Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
DIVISION OF BAIS CITY

MELC IN TECHNICAL-VOCATIONAL LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION 12
First – Fourth Quarter SY 2022—2023

Name of School: JLAX / JTVNHS / MPPVMHS

Name of Teachers: Rona Angielli C. Villaflores, Anthony D. Adalid, Jhonabie S. Cadeliña

COMPETENCIES Remar
CONTENT CODE Duration
The learner … ks

QUARTER 1

The learners 1. Select, measure and weigh required ingredients Week 1-

demonstrate an according to recipe or production requirements 2
understanding of2. Prepare a variety of bakery products according to
the core concepts standard mixing procedures/ formulation/ recipes Week 3
and theories in and desired product characteristics
bread and pastry3. Use appropriate equipment according to required Week 4-
production bakery products and standard operating procedures 5
4. Bake bakery products according to techniques and TLE_H Week 6-
appropriate conditions EBP9- 7
LO 1. Prepare 12B-Ia-
bakery products
f-1
5. Select required oven temperature to bake goods in
accordance with the desired characteristics,
standards recipe specifications.
 Dinner roll
Week 8
 Pan de sal
 Cinnamon roll
 Ensaymada
 Pan de coco
SUMMATIVE TEST

1ST QUARTER ASSESSMENT

QUARTER 2

The learners 1. Select measure and weigh required ingredients TLE_H Week 1
demonstrates according to recipe or production requirments and EBP9-
understanding of established standards and procedures 12B-
the basic concept 2. Prepare variety of pastry products according to IIa-g-4
and underlying standard mixing procedures/forumulation/ recipes
theories in and desired product characterisitics
preparing and 3. Use appropriate equipment according to required Week 2
prodUcing pastry pastry products and standard operating procedures
products. 4. Bake pastry products according to techniques and Week 3-
 appropriate conditions; and enterprise requirement 4
LO 1. Prepare and standards
pastry 5. Select required oven temperature to bake goods in
products accordance with the desired characteristics,
standards recipe specifications and enterprise
practices
 Pies
- Pineapple pie
- Buko pie
- Egg pie
 Pizza
 Empanada
 Tart
LO 2. Decorate 6. Prepare a variety of fillings and coating/icing, glazes Week 5-
and present and decorations for pastry products according to 6
Pastry standard recipes, enterprise standards and/ or
products customer preferences
7. Fill and decorate pastry products, where required
and appropriate, in accordance with standard
recipes and/or enterprise standards and customer
preferences.
8. Finish pastry products according to desired product
characteristics
9. Present baked pastry products according to
established standards and procedures
LO 3. Store 10.Store pastry products according to established TLE_H Week 7-
pastry standards and procedures EBP9- 8
products 11.Select packaging appropriate for the preservation of 12PP-
product freshness and eating characteristics IIj-6
SUMMATIVE TEST

2nd QUARTER ASSESSMENT

QUARTER 3

The learners 1. Prepare sponges and cakes according to recipe TLE_H Week 1-
demonstrates specifications, techniques and conditions and EBP9- 2
understanding core desired products anc characteristics 12TC-
concept and 2. Use appropriate equipment according to pastry and IIIa-f-7
underlying theories bakery products and standard operating procedures
in preparing and 3. Cool sponges and cakes according to established
presenting gateaux, standards and procedures
tortes and cakes  Batter cake with icing
 Sponge cake with butter cream filling and
LO 1. Prepare icing
sponge and  Chiffon cake with boiled icing or fondant
icing
cakes
 Chocolate cake
 4. Prepare and select fillings in accordance with TLE_H Week 3-
LO 2. Prepare required consistency and appropriate flavors EBP9- 4
use fillings 5. Fill and assemble slice or layer sponges and cakes 12TC-
according to standard recipe specifications, IIIg-8
enterprise practice and customer preferences
6. Select coatings and sidings according to the product
characteristics and required recipe specifications

