LAMB OF GOD SPECIAL EDUCATION ACADEMY OF BUHANGIN, INC.

Orchid Road Buhangin, Davao City

S.Y. 2022 – 2023

Flexible Instruction Delivery Plan (FIDP)

Level: Grade 12 Semester: First
Core Subject Title: Bread and Pastry Production Number of Hours/ Semester: 80 hours

Pre - requisite: None

Core Subject Description: 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.
Culminating Performance Standard:

What to Teach? How to Assess? How to Teach?

Why Teach?

Highest Enabling Strategy to

Learning Competencies Highest Thinking Skill to Use in Developing the
Assess Highest Thinking Skill to
Assess

Content Flexible
Content Most Essential Performance KUD
Standards KUD Assessme
Topics Standards CLAS
CLASSI nt Flexible
SIFIC Most Essential Enabling
Complete FICATI Activities Learning
ATIO RBT Level General
ON (FAA) Strategies
N Strategy
(FLS)
Performa
nce
Check(s)
First Grading
Introduction 1. Basic The learners Lesson 1: The learners The learners : K The learners : 1. K Understanding the Representati The learners
concepts in bread and demonstrate PREPARE independently 1. explain core explain core learners on will be
pastry production 2. an AND demonstrate concepts in bread concepts in bread will video
Relevance of the understandin PRODUCE core and pastry and pastry identify recording
course 3. Career g of the core BAKERY competencies production production the basic themselves
opportunities concepts and PRODUCTS in bread and 2. discuss the 2. discuss the Understanding tools and as they
 K K
pastry relevance of the relevance of the
Representati
theories in production as course course identify the
on
bread and prescribed in 3. explore 3. explore equipme basic tools
pastry the TESDA opportunities in U opportunities in U nt and
Applying
production Training bread and pastry bread and pastry equipment
Connections
Regulation production production

Breads, Pies and The learners Prepare and The learners LO 1. Prepare D LO 1. Prepare D Creating The Problem The learners
Pastries demonstrate Produce Pastry independently bakery products 1.1 bakery products 1.1 learners Solving will be
an Products demonstrate Select, measure and Select, measure and will video
understandin core weigh required weigh required prepare recording
g of the core competencies ingredients ingredients and themselves
concepts and in preparing according to recipe according to recipe produce a as they
theories in and producing or production or production chosen perform the
bread and bakery requirements 1.2 requirements 1.2 recipe. chosen
pastry products Prepare a variety of Prepare a variety of recipe.
production bakery products D bakery products D Creating
according to according to
standard mixing standard mixing Problem
procedures/ procedures/ Solving
formulation/ formulation/ recipes
recipes and desired and desired product
product characteristics 1.3
characteristics 1.3 Use appropriate
Use appropriate equipment according
equipment to required bakery
according to products and
required bakery standard operating
products and procedures
standard operating 1.4 Bake bakery
procedures products according
1.4 Bake bakery to techniques and
products according appropriate
to techniques and conditions
appropriate 1.5 Select required
 Creating
conditions
1.5 Select required oven temperature to Problem
oven temperature to D bake goods in D Solving
bake goods in accordance with the
accordance with the desired
desired characteristics,
characteristics, standards recipe Creating
standards recipe specifications
specifications TLE_HEBP912PB-
TLE_HEBP912PB- D Ia-f-1 D Problem
Ia-f-1 Solving

The learner Prepare and The learner LO 1. Prepare U LO 1. Prepare pastry U Evaluating The Reasoning The learners
demonstrates Produce Pastry demonstrate pastry products 1.1. products learners and Proof will be
understandin Products competencies Select, measure and 1.1. Select, measure will video
g of the basic in preparing weigh required and weigh required prepare recording
concept and and producing ingredients ingredients and themselves
underlying pastry product according to recipe according to recipe produce a as they
theories in or production or production chosen perform the
preparing and requirements and requirements and recipe. chosen
producing established established recipe.
pastry standards and standards and
product procedures 1.2. procedures 1.2.
Prepare variety of Prepare variety of
pastry products D pastry products D Creating Problem
according to according to Solving
standard mixing standard mixing
procedures/formula procedures/formulati
tion/ recipes and on/ recipes and
desired product desired product
characteristics 1.3. characteristics 1.3.
Use appropriate Use appropriate
equipment equipment according
 according to
to required pastry
required pastry U U
products and
products and
standard operating Reasoning
standard operating
procedures 1.4. and Proof
procedures 1.4.
Bake pastry Evaluating
Bake pastry
products according
products according
to techniques and
to techniques and
appropriate
appropriate
conditions; and
conditions; and D D
enterprise
enterprise
requirement and
requirement and
standards 1.5. Select Problem
standards 1.5.
required oven Creating Solving
Select required
temperature to bake
oven temperature to
goods in accordance
bake goods in
with the desired
accordance with the
characteristics,
desired
standards recipe
characteristics, U U
specifications and
standards recipe
enterprise practices Reasoning
specifications and
and Proof
enterprise practices
TLE_HEBP912PP- Evaluating
TLE_HEBP912PP-
IIa-g-4
IIa-g-4

