ST. MARY’S COLLEGE OF BANSALAN, INC.

(Formerly: Holy Cross of Bansalan, Inc.)

Dahlia St., Poblacion Uno, Bansalan, Davao del Sur

COURSE SYLLABUS

NC II REVIEW
Home Economics (BPP)

2020 Edition
VISION:
We, the school community of St. Mary’s College of Bansalan, Inc., faithful to Ignacian Marian Education, continue to create a dynamic learning milieu which is geared towards
inner and social transformation for the common good.

MISSION:
St. Mary’s College of Bansalan, Inc. commits itself to:
1. Grow in faith and prayer to be signs of hope in today’s world.
2. Continuously form Ignacian Marian leaders who witness to faith, excellence and service.
3. Constantly pursue innovative programs, approaches and educational strategies.
4. Build up resources to contribute to the enhancement of the quality of life, families and communities.
5. Expand educational programs for the disadvantaged.

QUALITY POLICY STATEMENT:

We, at St. Mary’s College of Bansalan Inc., true to our Ignacian Marian identity, nurture our learners toward ethical and social responsibility through educational innovations,
faith and character formation. We commit to provide quality education and services that meet applicable statutory and regulatory requirements to achieve high customer
satisfaction and continual improvement of the Management System.

To ensure its fruition, Quality Objectives were targeted through the SMCBI Quality Objective Performance Evaluation that includes the following:
a. Offer quality education through educational innovations.
b. Provide programs on faith and character formation toward ethical & social responsibility.
c. Sustain efficient and effective management system that meets high customer satisfaction.
d. Provide resources through efficient financial management.

INSTITUTIONAL LEARNING OUTCOMES:

1. Communicate Effectively
2. Learning and Innovation Skills
3. Technologically Advanced with Accountability
4. Uphold Social, Spiritual, Ethical Responsibility and Civic Consciousness
5. Demonstrate Lifelong Learning and Career Skills
6. Responsible Ignacian Marian Leaders
COURSE INFORMATION
Course Code : NC II Review
Course Title : Home Economics (BPP)
Course Description : The Bread and Pastry Production (BPP NC II) qualification consists of competencies that a person must achieve to prepare and produce bakery
products; prepare and produce pastry products; prepare and present gateau, tortes and cakes; prepare and display petit fours and present
deserts. This course is designed for student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. A
major focus of this course relies heavily on the significance of baked products. This will enable Bachelor in Elementary Education students to be
knowledgeable and be able to pass on these learnings to their future pupils.
Pre-Requisite : None
Co-Requisite : None
Credits : 3 Units
Contact Hours/Week : 6 Hours

COURSE OUTCOMES
 Cognitive:
1. Explain the importance of bread and pastry production and efficient customer service.
2. Describe the concepts and underlying principles in developing fundamental skills in Technical Vocational Livelihood Track Home Economics – Bread and Pastry
production course leads to National Certificate Level II (NC II)
3. Discuss the significance of bakery products and its impact on guest satisfaction.
 Psychomotor:
1. Demonstrate the core competencies in bread and pastryproduction as prescribed in the TESDA Training Regulation
 Affective:
1. Manifest Ignacian Marian attitude in providing quality service to guests.
2. Exhibit positive attitude and proper ethics in the multi-cultural workplace.

COURSE LEARNING PLAN

Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
Week 1 Prepare and At the end of the lesson, the student
to 2 Produce Bakery can do the following:
Products Think Pair Share Panel Discussion Bread and Pastry
(Module  Basic concepts in Breadand Production
Pastry Production FAITH
No. 1) Assignment Class Discussion
 Baking tools, equipment,and (Awareness,
Pictures of the
their uses and functions Appreciation,
Different Tools
 Factors to be successful inbaking Obedience and
Situational Analysis Rubrics for Situational and Equipment
& hinders to be successful in baking Discipline)
Demonstration Analysis and Return
 Kinds of bakery products Demonstration
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
Week 2 Prepare and At the end of the lesson, the student
Produce Bakery can do the following:
Products Video Simulation Downloaded EXCELLENCE
 Baking ingredients and its Discussion Recitation Video Clips (Competence,
substitution. Discipline and
 Mixing Methods in Baking Practical Work Pictures of the Professionalism)
Short Quiz:
 Baking techniques, appropriate Video Simulation Different Tools
Standard tableof
conditions, enterprise and Equipment
weight and
requirements and standards
measures
 Temperature ranges inbakery Interactive Discussion
products Conversion/Substitution
Demonstration of weights and measure
Hands-On Activities
Class Discussion