LO 3. Decorate 7. Decorate sponges and cakes suited to the product TLE_H Week 5
cakes and occasion and in accordance with standard EBP9-
recipes and enterprise practices 12TC-
8. Use suitable icings and decorations according to IIIh-i-9
standard recipes and/or enterprise standards and
customer preferences
LO 4. Present 9. Present cakes in accordance with costumer’s TLE_H Week 6-
cakes expectations and EBP9- 7
10.Established standards and procedures 12TC-
11.Select and use equipment in accordance with IIIj-10
service requirements
12.Maintain product freshness, appearances, and
eating qualities in accordance with the established
standards and procedures
13.Marked cakes or cut portion-controlled to minimize
wastage and in accordance with enterprise
specifications and customer preferences
LO 5. Store 14.Store cakes in accordance with establishment’s TLE_H Week 8
cakes standards and procedures EBP9-
15.Identify storage methods in accordance with 12TC-
products specifications and established standards IIIj-11
and procedures
SUMMATIVE TEST

3rd QUARTER ASSESSMENT

QUARTER 4

The learners 1. Prepare, cut and assemble sponges and bases TLE_H Week 1-
demonstrates according to standard recipes and enterprise EBP9- 2
understanding of requirements and practices 12PF-
the basic concept 2. Prepare fillings with the required flavors and IVa-b-
and underlying consistency 12
theories in 3. Prepare fondant icing following required temperature
preparing and and standard procedures
displying petit 4. Design and use decorations in accordance with
fours establishment standards and procedures
Lesson 1: Prepare  Kinds of small choux paste
and display petit  Types of sweet paste and fillings
fours  Different garnishes, glazes and finishes

LO 1. Prepare
iced petit fours
 5. Bake and decorate a selection of small choux paste TLE_H Week 3-
LO 2. Prepare shapes in accordance with established standards EBP9- 4
fresh petit and procedures 12PF-
fours 6. Prepare and blend baked sweet paste in accordance IVc-d-
with established standards and procedures 13
7. Prepare and use fillings the required flavors and
correct consistency
8. Use garnishes, glazes and finished in accordance
with established standards and procedures
LO 3. Prepare 9. Flavor and shape Quality marzipan to produce TLE_H Week 5
marzipan petit mini-sized fruits in accordance with enterprise and EBP9-
fours client requirements 12PF-
10.Coat marzipan fruits to preserve desired eating IVe-f-14
characteristics and softened with egg whites, piped
into shapes and sealed/browned with applied heat,
according to enterprise standard
LO 4. Prepare 11.Select and coat fresh fruits/fruit segments with pale TLE_H Week 6
caramelized amber-colored caramel or glazed or any coating EBP9-
petit fours specified by the enterprise 12PF-
12.Fill sandwich dried fruits or nuts with flavored IVg-h-
marzipan and coated with pale amber-colored 15
caramel according to specifications and enterprise
standards
LO 5. Display 13.Select and prepare appropriate receptacles for petit TLE_H Week 7
petit fours fours EBP9-
14.Display petit fours creatively to enhance customer 12PF-
appeal IVi-16

TLE_H Week 7
15.Store petit fours in proper temperatures and
LO 6. Store EBP9-
conditions to maintain in maximum eating
petit fours 12PF-
qualities, appearance and freshness
16.Package petit fours in accordance with established IVi-17
standards and procedures
The learner
demonstrate
understanding
of the basic
concept and
underlying
theories in
presenting
desserts.

LESSON 2:
Present
Desserts

LO 1. Present 17.Portion and present desserts according to product TLE_H Week 8

and serve items, occasion and enterprise standards and EBP9-
plated desserts procedures. 12PD-
18.Plate and decorate desserts and in accordance with IVj-18
enterprise standards and procedures
LO 2. Plan,
prepare and TLE_H Week 8
19.Plan and utilize dessert buffet services according to
present dessert available facilities, equipment and EBP9-
buffet selection customers/enterprise requirements 12PD-
or plating 20.Prepare and arrange variety of desserts in IVj-19
accordance with enterprise standards and
procedures
LO 3. Store
and package
desserts
21.Store desserts in accordance with the required
temperature and customer’s specifications TLE_H Week 8
22.Package desserts in accordance with established EBP9-
standards and procedures 12PD-
IVj-20
SUMMATIVE TEST

4th QUARTER ASSESSMENT

Prepared by:                              Reviewed:                             

 
        RONA ANGIELLI C. VILLAFLORES                
TVL – T1

ANTHONY D. ADALID               
TVL – T2

JHONABIE S. CADELIÑA                
TVL – T2