CURRICULUM IMPLEMENTATION MATRIX
Subject:
CURRICULUM GUIDE
Learning Competencies
1. Prepare, cut and assemble
sponges and bases acc. To
standard recipes and enter
prise req. and practices
2. Prepare fillings with the
required flavors and
consistency
3. Prepare fondant icing
following requuired tempe
rature and standard procedure
4. Design and use decoration
in accordance with
establishment standards
and procedures
5. Bake and decorate a
selection of small choux paste
shapes in acc.with established
standards and procedure
6. Prepare and blend baked
sweet paste in accordance
with establishment standards
and procedures
7. Prepare and use fillings the
required flavors and correct
consistency
Bread & Pastry Production Grade Level:
APPROPRIATE
Code STRATEGIES PRACTICAL APPROACHES FOR
CLASSROOM MANAGEMENT
TLE ̲ HEBP9 ̵ 12 PF Active Learning The Good Behavior
1Va ̵ b ̵ 12 Cooperative Learning Good Teacher Student Relationship
Integrating Technology
TLE ̲ HEBP9 ̵ 12 PF Lecture Preventive Techniques
1Va ̵ b ̵ 12 Integrating Technology Systematic Approaches
Cooperative Learning
TLE ̲ HEBP9 ̵ 12 PF Discussion Preventive Techniques
1Va ̵ b ̵ 12 Cooperative Learning Positive Classrooms
Integrating Technology Systematic Approaches
TLE ̲ HEBP9 ̵ 12 PF Active Learning Positive Classrooms
1Va ̵ b ̵ 12 Cooperative Learning Good Teacher Student Relationships
Integrating Technology Systematic Approaches
TLE ̲ HEBP9 ̵ 12 PF Lecture Preventive Techniques
1Vc ̵ d ̵ 13 Cooperative Learning Systematic Approaches
Integrating Technology Good Teacher Student Relationship
TLE ̲ HEBP9 ̵ 12 PF Discussion Preventive Techniques
1Vc ̵ d ̵ 13 Integrating Technology Systematic Approaches
Cooperative Learning Positive Classrooms
TLE ̲ HEBP9 ̵ 12 PF Active Learning Good Teacher Student Relationship
1Vc ̵ d ̵ 13 Cooperative Learning Preventive Techniques
Integrating Technology Systematic Approaches
 PROJECT
CHOCOLATE & SALTED

ALMOND BROWNIES
1. Prepare caramelized petits TLE ̲ HEBP9 ̵ 12 PF Active Learning Good Teacher Student Relationship

fours 1Vg ̵ h ̵ 15 Cooperative Learning Preventive Techniques

Integrating Technology Systematic Approaches

2. Display petits fours TLE ̲ HEBP9 ̵ 12 PF Active Learning Good Teacher Student Relationship

1Vi ̵ 16 Cooperative Learning Preventive Techniques

Integrating Technology Systematic Approaches

3. Store petits fours TLE ̲ HEBP9 ̵ 12 PF Active Learning Good Teacher Student Relationship

1Vi ̵ 17 Cooperative Learning Preventive Techniques

Integrating Technology Systematic Approaches
PLEMENTATION MATRIX

Grade Level: 11 Quarter: 4

ASSESSMENT Learning
AL APPROACHES FOR Resources/
OOM MANAGEMENT Method Activity Material Needed
he Good Behavior Observation Oral Presentation baking tools
cher Student Relationship Skill Demonstration cake bases
Test Skill Performance Test baking ingredients
Pre and Post Test CG, TG
Analysis of Learners' Product Made powerpoint presentation

Products

eventive Techniques Analysis of Learners' Multi Media Presentation powerpoint presentation

tematic Approaches Products Product made baking tools and

Observation Skill Demonstration ingredients

eventive Techniques Observation Skill Demonstration powerpoint presentation

ositive Classrooms Analysis of Learners' Product made baking tools and

tematic Approaches Performance Test ingredients

ositive Classrooms Observation Skill Demonstration powerpoint presentation

cher Student Relationships Analysis of Learners' Product made baking tools and

tematic Approaches Product Performance Test ingredients

eventive Techniques Observation Skill Demonstration powerpoint presentation

tematic Approaches Analysis of Learners' Multi Media Presentation baking tools and

cher Student Relationship Products Product made ingredients

Performance Test

eventive Techniques Observation Skill Demonstration powerpoint presentation

tematic Approaches Analysis of Learners' Multi Media Presentation baking tools and

ositive Classrooms Products Product made ingredients

Performance Test

cher Student Relationship Observation Skill Demonstration powerpoint presentation

eventive Techniques Analysis of Learners' Multi Media Presentation baking tools and

tematic Approaches Products Product made ingredients

Performance Test
cher Student Relationship Observation Skill Demonstration

eventive Techniques Analysis of Learners' Multi Media Presentation blanched almonds

tematic Approaches Products Project sheets of gold leaf

Performance Test oil, caster sugar

eggs, unsalted butter

cher Student Relationship Observation Skill Demonstration plain flour

eventive Techniques Analysis of Learners' Multi Media Presentation cocoa powder

tematic Approaches Products Project dark chocolate

Performance Test milk chocolate

square baking tin

cher Student Relationship Observation Skill Demonstration baking tools

eventive Techniques Analysis of Learners' Multi Media Presentation

tematic Approaches Products Project

Performance Test
 CURRICULUM IMPLEMENTATION MATRIX

Subject: Bread & Pastry Production Grade Level:

CURRICULUM GUIDE
APPROPRIATE PRACTICAL APPROACHES
Code STRATEGIES FOR CLASSROOM
Learning Competencies MANAGEMENT
1. Select, measure, and TLE ̲ HEBP9 ̵ 12 ̵ TC Active Learning The Good Behavior
weigh ingredients acc. To 111 a ̵ f ̵ 7 Cooperative Learning Good Teacher Student Relationship
recipe req. and enterprise Integrating Technology

practises and customer

practices

2. Select req. oven temp. to TLE ̲ HEBP9 ̵ 12 ̵ TC Lecture Preventive Techniques

bake goods in accordance 111 a ̵ f ̵ 7 Integrating Technology Systematic Approaches

with desired characteristics, Cooperative Learning

standard recipe specifications
and enterprise practices

3. Prepare sponges and cakes TLE ̲ HEBP9 ̵ 12 ̵ TC Discussion Preventive Techniques

acc. To recipe specifications, 111 a ̵ f ̵ 7 Cooperative Learning Positive Classrooms

techniques and conditions Integrating Technology Systematic Approaches

and desired product character

istics

4. Use appropriate equipment TLE ̲ HEBP9 ̵ 12 ̵ TC Lecture Preventive Techniques

acc.to required pastry and 111 a ̵ f ̵ 7 Cooperative Learning Systematic Approaches

bakery products and Integrating Technology Good Teacher Student Relationship

standard operating procedures

5. Cool sponges and cakes TLE ̲ HEBP9 ̵ 12 ̵ TC Cooperative Learning Preventive Techniques
acc. To established standards 111 a ̵ f ̵ 7 Integrating Technology Systematic Approaches

and procedures Discussion Positive Classrooms

6. Prepare and use fillings TLE ̲ HEBP9 ̵ 12 ̵ TC Cooperative Learning Preventive Techniques

in accordance with required 111 g ̵ 8 Active Learning Systematic Approaches

consistency and appropriate Discussion Good Teacher Student Relationship
flavors

7. Fill and assemble since TLE ̲ HEBP9 ̵ 12 ̵ TC Active Learning Preventive Techniques

layer sponges and cakes 111 g ̵ 8 Cooperative Learning Systematic Approaches

acc. To standard resipe Integrating Technology The Good Behavior
specifications, enterprise
practice and customer
preferences

PROJECT
STRAWBERRY CREAM ROLL

1. Prepare sponge cake TLE ̲ HEBP9 ̵ 12 ̵ TC Video Showing Good Teacher Relationships
111 a ̵ f ̵ 7 Active Learning Preventive Techniques
CollaborativeLearning Systematic Approach
Experiential Learning

2. Prepare and use fillings TLE ̲ HEBP9 ̵ 12 ̵ TC Video Showing Positive Classrooms
111 g ̵ 8 Active Learning Preventive Techniques
CollaborativeLearning Systematic Approach

Experiential Learning

3. Decorate cakes TLE ̲ HEBP9 ̵ 12 ̵ TC Video Showing Positive Classroom

111 h ̵ i 8 Active Learning Preventive Techniques

CollaborativeLearning Systematic Approach

Experiential Learning

4. Present Cakes TLE ̲ HEBP9 ̵ 12 ̵ TC Video Showing The Good Behavior Game
111 h ̵ i 9 Active Learning Preventive Techniques
CollaborativeLearning Systematic Approach

Experiential Learning

5. Store Cakes TLE ̲ HEBP9 ̵ 12 ̵ TC Video Showing Good Teacher Relationships

111 j ̵ 11 Active Learning Preventive Techniques

CollaborativeLearning Systematic Approach

Experiential Learning
TATION MATRIX

11 Quarter: 3

ASSESSMENT Learning
Resources/
Method Activity Material Needed
Observation Oral Presentation
Skill Demonstration
Test Skill Performance Test

Pre and Post Test

Analysis of Learners' Multi Media Presentation

Products

Observation Skill Demonstration

Observation Skill Demonstration tools, ingredients

Analysis of Learners' Product made videos,TG, CG

Products

Observation Skill Demonstration

Analysis of Learners' Multi Media Presentation

Products Product made

Performance Test

Observation Skill Demonstration

Analysis of Learners' Multi Media Presentation

Products Product made

Performance Test

Observation Skill Demonstration

Analysis of Learners' Multi Media Presentation

Products Product made
 Performance Test

Observation Skill Demonstation eggs, white sugar

Analysis of Learners' Multimedia Presentation hot water, vanilla extract
Product Product made APF, baking powder
salt, confectioners sugar
fresh strawberries,

Observation Skill Demonstation heavy cream(chilled)

Analysis of Learners' Multimedia Presentation unflavored gelatin
Product Product made baking tools

measuring spoon
measuring cups

Observation Skill Demonstation Task Sheets

Analysis of Learners' Multimedia Presentation Job Sheets

Product Product made Operation Sheets

Observation Skill Demonstation

Analysis of Learners' Multimedia Presentation
Product Product made

Observation Skill Demonstation

Analysis of Learners' Multimedia Presentation

Product Product made