Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
Division of Leyte
MARCELINO R. VELOSO NATIONAL HIGH SCHOOL
Tabango, Leyte

SIMPLIFIED MELC with Corresponding CG Code

BREAD AND PASTRY PRODUCTION NC II
S.Y. 2020-2021

GRADE LEVEL: 12
SUBJECT: BREAD AND PASTRY PRODUCTION NC II
NOMINAL HOURS: 160 HOURS
COMPONENT: HOME ECONOMICS

CONTENT PERFORMANCE MOST ESSENTIAL LEARNING

QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

1ST The learners The learners LO 1. Prepare bakery products 6 WEEKS TLE_HEBP9-
QUARTER demonstrate an independently 1.1 Select, measure and weigh 12PB-Ia-f-1
understanding demonstrate core required ingredients according to
of the core competencies in recipe or production requirements
concepts and preparing and producing 1.2 Prepare a variety of bakery
theories in bakery products products according to standard
bread and mixing procedures/ formulation/
pastry recipes and desired product
production (PB) characteristics
1.3 Use appropriate equipment
according to required bakery
products and standard
operating procedures
1.4 Bake bakery products according
to techniques and appropriate
conditions
1.5 Select required oven temperature
to bake goods in accordance with
the desired characteristics,
standard recipe specification

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

2nd The learner The learner LO 1. Prepare pastry products 7 WEEKS TLE_HEBP9-
QUARTER demonstrates demonstrate 1.1. Select, measure and weigh 12PP-IIa-g-2
understanding of competencies in required ingredients according to
the basic concept preparing and recipe or production
and underlying producing pastry requirements and established
theories in products standards and procedures
preparing and 1.2. Prepare variety of pastry products
producing pastry according to standard mixing
products (PP) procedures/formulation/ recipes
and desired product
characteristics
1.3. Use appropriate equipment
according to required pastry
products and standard operating
procedures
1.4. Bake pastry products according
to techniques and appropriate
conditions; and enterprise
requirement and standards
Select required oven temperature
to bake goods in accordance with
the desired characteristics,
standards recipe specifications
and enterprise practices

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

2nd The learner The learner LO 2. Decorate and present 2 WEEKS TLE_HEBP9-
QUARTER demonstrates demonstrate Pastry products 12PP-IIh-i-3
understanding of competencies in 2.1 Prepare a variety of fillings and
the basic concept preparing and coating/icing, glazes and
and underlying producing pastry decorations for pastry products
theories in products according to standard recipes,
preparing and enterprise standards and/or
producing pastry customer preferences
products (PP) 2.2 Fill and decorate pastry
products, where required and
appropriate, in accordance with
standard recipes and/or
enterprise standards and
customer preferences
2.3 Finish pastry products
according to desired product
characteristics
2.4 Present baked pastry products
according to established
standards and procedures

LO 3. Store pastry products 1 WEEK TLE_HEBP9-

3.1 Store pastry products according to 12PP-IIj-4
established standards and
procedures
3.2 Select packaging appropriate for the
preservation of product freshness
and eating characteristics

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

3rd The learner The learner LO 1. Prepare sponge and cakes 6 WEEKS TLE_HEBP9-
QUARTER demonstrates demonstrate 1.1 Select, measure and weigh 12TC-IIIa-f-5
understanding competencies in ingredients according to recipe
of the core preparing and requirements, enterprise
concept and presenting gateaux, practices and customer
underlying tortes and cakes practices
theories in 1.2 Select required oven temperature
preparing and to bake goods in accordance with
presenting desired characteristics, standard
gateaux, tortes recipe specifications and
and cakes (TC) enterprise practices
1.3 Prepare sponges and cakes
according to recipe specifications,
techniques and conditions and
desired product characteristics
1.4 Use appropriate equipment
according to required pastry and
bakery products and standard
operating procedures
1.5 Cool sponges and cakes according
to established standards and
procedures

LO 2. Prepare and use fillings 1 WEEK TLE_HEBP9-

2.1 Prepare and select fillings in 12TC-IIIg-6
accordance with required
consistency and appropriate
flavors
2.2 Fill and assemble slice or layer
sponges and cakes according
to standard recipe
specifications, enterprise
practice and customer
preferences
2.3 Select coatings and sidings
according to the product
characteristics and required
recipe specification

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

3rd The learner The learner LO 3. Decorate cakes 2 WEEKS TLE_HEBP9-

QUARTER demonstrates demonstrate 3.1 Decorate sponges and cakes suited 12TC-IIIh-i-7
understanding of competencies in to the product and occasion and in
the core concept preparing and accordance with standard recipes
and underlying presenting gateaux, and enterprise practices
theories in tortes and cakes 3.2 Use suitable icings and decorations
preparing and according to standard recipes
presenting and/or enterprise standards and
gateaux, tortes customer preferences
and cakes (TC)
LO 4. Present cakes
4.1. Present cakes in accordance 1 WEEK TLE_HEBP9-
with customer’s expectations 12TC-IIIj-8
and established standards and
procedures
4.2. Select and use equipment in
accordance with service
requirements
4.3. Maintain product freshness,
appearances and eating qualities
in accordance with the
established standards and
procedures
4.4. Marked cakes or cut portion-
controlled to minimize wastage
and in accordance with
enterprise specifications and
customer preferences

