BENTHEL ASIA SCHOOL OF TECHNOLOGY, INC.

Peninsula Place, Sudtunggan Rd. Basak Lapu – Lapu City

CURRICULUM MAP IN TLE

THIRD QUARTER
SY: 2019- 2020

Learning Competencies Grade 7 Grade 8 Grade 9 Grade 10

1. Explain basic concepts in bread and pastry production I
2. Discuss the relevance of the course I
3. Explore on opportunities for bread and pastry production as a career I
4. Classify baking tools and equipment based on their uses I
5. Identify and apply standard table of weights and measures on specific tasks I
6. Perform accurate conversion/substitution of weights and measures of ingredients for a certain product I
7. Practice measuring given ingredients in a recipe I
8. Classify tools and equipment according to specification and job requirements I
9. Label or segregate nonfunctional tools and equipment I
10. Observe safety of tools and equipment in accordance with manufacturer’s instructions I
11. Apply preventive maintenance on tools and equipment periodically I
12. Clean tools in accordance with standard procedures I
13. Store cooking tools and equipment in accordance with manufacturer’s specifications or company I
procedures
14. Describe workplace hazards and risks I
15. Determine hazards and their corresponding indicators I
16. Recognize contingency measures in accordance with organizational procedures I
17. Determine the effects of hazards I
18. Identify OHS issues and concerns in accordance with workplace requirements I
19. Follow OHS policies in dealing with workplace accidents I
20. Use Personal Protective Equipment (PPE) for controlling hazards I
21. Follow procedures in emergency related to drill in line with established guidelines and procedures I
22. Fill up OHS records in accordance with workplace requirements I
23. Explain basic concepts in dressmaking/ tailoring I
24. Discuss the relevance of the course I
25. Explore on opportunities for dressmaking/tailoring as a career I
26. Assess one’s PECs: characteristics, attributes, lifestyle, skills, traits I
27. Assess practitioner’s: characteristics, attributes, lifestyle, skills, traits I
28. Compare one’s PECS with that of a practitioner /entrepreneur I
29. Align one’s PECS with that of a practitioner/entrepreneur I
30. Conduct SWOT analysis I
31. Identify the different products/services available in the market I
32. Compare different products/services in computer hardware servicing business I
33. Determine the profile potential customers I
34. Determine the profile potential competitors I
35. Generate potential business idea based on the SWOT analysis I
36. Identify sewing tools and equipment I
37. Classify sewing machines I
38. Describe uses of sewing tools I
39. Select appropriate measuring tools I
40. Take accurate body measurements I
41. Read and record required measurements I
42. Apply the systems of measurements I
43. Perform simple calculations based on the job requirement I
44. Demonstrates accurate reading measurements I
45. Practice the fundamentals of arithmetic operations I
46. Estimate cost of project materials I
47. Assess the appropriateness of design based on the client’s features I
48. Read specifications I
49. Apply the principles of design and color harmonies I
50. Observe proper handling and cleaning of the machine I
51. Identify correct procedures in machine operation I
52. Resolve common machine troubles I
53. Observe regular cleaning of machine I
54. Follow the safety procedures in machine cleaning I
55. Perform regular maintenance schedules I
56. Explain workplace hazards and risks I
57. Identify hazards and risks in the workplace I
58. Explain the causes of hazards and risks I
59. explain core concepts in bread and pastry production R
60. discuss the relevance of the course R
61. explore opportunities in bread and pastry production R
62. Select, measure and weigh required ingredients according to recipe or production requirements R
63. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes R
and desired product characteristics
64. Use appropriate equipment according to required bakery products and standard operating procedures R
65. Bake bakery products according to techniques and appropriate conditions R
66. Select required oven temperature to bake goods in accordance with the desired characteristics, R
standards recipe specifications
67. Select, measure and weigh required ingredients according to recipe or production requirements and R
established standards and procedures
68. Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and R
desired product characteristics
69. Use appropriate equipment according to required pastry products and standard operating procedures R
70. Bake pastry products according to techniques and appropriate conditions; and enterpriserequirement R
and standards
71. Select required oven temperature to bake goods in accordance with the desired characteristics, R
standards recipe specifications and enterprise practices
72. Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to R
standard recipes, enterprise standards and/or customer preferences
73. Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes R
and/or enterprise standards and customer preferences
74. Finish pastry products according to desired product characteristics R
75. Present baked pastry products according to established standards and procedures R
76. Store pastry products according to established standards and procedures R
77. Select packaging appropriate for the preservation of product freshness and eating characteristics R
