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  • G11/12 BPP NC2 Budget of Work

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    Faith
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    This document contains a budget and schedule for a Bread & Pastry Production NC II training program held in February. The schedule outlines the following: 1) Lessons on baking ingredients, sanitation procedures, mixing techniques, oven temperatures, and baking various products like breads, cookies and donuts. 2) A performance week where students will practice their skills by baking sample products like pancakes, dumplings and bread rolls. 3) The schedule notes holidays, a district press conference, and a day with no class during the month.

    Original Description:

    First quarter - BREAD COMPETENCY Week 1 - 4

    Original Title

    G11/12 BPP NC2 BUDGET OF WORK

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    This document contains a budget and schedule for a Bread & Pastry Production NC II training program held in February. The schedule outlines the following: 1) Lessons on baking ingredients, sanitation procedures, mixing techniques, oven temperatures, and baking various products like breads, cookies and donuts. 2) A performance week where students will practice their skills by baking sample products like pancakes, dumplings and bread rolls. 3) The schedule notes holidays, a district press conference, and a day with no class during the month.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    9 views2 pages

    G11/12 BPP NC2 Budget of Work

    Uploaded by

    Faith
    This document contains a budget and schedule for a Bread & Pastry Production NC II training program held in February. The schedule outlines the following: 1) Lessons on baking ingredients, sanitation procedures, mixing techniques, oven temperatures, and baking various products like breads, cookies and donuts. 2) A performance week where students will practice their skills by baking sample products like pancakes, dumplings and bread rolls. 3) The schedule notes holidays, a district press conference, and a day with no class during the month.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Quarter: FIRST

    Month: February
    BUDGET OF
    WORK
    Bread & Pastry Production NC II

    Sun Mon Tue Wed Thu Fri Sat


    1 2 3
    Attended District Press District
    Conference Press

    4 5 6 7 8 9 10
    Meet Class and introduce INTRODUCTION  Pretest
    oneself. 1. Explain core concepts in  Lectures in preparation for
    Ask questions like: BPP. the expected lesson next HOLIDAY HOLID
    1. What excites them 2. Discuss the relevance of week as well as possible AY
    about SHS? the course. outputs of products.
    2. Discuss subject rules and 3. Explore opportunities in
    regulations BPP

    11 12 13 14 15 16 17
    LESSON 1. LESSON 1. LESSON 1. LESSON 1.
    1.1 – Select measure & weigh 1.1.2 – Baking ingredients 1.2 – Prepare bakery products
    required ingredients according and its substitution. according to standard mixing 1.2.2 – Types, kinds, and NO
    procedures, use appropriate classification of bakery products.
    to recipe or production 1.3 – Sanitation and OSH. CLASS
    requirements. equipment acc. to required bakery
    products & standard operating 1.3 – Bake bakery products
    1.1.1 – Accurate measurement according to techniques &
    procedures.
    of ingredients. appropriate conditions.
    1.2.1 – Baking tools, utensils &
    equipment.

    18 19 20 21 22 23 24
    LESSON 1. LESSON 1. LESSON 1. LESSON 1.
    1.3.1 – Mixing procedures/ 1.4 – Select required oven 1.4.2 – Suggested products to perform 1.8 – Suggested Projects/outputs
    formulation / recipes. Mixing temperature to bake goods in at home. (To be accommodated inside
    techniques for dough, cookies, & accordance with desired the BPP Laboratory) NO
    biscuits. characteristics, standard recipe 1. PAN CAKES CLASS
    specification. 2. DUMPLINGS 1. PAN DE SAL
    3. TURN OVERS 2. ENSAYMADA
    1.4.1 - Required oven temperature 3. PAN DE COCO
    4. DONUTS
    for breads and cookies.
    5. GRILLED PIZZA 4. DINNER ROLL
    6. QUICK BREADS
    7. MUFFINS
    8. BISCUITS
    9. PITA

    25 26 27 28 29

    PERFORMANCE WEEK. PERFORMANCE WEEK PERFORMANCE WEEK PERFORMANCE WEEK

    PREPARED BY:

    FAITH M. BULLECER – ERIBUAGAS


    SST - I

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