Two-Day Division Live – Out Seminar Workshop on Content Pedagogy

for Technology and Livelihood Education Grade 10 Teachers of DepEd –

Pagadian City
November 11-12, 2023
House Rules
• Be Respectful
• Look at the speaker
• Listen and Respond
• Speak to the group
• Support each other’s opinions
• Keep an open mind
• Interactive game
Topic: Appropriate equipment according to required bakery products
and standards
Objectives:
1. Identify appropriate equipment according to required bakery
products
2. Discuss the standard operating procedures of each equipment/tools
in bakery products;
3. Give importance of knowing the appropriate equipment according
to required bakery products and standard operating procedures.
• Pre test
• Introduction
• Bread and Pastry Production leads to National Certificate II (NC II)
• Designed for High School Student to develop knowledge, skills, and
attitude to perform the tasks on Bread and Pastry Production
• It covers core competencies namely:
a. prepare and produce bakery products
b. prepare and produce pastry products
c. prepare and present gateau, tortes and cakes
d. prepare and display petit fours
e. present deserts
• Bakery products, which include bread, rolls, cookies, pies, pastries,
and muffins, are usually prepared from flour or meal derived from
some form of grain.