78. Select, measure and weigh ingredients according to recipe requirements, enterprise practices and R
customer practices
79. Select required oven temperature to bake goods in accordance with desired characteristics, standard R
recipe specifications and enterprise practices
80. Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired R
product characteristics
81. Use appropriate equipment according to required pastry and bakery products and standard operating R
procedures
82. Cool sponges and cakes according to established standards and procedures R
83. Prepare and select fillings in accordance with required consistency and appropriate flavors R
84. Fill and assemble slice or layer sponges and cakes according to standard recipe specifications, R
enterprise practice and customer preferences
85. Select coatings and sidings according to the product characteristics and required recipe specification R
86. Decorate sponges and cakes suited to the product and occasion and in accordance with standard R
recipes and enterprise practices
87. Use suitable icings and decorations according to standard recipes and/or enterprise standards and R
customer preferences
88. Present cakes in accordance with customer’s expectations and R
89. established standards and procedures R
90. Select and use equipment in accordance with service requirements R
91. Maintain product freshness, appearances and eating qualities in accordance with the established R
standards and procedures
92. Marked cakes or cut portioncontrolled to minimize wastage and in accordance with enterprise R
specifications and customer preferences
93. Store cakes in accordance with establishment’s standards and procedures R
94. Identify storage methods in accordance with product specifications and established standards and R
procedures
95. Prepare, cut and assemble sponges and bases according to standard recipes and enterprise R
requirements and practices
96. Prepare fillings with the required flavors and consistency R
97. Prepare fondant icing following required temperature and standard procedure R
98. Design and use decorations in accordance with establishment standards and procedures R
99. Bake and decorate a selection of small choux paste shapes inaccordance with established standards R
and procedures
100. Prepare and blend baked sweet paste in accordance with establishment standards and R
procedures
101. Prepare and use fillings the required flavors and correct consistency R
102. Use garnishes, glazes and finished in accordance with established standards and procedures R
103. Flavor and shape Quality marzipan to produce mini-sized fruits in accordance with enterprise R
and client requirements
104. Coat Marzipan fruits to preserve desired eating characteristics and softened with egg whites, R
piped into shapes and sealed/browned with applied heat, according to enterprise practice
105. Select and coat fresh fruits/fruit segments with pale amber-colored caramel or glazed or any R
 coating specified by the enterprise
106. Fill sandwich dried fruits or nuts with flavored marzipan and coated with pale amber-colored R
caramel according to specifications and enterprise standards
107. . Select and prepare appropriate receptacles for petits fours R
108. Display petits fours creatively to enhance customer appeal R
109. Store petits fours in proper temperatures and conditions to maintain maximum eating qualities, R
appearance and freshness
110. Package petits fours in accordance with established standards and procedures R
111. Portion and present desserts according to product items, occasion and enterprise standards R
and procedures
112. Plate and decorate desserts in accordance with enterprise standards and procedures R
113. Plan and utilize dessert buffet services according to available facilities, equipment and R
customer/enterprise requirements
114. Prepare and arrange variety of desserts in accordance with enterprise standards and R
procedures
115. Store desserts in accordance with the required temperature and customer’s specifications R
116. Package desserts in accordance with established standards and procedures R
117. Explain the basic concepts in bartending. I
118. Discuss the relevance of the course I
119. Explore opportunities for Bartending as a career I
120. Assess one’s PECS; characteristics, lifestyle, skills, traits I
121. Compare one’s PECS with those of an entrepreneur. I
122. Discuss SWOT analysis I
123. Generate a business idea based on the swot analysis I
124. Identify and access sources of information on the industry I
125. Obtain information to assist effective work performance in line with job requirements I
126. Access and update specific information on sector of work I
127. Apply industry information correctly to day-to-day work activities I
128. Use informal and/or formal research to update general knowledge of the industry I
129. Share updated knowledge with customers and colleagues as appropriate and incorporated into I
day-to-day working activities
130. Implement workplace hygiene procedures in line with enterprise and legal requirements I
131. Carry out handling and storage of items in line with enterprise and legal requirements I
132. Identify potential hygiene risks in line with enterprise procedures I
133. Take action to minimize and remove risks within scope of individual responsibility of I
 enterprise/legal requirements
134. Report hygiene risks beyond the control of individual staff members to the appropriate person I
for follow up
135. Determine requirements of task I