PRELIM EXAM
Week 3 Prepare and At the end of the lesson, the student
Produce Bakery can do the following:
Products Written Quiz EXCELLENCE
 Define and discuss the Interactive Discussion Downloaded (Competence,
different types of breadbread Group Work Video Clips Discipline and
Professionalism)

Week 4 Prepare and At the end of the lesson, the student

Produce Pastry can do the following:
Products Interactive Discussion Written Quiz R1, R5 EXCELLENCE
 Culinary and technical terms
(Competence,
related to pastryproducts
Downloaded Discipline and
 Correct proportion control,yields, Interactive Discussion Return Demonstration Video Clips Professionalism)
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
weights and sizes for profitability
 Types, kinds, and classification of Demonstration Return Demonstration Prepared
pastryproducts Hands-On Activities Housekeeping
Forms

Week 5 Prepare and At the end of the lesson, the student

Produce Pastry can do the following:
Products  Occupational Health andSafety Interactive Discussion Return Demonstration EXCELLENCE
in Kitchen Laboratory Demonstration Downloaded (Competence,
Hands-On Activities Video Clips Discipline and
Professionalism)
 Types and classificationsof Interactive Discussion Return Demonstration Pictures of the
fillings, coatings/icing and glazes Demonstration Different l Health
and
 Decorative techniques andrules Safety Tips in
for garnishing Hands-On Activities the Kitchen
Return Demonstration Laboratory
 Standards and proceduresin Interactive Discussion
decorating pastry products
Demonstration
 Different kinds of packaging Hands-On Activities
materials to beused
MIDTERM EXAM
Week 6 Prepare and Present At the end of the lesson, the student
Gateaux,Tortes and can do the following:
Cakes (TC) Return Demonstration EXCELLENCE
 Culinary terms related tosponge Interactive Discussion Downloaded (Competence,
and cakes Video Clips Discipline and
 Mixing methods used forvariety Demonstration Professionalism)
of sponge and cakes Hands-On Activities Return Demonstration
 Classification of the different
types of spongeand cakes Interactive Discussion
 Recipe specifications, techniques
and conditionsand desired product Return Demonstration
characteristics Demonstration
 Time Teaching and Resource RVM Core
Topics Student Learning Outcomes (SLO) Assessment Task
Frame Learning Activities Materials Values
Week 7 Prepare Healthy At the end of the lesson, the student
Baked Goods can do the following:
 Preparation of healthy and Short Video Clips Written Assignment EXCELLENCE
nutritious baked goods Rubrics for Oral Downloaded (Competence,
Recitation Video Clips Discipline and
 Presenting Different variety of Demonstration Professionalism)
baked goods Checklist Checklist for Simulation
Oral Recitation Activities

Simulation Checklist for Simulation

Role Play Activities

FINAL EXAM

REFERENCES
1. Bread and Pastry Production NC II Training Regulations. Technical Education and Skills Development Authority. (Amended and Promulgated 2013).
2. Bread and Pastry Production Copyright © 2016 by Vibal Group, Inc. And Maria Margarita A. Cadiente, published and printed by Vibal Group, Inc. With main office
at 1253 G. Araneta Avenue, Quezon City

GRADING SYSTEM
50% – Quizzes, Recitations, TLAs and Assessment
30% – Projects, Portfolios, Research Papers, Term Papers
20% – Exam

Prepared by: Noted: Approved:

MRS. NOEMI D. AGUILAR DR. EVELYN E. PANSOY S. MA. MARILYN C. UBALDO, RVM S. MA. CEFERINA E. BODIONGAN, RVM
Subject Instructor Education Program Head Dean of College School President