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 The learner demonstrates The learner independently uses tools *LO 1. Prepare tools and
equipment Classification understanding of the use of tools and and bakery equipment in bread and equipment for specific baking
of tools and bakery equipment in bread and pastry production in accordance with purposes
equipment pastry production standard procedures. Classify baking tools and
equipment based on their uses

LESSON 2: PERFORM MENSURATION AND CALCULATION

Standard table of weights The learner demonstrates The learner independently performs *LO 1. Familiarize oneself with the
and measures understanding in performing mensuration and calculation based on table of weights and measures in
mensuration and calculation in bread job order specifications. baking

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 1

CONTENT
Conversion/substitution
of
weights and measure
Proper measuring of
ingredients
LESSON 3: MAINTAIN TOOLS AND EQUIPMENT
Classification of
functional and non-functional
tools
K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION
and pastry production.
CONTENT STANDARD
The learner demonstrates
understanding in maintaining tools
and equipment in bread and pastry
production.
PERFORMANCE STANDARD
The learner independently maintains
tools and equipment in bread and
pastry production in accordance with
standard procedures.
*LO – Learning Outcome
Identify and apply standard table
of weights and measures
on specific tasks
LEARNING COMPETENCIES
*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
*LO 3. Measure dry and liquid
ingredients
Practice measuring given
ingredients in a recipe
*LO 1. Check condition of tools
and equipment
Classify tools and equipment
according to
specification and job
requirements Label or
segregate
nonfunctional tools and
equipment Observe safety of
tools and equipment in
accordance with
manufacturer’s instructions
2
 Types and Uses of Cleaning *LO 2. Perform basic preventive
maintenance
Materials/Disinfectants
Apply preventive maintenance
Preventive Maintenance
on tools and equipment
Techniques and Procedures periodically
Clean tools in accordance with
standard procedures

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Proper storage of tools *LO 3. Store tools and equipment

and Store cooking tools and
equipment equipment in accordance with
manufacturer’s specifications or
company procedures

LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

Hazards and risks The learner demonstrates The learner independently practices *LO 1. Identify hazards and risks
identification and understanding in practicing occupational health and safety Describe workplace hazards and
control Occupational Health occupational health and safety procedures in bread and pastry risks
and procedures in bread and pastry production. Determine hazards and
Safety (OHS) indicators production. their corresponding
Personal hygiene and proper indicators Recognize
hand washing contingency measures in
accordance with organizational
procedures

Philippine OHS *LO 2. Evaluate hazards and risks

standards Effects of hazards in Determine the effects of
the workplace hazards
Identify OHS issues and
concerns in accordance with
workplace requirements

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 3
 Safety regulations *LO 3. Control hazards and risks
Clean air act Follow OHS policies in dealing with
Electrical and Fire Safety workplace accidents
Code Use Personal Protective
Waste Management Contingency Equipment (PPE) for controlling
measures and procedures hazards

CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES

Occupational Health and *LO 4. Maintain occupational

Safety Procedure, health and safety awareness
practices and regulations Follow procedures in
Emergency-related drills and emergency related to drill in line
training with established guidelines and
procedures
Fill up OHS records in
accordance with workplace
requirements

K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 4