OUR LADY OF LOURDES COLLEGE

High School Department

School Year 2020-2021

1st Semester

CURRICULUM MAP IN BREAD AND PASTRY PRODUCTION

A. Subject Description

In this subject, students are designed to developed knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. They are expected to prepare
and produce bakery products; prepare and pastry products; prepare and present gateau, tortes and cakes; prepare and display petit fours and present desserts.
B. Learning Outcomes

At the end of the school year, Grade 11 students are expected to:

1. Explain the table of measurement and their equivalent

2. State the different tools and utensils needed for baking
3. Appreciate the importance of kitchen tools and equipment together with the different factors to consider to be successful in baking
4. Understand the different methods in baking and observing accuracy in measuring ingredients.
5. Appreciate patience in making different breads
6. Discuss the basic ingredients in preparing baked products
7. Enhance their ability in preparing different variety of pastry products according to techniques and condition.
 8. Deeping the importance of orderliness in preparing different cakes to produce well baked products
9. Distinguish bread products, cake products and pastry products.

C. Subject Contents

STUDENT LEARNING TIME

TOPICS OBJECTIVES OUTCOMES AND ALLOT- STRATEGIES EVALUATION KEY INDICATORS
ACTIVITIES MENT / RESULTS

MIDTERM
I. Getting to Know 1. Be acquainted with each 1. Students can refresh
Session other their minds about the
1 Discussion Students possess
school policies
Subject Orientation on 2. Be oriented with the understanding of the school’s
meeting Goal Setting Oral Participation
Classroom course content, policies 2. Students can discuss policies
Rules/Policies, and requirements. their expectations towards Dialogue
Requirements and the course
3. Demonstrate an
Grading System
understanding of the core 3. Discuss the relevance of
concepts and theories in the course
bread and pastry
4. Explain the core
production
competencies in bread and
pastry
II. Prepare and Discussion Recitation/ Active participation in class
Produce Bakery discussion/ 100% of the
1. Explain the table of 1. Select quality ingredients 1 Group activities Written/Quiz
Products students have passing scores in
measurement and their according to the recipe or meetings
Oral Participation the written quiz.
 Table of equivalent production requirements
measurements and
1.1Measure and weigh
their equivalent ;
required ingredients
 Baking tools and according to recipe or
equipment ; production requirements

 Technique in
measuring ; 1
Discussion Recitation/ Active participation in class
2. Identify the different 1. Ample knowledge for meetings
Written/Quiz/Oral discussion/ 100% of the
 Baking ingredients tools and equipment used table of measurement and
Group activities students have passing scores in
their equivalent Participation
in baking
 General guidelines the written quiz.
and principles in
baking
2. Familiarize in different 1
3. List down the basic
Active participation in class
 Baking techniques, ingredients in baking baking tools and equipment meetings Discussion
Recitation/ discussion/ 100% of the
appropriate
Group activities Written/Quiz/Oral students have passing scores in
conditions and
Participation the written quiz
enterprise
requirements and
standards
3. Perform mensuration
 Temperature 4. Discuss the general and calculation 1 Recitation/
ranges in bakery guidelines and principles Written/Quiz/Oral
meetings Discussion Active participation in class
products in baking Participation
discussion/ 100% of the
Group activities
 Suggested students have passing scores in
projects: the written quiz.

(Dinner roll, Pandesal , 4. Apply the techniques on

5. Understand the Recitation/
baking , and other
Cinnamon roll, techniques in baking and 1 Discussion Written/Quiz/Oral Active participation in class
enterprise requirements
Ensaymada, Pan de other enterprise Participation discussion/ 100% of the
and standards meetings Group activities
coco) requirements standards students have passing scores in
the written quiz.