LO 2. Decorate and D LO 2. Decorate and D Creating The Problem The learners

present Pastry present Pastry learners Solving will be
products 2.1 products 2.1 Prepare will video
Prepare a variety of a variety of fillings prepare recording
fillings and and coating/icing, and themselves
coating/icing, glazes and produce a as they
glazes and decorations for chosen perform the
decorations for pastry products recipe. chosen
 pastry products
according to
according to
standard recipes,
standard recipes,
enterprise standards
enterprise standards
and/or customer
and/or customer
preferences 2.2 Fill
preferences 2.2 Fill
and decorate pastry
and decorate pastry
products, where
products, where
required and
required and
appropriate, in
appropriate, in
accordance with
D accordance with D
standard recipes
standard recipes Problem
and/or enterprise
and/or enterprise Solving
standards and
standards and
customer Creating recipe.
customer
preferences 2.3
preferences 2.3
Finish pastry
Finish pastry
products according
products according
to desired product
to desired product
characteristics 2.4
characteristics 2.4
Present baked
Present baked pastry
pastry products
D products according D
according to
to established
established
standards and Problem
standards and
procedures Solving
procedures Creating
TLE_HEBP912PP-
IIh-i-5
TLE_HEBP912PP-
IIh-i-5

LO 3. Store pastry U LO 3. Store pastry U Applying The Connections The learners

products 3.1 Store products 3.1 Store learners will be
pastry products pastry products will video
according to according to prepare recording
established established and themselves
standards and standards and produce a as they
 procedures 3.2 procedures 3.2
Select packaging Select packaging
appropriate for the appropriate for the
preservation of preservation of perform the
chosen
product freshness product freshness Reasoning chosen
U U recipe.
and eating and eating Evaluating and Proof recipe.
characteristics characteristics
TLE_HEBP912PP- TLE_HEBP912PP-
IIj-6 IIj-6
Gateuax, Tortes, and The learner Gateuax, Tortes, The learner LO 1. Prepare D LO 1. Prepare D Creating The Problem The learners
Cakes demonstrate s and Cakes demonstrate s sponge and cakes sponge and cakes learners Solving will be
competencies understanding 1.1 Select, measure 1.1 Select, measure will video
in preparing of the core and weigh and weigh prepare recording
and concept and ingredients ingredients and themselves
presenting underlying according to recipe according to recipe produce a as they
gateaux, theories in requirements, requirements, chosen perform the
tortes and preparing and enterprise practices enterprise practices Evaluating recipe. chosen
cakes presenting and customer and customer Reasoning recipe.
gateaux, tortes practices 1.2 Select U practices 1.2 Select U and Proof
and cakes required oven required oven
temperature to bake temperature to bake
goods in goods in accordance
accordance with with desired
desired characteristics,
characteristics, standard recipe
standard recipe specifications and
specifications and enterprise practices
enterprise practices 1.3 Prepare sponges
1.3 Prepare and cakes according
sponges and cakes to recipe
according to recipe specifications,
specifications, techniques and
techniques and conditions and
conditions and D desired product D Creating Problem
desired product characteristics 1.4 Solving
characteristics 1.4 Use appropriate
 Use appropriate
equipment
according to equipment according
required pastry and to required pastry
Creating
bakery products D and bakery products D
and standard and standard
operating operating procedures Problem
procedures 1.6 1.6 Cool sponges Solving
Cool sponges and and cakes according
cakes according to to established
established standards and
standards and procedures
procedures TLE_HEBP912TC-
Creating
TLE_HEBP912TC- D IIIa-f-7 D
IIIa-f-7

