes and Cookies baking.
2. Frosting, icing, and
decorating cakes.
1. Baking cakes successfully.
3. Kinds of cookies.
2. Applying mixing methods
correctly. 4. Procedure in baking cakes
and cookies.
3. Identifying the characteristics
of well-baked cakes and cookies.
4. Applying the principles on
baking and decorating cakes and
Making Meaning:
cookies.
5. The correct procedure in
baking and decorating delicious EQ: How can you tell a cake with
cakes. good quality?
6. Identifying the different kinds
of cookies.
EU: Follow correct procedure in
7. The proper storage of cookies. baking produce good quality
baked product.
Baking cookies successfully.

EQ: What is the importance of

following the correct procedure in
baking cakes and cookies?

EU: Accuracy contributes to the

 success in baking good quality
cakes and cookies.

EU: Baking cakes and cookies can

be a source of livelihood.

PERFORMANCE
The learner:
1. Recognize success factors in
baking.
2. Demonstrates mixing methods.
3. Identifies characteristics of
well-baked cakes and cookies.
4. Follows proper frosting and
decorating procedures efficiently.
5. Identifies kinds of cookies
correctly.
6. Considers factors in baking
cookies successfully.
ACQUISATION
Students will be skilled at:
1. Recognize factors in baking
cakes and cookies successfully.
2. Expressing the characteristics
of well-baked cakes and cookies.
3. Describing the different kinds Present baked pastry products
of cakes and cookies.
4. Designing and decorating cakes (TLE_HEBP9- 12PP-IIh-i-5)
beautifully.
5. Applying the correct
procedures in baking cakes and
cookies.
TRANSFER GOAL
Fill and decorate pastry products,
where required and appropriate,
in accordance with standard
recipes and/or enterprise
standards and customer
preferences.
(TLE_HEBP9- 12PP-IIh-i-5)
Finish pastry products according
to desired product characteristics. according to desired product
(TLE_HEBP9- 12PP-IIh-i-5)
according to established
standards and procedures.
I can fill and decorate pastry  Enumeration 
products, where required and  Moving exam
appropriate, in accordance with
standard recipes and/or
enterprise standards and
customer preferences.
I can finish pastry products
characteristics.
I can present baked pastry
products according to established
standards and procedures.

The students will be able to

independently use their learning
about baking, frosting, and
decorating cakes and cookies to
be bake good quality products at
home for their family or for
livelihood.