Republic of the Philippines

Department of Education
Regional Office No. VIII
Division of Northern Samar
Biri District
BIRI NATIONAL HIGH SCHOOL
Brgy. Población, Biri, Northern Samar

SIMPLIFIED MELC – BASED BUDGET OF LESSONS IN BREAD AND PASTRY PRODUCTION GRADE 11

AUGUST 24 – SEPTEMBER 4, 2020

Quarter: 1

Performance Standard (PS): The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation
The
Learning Competencies : 1. Explain core concepts in bread and pastry production
2. Discuss the relevance of the course
3. Explore opportunities in bread and pastry production

Duration: 2 weeks (8 hours)

24 25 26 27
Lesson 1: PREPARE AND PRODUCE
BAKERY PRODUCTS 1.2 Know each of the tools and 1.3 Use appropriate equipment according 1.4 What are the tools used for dry
LO 1. Prepare bakery products equipment and their functions. to required bakery products and standard ingredients.
operating procedures.
1.1 Read and familiarize all the
equipment and tools in baking.

1 2 3 4

Lesson 2: PREPARE AND PRODUCE 1.2. Prepare variety of pastry products 1.3. Use appropriate equipment according
1.5 Select required oven temperature to PASTRY PRODUCTS according to standard mixing to required pastry products and standard
bake goods in accordance with the decide LO 1: Prepare Pastry Products procedures/formulation/ recipes and desired operating procedures
characteristics, standards recipe product characteristics 1.4. Bake pastry products according to
specifications. 1.1 Select, measure and weigh required techniques and appropriate conditions;
ingredients according to recipe or and enterprise requirement and standards
 production requirements and established 1.5. Select required oven temperature to
standards and procedures bake goods in accordance with the
desired characteristics, standards recipe
specifications and enterprise practices

Prepared by: Noted:

AVEGUIL A. CANTIGA CELYN N. DECULAWAN

SHS T-II Officer-in-Charge/MT-I