CURRICULUM MAP

A.Y. 2021-2022
SECOND QUARTER

SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION BREAD AND PASTRY PRODUCTION

GRADE LEVEL: GRADE 9
TEACHER: PRINCE ANGELO B. GALISING
QUARTER: 2nd QUARTER
A.Y: 2021-2022

TERM UNIT TOPIC/ CONTENT PERFORMA Most Essential Learning ASSESSMENT TARGET RESOURCES INSTITUTION
(NO.): CONTENT STANDARDS NCE Competencies GOALS ACTIVITIES AL CORE
MONTH (CS) STANDARDS VALUES
(PS)
Q2 1. Culinary and The learner The learner TLE_HEBP9- 12PP-IIa-g-4  To give  Aims to Mini-tasks http:// Relies on the
technical terms demonstrates demonstrate Written produce a www.depedbat belief that
related to pastry understanding competencies LO 1. Prepare pastry assessme confident Facilitate a aan.com/ students learn
products of the basic in preparing products nt on the learner who resources/9/ best when
whole group
2. Ratio of ingredients concept and and producing 1.1. Select, measure and lecture is capable of k_to_12_bread_ actively involved
required to produce a underlying pastry weigh required and learning discussion and_pastry_lear in the learning
balance formula theories in products ingredients according to discussio with the use ning_module.pd process, uses a
3. Correct proportion preparing and recipe or production n given of the state Big-task f variety of
control, yields, producing requirements and of the art teaching
weights and sizes for pastry established standards and A. Unit/ Chapter facility. https:// strategies to
profitability products procedures tests  Develop www.deped.gov keep all
4. Types, kinds, and 1.2. Prepare variety of student .ph/wp- students
classification of pastry pastry products according B. Written who are content/ regardless of
products to standard mixing outputs academicall uploads/ their learning
5. Mixing procedures/formulation/ y inclined 2019/01/Bread- preferences,
procedures/formulati recipes and desired 1. Essays and and-Pastry-NC- creates
on/recipes and product characteristics 2. Diagrams, conscientio II-CG.pdf enthusiastic
desired product 1.3. Use appropriate Charts, and us users of environment
characteristics of equipment according to models. technology.
various pastry required pastry products 3. Work designs  Develop
products and standard operating and plans learners
 6. Baking tools, procedures equipped
equipment, and their 1.4. Bake pastry products with
uses and functions according to techniques applicable
7. Baking techniques and appropriate knowledge
appropriate conditions; and enterprise and skills for
conditions, and requirement and real life
enterprise standards situations.
requirements and 1.5. Select required oven  Practice
standards temperature to bake occupationa
8. Temperature goods in accordance with l Safety and
ranges in baking the desired health
pastry products characteristics, standards procedure
9. Occupational health recipe specifications and
and safety enterprise practices
Q2 10. Types and The learner The learner TLE_HEBP9- 12PP-IIh-i-5  To give  Aims to Mini-tasks http:// Commits to
classifications of demonstrates demonstrate Written produce a www.depedbat promote a
fillings, coatings/icing understanding competencies LO 2. Decorate and assessme confident Facilitate a aan.com/ student-
and glazes of the basic in preparing present Pastry products nt on the learner who resources/9/ centered
whole group
11. Regular and concept and and producing 2.1 Prepare a variety of lecture is capable of k_to_12_bread_ pedagogical and
special fillings and underlying pastry fillings and coating/icing, and learning discussion and_pastry_lear lifelong learning
coating/icing, glazes theories in products glazes and decorations for discussio with the use ning_module.pd environment,
and decorations preparing and pastry products according n given of the state Big-task f ensures
12. Decorative producing to standard recipes, of the art affordable then
techniques and rules pastry enterprise standards A. Unit/ Chapter facility. https:// quality
for garnishing products and/or customer tests  Develop www.deped.gov education for
13. The tools and preferences student .ph/wp- all, provides
materials in 2.2 Fill and decorate B. Written who are content/ sustainable
decorating, finishing pastry products, where outputs academicall uploads/ supports and
and presenting required and appropriate, y inclined 2019/01/Bread- opportunities
14. Standards and in accordance with 1. Essays and and-Pastry-NC- through
procedures in standard recipes and/or 2. Diagrams, conscientio II-CG.pdf partnerships,
decorating pastry enterprise standards and Charts, and us users of helps to better
products customer preferences models. technology. understand the
15. Occupational 2.3 Finish pastry products 3. Work designs  Develop world.
Health and Safety according to desired and plans learners
16. Standards and product characteristics equipped
procedures in 2.4 Present baked pastry with
finishing pastry products according to applicable
products established standards and knowledge
 17. Plating and procedures and skills for
presenting pastry real life
products situations.
Q2 18. Shelf-life of pastry The learner The learner TLE_HEBP9- 12PP-IIj-6  To give  Aims to Mini-tasks http:// Aims to focus
products demonstrates demonstrate Written produce a www.depedbat towards a more
19. Standards and understanding competencies LO 3. Store pastry assessme confident Facilitate a aan.com/ objective
procedures in storing of the basic in preparing products nt on the learner who resources/9/ learning setting,
whole group
pastry products concept and and producing 3.1 Store pastry products lecture is capable of k_to_12_bread_ collaborative
20. Different kinds of underlying pastry according to established and learning discussion and_pastry_lear system of basic
packaging materials to theories in products standards and procedures discussio with the use ning_module.pd
Big-task education,
be used preparing and 3.2 Select packaging n given of the state f
equitable
21. Standards and producing appropriate for the of the art
procedures in pastry preservation of product A. Unit/ Chapter facility. https:// workforce
packaging pastry products freshness and eating tests  Develop www.deped.gov growth.
product characteristics student .ph/wp-
B. Written who are content/
outputs academicall uploads/
y inclined 2019/01/Bread-
1. Essays and and-Pastry-NC-
2. Diagrams, conscientio II-CG.pdf
Charts, and us users of
models. technology.
3. Work designs  Develop
and plans learners
equipped
with
applicable
knowledge
and skills for
real life
situations.