Reviewed :

Recommending Approval : ERICSON R. MALLARI, LPT

INTERNATIONAL SCHOOL OF ASIA AND THE PACIFIC OIC, Principal
TUGUEGARAO CITY CAMPUS
Atulayan Sur, Tuguegarao City, Cagayan 3500 Philippines Approved : PRESENITA C. AGUON, Ph.D.
Email Address: [email protected] Vice President for Academic Affairs

Date Approved : March 2019

Course Code : TLE_PECS7/8-00-1 Updated : S. Y. 2020-2021

Descriptive Title : BREAD AND PASTRY PRODUCTION( NCII)

Credits : 4 unit (160 hours)

Pre-requisite : None

Prepared : SHERLY B. QUILANG

TLE Instructor

SCHOOL VISION: The International School of Asia and the Pacific is a distinctive institution with multi- disciplinary and integrated academic approaches
producing exceptionally-skilled and values-oriented professionals thereby uplifting the quality of life and empowering self-sustaining communities of Asia-Pacific
Region.

SCHOOL MISSION: The International School of Asia and the Pacific works for the holistic development of the person – a socially responsible, virtuous
and versatile individual challenged by the demands of the society, responding to the individualized needs of the global community for its productivity and
sustainability.

CORE VALUES:
Dr. Ronal P. Guzman is a visionary founder and Christian Leader who pursuits for the transformation of the nation. The following core values exhibited
by the founder should be imbibed to all members of the ISAP.
INTEGRITY
 SPIRITUAL UPRIGHTNESS
ALTRUISM
PATIENCE
INNOVATIVENESS
ADAPTIVENESS
NATIONALISM
PROGRAM EDUCATIONAL OBJECTIVES:

The International School of Asia and the Pacific-Tuguegarao City Campus educates High School students who, within few years of graduation, are expected
to:

1.
To equip the learners with the intended competencies towards nation building;
2.
To imbibe among the stakeholders the expected behaviours in a life’s setting;
3.
To create worthwhile opportunities for the learners that can build strong sense of CHARACTER.
4.
To develop globally competent graduates who continuously seek knowledge and provide solution to underlying phenomenon and affirm their pivotal role
in social transformation; and
5. To hone holistically the students so they can be reliable and dependable and can act with honesty and integrity.
Course Description:

This curriculum guide on Bread and Pastry Production course leads to National Certificate II (NC II). This course is 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: 1) prepare and produce bakery
products ; 2) prepare and produce pastry production; 3) prepare and present gateaux, tortes and cakes; 4) prepare and display petits fours; 5) present
desserts.

The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread and pastry production; 2)Discuss the relevance of the
course; 3) Explore on opportunities fo a Baker or Commis as a career.
STUDENT OUTCOME :

1. Built on adequate mastery of knowledge and information, skills and processes, acquisition of right work values and life skills.
2. Equips with skills for lifelong learning; and
3. Engage students in an experiential, contextualized learning process; and learns best by doing.
4. Must be able to apply what they learned in real-life setting or must be cope up with a product as an evidence of learning.
5. Acquaint themselves with the learning outcomes and performance standards and make their personal goals.
6. Have to observe precautionary measures in food preparation; and can execute the laboratory rules and regulations properly.

COURSE REQUIREMENTS:

Quarterly Examination
Written Outputs
Performance Outputs
Class Participation
Attendance
Institutional Assessment
National Assessment

ACADEMIC COUNSELING:

TIME :
VENUE : ISAP Room

Grading:
The students’ grade at the end of the grading period represent the combined marks for Written Work: quizzes and monthly examinations;
Performance Task: class participation, performances and projects and Quarterly Assessment. There are four grading periods: first, second, third and fourth
Grading. The school has adopted the grading system prescribed by the Department of Education which is as follows:

1. First Quarter Grade

FQG = WW + PT + QA = (TG)
2. Second Quarter Grade
SQG = WW + PT + QA = (TG)
 3. Third Quarter Grade
TQG = WW + PT + QA = (TG)
4. Fourth Quarter Grade
FTQG = WW + PT + QA = (TG)

