LPUD-JRCD_CIDAM_FORM1_1920

LYCEUM OF THE PHILIPPINES – DAVAO

Km 11, LPU Town Center, CP Garcia Highway, Buhangin District, Davao City
JUNIOR COLLEGE DEPARTMENT

CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP

Grade Twelve (12) School Year 2020 – 2021
Course Bread And Pastry Production NC II (160 hours) Semester 1st Semester

This curriculum guide on Bread and Pastry Production course leads to National Certificate
Level II (NC II). This course is designed for high school student to develop knowledge, skills,
and attitude to perform the tasks on Bread and Pastry Production. It covers core
Course Description Pre-requisite N/A
competencies namely: 1) prepare and produce bakery products; 2) prepare and produce
pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display
petit fours and 5) present deserts.

Midterm: The learners independently demonstrate core competencies in preparing and producing bakery products.
Culminating Performance Standard
Finals: The learner demonstrate competencies in preparing and producing pastry products.

Highest Enabling Strategy to Use

Highest Thinking Skill to Assess in Developing the Highest
Thinking Skill to Assess
Performance KUD
Content Content Standard Learning Competencies Enabling
Standard Classification Assessment Teaching
RBT General
Technique Strategies
Level Strategy
WW QA PC
INTRODUCTION
The learners The learners: Interactive
1. Basic concepts in Knowing Understanding ☐ ☐ ☐ Representation
demonstrate an The learners Lecture
bread and pastry
understanding of the independently 1. Explain core concepts in
production
core concepts and demonstrate core bread and pastry production.
2. Relevance of the theories in bread and competencies in 1. Discuss the relevance of the Interactive
Knowing Understanding ☐ ☐ ☐ Representation
course pastry production. bread and pastry course. Lecture
3. Career production as 1. Explore opportunities in Understanding Analyzing ☐ ☐ ☐ Communication Interactive
prescribed in the
 opportunities bread and pastry production. Lecture
TESDA Training
PREPARE AND
PRODUCE BAKERY
PRODUCTS The learners: Interactive
Lecture
1. Accurate 1. Select, measure and weigh Understanding Applying ∕ ∕ ∕ Connection
measurement of required ingredients Experiential
ingredients according to recipe or Learning
2. Baking ingredients production requirements.
and its substitution
3. Types, kinds, and
1. Prepare a variety of bakery
classification of
products according to
bakery products
standard mixing procedures/
4. Mixing Interactive
formulation/ recipes and
procedures/formulatio Lecture
desired product
n/ recipes, and Understanding Applying ∕ ∕ ∕ Connection
The learners characteristics.
desired product The learners Experiential
independently 2. Use appropriate equipment
characteristics of demonstrate an Learning
demonstrate core according to required bakery
various bakery understanding of the
competencies in products and standard
products core concepts and
preparing and operating procedures.
theories in bread and
producing bakery
5. Baking techniques, pastry production.
products.
appropriate
1. Bake bakery products Experiential
conditions and
according to techniques and Understanding Applying ☐ ∕ ∕ Connection Learning
enterprise
appropriate conditions.
requirements and
Mentoring
standards
6. Temperature
ranges in bakery
products 1. Select required oven
7. Suggested temperature to bake goods
Experiential
projects: in accordance with the
Understanding Applying ∕ ∕ ∕ Connection Learning
7.1. Dinner roll desired characteristics,
7.2. Pan de sal standards recipe
Mentoring
7.3. Cinnamon roll specifications.
7.4. Ensaymada
7.5. Pan de coco
PREPARE AND
PRODUCE PASTRY The learners:
PRODUCTS Experiential
1. Select, measure and weigh Learning
 1. Culinary and
technical terms
related to pastry
products The learner The learner required ingredients
2. Ratio of ingredients demonstrates demonstrate according to recipe or
required to produce a understanding of the competencies in production requirements and Understanding Applying ☐ ∕ ∕ Connection Lecture
balance formula basic concept and preparing and established standards and
3. Correct proportion underlying theories in producing pastry procedures.
control, yields, preparing and products.
weights and sizes for producing pastry
profitability products.
4. Types, kinds, and
classification of
pastry products 1. Prepare variety of pastry
5. Mixing products according to
∕ ∕ ∕ Experiential
procedures/formulatio standard mixing Understanding Applying Connection
Learning
n/recipes and desired procedures/formulation/
product recipes and desired product
Mentoring
characteristics of characteristics.
various pastry
products
6. Baking tools, 1. Use appropriate equipment
equipment, and their according to required pastry Understanding Applying ∕ ∕ ∕ Connection
uses and functions products and standard Interactive
operating procedures. Lecture
7. Baking techniques
1. Bake pastry products
appropriate
according to techniques and Experiential
conditions, and Understanding Applying ∕ ∕ ∕ Connection
appropriate conditions; and Learning
enterprise
enterprise requirement and
requirements and
standards. Mentoring
standards
8. Temperature 1. Select required oven Understanding Applying ∕ ∕ ∕ Connection
ranges in baking temperature to bake goods Interactive
pastry products in accordance with the Lecture
9. Occupational desired characteristics,
health and safety standards recipe Experiential
10. Suggested specifications and enterprise Learning
projects: practices.
10.1 Pies
- Pineapple pie
- Buko pie
- Egg pie
 10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.
11. Types and
1. Prepare a variety of fillings
classifications of
and coating/icing, glazes
fillings, coatings/icing Experiential
and decorations for pastry
and glazes Understanding Applying ∕ ∕ ∕ Connection Learning
products according to
12. Regular and
standard recipes, enterprise
special fillings and Mentoring
standards and/or customer
coating/icing, glazes
preferences.
and decorations
13. Decorative
techniques and rules
for garnishing
14. The tools and 1. Fill and decorate pastry
materials in products, where required
Experiential
decorating, finishing and appropriate, in Understanding Applying ∕ ∕ ∕ Connection Learning
and presenting accordance with standard
15. Standards and recipes and/or enterprise
Mentoring
procedures in standards and customer
decorating pastry preferences.
products
16. Occupational
Health and Safety
17. Standards and 1. Finish pastry products
procedures in according to desired product
Experiential
finishing pastry characteristics. Doing Creating ☐ ☐ ∕ Problem Solving Learning
products 2. Present baked pastry
18. Plating and products according to
Mentoring
presenting pastry established standards and
products procedures.
19. Shelf-life of pastry 1. Store pastry products Understanding Evaluating ∕ ∕ ∕ Reasoning and Proof Interactive
products according to established Lecture
20. Standards and standards and procedures.
procedures in storing 2. Select packaging Experiential
pastry products appropriate for the Learning
21. Different kinds of preservation of product
packaging materials freshness and eating Mentoring
to be used characteristics.
22. Standards and
procedures in
 packaging pastry
product

Midterm: Presentation and demonstration of various Bakery Products.

Culminating
Performance Task
Finals: Presentation and demonstration of various Pastry Products.

Prepared by:

MS. SILVER JANE A. MARTINEZ APRIL 10, 2020

Faculty, Junior College Department Date

Checked by:

MR. ARE JAY M. CASTRO ___________________________

Junior College Coordinator Date

Noted by:

DR. MARLYN D. BITON ___________________________

Dean of Junior College Date