LO 5. Store cakes TLE_HEBP9-

5.1. Store cakes in accordance 12TC-IIIj-9
with establishment’s
standards and procedures
5.2.Identify storage methods in
accordance with product
specifications and established
standards and procedures

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

4th The learner The learner LO 1. Prepare iced petit fours 2 WEEKS TLE_HEBP9-
QUARTER demonstrates demonstrate 1.1 Prepare, cut and assemble 12PF-IVa-b-10
understanding competencies in sponges and bases according to
of the basic preparing and standard recipes and enterprise
concept and displaying petit fours requirements and practices
underlying 1.2 Prepare fillings with the
theories in required flavors and
preparing and consistency
displaying petit 1.3 Prepare fondant icing following
fours (PF) required temperature and
standard procedure
1.4 Design and use decorations in
accordance with establishment
standards and procedures

LO 2. Prepare fresh petits fours 2 WEEKS TLE_HEBP9-

2.1 Bake and decorate a selection of 12PF-IVc-d-11
small choux paste shapes in
accordance with established
standards and procedures
2.2 Prepare and blend baked sweet
paste in accordance with
establishment standards and
procedures
2.3 Prepare and use fillings the
required flavors and correct
consistency
Use garnishes, glazes and
finished in accordance
with established
standards and procedures

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

4th The learner The learner LO 3. Prepare marzipan petit fours 2 WEEKS TLE_HEBP9-
QUARTER demonstrates demonstrate 3.1 Flavor and shape Quality marzipan 12PF-IVe-f-12
understanding of competencies in to produce mini-sized fruits in
the basic concept preparing and accordance with enterprise and
and underlying displaying petit fours client requirements
theories in 3.2 Coat Marzipan fruits to preserve
preparing and desired eating characteristics and
displaying petit softened with egg whites, piped
fours (PF) into shapes and sealed/browned
with applied heat, according to
enterprise practice

LO 4. Prepare caramelized petit 2 WEEKS TLE_HEBP9-

fours 12PF-IVg-h-13
4.1. Select and coat fresh fruits/fruit
segments with pale amber-
colored caramel or glazed or any
coating specified by the
enterprise
4.2. Fill sandwich dried fruits or nuts
with flavored marzipan and coated
with pale amber-colored caramel
according to specifications and
enterprise standards

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

4th The learner The learner LO 5. Display petit fours 1 WEEK TLE_HEBP9-
QUARTER demonstrates demonstrate 5.1. Select and prepare 12PF-IVi-14
understanding of competencies in appropriate receptacles for
the basic concept preparing and petit fours
and underlying displaying petit fours 5.2. Display petit fours creatively
theories in to enhance customer appeal
preparing and
displaying petit
fours (PF)

LO 6. Store petit fours 1 WEEK TLE_HEBP9-

6.1 Store petit fours in proper 12PF-IVi-15
temperatures and conditions to
maintain maximum eating
qualities, appearance and
freshness
6.2 Package petit fours in accordance
with established standards
and procedures

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CONTENT PERFORMANCE MOST ESSENTIAL LEARNING
QUARTER DURATION K-12 CG CODE
STANDARD STANDARD COMPETENCIES

4th The learner The learner LO 1. Present and serve plated 1 WEEK TLE_HEBP9-
QUARTER demonstrates demonstrate desserts 12PD-IVj-16
understanding of competencies in 1.1. Portion and present desserts
the basic concept presenting desserts according to product items,
and underlying occasion and enterprise standards
theories in and Procedures
presenting 1.2. Plate and decorate desserts in
desserts (PD) accordance with enterprise
standards and procedures

LO 2. Plan, prepare and present 1 WEEK TLE_HEBP9-

dessert buffet selection or plating 12PD-IVj-17
2.1 Plan and utilize dessert buffet
services according to available
facilities, equipment and
customer/enterprise
requirements
2.2 Prepare and arrange variety
of desserts in accordance
with enterprise standards
and procedures

LO 3. Store and package desserts 1 WEEK TLE_HEBP9-

3.1 Store desserts in accordance with 12PD-IVj-18
the required temperature and
customer’s specifications.
3.2 Package desserts in accordance
with established standards and
procedures

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head
 CODE BOOK LEGEND

Sample: TLE_HEBPPD9-12-IVj-18

LEGEND SAMPLE
DOMAIN/ COMPONENT CODE
Technology and
Learning Area and Livelihood Education
Strand/ Subject or Home Economics Bread TLE_HE
First Entry and Pastry Production BPPD 9-12 Prepare And
Specialization PB
Produce Bakery
Products
Grade
Grade Level Prepare And Produce
9/10/11/12 PP
Pastry Products
Domain/Content/
Uppercase Letter/s
Component/ Topic
Present PD
Desserts
Prepare And Present
TC
Gateaux, Tortes And Cakes
-
Roman Numeral
*Zero if no specific
First Quarter IV Prepare And Display
Quarter PF
quarter Petits Fours

Lowercase Letter/s
*Put a hyphen (-) in
between letters to indicate
Week Week Ten j Present Desserts PD
more than a
specific week

-
Store and Package
Arabic Number Competency
Desserts
18

Reference: K to 12 Home Economics – Bread and Pastry Prepared by: MARY ROSE M. DUMAGUING Checked by: JOSE A. LATO Approved: RENE O. MADELO
Production (NC II) Curriculum Guide May 2016 SHS TVE -Teacher SHS Coordinator School Head