 Principles in
Recitation/
baking 5. Maintain the appropriate
6. Establish on accurate 1 Written/Quiz/Oral
oven temperature that is
 Method’s in mixing oven temperature that is Participation Active participation in class
required by the recipe meetings Discussion
dough’s required by the recipe discussion/ 100% of the
Group activities students have passing scores in
 Principles in
the written quiz.
making good
quality yeast bread Recitation/
6. Ample knowledge on 1
7.Application on this Written/Quiz/Oral
 Causes of poor these bakery products, Active participation in class
suggested bakery recipe meetings Discussion Participation
quality yeast bread from measuring, discussion/ 100% of the
preparation, and to baking Group activities students have passing scores in
 Types, kinds, and
the written quiz.
classification of
 bakery products

 Mixing
procedures/formu
8.Perform methods on 1 Recitation/
lation/recipes, and
mixing dough Written/Quiz/Oral
desired product 8.Explain methods in meetings Discussion/ Active participation in class
Participation
characteristic of mixing dough discussion/ 100% of the
various bakery Group activities
students have passing scores in
products the written quiz.
 Temperature 9. Monitor the thing that
1
ranges in bakery can cause poor quality Recitation/
9.Identify the causes of
products yeast bread meetings Discussion / Written/Quiz/Oral Active participation in class
poor quality yeast bread
Participation discussion/ 100% of the
Group activities students have passing scores in
the written quiz.

10.Perform principles in 1
making good quality yeast Recitation/
Active participation in class
bread meetings Discussion /
10.State principles in discussion/ 100% of the
Written/Quiz
making good quality yeast Group activities students have passing scores in
bread Oral Participation the written quiz.

Recitation/
11.Discuss and explain the 11.Perform and keep
principles in baking members informed about
the principles in baking
12.List the types of bakery
12.Enumerate the types
products
and kinds of bakery
products 12.1Identify the ingredients meetings
use in bakery products
12.2Allocate
responsibilities to members
of a group during
laboratory or hands on
activity
13.Demonstrate the 13. Prepare a variety of
mixing bakery products according
procedures/formulation/r to standard
ecipes and desired mixing/procedures/formul
product. ation /recipes and desired
products characteristics
1 Written/Quiz
meetings Discussion / Oral Participation Active participation in class
discussion/ 100% of the
Group activities
students have passing scores in
Recitation/ the written quiz.
2 Written/Quiz
Discussion / Oral Participation Active participation in class
discussion/ 100% of the
Group activities students have passing scores in
the written quiz.
Recitation/
2 Written/Quiz
Active participation in class
meetings Discussion / Oral Participation
discussion/ 100% of the
Group activities students have passing scores in
the written quiz.
 Recitation/

14.Distinguish that every 14.Select required oven 2 Written/Quiz

bakery products have temperature to bake goods
meetings Discussion / Oral Participation Active participation in class
their oven temperature in accordance with the
discussion/ 100% of the
when baking desired characteristics, Group activities
students have passing scores in
standards recipe
the written quiz.
specifications.

1. Defined what is muffin Recitation/

1. Discuss expectation on
making muffins
III. Prepare and 2 Written/Quiz
produce muffins and 1.1 Bake products
meetings Discussion / Oral Participation Active participation in class
biscuits according to techniques discussion/ 100% of the
and appropriate conditions Group activities students have passing scores in
 Definition of
muffin the written quiz.
Recitation/
 Ingredients in 2. List ingredients in 2. Select the best Written/Oral
making muffins making muffins ingredients in making Participation Active participation in class
muffin 2
 Mixing method; discussion/ 100% of the
Characteristics of a meetings Discussion / students have passing scores in
2.1 Select, measure and
good quality the written quiz.
weigh required ingredients Group activities
muffin according to recipe or
 Causes of poor production requirements
quality muffin and established standards
and procedures.

2.2 Prepare a variety of

muffin according to
standards, mixing
procedures/ formulation/
recipes and desired
products characteristics.
3. State the mixing method Recitation/
to produce a good quality Written/Quiz/Oral
2
muffin 3. Apply appropriate Participation/Long
mixing method to produce meetings Discussion / test Active participation in class
a good quality muffin discussion/ 100% of the
Group activities
students have passing scores in
3.1 use appropriate
the written quiz.
equipment according to
required muffin products
and standard operating
procedures

3.2 Select required oven

temperature to bake goods
in accordance with the
desired characteristics,
standards recipe
 specification and enterprise
practices.
4.Enumerate the causes of
poor quality muffin

4. Monitor performance,
recognize the causes of
poor quality muffin.
4.1 Prepare varieties of
quality ingredients and
also tools or utensils .
5. Explain some pointers
in making good fillings
and toppings 5. Baked pastry products
according to techniques
and appropriate conditions
2
Recitation/
meetings Active participation in class
Discussion / Written/Quiz discussion/ 100% of the
students have passing scores in
Group activities Oral Participation
the written quiz.
2
Recitation/
meetings Active participation in class
Discussion / Written/Quiz discussion/ 100% of the
students have passing scores in
Group activities Oral Participation the written quiz.