136. Select appropriate hardware and software according to task assigned and required outcome I
137. Plan task to ensure OHS guidelines and procedures I
138. Enter data into the computer using appropriate program/application in accordance with I
company procedures
139. Check and save accuracy of information and save in accordance with standard operating I
procedures
140. Store Input data in storage media according to requirements I
141. Perform work within ergonomic guidelines I
142. Select correct program/application based on job requirements I
143. Access program/application containing the information required according to company I
procedures
144. Navigate desktop icons correctly. I
145. Perform keyboard techniques out in line with OH & S requirements for safe use of keyboards I
146. Process entered data using appropriate software commands I
147. Print- out data as required using computer hardware/peripheral devices in accordance with I
standard operating procedures
148. Transfer files and data between compatible systems using computer software, hardware/ I
peripheral devices in accordance with standard operating procedures.
149. Implement systems for cleaning, minor maintenance and replacement of consumables I
150. Execute procedures for ensuring security of data, including regular back-ups and virus checks in I
accordance with standard operating procedures
151. Apply basic file maintenance procedures in line with the standard operating procedures I
152. Follow correct health, safety and security procedures in line with legislation, regulations and I
enterprise procedures.
153. Identify and report breaches of health, safety and security procedures and reported in line with I
enterprise procedure
154. Report suspicious behavior or unusual occurrence in line with enterprise I
155. Recognize and respond to emergency and potential emergency situations and take appropriate I
action within individual’s scope of responsibility
156. Follow emergency procedures in line with enterprise procedures I
157. Respond to emergency situations I
158. Report details of emergency situations in line with enterprise procedures I
159. Identify and follow safe personal standards in line with enterprise requirements I
160. Greet guests in line with enterprise procedure I
161. Use appropriate verbal and non-verbal communications to the given situation I
162. Observe non- verbal communication responding to customer I
163. Demonstrate sensitivity to cultural and social differences I
164. Use appropriate interpersonal skills to identify accurately customer needs I
165. Assess customer needs for urgency and identify priority for service delivery I
166. Provide information to customers I
167. Identify personal limitation and seek appropriate assistance from supervisors in addressing I
customer needs.
168. Attend customer needs in line with enterprise procedure I
169. Maintain appropriate rapport with customer to enable high quality service delivery I
170. Take opportunity to enhance the quality of service and products I
171. Use telephone, computer, fax machine, internet to determine customer requirements. I
172. Record queries/ information in line with enterprise procedure I
173. Act correctly on queries in line with enterprise procedure. I
174. Greet guests with a smile and eye-to-eye contact. I
175. Take responsibility in resolving the complaint I
176. Establish and agree nature and details of complaint with the customer I
177. Take appropriate action to resolve the complaint to the customer’s satisfaction wherever I
possible
178. Clean bar surfaces and equipment in accordance with industry standard and hygiene I
regulations
179. Check working condition of equipment in accordance with manufacturer’s manual and I
instructions
180. Check conditions of utensils and glassware for dirt and damages. I
181. Dispose safely broken, cracked items and other waste in accordance with environmental I
considerations.
182. Prepare supply inventory reports in accordance with establishment’s policy procedures I
183. Accomplish closing up procedures of glassware and other equipment based on establishment’s I
standards.
184. Clean and maintain identified public areas promptly in accordance with establishment’s I
standards
185. Remove empty and unwanted glasses on a regular basis with minimum disruption to customers I
186. Clean tables and service counter hygienically in accordance with enterprise’s requirements and I
standards
187. Maintain adherence to customer service through courteous interaction with a customer and in I
accordance with industry and/or enterprise’s standards
188. Identify basic parts of the bar in accordance with service operation requirements I
189. Set up properly bar display and work area in accordance with establishment’s requirements and I
bar service style
190. Check and re-stock bar products and materials in accordance with industry and/or enterprise’s I
is policy and procedures
191. Prepare appropriate kind of decorations, coasters, edible and non-edible garnishes in I
accordance with establishment’s requirements
192. Store all items in accordance with storing procedures and techniques I
193. Ensure availability of bar products and materials in accordance with establishment’s policy and I
procedures
194. Check necessary bar tools, equipment and utensils and readiness for service operation I
195. Check products and brand preferences with the customer courteously I
196. Recommend selection of drinks to customers whenever necessary in accordance with I
establishment’s policy and procedures