Problem
Solving

LO 2. Prepare and D LO 2. Prepare and D Creating The Problem The learners

use fillings 2.1 use fillings 2.1 learners Solving will be
Prepare and select Prepare and select will video
fillings in fillings in prepare recording
accordance with accordance with and themselves
required required consistency produce a as they
consistency and and appropriate chosen perform the
appropriate flavors flavors 2.2 Fill and recipe. chosen
2.2 Fill and assemble slice or recipe.
assemble slice or layer sponges and
layer sponges and cakes according to
cakes according to
standard recipe Creating Problem
standard recipe D D
specifications, Solving
specifications,
enterprise practice
enterprise practice
and customer
and customer
preferences 2.3
preferences 2.3
Select coatings and
Select coatings and
sidings according to
sidings according
the product
to the product
characteristics and
characteristics and
required recipe
required recipe
specification
specification
TLE_HEBP912TC-
TLE_HEBP912TC-
IIIg-8
IIIg-8

LO 3. Decorate D LO 3. Decorate D Creating The Problem

cakes 3.1 Decorate cakes 3.1 Decorate learners Solving
sponges and cakes sponges and cakes will
suited to the suited to the product prepare
product and and occasion and in and
occasion and in accordance with produce a
accordance with D standard recipes and D chosen
standard recipes enterprise practices Creating recipe.
and enterprise 3.2 Use suitable Problem
practices 3.2 Use icings and Solving
suitable icings and decorations
decorations according to
according to standard recipes
standard recipes and/or enterprise
and/or enterprise standards and
standards and customer
customer preferences
 preferences
TLE_HEBP912TC-
TLE_HEBP912TC-
IIIh-i-9
IIIh-i-9
LO 4. Present cakes D LO 4. Present cakes D Creating The Problem The learners
4.1. Present cakes 4.1. Present cakes in learners Solving will be
in accordance with accordance with will video
customer’s customer’s prepare recording
expectations and expectations and and themselves
4.2. established 4.2. established produce a as they
standards and standards and chosen perform the
procedures 4.3. procedures 4.3. recipe. chosen
Select and use Select and use recipe.
equipment in D equipment in D Creating Problem
accordance with accordance with Solving
service service requirements
requirements 4.4. 4.4. Maintain
Maintain product product freshness,
freshness, appearances and
appearances and eating qualities in
eating qualities in D accordance with the D Creating Problem
accordance with the established Solving
established standards and
standards and procedures 4.5.
procedures 4.5. Marked cakes or cut
Marked cakes or portion controlled to
cut portion minimize wastage
controlled to and in accordance
minimize wastage with enterprise
and in accordance specifications and
with enterprise D customer D Creating Problem
specifications and preferences Solving
customer TLE_HEBP912TC-
preferences IIIj-10
TLE_HEBP912TC-
IIIj-10
 LO 5. Store cakes LO 5. Store cakes
5.1. Store cakes in 5.1. Store cakes in
accordance with U accordance with U
establishment’s establishment’s
Applying Connections The learners
standards and standards and The
will be
procedures 5.2. procedures 5.2. learners
video
Identify storage Identify storage will
recording
methods in methods in prepare
themselves
accordance with accordance with and
as they
product product produce a
perform the
specifications and K specifications and K chosen
Representati chosen
established established recipe.
Understanding on recipe.
standards and standards and
procedures procedures
TLE_HEBP912TC- TLE_HEBP912TC-
IIIj-11 IIIj-11
2nd Quarter
Prepare and Display The learner Petit Fours The learner LO 1. Prepare D LO 1. Prepare iced D Creating The Problem The learners
Petit Fours demonstrates demonstrate iced petits fours 1.1 petits fours 1.1 learners Solving will be
understandin competencies Prepare, cut and Prepare, cut and will video
g of the basic in preparing assemble sponges assemble sponges prepare recording
concept and and displaying and bases and bases according and themselves
underlying petits fours according to to standard recipes produce a as they
theories in standard recipes and enterprise chosen perform the
preparing and and enterprise requirements and recipe. chosen
displaying requirements and practices 1.2 Prepare Problem recipe.
petit fours practices 1.2 fillings with the Solving
Prepare fillings D required flavors and D Creating
with the required consistency 1.3
flavors and Prepare fondant
consistency 1.3 icing following
Prepare fondant required temperature
 icing following
required D and standard D
temperature and procedure 1.4 Problem
Creating
standard procedure Design and use Solving
1.4 Design and use decorations in
decorations in accordance with
accordance with establishment
establishment standards and
standards and D procedures D
procedures TLE_HEBP912PF- Problem
Creating
TLE_HEBP912PF- IVa-b-12 Solving
IVa-b-12
LO 2. Prepare LO 2. Prepare fresh Creating The Problem The learners
fresh petits fours D petits fours 2.1 Bake D learners Solving will be
2.1 Bake and and decorate a will video
decorate a selection selection of small prepare recording
of small choux choux paste shapes and themselves
paste shapes in in accordance with produce a as they
accordance with established chosen perform the
established standards and recipe. chosen
standards and procedures 2.2 recipe.
procedures 2.2 D Prepare and blend D Creating Problem
Prepare and blend baked sweet paste in Solving
baked sweet paste accordance with
in accordance with establishment
establishment standards and
standards and procedures 2.3
procedures 2.3 Prepare and use
Prepare and use fillings the required
fillings the required flavors and correct
flavors and correct consistency 2.4 Use
consistency 2.4 Use garnishes, glazes
garnishes, glazes and finished in
and finished in D accordance with D Creating Problem
accordance with established Solving
established standards and
 standards and
procedures
procedures
TLE_HEBP912PF-
TLE_HEBP912PF-
IVc-d-13
IVc-d-13

