Republic of the Philippines

Department of Education
Regional Office No. VIII
Division of Northern Samar
CABACUNGAN NATIONAL HIGH
Brgy. Cabacungan, Allen, N. Samar

SIMPLIFIED MELC-BASED BUDGET OF LESSONS IN BPP

AUGUST 2020
Performance Standard: The learners independently demonstrate core competencies in preparing and producing bakery
products.
MELC 1: Accurate measurement of ingredients.
MELC 2: Types, kinds, and classification of bakery products.
Duration: Week 1
24 25 26 27
Select, measure Prepare a variety of bakery Use appropriate Bake bakery products
and weigh products according to equipment according to techniques and
required standard mixing according to appropriate conditions.
ingredients procedures/formulation/recipe required bakery
according to s and desired product products and
recipe or characteristics. standard
production operating
requirements. procedures.
MELC 3: Baking techniques, appropriate conditions and enterprise requirements and standards.
Duration: Week 2
31 SEPTEMBER 1, 2020 2 3
Select required Prepare and bake pandesal. Prepare and Prepare and bake dinner roll.
oven The students will do the task bake dinner roll.
temperature to by group. Group Activity
bake goods in Group Activity
 accordance with
the desired
characteristics,
standards.
Prepare and
bake pandesal.
MELC 4: Prepare and bake bread products.
Duration: Week 3
7 8 9 10
Prepare and Prepare and bake cinnamon Prepare and Prepare and bake ensaymada.
bake cinnamon roll. bake
roll. ensaymada.
Performance Standard: The learner demonstrates competencies in preparing and producing pastry products.
MELC 5: Culinary and technical terms related to pastry products.
Duration: Week 4
14 15 16 17
Understand the Types, kinds and classification Select, measure Prepare variety of pastry
basic concept of pastry products. and weigh products according to standard
and underlying Discussion through power required mixing
theories in point presentation. ingredients procedures/formulation/recipes
preparing and according to and desired product
producing pastry recipe or characteristics.
products. production
requirements
and established
standards and
procedures.
21 22 23 24
Prepare and Prepare and bake egg pie. Prepare and Prepare and bake pizza.
bake egg pie. bake pizza.

Group Activity Group Activity

28 29 30 OCTOBER 1, 2020
Prepare and Prepare and bake empanada. Types and Regular and special fillings
bake empanada. classifications of and coating/icing, glazes and
fillings, decorations.
coatings/icing
and glazes.
5 6 7 8
Decorative The tools and materials in Standards and Present baked pastry products
techniques and decorating, finishing and procedures in according to desired product
rules for presenting. decorating characteristics.
garnishing. pastry products Plating and presenting pastry
Fill and decorate products.
pastry products
according to
standard recipes,
enterprise
standards and
customers
preferences.
12 13 14
Shelf life of Standards and procedures in Different kinds
pastry products. storing pastry products. of packaging
Store pastry products materials to be
according to established used.
standards and procedures. Select
packaging
appropriate for
the preservation
of product
freshness and
eating
 characteristics.

Prepared by: Checked by:

VANESSA E. HAO BIBIANA C. VACUNAWA

Subject Teacher MT-I/SHS Dept. Head