197. Identify specific customer preferences in accordance with orders taken I
198. Promptly recap customer’s order in accordance with enterprise’s service standard policies I
199. Serve ordered drinks promptly and courteously in accordance with customer’s preferences I
using required glassware and garnishes
200. Prepare and serve alcoholic and nonalcoholic beverages according to customer’s preferences I
201. Minimize waste and spillage I
202. Ensure beverage quality during service and corrections are made if necessary I
203. Report beverage and service issues to the appropriate person in accordance with I
establishment’s policy
204. Provide tray service when appropriate in accordance with establishment’s procedures I
205. Observe proper handling of glassware at all times
206. Attend promptly and safely to any unexpected situations in accordance with establishment’s I
policy
207. Practice responsible service of alcohol in accordance with relevant legislations and licensing I
requirements
208. Identify indicators of an intoxicated person I
209. Recognize behavioral warning signs of intoxication I
210. Monitor behavioral warning signs of intoxication I
211. Deal courteously and promptly with intoxicated persons in accordance with the establishment’s I
service policy andguidelines.
212. Refuse servicing of alcoholic beverage in a diplomatic and suitable manner I
213. Offer appropriate food and non-alcoholic beverages to intoxicated persons I
214. Record intoxicated customer’s misdemeanor in appropriate record book for future guest service I
reference.
215. Perform opening and ending inventory according to enterprise’s prescribed form and operating I
procedures.
216. Check and take order slip according to enterprise’s operating policy I
217. Observe POS system procedures according to enterprise’s standard policy, when necessary I
218. Record order count in accordance with the enterprise’s standard form and policy I
219. Use appropriate control system forms, when necessary I
220. Maintain proper par stock level at all times I
221. Perform replenishment of consumed items I
222. Close beverage display and set-up of bar area and clean in accordance with establishment’s I
procedures
223. Apply hygienically storage at recommended temperature to all left-over garnishes suitable for I
next-day operations
224. Keep the materials, tools and glasses in proper cabinets. I
225. Check stocks in accordance with establishment’s procedures I
226. Replenish stocks in accordance with Establishment’s procedures I
227. Shut down appropriate equipment in accordance with establishment’s safety procedures and I
manufacturer’s instructions
228. Maintain bar set-up and stocks for the next shift of service I
229. Ensure that equipment and glasses are in the correct place whenever necessary I
230. Turn-over of bar operations to the next shifts in accordance with enterprise’s procedures I
231. Determine the classification of alcoholic beverages according to ingredient’s use, processes and I
characteristics
232. Identify non-alcoholic beverage and mixers uses as modifiers in accordance with the flavoring I
ingredients and process forms
233. Use different types of bar tools and equipment in preparing and mixing a range of cocktails in I
accordance with manufacturer’s manual and instruction
234. Handle different types of glasses required for different types of cocktails in accordance with I
establishment’s standard and sanitary practices
235. Use ice supplies according to hygiene and sanitary practices. I
236. Apply appropriate mixing methods and procedures based on international standards I
237. Prepare and use necessary garnish, edible and non-edible fruits and vegetables based on I
cocktail presentation
238. Identify different categories of cocktails according to international standards I
239. Mix cocktail recipes according to international standards and customer preferences I
240. Prepare specialty drink concoctions in accordance with establishment’s recipe and service I
procedures
241. Mix specialty drink concoction in accordance with establishment’s recipe and service I
procedures
242. Utilize appropriate product substitutes for out-of-stock liquor ingredients based on appropriate I
product standards
243. Observe occupational health and sanitary practices in mixing cocktails according to I
establishment’s standard procedures
244. Observe safety practices in using mechanical equipment according to manufacturer’s guidelines I
245. Identify non-alcoholic beverages in accordance with industry’s standard classification I
246. Identify modifiers in flavored syrups and other forms in accordance with ingredients used and I
processes
247. Determine edible fruits and vegetables used in mixing non-alcoholic cocktails according to I
establishment’s standards
248. Prepare edible fruits and vegetables used in mixing non-alcoholic cocktails according to I
establishment’s standard
249. Prepare ingredients, equipment, and tools prior to service I
250. Identify appropriate name and style of non-alcoholic drinks in accordance with customer’s I
request
251. Select and mix correct ingredients in accordance with the establishment’s service practices I
252. Prepare drinks appropriately in accordance with standard recipe and required time frame I
253. Use correct glasses in preparing and mixing a variety of non-alcoholic drinks I
254. Use appropriate garnish in preparing and mixing a variety of non-alcoholic drinks I
255. Observe occupational health and sanitary practices in mixing non-alcoholic drinks according to I