LO 3. Prepare
LO 3. Prepare
marzipan petits
marzipan petits
fours  Flavor and
fours  Flavor and
shape Quality
shape Quality
marzipan to
marzipan to produce
produce mini-sized
mini-sized fruits in
fruits in accordance
accordance with The learners
with enterprise and The
enterprise and client will be
client requirements learners
requirements  Coat video
 Coat Marzipan will
D Marzipan fruits to D Creating recording
fruits to preserve prepare Problem
preserve desired themselves
desired eating and Solving
eating characteristics as they
characteristics and produce a
and softened with perform the
softened with egg chosen
egg whites, piped chosen
whites, piped into recipe.
into shapes and recipe.
shapes and
sealed/browned with
sealed/browned
applied heat,
with applied heat,
according to
according to
enterprise practice
enterprise practice
TLE_HEBP912PF-
TLE_HEBP912PF-
IVe-f-14
IVe-f-14
LO 4. Prepare D LO 4. Prepare D Creating The Problem The learners
caramelized petits caramelized petits learners Solving will be
fours 4.1. Select fours 4.1. Select and will video
and coat fresh coat fresh fruits/fruit prepare recording
fruits/fruit segments with pale and themselves
segments with pale
amber-colored amber-colored
caramel or glazed caramel or glazed or
or any coating any coating
specified by the specified by the
D D
enterprise 4.2. Fill enterprise 4.2. Fill Problem
sandwich dried sandwich dried Solving
Creating as they
fruits or nuts with fruits or nuts with produce a
perform the
flavored marzipan flavored marzipan chosen
chosen
and coated with and coated with pale recipe.
recipe.
pale amber-colored amber-colored
caramel according caramel according to
to specifications specifications and
and enterprise enterprise standards
standards TLE_HEBP912PF-
TLE_HEBP912PF- IVg-h-15
IVg-h-15

LO 5. Display
LO 5. Display petits Applying
petits fours 5.1. U U
fours 5.1. Select and The learners
Select and prepare The Connections
prepare appropriate will be
appropriate learners
receptacles for petits video
receptacles for will
fours recording
petits fours prepare
5.2. Display petits themselves
5.2. Display petits and
fours creatively to as they
fours creatively to produce a
enhance customer perform the
enhance customer chosen
appeal chosen
appeal recipe.
TLE_HEBP912PF- recipe.
TLE_HEBP912PF-
IVi-16
IVi-16
LO 6. Store petits U LO 6. Store petits U Applying The Connections The learners
fours 6.1 Store fours 6.1 Store petits learners will be
petits fours in fours in proper will video
proper temperatures and prepare recording
temperatures and conditions to and themselves
conditions to maintain maximum produce a as they
 maintain maximum
eating qualities,
eating qualities,
appearance and
appearance and
freshness 6.2
freshness 6.2
Package petits fours
Package petits perform the
in accordance with chosen
fours in accordance chosen
established recipe.
with established recipe.
standards and
standards and
procedures
procedures
TLE_HEBP912PF-
TLE_HEBP912PF-
IVi-17
IVi-17
D D Creating
Problem
Solving
LO 1. Present and
LO 1. Present and
serve plated
serve plated desserts
desserts 1.1.
1.1. Portion and
Portion and present
The learner present desserts The learners
desserts according The
demonstrate according to product will be
to product items, learners
understandin The learner items, occasion and video
occasion and will
g of the basic demonstrate enterprise standards recording
Desserts Preparing enterprise standards prepare
concept and competencies and procedures 1.2. themselves
Desserts and procedures 1.2. D D Creating and
underlying in presenting Plate and decorate Problem as they
Plate and decorate produce a
theories in desserts desserts in Solving perform the
desserts in chosen
presenting accordance with chosen
accordance with recipe.
desserts enterprise standards recipe.
enterprise standards
and procedures
and procedures
TLE_HEBP912PD-
TLE_HEBP912PD-
IVj-18
IVj-18

