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Subject Code: BPP 120 Subject Title: Bread and Pastry Production Subject Description

This curriculum guide covers the Bread and Pastry Production course to obtain a National Certificate Level II. The course is designed for Grade 11 students to develop skills in bread and pastry production. It includes five core competencies: 1) prepare and produce bakery products, 2) prepare and produce pastry products, 3) prepare and present gateau, tortes and cakes, 4) prepare and display petit fours, and 5) present desserts. The preliminaries discuss core concepts, the course relevance, and career opportunities in baking.

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Mary Jane Ocampo
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2K views2 pages

Subject Code: BPP 120 Subject Title: Bread and Pastry Production Subject Description

This curriculum guide covers the Bread and Pastry Production course to obtain a National Certificate Level II. The course is designed for Grade 11 students to develop skills in bread and pastry production. It includes five core competencies: 1) prepare and produce bakery products, 2) prepare and produce pastry products, 3) prepare and present gateau, tortes and cakes, 4) prepare and display petit fours, and 5) present desserts. The preliminaries discuss core concepts, the course relevance, and career opportunities in baking.

Uploaded by

Mary Jane Ocampo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Subject Code : BPP 120

Subject Title : Bread and Pastry Production


Subject Description : This curriculum guide on Bread and Pastry Production course leads to
National Certificate Level II (NCII). This course is designed for a Grade
11 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 products; 3) prepare and present gateau, tortes and
cakes; 4) prepare and display petit fours and 5) present deserts. The
preliminaries of this specialization course includes the following: 1)
Explain core concepts in bread & pastry production ; 2) Discuss the
relevance of the course 3) Explore on opportunities for a Baker or
Commis as a career.

MODE OF TOTAL
DATE TOPIC DELIVERY NO. OF REFERENCE
Lect- Labor HOURS
ure -atory
Week Introduction
1 1. Basic concepts in bread and pastry 4
production
2. Relevance of the course
3. Career opportunities
Week PREPARE AND PRODUCE BAKERY PRODUCTS
2 1. Baking tools, equipment, and their uses 4
and functions
2. Baking ingredients and its substitution
3. Accurate measurement of ingredients
Week 1. Types, kinds, and classification of
3 bakery products 4
2. Mixing procedures/formulation/
recipes, and desired product
characteristics of various bakery
products
Week 1. Baking techniques, appropriate
4-6 conditions and enterprise requirements 4
and standards
2. Temperature ranges in bakery
products Design
3. Decorate and present bakery
products

Week PREPARE AND PRODUCE PASTRY PRODUCTS


7 1. Culinary and technical terms related to 4
pastry products
2. Ratio of ingredients required to
produce a balance formula
3. Correct proportion control, yields,
weights and sizes for profitability
Week 1. Types, kinds, and classification of pastry
8 products 4
2. Mixing procedures/formulation/recipes
and desired product characteristics of
various pastry products
Week 1. Baking techniques appropriate
9 conditions, and enterprise 4
requirements and standards
Week 1. Occupational health and safety
10 4

Prepared by:

MARY JANE A. OCAMPO


IETI - Marikina

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