Where:
FQG = First Quarter Grade
SQG = Second Quarter Grade
TQG=Third Quarter Grade
FTQG = Fourth Quarter Grade
WW= Written Works
PT= Performance Tasks
QA= Quarterly Assessment
TG= Transmuted Grade

Note: The percentage of the components: WW (20%), PT (60%) and QA (20%)

CLASSROOM MANAGEMENT:

Teachers:
1. All teachers are expected to conduct themselves in a professional manner especially when dealing with their students.
2. Classroom shall be neat and orderly before the class starts.
3. A permanent seat plan of the students shall be prepared by the subject teacher every beginning of the semester and must be followed during the
entire duration of the semester.
4. The teacher must have with him/her a copy of her lesson log/lesson plan, course outline, and curriculum guide and class record placed in a folder.
5. The class should start with a prayer and ends with a prayer.
6. Teachers must be in their classes 5 minutes before the schedule.
7. Teachers should erase the writings on the board before leaving the class and put off all electric appliances including lights and electric fans.
8. The teacher should be the last to leave the room in case there are no more subjects after his/her class.
9. He/ She should ask students to pick up pieces of papers or plastics before leaving the room.
10.Any damage to the classroom used by the teachers should immediately be reported to the General Services Office or through the Quality Assurance
Moderator for Administration.
Students:
1. All students must come on time and must be in their complete uniform during class hours.
2. Strictly NO littering inside the class and No eating while the class is going on.
3. All students must conduct themselves with discipline throughout the entire class.
4. Shouting and howling is strictly prohibited as it would disturb other classes in adjacent classrooms or buildings.

REFERENCES:
A. Book References
Bread and Pastry Production NC II (A self-Learning Module). Published by: Books ATBP.Publishing Corp.
Corazon Barateta-Prades, MAED H.E.

B. Electronic References

Teaching and
Time Most Essential Learning Competencies Course Contents Learning Activities Assessment
Frame (TLA) Tasks (TA)

FIRST QUARTER
LO 1. Prepare and Produce Bakery Products Picture Analysis Oral questioning
 Baking tools, equipment and their Collaborative Learning Written output
 Utilizes different baking tools and equipment uses Peer review
Week 1  Use of baking tools and equipment  Classification of baking tools and
appropriately equipment

 Familiarize yourself with the table of  Standard table of weights and Brainwriting Written output
Week 2-3 weights and measure in baking measures Collaborative Learning Performance on
 Apply basic mathematical and operations in  Conversion / substitution of weights Drills conversion of
calculating weights and measures and measure Video clip presentation weights and
 Reading of measurements is practiced with  Proper measuring of ingredients measures
accuracy Demonstration
Week 4  Prepare a variety of bakery products  Mixing procedures/ formulation/ Demonstration Demonstration
according to standard mixing recipes, and desired product Collaborative learning
procedures/formulation/recipes and desired characteristics of various bakery
product characteristics products

LO 1. Prepare pastry products  Types, kinds, and classification of Collaborative learning Demonstration
Week 1  Prepare a variety of pastry products pastry products Demonstration
according to standard mixing  Baking techniques appropriate
procedures/formulation/recipes and desired conditions, and enterprise
product characteristics requirements and standards
 bake pastry products according to required
pastry products and standard operating
procedures
LO 2. Decorate and present pastry products  Types and classifications of fillings, Collaborative learning Demonstration
Week 2  Prepare a variety of fillings and coating/icing, coatings/icing, and glazes Demonstration
glazes and decorations for pastry products  Decorative techniques and rules for
according to standard recipes, enterprise garnishing
standards/customer preferences
Week 3  Present bakery pastry products according to  Standards and procedures in finishing Collaborative learning Demonstration
established standards and procedures pastry products Demonstration
 Plating and presenting pastry
products
Week 4 LO 3. Store pastry products Collaborative learning demonstration
 Store pastry products according to Standards and procedures in storing demonstration
established standards and procedures pastry products
 Select packaging appropriate for the  Different kinds of packaging materials
preservation of product freshness to be used
 Standards and procedures in
packaging pastry product
SECOND QUARTER