LO 2. Plan, prepare D LO 2. Plan, prepare D Creating Problem

and present dessert and present dessert Solving
buffet selection or buffet selection or
plating 2.1 Plan and plating 2.1 Plan and
utilize dessert utilize dessert buffet
 D D
buffet services services according
Problem
according to to available Creating
Solving
available facilities, facilities, equipment
equipment and and
customer/enterprise customer/enterprise
requirements 2.2 requirements 2.2
Prepare and arrange Prepare and arrange
variety of desserts variety of desserts in
in accordance with accordance with
D D
enterprise standards enterprise standards
and procedures and procedures
TLE_HEBP9 12PD TLE_HEBP9 12PD
Problem
– Ivj-19 – Ivj-19 Creating
Solving

U U The
learners
LO 3. Store and
LO 3. Store and will
package desserts Applying Connections
package desserts 3.1 prepare
3.1 Store desserts
Store desserts in and
The learner in accordance with The learners
accordance with the produce a
demonstrate the required will be
required temperature chosen
understandin The learner temperature and video
and customer’s recipe.
g of the basic demonstrate customer’s recording
Desserts Preparing specifications. 3.2
concept and competencies specifications. 3.2 themselves
Desserts Package desserts in
underlying in presenting Package desserts in as they
accordance with
theories in desserts accordance with perform the
established
presenting established chosen
D standards and D
desserts standards and recipe.
procedures
procedures Problem
TLE_HEBP912PD-
TLE_HEBP912PD- Creating Solving
IVj-20
IVj-20
Performance Task:
Bake and present breads and pastries according to standard procedure.

Goal – To produce and present bread and pastries according to standard procedure.
Role – Student is a baker.
Audience – Classmates and teacher.
Situation – Student is need to bake for the street children as part of their charity work as a Christian school.

Performance:

Directions: Follow the recipe on how to bake Pan de Sal using a lean type dough
Recipe: Pan de Sal
Ingredients:
1-2 tbsp. dry yeast
1 c lukewarm water
3 tsbp. White sugar
1 cup evaporated milk
3 tsbp. Butter (melt in a lowest heat)
1 tsp. salt
5 ½ c 1st class flour
Lard for greasing baking sheet/s
Procedure:

1. Pre-heat the oven into 205˚C for 15 minutes only.

2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.
4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until mixture becomes bubbly.
5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.
6. Put 2 c. flour and beat until smooth in texture.
7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8. Transfer dough on a floured board and gradually add remaining flour while kneading. Continue kneading until the dough becomes smooth and glossy or shiny.
9. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl. Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then punch down the dough.
Reshape and put it back in the bowl. Allow to rest for 20 minutes.
10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.
12. Place them on a greased baking sheet with one side of each piece facing up, spread them about 2 ½ cm apart. Let it rise until nearly double in size. Then, bake them in a preheated oven
at 180-200˚C for 12-15 minutes, or until its done.

Standards:
 Criteria Excellent Very Good Good Fair Poor
(20 points) (18 points) (16 points) (14 points) (12 points)
Accuracy of following the procedure in
mixing the ingredients
Color of the baked product
Texture of the baked product
Taste of the baked product
Sanitation/Cleanliness during preparation
Complete PPE

Prepared By: Checked By:

ANALIZA T. RESUELO, LPT. ROGENA T. BRAGANZA, RSW, PH. D HEIDI MIA R. TADLE, RN,
LPT.
BPP Teacher JHS & SHS Academic Consultant Administrator for Instruction

Approved By:

ELNORA M. RAGANIT, M. ED.

School Director