Matthew Academy of Cavite

A Christ Centered-School
Niog 1 Bacoor City, Cavite *Tel no. 417-3384

LEARNING PLAN
VISSION

We believe that SMAC is an institution given by God, highly regarded for its academic
excellent in producing citizen and competitive individuals that can contribute in this own way to
the development of local and global community as effective members of the society.

MISSION
To develop God- fearing individual equipped with knowledge, skill, and values through
interdisciplinary activities that promote critical thinking, collaboration, respect for individual
differences and a strong sense of personal and social responsibility.

I- Course Title: Technical Vocational Livelihood -Home Economics Strand

II- Grade level: Grade 11
III- Course duration: 1st Semester
Course Description: This curriculum guide on Bread and Pastry Production NC
II . This course is designed for Senior High School student to develop knowledge,
skills, and attitude to perform the tasks on Bread and Pastry Production NC II. It
covers core 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.
IV- Performance Standard
The learner independently demonstrates core competencies in bread and pastry as
prescribed in bread and pastry production as prescribed in the TESDA Training
Regulation .
V- Learning Competencies
At the end of the quarter the student should be able to;
a. explain core concepts in bread and pastry production
b. discuss the relevance of the course
c. explore opportunities in bread and pastry production
VI- Course topics/ Contents
(FIRST SEMESTER BREAD AND PASTRY PRODUCTION NC 11)
 BAKING INGREDIENTS AND THEIR SUBSTITUTES
o Major baking ingredients
o Minor baking ingredients
o Unit of measurement in baking
o Abbreviation used in baking
o Measuring equipment for baking
 BAKING TOOLS AND EQUIPMENT AND THEIR USES
o Baking tools
o Preparing baking pans
o Types of bakeware materials
 TYPES AND CLASSIFICATION OF BAKED PRODUCTS
o Types of baked products
o Type of bread
o Types of yeast bread
 PREPARNG PASTRY PRODUCTS
o Culinary and technical terms related to pastry products
o Types of pastries
 o Types of pie crust ingredients used in pastry making
o characteristics of a good pastry
 PREPARING SPONGES AND CAKES
o Factors to consider in baking quality cakes
o Types of cakes
o Main ingredients used for different types of sponge’s cakes
o Other miscellaneous ingredients
o Cake mixing methods
VII- Method of instruction
INQUIRY- BASED INSTRUCTON
DEMONSTRATION
COOPERATIVE LEARNING
VISTUALIZATION

VIII- Assessment tools

FORMATIVE ASSESSMENT
o Video presentation
o Discussion
o Recitation
SUMMATIVE ASSESSMENT
o Demonstration
o Written test
o Making project (portfolio/ scrapbook)

IX- Grading Plan

Very important and often explicitly required. Students MUST know how they are
going to be graded, and they must know this as early as possible. This is the place to
“put it in writing” and ensure that everyone is clear about it (student who enroll late
should be given a syllabus upon entering the class)

Coursework will be weighted as follow:

1. Written works 20%
2. Performance tasks 60%
3. Quarterly assessment 20%

X- References
Very important. Students need to know right away what materials they
need and how much the course will cost them.

Prepared by:
Ms. Rachel E. Aquino
TVL HE Teacher