BUDGET OF WORKS IN BREAD AND PASTRY PRODCUTION

GRADE 11 Bread and Pastry Production (2 hour per day) No. of minutes per Week = 480
Total No. of Minutes = 4800 min for 10 weeks
# of
Quarter Competency Most Essential Learning Competencies Week
minutes
TOPIC/S
II 1 Select, measure and weigh ingredients according
to recipe requirements, enterprise practices and Day 1: Measuring Ingredients Properly
customer practices
Use appropriate equipment according to required
pastry and bakery products and standard Day 2: Baking tools and equipment
operating procedures
Cool sponges and cakes according to established Week 1 480 Day 3: Cool sponges and cakes
standards and procedures Classification of the different types of sponge
Prepare sponges and cakes according to recipe and cakes
specifications, techniques and conditions and Main ingredients used for variety of sponge
desired product characteristics and cakes

Prepare sponges and cakes according to recipe Day 4: Mixing methods used for variety of
specifications, techniques and conditions and sponge and cakes
desired product characteristics
Prepare sponges and cakes according to recipe 480 Day 1: Prepare and produce Sponge Cake
specifications, techniques and conditions and (Swiss Roll)
desired product characteristics Day 2: Prepare and produce Sponge Cake
2 Week 2
(Swiss Roll)
Prepare and select fillings in accordance with required Day 3: Types of Fillings, coatings, and sidings
consistency and appropriate flavors for cakes and its application

Roxas West District

300562 MUÑOZ NATIONAL HIGH SCHOOL
 Fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise
practice and customer preferences
Select coatings and sidings according to the product
characteristics and required recipe specification
Use suitable icings and decorations according to
standard recipes and/or enterprise standards and
customer preferences
Present cakes in accordance with customer’s
expectations and established standards and
procedures
Identification of the product freshness,
3 Week 3
appearance, characteristics of prepared cakes
Identify storage methods in accordance with
product specifications and established standards
and procedures
Prepare and Produce Sponge cake with
decorations
Prepare, cut and assemble sponges and bases
according to standard recipes and enterprise
requirements and practices
4 Prepare fillings with the required flavors and
consistency
Procedure in making fondant icing
Roxas West District
300562 MUÑOZ NATIONAL HIGH SCHOOL
Day 4:Filling and assembling cakes according
to the standard recipe specifications
Identification of standard recipes of icings and
decorations for sponge and cakes
480 Day 1: Identification and application of steps
and procedure in icing a cake.
Types of icing/frosting and their uses
Day 2: Presenting and plating sponge and cakes
Keeping Cakes fresh and flavorful
Day 3: Factors Affect the appearance of your
decorated cake
How to wrap, store, and keep cake fresh
Day 4: Perform and produce Sponge Cake
( Swiss roll)
480
Day 1: 2. Cut and assemble bases for petit four
glace
Week 4 Day 2: Prepare and flavor fillings to required
consistency
Day 3: Prepare fondant icing following
required temperature and standard procedure
 Decorations and designs
Bake and decorate a selection of small choux
paste shapes in accordance with established
standards and procedures
Prepare and use fillings the required flavors and
correct consistency
5 Week5
Flavor and shape Quality marzipan to produce
mini-sized fruits in accordance with enterprise
and client requirements
Select and coat fresh fruits/fruit segments with
pale amber-colored caramel or glazed or any
coating specified by the enterprise
6 Week 6
Select and prepare appropriate receptacles for
petits fours
Display petits fours creatively to enhance
customer appeal
Store petits fours in proper temperatures and
conditions to maintain maximum eating qualities,
appearance and freshness
7
Perform and Produce Petit fours
Roxas West District
300562 MUÑOZ NATIONAL HIGH SCHOOL
Day 4: Design and use decorations in
accordance with establishment standards and
procedures
480 Day 1: Prepare and bake Cream Puff or Éclair
Day 2: Prepare and use fillings (chocolate
ganache)
Day 3: Prepare and flavor petit fours (sponge
cake)
Day 4: Prepare and Flavor and Shape of
Marzipan
480
Day 1: 1. Specifications of fresh fruits needed
to caramelized
Day 2: Specifications of dried fruits needed.
Kinds of sugar to caramelized
Day 3: Kinds and uses of receptacles for petits
fours
Day 4: Standards and procedures in displaying
petits fours
480 Day 1: Temperature requirements in storing
petits fours
Day 2: 2. Maintain maximum eating quality,
appearance and freshness
Day 3: Prepare and produce petit fours
Day 4: Prepare and produce petit fours
 Portion and present desserts according to product
items, occasion and enterprise standards and
procedures
8 Week 8
Plate and decorate desserts in accordance with
enterprise standards and procedures
Plan and utilize dessert buffet services according
to available facilities, equipment and
customer/enterprise requirements
9 Week 9
Store desserts in accordance with the required
temperature and customer’s specifications.
10
Total no. of Minutes
Total no. of Weeks
480 Day 1: Culinary terms related to specialized
cakes and other types of desserts
Day 2: Plan dessert display appropriate to
location, facilities and equipment
Day 3: Standard Operating Procedures in
preparing other types of desserts
Day 4: Plan dessert
480 Day 1: 2. Plan appropriate amount and variety
for event and or service period
Day 2: Portion Dessert
Day 3: Plate and present and/or decorate
desserts
Day 4: Control service temperature of desserts
480 Day 1: Storing cold and hot desserts
Week Day 2: Storing Techniques
10 Day 3:Sanitary hygiene when storing dessert
Day 4: Packaging Dessert
4800
10

Prepared by: Checked and Reviewed by: Noted:

KEVIN JAMES D. BINAG SALLY D. RALA RUSHEL A. LAZARO, PhD

Teacher I Head Teacher III Principal III

Roxas West District

300562 MUÑOZ NATIONAL HIGH SCHOOL