FINAL TERM
IV. Prepare and 2 Discussion / Recitation/ Active participation in class
produce pastry 1.Define pastries 1.Ample knowledge about discussion/ 100% of the
pastry products meetings Group activities Written/Quiz
products students have passing scores in
1.1 Bake pastry products
Oral Participation
 Definition of according to techniques the written quiz.
pastries and appropriate conditions;
and enterprise
 Ingredients in requirements and
making pastries, standards
kinds of pastries
Recitation/
Active participation in class
 Classification of 2. List the ingredients in 2. Select the quality
2 Discussion / Written/Quiz discussion/ 100% of the
pastries making pastries ingredients required
according to recipe or students have passing scores in
meetings Group activities Oral Participation
 The pastry method production requirements the written quiz.
and established standards
 Characteristics of a and procedures.
good quality pastry

 Pointers in making
good filling and
toppings
Recitation/
3.Prepare variety of pastry 2 Active participation in class
 Criteria in 3. Understand the
products according to meetings Written/Quiz discussion/ 100% of the
evaluating baking methods in making Discussion
standards mixing students have passing scores in
pies and pastry pastries /Group Oral Participation
procedures/formulation/re the written quiz.
cipes and desired products activities
characteristics

2
Active participation in class
4. Select required oven discussion/ 100% of the
4. Appreciate the good
 quality or characteristics temperature to baked meetings Recitation/ students have passing scores in
V. Preparing the of pastries pastry products in the written quiz.
baked products for accordance with the Discussion / Written/Quiz
serving/presentation desired characteristics,
 Observing standards recipe Group activities Oral Participation
occupational specifications. Active participation in class
health and safety
 Presenting, serving Recitation/ discussion/ 100% of the
and storing students have passing scores in
pastries and other Written/Quiz the written quiz.
baked products 1. Describe the 1. Prepare variety of baked Oral Participation
 Equipment for occupational health and products according to
presenting baked safety standards. Follow the step
products by step procedure to Active participation in class
 Guidelines in ensure the safety of the discussion/ 100% of the
presenting, baked products 2 students have passing scores in
plating , and
meetings Recitation/ the written quiz.
serving baked
products Written/Quiz
2. Use appropriate tools or Discussion /
2. Demonstrate the proper
utensils in serving baked Oral Participation
serving, presenting and Group activities Active participation in class
products.
storing pastries and other 2.1Use the proper storage discussion/ 100% of the
baked products in storing baked products students have passing scores in
2 the written quiz.
Recitation/
meetings
3. Identify the equipment 3. Use the appropriate
used in presenting baked equipment in presenting Discussion /
products baked products and
 Group activities

Discussion /

standard operating Group activities

procedures 2

meetings
Recitation/
Active participation in class
Written/Quiz
discussion/ 100% of the
4. Explain the guidelines in 4.Baked pastry products Oral Participation students have passing scores in
presenting , plating and according to techniques the written quiz.
serving baked products and appropriate conditions
4.1Regulate a guidelines in
presenting, plating and
serving baked products
D. Subject Requirements:

Mid Term Final Term

Individual Activities Individual Activities

Quizzes/Long Test Quizzes/Long Test

Project/s (Hands-on Activity) Project/s (Hands-on Activity)

E. Grading System

Written Work –20%

Performance Based tasks – 60%

Quarterly Assessment – 20%

F. References

* Bread and Pastry Production by: Leonora D. Basbas

* no specific book is required as a reference, internet will be used as a reference based on the topics/content found in the K-12 curriculum guide
PREPARED BY: APPROVED:

Joan G. Dela Cruz DR. MICHAEL A. FIGUEROA

Subject Teacher Principal