establishment are operating procedures
256. Observe safety practices in using mechanical equipment according to manufacturer’s guidelines I
257. Clean bar tools immediately after using in accordance with the establishment safety and I
sanitary procedures
258. Use equipment and machinery in accordance with manufacturer’s specifications and I
 hygiene/safety requirements
259. Maintain machinery and equipment in accordance with maintenance schedule and I
manufacturer’s specifications
260. Identify and report problem on machinery used in mixing cocktail and non-alcoholic concoctions I
261. Present wine list to customer in accordance with the enterprise’s established service procedures I
262. Explain proper wine types, styles, origin and/ or regions, viticulture (growing of wine) and I
signification (wine production) to guest
263. Interpret appropriate wine labels and terminologies properly I
264. Recommend compatible wine and food combinations based on customer’s preferences I
265. Recommend appropriate wine for special occasions based on customer’s needs I
266. Recommend special/featured wines of the month in accordance with enterprise’s policy I
267. Prepare necessary order slip according to establishment’s procedures I
268. Take out wine carefully from the cellar/storage. I
269. Present wine to the customer according to established industry wine service procedures I
270. Set up appropriate glassware according to established industry service and hygienic practices I
271. Prepare appropriate wine service accessories I
272. Offer opening of wine to customer. I
273. Open wine bottle according to industry standard procedures I
274. Pour small amount of wine into the glass for guest’s tasting and approval I
275. Perform sensory evaluation of wine. I
276. Replace faulty wine with new one if the guest disapproves its taste I
277. Serve wine to the guest according to established industry service procedures I
278. Apply multiple wine service sequence according to established industry service procedures I
279. Refill customer’s glass when necessary. I
280. Inquire additional wine order politely from the host. I
281. Clear used and empty glasses according to sanitary and safety procedures I
282. Inspect cork for any faults. I
283. Examine wine for clarity and limpidity I
284. Smell wine for any possible fault I
285. Taste small amount of wine to identify other faults. I
286. Recognize basic faults of the wine. I
287. Report basic faults of the wine I
288. Pre-heat cups in accordance with enterprise’s standards I
289. Wipe portafilter clean and dry before dosing I
290. Check ground coffee for the shot of espresso I
291. Clean and dry drip tray I
292. Prepare and use rags properly. I
293. Dose the appropriate amount of ground coffee in the portafilter I
294. Apply appropriate amount of pressure to tamp the ground beans. I
295. Tamp ground coffee evenly I
296. Clean portafilter sides and spouts before inserting to the brew head. I
297. Minimize spillage and wastage of ground beans during dosing and grinding I
298. Flush group head before inserting the portafilter I
299. Insert portafilter and brew coffee immediately I
300. Check volume of espresso. I
301. Monitor extraction time of shot I
302. Inspect crema of espresso. I
303. Serve espresso immediately. I
304. Chill milk in accordance with appropriate temperature I
305. Measure adequate amount of milk according to the kind of drink to be prepared I
306. Select correct (size of) steaming pitcher according to the kind of drink to be prepared I
307. Flush steam wand to remove condensed water I
308. Wipe steam wand before steaming I
309. Keep rags for the steam wand clean and moist I
310. Position steam wand at the right depth of the milk I
311. Apply full steam when introducing air into the milk I
312. Evaluate the sound of air being drawn into the milk through the hissing sound I
313. Stretch milk according to the desired volume of foam I
314. Angle steam wand appropriately to create a whirlpool effect I
315. Spin milk to achieve the desired consistency I
316. Steam milk at the ideal temperature for immediate consumption I
317. Shut off steam wand some 5 degrees before the desired temperature I
318. Flush steam wand and wipe after steaming I
319. Remove big bubbles by swirling and knocking the pitcher on the counter I
320. Take and verify orders with guests or dining service crew I
321. Offer recommendations to the guest on selection of coffee beverages I
322. Provide general information about the coffee beans to guests I
323. Complete mise-en-place for coffee service according to establishment’s standards and I
procedures
324. Prepare hot and cold espresso-based beverages according to standard recipes of the I
 establishment
325. Serve or use good/perfect shots of espresso in the beverages I
326. Select appropriate cups/glasses and accessories according to the beverage ordered I
327. Serve espresso beverages immediately. I
328. Prepare brewed coffee according to the brewing method desired by the guest I
329. Brew coffee according to ideal brewing time of the method I
330. Brew coffee according to ideal brewing time of the method I
331. Serve brewed coffee immediately. I

Legends: I – Introduce R- Reinforce M-Mastery AO- Assessment Opportunity

Prepared by:

MS. MARIA MENIE C. RACHO MR. REGELOU P. YBAÑEZ

TLE 7, 8, 10 TLE 9

Checked by: Approved by:

MR. RHENZY P. TALADRO, LPT. MRS. ARNEDA Q. BATAN, LPT. MR. SINFRONIO R. THELMO, Ph. D.
Academic Coordinator Asst. Principal School Principal