Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
Pogonlomboy, Mangatarem, Pangasinan
FIRST QUARTER
LEAST LEARNED COMPETENCIES IN TEACHING
TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC LEAST LEARNED SKILLS
Occupational Health and Safety Identify and explain hazard and risk
as well as the procedures in keeping
the workplace clean and organized
Measure Dry and Liquid Proper and accurate used of
Ingredients measuring tools
Sanitizing tools and Equipment Sanitize and maintain tools and
equipment according to preventive
maintenance schedule or
manufacturer’s specifications.
MOST LEARNED COMPETENCIES IN TEACHING
TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC MOST LEARNED SKILLS
Basic Concepts in Bread and Generate a business idea that
Pastry relates with career choice in bread
and pastry. Discuss the relevance of
the course.
Ingredients used in Bakery Identifying the functions of each
Products ingredients in baking.
Tools and Equipment used in List down and learn about the use
baking of each tools and equipment in
baking.
Prepared by: Noted:
MIGELYN N. PABORADA
Teacher III, TLE Department
INTERVENTIONS
Give them more presentation about
the different hazards and risks that
might happen while working in the
kitchen.
Start with more simple
measurement and give instructional
videos/ link for them to understand
well the proper measurement.
Let the student identify and classify
the different sanitizer in baking tools
and equipment and give them
another instruction.
BEST PRACTICES
 Activating prior knowledge to
make connections.
 Guiding student practice as
students worked problems.
 Checking the understanding of
all students in every lesson.
 Giving instructional videos and
more examples for better
understanding.
ROSENDO N. BATOBATO
Head Teacher VI, TLE Department
 Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
Pogonlomboy, Mangatarem, Pangasinan
SECOND QUARTER
LEAST LEARNED COMPETENCIES IN TEACHING
TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC LEAST LEARNED SKILLS
Operate and clean the oven Know the steps on how to operate
and clean the oven.
Used of Tools and Equipment Classify the different baking tools
and equipment used in baking
bakery products.
Table weights and measure in Familiarize oneself with the table of
baking weights and measures in baking.
Apply the basic Mathematical
operations in calculating weights
and measure.
MOST LEARNED COMPETENCIES IN TEACHING
TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC MOST LEARNED SKILLS
Cooking and Baking terms Identifying the terms used in
baking/ cooking.
Measure Dry and Liquid Proper and accurate used of
Ingredients measuring tools
Sanitizing tools and Equipment Sanitize and maintain tools and
equipment according to preventive
maintenance schedule or
manufacturer’s specifications.
Prepared by: Noted:
MIGELYN N. PABORADA
Teacher III, TLE Department
INTERVENTIONS
Remedial Instruction and by sending
instructional videos on how to
operate and clean the oven.
Give them more presentation about
the tools and equipment in baking to
be familiarize in classifying the tools
and equipment according to its used.
Give them more example in
measuring the ingredients and what
accurate measuring tools to be used
for them to understand the topic.
BEST PRACTICES
 Activating prior knowledge to
make connections.
 Guiding student practice as
students worked problems.
 Checking the understanding of
all students in every lesson.
 Giving instructional videos and
more examples for better
understanding.
ROSENDO N. BATOBATO
Head Teacher VI, TLE Department
 Republic of the Philippines
Department of Education
Region I
SCHOOLS DIVISION OFFICE I PANGASINAN
MANGATAREM NATIONAL HIGH SCHOOL
Pogonlomboy, Mangatarem, Pangasinan

THIRD QUARTER
LEAST LEARNED COMPETENCIES IN TEACHING
TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC LEAST LEARNED SKILLS
Techniques in Cake making Enumerate the different techniques
in cake making
Types of Cake formulas Classify the types of cakes according
to the quantity of ingredients
Stages of Egg whites Assess egg whites according to their
stages
INTERVENTIONS
Remedial Instruction and by sending
instructional videos on the different
techniques in cake making/ hands on
activity.
Give them more presentation about
the different types of cake and the
different ingredients used in making
those types of cake.
Hands on activity

MOST LEARNED COMPETENCIES IN TEACHING

TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC
2 Classes of Cake
History of cakes
Characteristics of a good sponge
cake
MOST LEARNED SKILLS
Identifying the types of cake.
Differentiate the traditional cake
making in todays cake making.
Enumerate the different
characteristics of a good cake
BEST PRACTICES
 Activating prior knowledge to
make connections.
 Guiding student practice as
students worked problems.
 Checking the understanding of
all students in every lesson.
 Giving instructional videos and
more examples for better
understanding.

Prepared by: Noted:

MIGELYN N. PABORADA ROSENDO N. BATOBATO

Teacher III, TLE Department Head Teacher VI, TLE Department
 FOURTH QUARTER
LEAST LEARNED COMPETENCIES IN TEACHING
TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC LEAST LEARNED SKILLS
Types of Packaging Enumerate the types of packaging
materials used in baked products
Tips on how to frost a cake Discuss the steps on presenting a
cake and enumerate the steps in
frosting a cake as well as the
ingredients to be used.
Computation of the selling price Create personalized label for baked
goods and calculate for the selling
price of each product.
INTERVENTIONS
Remedial Instruction and by sending
instructional videos on the different
packaging materials that is used in
baked products
More sample videos about the
different techniques in frosting a
cake.
More Application/ practical test

MOST LEARNED COMPETENCIES IN TEACHING

TLE 9 - BREAD & PASTRY PRODUCTION
TOPIC
Function of Food Packaging
Ingredients in Making meringue
Types of Filling and flavoring
MOST LEARNED SKILLS
Explain the importance of Food
Packaging
Identify the different ingredients to
be used in making meringue
Enumerate the different fillings and
flavorings we used in cake
BEST PRACTICES
 Activating prior knowledge to
make connections.
 Guiding student practice as
students worked problems.
 Checking the understanding of
all students in every lesson.
 Giving instructional videos and
more examples for better
understanding.

Prepared by: Noted:

MIGELYN N. PABORADA ROSENDO N. BATOBATO

Teacher III, TLE Department Head Teacher VI, TLE Department