Department of Education

Region X-Northern Mindanao

Division of Iligan City
KALUBIHON HIGH SCHOOL
Kalubihon, Dalipuga Iligan City
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Syllabus in Technical Vocational Livelihood Senior High School

Grade 12
Home Economics –Bread and Pastry Production

Grade Level Standard The learner understands the concepts and underlying principles in developing fundamentals skills in Technical Vocational Livelihood Track Home
Economics – Bread and Pastry production course leads to National Certificate Level II (NC II).

Content Standard The learners demonstrate an understanding of the core concepts and underlying theories in preparing and presenting gateaux, tortes and cakes

Performance Standard The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes

Title Topics Learning Competencies Assessment

Week 1  Orientation
Student Activity Program
Rules and Regulation in Kitchen Lab
Introducing the course description
Week 2-6 Prepare and Present Gateaux, Tortes and Cakes TLE_HEBP9-12TC-IIIa-f-7
LO1. Prepare sponge and cakes
 Measuring Ingredients Properly 1.1 Select, measure and weight ingredients Formative:
-dry ingredients according to recipe requirements, enterprise Self-check 3.1.1
-liquid ingredients practices and customer practices  Short quiz: matching type
Solid fats 1.2. Select required oven temperature to bake  Oral recitation
goods in accordance with desired characteristics,
standard recipe specifications and enterprise Summative: Performance Task
 practices Activity 3.1.1
1.3. prepare sponges and cakes according to
recipe specifications, techniques and conditions Group activity: Proper way of measuring
and desired products characteristics dry, liquid and solid ingredients with the
1.4 use appropriate equipment according to use of standard measuring tools,
required pastry and bakery products and standard practice the proper way of measuring
operating procedures ingredients following the steps given.
1.5 Cool sponges and cakes according established Scoring Rubrics/checklist provided.
standards and procedures
Short quiz: Identification 3.1.2
 Portion Control
-Methods of portion control

 Cake Ingredients Short quiz: Matching Type

-effects/uses of different ingredients in Self-check 3.1.3
baking

 Temperature use for different types of Short quiz: Matching type

cakes Self-check 3.1.4
-importance of pre-heating an oven
-classifications of cakes
-baking tools and equipment
-mixing methods used for cakes

 Basic Steps in Baking Short quiz: chronological order

-Guidelines Steps in baking a cake
-testing for doneness Self-check 3.1.5

 Common cake problems and their Short quiz: matching type

causes Self-check 3.1.6

 Enhancement skills by performing the

following activity: Scoring rubric Performance task
provided The students will be able to
demonstrate using the given recipe
-cake butter confidently. Scoring Rubric given.
-cake roll(Swiss roll)
 - chiffon cake The students will show their
-boiled icing products/outputs respectively.
-chocolate cake
- The students will perform on their
scheduled time.

 Types of fillings, coatings and sidings for TLE_HEBP9-12TC-IIIg-8

Week 7 cakes and its application LO2. Prepare and use fillings Quiz: Identification
-types of filling 2.1 Prepare and select fillings in accordance with Self-check 3.2.1
required consistency and appropriate flavors
2.2 Fill and assemble slice or layer sponges and
Cakes according to standard recipe specifications,
enterprise practice and customer preferences.
2.3 Select coatings and sidings according to the
product characteristics and required recipe
specification
 Assembling slice or layer cakes Self-check 3.2.2
Arrange the steps in the proper
sequence of assembling a layer cake.

Activity 3.2.1 Perform the activity

Enhancement your skills in applying
filling for layer cake.

Week 8-9  Icing and frosting TLE_HEBP9-12TC-IIIh-i-9 Self -check 3.3.1

-different types of icing LO3. Decorate cakes Identification: type of icing being
3.1. Decorate sponges and cakes suited to the described.
product and occasion and in accordance with
standard recipes and enterprise practices
3.2 use suitable icings and decorations according
to standard recipes and/or enterprise standards
and customer preferences

 Steps And procedures in icing a cake

-procedure in icing a cake Activity 3.3.1 Perform the activity
By accomplishing the Scoring Rubric
Prepare a boiled icing using the given
recipe above. Practice and enhance your
 skill on icing a cake following the given
steps.

Week 10 TLE_HEBP9-12TC-IIIj-10 Activity 3.4.1

LO4. Present Cakes Perform the activity
 Presenting and Plating Cakes 4.1 present cakes in accordance with customer’s Collect pictures or videos showing
-tips on how to plate and present cakes expectations different styles of plating and presenting
a dessert. Note down the
 Keeping cakes fresh and flavorful characteristics/style that attracts you
most and apply it on your own
presentation. Given the scoring rubrics

Note: Our Activity for the first semester second quarter is focusing on the activity or skills in Pastry Production leads to National Certificate II (NCII).
The Learner’s focusing only the given recipe for NC II.

Prepared by: HELEN P. CABOVERDE

Teacher –BPP NC II

Noted by: RICARDO D. APIONG

School In-Charge