Grade: 9

Core Subject Title: TLE 9 No. of Hours/ Semester:

Pre-requisite:

Course Description:

This curriculum guide on Bread and Pastry Production course leads to National Certificate Level 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 products; 3) prepare and present gateau, tortes and cakes; 4) prepare and
display petit fours and 5) present deserts.

CONTEN PERFORMANCE LEARNING LEARNIN

CONTENT CODE
T STANDARD COMPETENCIE G
STANDAR S MATERIAL
D S

Introduction
1. Core concepts The learners The learners The learners:
in cookery demonstrate an independently 1. explain core
2. Relevance of understanding of demonstrate core concepts in
the course core concepts and competencies in cookery
3. Career opportunities underlying theories cookery as prescribed 2. discuss the
in cookery lessons in the TESDA Training relevance of
Regulation the course
3. explore
opportunities for a
career in cookery
QUARTER 1
PERSONAL ENTREPRENEURIAL COMPETENCIES – PECs
1. Dimensions of The learners The learners LO 1. Assess TLE_PECS9-
Personal demonstrate an recommend specific Personal 12- 00-1
Entrepreneurial understanding the strategies to Entrepreneurial
Competencies dimensions and improve “weak” areas Competencies
(PECs) characteristics of and sustain “strong” 1.1. explain
1.1. three clusters PECs areas in their PECs dimensions/
of PECS clusters of PECs
(achievement and the different
, planning, characteristic
and power traits per cluster
clusters) 1.2. evaluate one’s
1.2. characteristics PECs
2. Assessment of
PECs
CONTEN PERFORMANCE LEARNING LEARNIN
CONTENT CODE
T STANDARD COMPETENCIE G
STANDAR S MATERIAL
D S
BUSINESS ENVIRONMENT AND MARKET (EM)
1. Factors in the The learners The learners analyze LO 2. Understand TLE_EM9-12-
business demonstrate an how factor influence the
the business 00- 1
environment understanding the business environment. environment and
2. Identifying different factors business ideas
business that influence the The learners relate 2.1 explain how
opportunities business experience in different
environment. generating business factors
ideas or identifying influence the
business opportunities. business
environment
2.2 explain
procedures for
generating
business ideas or
identifying
business
opportunities
2.3 generate
business ideas
and identify
business
opportunities
CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)
1. Kitchen tools and The learners The learners LO 1. Clean, TLE_HECK9 1. CBLM II
equipment to be demonstrate an independently maintain sanitize, and store - 12KP-Ia-1 Food Trades.
cleaned, sanitized, understanding the clean kitchen tools, kitchen tools and Module I.
and stored knowledge, skills, equipment, and equipment Lesson I.
1.1. cutting tools and attitudes premises. 1.1 recognize kitchen
and required in tools and
equipment maintaining kitchen equipment to be
1.2. measuring tools, equipment, cleaned and
tools and and work premises. sanitized
equipment 1.2 identify the
1.3. mixing tools chemicals to be
and utilized in
equipment cleaning and
1.4. top-of-the- sanitizing
range kitchen tools
equipment and equipment
 1.5. baking tools 1.3 prepare
and cleaning
equipment agents in

CONTEN PERFORMANCE LEARNING LEARNIN

CONTENT CODE
T STANDARD COMPETENCIE G
STANDAR S MATERIAL
D S
2. Types of chemicals accordance
used in cleaning with
and sanitizing manufacturer’s
kitchen tools and instructions
equipment 1.4 clean and sanitize
3. Methods of kitchen tools in
cleaning and accordance with
sanitizing kitchen prescribed
tools and standards
equipment 1.5 store cleaned
4. Proper kitchen tools and
dishwashing equipment
techniques safely in the
5. Techniques in designated
storing cleaned space
kitchen tools and
equipment
6. Surfaces to be LO 2. Clean TLE_HECK9 1. CBLM II
cleaned and sanitize - 12KP-Ib-2 Food Trades.
6.1. walls kitchen Module I.
6.2. floors premises Lesson II.
6.3. shelves 2.1 recognize
6.4. benches and kitchen
work surfaces premises to be
6.5. cooking cleaned and
equipment sanitized
and 2.2 classify and
appliances describe the uses
6.6. cold of cleaning
storage agents
 equipment 2.3 clean the
6.7. storerooms kitchen area
and hygienically in
cupboards accordance with
7. Types and uses food safety and
of cleaning occupational
agents health
7.1. specifications regulations
7.2. usage 2.4 clean surfaces
instructions without
7.3. methods damaging
of mixing property and
7.4. precautiona adversely
ry affecting health
measures
8. Sanitation
procedures

CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD
Introduction The learners demonstrate The learners independently The learners:
1. Basic concepts in bread an understanding of the demonstrate core 1. explain core concepts in
and pastry production core concepts and theories competencies in bread and bread and pastry production
2. Relevance of the course in bread and pastry pastry production as 2. discuss the relevance of the
3. Career opportunities production prescribed in the TESDA course
Training 3. explore opportunities in bread
Regulation and pastry production

Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

1. Accurate The learners demonstrate The learners LO 1. Prepare bakery products TLE_HEBP9
measurement of an understanding of the independently 1.1 Select, measure and weigh - 12PB-Ia-
ingredients core concepts and theories demonstrate core required ingredients according f-1
2. Baking ingredients in bread and pastry competencies in preparing to recipe or production
and its substitution production and producing bakery requirements
3. Types, kinds, and products 1.2 Prepare a variety of bakery
classification of bakery products according to standard
 products mixing procedures/ formulation/
4. Mixing recipes and desired product
procedures/formulation/ characteristics
recipes, and desired 1.3 Use appropriate equipment
product characteristics of according to required
various bakery products bakery products and
5. Baking techniques, standard operating
appropriate conditions and procedures
enterprise requirements 1.4 Bake bakery products
and standards according to techniques and
6. Temperature ranges in appropriate conditions
bakery products 1.5 Select required oven
7. Suggested projects: temperature to bake goods in
7.1. Dinner roll accordance with the desired
7.2. Pan de sal characteristics, standards
recipe specifications
CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE
STANDARD
7.3. Cinnamon roll
7.4. Ensaymada
7.5. Pan de coco
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
1. Culinary and technical The learner demonstrates The learner demonstrate LO 1. Prepare pastry products TLE_HEBP9-
terms related to pastry understanding of the basic competencies in preparing 1.1. Select, measure and weigh 12PP-IIa-g-
products concept and underlying and producing pastry required ingredients according 4
2. Ratio of ingredients theories in preparing and products to recipe or production
required to produce a producing pastry products requirements and established
balance formula standards and procedures
3. Correct proportion 1.2. Prepare variety of pastry
control, yields, weights products according to standard
and sizes for profitability mixing procedures/formulation/
4. Types, kinds, and recipes and desired product
classification of pastry characteristics
products 1.3. Use appropriate equipment
5. Mixing according to required pastry
procedures/formulation/ products and standard operating
recipes and desired procedures
product characteristics of 1.4. Bake pastry products
 various pastry products according to techniques and
6. Baking tools, equipment, appropriate conditions; and
and their uses and enterprise requirement and
functions standards
7. Baking techniques 1.5. Select required oven
appropriate conditions, temperature to bake goods in
and enterprise accordance with the desired
requirements and characteristics, standards
standards
CONTENT CONTENT STANDARD PERFORMANCE recipe specifications
LEARNING and
COMPETENCIES CODE
STANDARD
11. Types and LO 2. Decorate and present TLE_HEBP9
classifications of Pastry products - 12PP-IIh-
fillings, coatings/icing 2.1 Prepare a variety of fillings and i-5
and glazes coating/icing, glazes and
12. Regular and special fillings decorations for pastry products
and coating/icing, glazes according to standard recipes,
and decorations enterprise standards and/or
13. Decorative techniques customer preferences
and rules for garnishing 2.2 Fill and decorate pastry
14. The tools and products, where required and
materials in appropriate, in accordance
decorating, finishing with standard recipes and/or
and presenting enterprise standards and
15. Standards and customer preferences
procedures in decorating 2.3 Finish pastry products
pastry products according to desired product
16. Occupational Health characteristics
and Safety 2.4 Present baked pastry
17. Standards and products according to
procedures in finishing established standards and
pastry products procedures
18. Plating and presenting
pastry products
19. Shelf-life of pastry products LO 3. Store pastry products TLE_HEBP9-
20. Standards and 3.1 Store pastry products 12PP-IIj-6
procedures in storing according to established
pastry products standards and procedures
21. Different kinds of 3.2 Select packaging appropriate
packaging materials to for the preservation of product
be used freshness and eating
22. Standards and procedures characteristics
in
packaging pastry product
QUARTER 3
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
1. Culinary terms The learner demonstrates The learner demonstrate LO 1. Prepare sponge and cakes TLE_HEBP9-
related to sponge understanding of the core competencies in preparing 1.1 Select, measure and weigh 12TC-IIIa-f-7
and cakes concept and underlying and presenting gateaux, ingredients according to
2. How to measure ingredients theories in preparing and tortes and cakes recipe requirements,
3. Correct proportion presenting gateaux, tortes enterprise practices and
control, yields, weights and cakes customer practices
and sizes for profitability 1.2 Select required oven
4. Main ingredients used temperature to bake goods in
for variety of sponge accordance with
and cakes desired characteristics, standard

CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD
5. Specific temperature recipe specifications and
used for different types enterprise practices
of sponge and cakes 1.3 Prepare sponges and cakes
6. Pre-heating the oven according to recipe
7. Classification of the specifications, techniques and
different types of sponge conditions and desired product
and cakes characteristics
8. Mixing methods used 1.4 Use appropriate equipment
for variety of sponge according to required pastry and
and cakes bakery products and standard
9. Required equipment and operating procedures
materials for sponge and 1.6 Cool sponges and cakes
cakes according to established
standards and procedures
10. Recipe specifications,
techniques and conditions
and desired product
characteristics
11. Cooling temperature of
sponge and cakes
12. Suggested projects:
13. Batter cake with butter icing
14. Sponge cake with butter
cream filling and icing
15. Chiffon cake with boiled
icing or fondant icing
16. Chocolate cake
17. Identification of fillings LO 2. Prepare and use fillings TLE_HEBP9
appropriate in a specific 2.1 Prepare and select fillings in - 12TC-
cakes accordance with required IIIg-8
18. Identification of the consistency and appropriate
required consistency and flavors
appropriate flavor of 2.2 Fill and assemble slice or
fillings layer sponges and cakes
19. Filling and assembling according to standard recipe
cakes according to the specifications, enterprise
standard recipe practice and customer
specifications preferences
20. Classification of coatings 2.3 Select coatings and sidings
and sidings based on the according to the product
required recipe characteristics and required
specifications and product recipe specification
characteristics

CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD
21. Identification of LO 3. Decorate cakes TLE_HEBP9-
specific decorations 3.1 Decorate sponges and cakes 12TC-IIIh-i-9
appropriate for sponge suited to the product and
and cakes occasion and in accordance with
22. Identification of standard recipes and enterprise
standard recipes of practices
icings and decorations
 for sponge and cakes 3.2 Use suitable icings and
23. Identification and decorations according to
application of steps and standard recipes and/or
procedure in icing a cake. enterprise standards and
24. Types of icing/frosting customer preferences
and their uses
25. Presenting and plating LO 4. Present cakes TLE_HEBP9-
sponge and cakes 4.1. Present cakes in 12TC-IIIj-10
26. Selection and usage of accordance with customer’s
equipment in accordance expectations and
with service requirements 4.2. established standards and
27. Identification of the procedures
product freshness, 4.3. Select and use equipment in
appearance, accordance with service
characteristics of requirements
prepared cakes 4.4. Maintain product freshness,
28. Cutting portion-controlled appearances and eating
to minimize the wastage qualities in accordance with
of cake the established standards and
29. Standard size and weight procedures
per serving 4.5. Marked cakes or cut portion-
controlled to minimize wastage
and in accordance with
enterprise
specifications and customer
preferences
30. Standards and LO 5. Store cakes TLE_HEBP9-
procedures of storing 5.1. Store cakes in 12TC-IIIj-11
cake products accordance with
31. Factors to consider in establishment’s standards
storing cakes and procedures
32. Storage methods for cakes 5.2. Identify storage methods in
33. Storage temperature for accordance with product
cakes specifications and established
standards and
procedures
 CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE
STANDARD
QUARTER 4
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
1. Characteristics of classical The learner demonstrates The learner demonstrate LO 1. Prepare iced petits fours TLE_HEBP9-
and contemporary petits understanding of the basic competencies in preparing 1.1 Prepare, cut and assemble 12PF-IVa-b-
fours concept and underlying and displaying petits fours sponges and bases according 12
2. Underlying theories in preparing and to standard recipes and
principles in displaying petits fours enterprise requirements and
preparing petit practices
fours 1.2 Prepare fillings with the
3. Types and kinds of sponge required flavors and
and bases consistency
4. Different kinds of fillings 1.3 Prepare fondant icing
5. Procedure in making following required
fondant icing temperature and standard
6. Decorations and designs procedure
1.4 Design and use
decorations in accordance
with establishment
standards and procedures
7. Kinds of small choux paste LO 2. Prepare fresh petits fours TLE_HEBP9-
8. Types of sweet paste 2.1 Bake and decorate a selection of 12PF-IVc-d-
and fillings small choux paste shapes in 13
9. Different garnishes, glazes accordance with established
and finishes standards and procedures
10. Standards and operating 2.2 Prepare and blend baked sweet
procedures in preparing paste in accordance with
fresh petits fours establishment standards and
procedures
2.3 Prepare and use fillings the
required flavors and correct
consistency
2.4 Use garnishes, glazes and
finished in accordance with
established standards and
procedures
11. Flavor and shape LO 3. Prepare marzipan petits TLE_HEBP9-
specifications and fours 12PF-IVe-f-
enterprise standards of 3.1 Flavor and shape Quality 14
quality marzipan marzipan to produce mini-sized
12. Standards and fruits in accordance with
operating procedures enterprise and client
in coating marzipan requirements
fruits 3.2 Coat Marzipan fruits to
preserve desired eating
characteristics and softened
with egg whites, piped into
shapes and sealed/browned with

CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD
applied heat, according to
enterprise practice
13. Specifications of fresh LO 4. Prepare caramelized TLE_HEBP9-
fruits needed to petits fours 12PF-IVg-h-
caramelized 4.1. Select and coat fresh 15
14. Specifications of dried fruits/fruit segments with pale
fruits needed. amber-colored caramel or
15. Kinds of sugar to glazed or any coating
caramelized specified by the enterprise
4.2. Fill sandwich dried fruits or
nuts with flavored marzipan and
coated with pale amber-colored
caramel according to
specifications and enterprise
standards
16. Kinds and uses of LO 5. Display petits fours TLE_HEBP9
receptacles for petits 5.1. Select and prepare - 12PF-IVi-
fours appropriate receptacles for 16
17. Tips on how to display petits fours
petit fours 5.2. Display petits fours
18. Standards and creatively to enhance
procedures in displaying customer appeal
petits fours
19. Tips on storing petits fours LO 6. Store petits fours TLE_HEBP9
20. Temperature 6.1 Store petits fours in proper - 12PF-IVi-
requirements in storing temperatures and conditions 17
petits fours to maintain maximum eating
21. Standards and qualities, appearance and
procedures in storing freshness
and packaging petits 6.2 Package petits fours in accordance
fours with established standards and
procedures

LESSON 2: PRESENT DESSERTS (PD)

1. Varieties and The learner demonstrates The learner demonstrate LO 1. Present and serve plated TLE_HEBP9
characteristics of understanding of the basic competencies in presenting desserts - 12PD-IVj-
specialized cakes, both concept and underlying desserts 1.1. Portion and present desserts 18
classical and theories in presenting according to product items,
contemporary and other desserts occasion and enterprise
types of desserts standards and
2. Commodity knowledge, procedures
including quality indicators
of

CONTENT CONTENT STANDARD PERFORMANCE LEARNING COMPETENCIES CODE

STANDARD
specialized cakes and 1.2. Plate and decorate desserts in
other types of desserts accordance with enterprise
3. Culinary terms related standards and procedures
to specialized cakes
and other types of
desserts
4. Portion control and yield
5. Standard recipe
specifications of
specialized cakes and
other types of desserts
6. Standard Operating
Procedures in preparing
other types of desserts
7. Planning, preparing LO 2. Plan, prepare and present TLE_HEBP9
 and presenting trolley dessert buffet selection or - 12PD-IVj-
services plating 19
8. Arranging and 2.1 Plan and utilize dessert buffet
preparing variety of services according to
desserts available facilities,
equipment and
customer/enterprise
requirements
2.2 Prepare and arrange
variety of desserts in
accordance with
enterprise standards and
procedures
9. Temperature range in LO 3. Store and package desserts TLE_HEBP9
storing desserts 3.1 Store desserts in accordance - 12PD-IVj-
10. Packaging design with the required temperature 20
techniques and customer’s specifications.
11. Standards and procedures 3.2 Package desserts in accordance
in storing and packaging with established standards and
desserts procedures
GLOSSARY

Appropriate Suitable or proper under the givencircumstances.

Assembling Fitting together the component parts of a certain dish or food.
Boiled icing A sugar and egg white icing for cakes. Sugar is first cooked on the stovetop to form syrup, and then the hot syrup
is beaten into whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy.
Choux pastry or pâte à A light pastry dough for making profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake,
choux Indonesian kue
sus, and gougères.
Commis A junior chef.
Consistency (1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.
Culinary Of or relating to a kitchen or to cookery.
Characteristic A feature or quality belonging to a person, place, or thing and which serves to identify it
Condition The state of something, especially with regard to its appearance, quality, or working order.
Filling, coating, topping A quantity of material that fills or is used to fill something, or is used to coat, or is used to design the top of food.
Fondant/ Fondant Icing A thick paste that is made of sugar and water and is often flavored and/or colored; it is used for making candy and
icing in cake- decorating.

DOMAIN/orCOMPONENT
Fondant is one of several kinds of icing-like substances used to decorate sculpt pastries. TheCODE
word, in French,
means "melting", coming from the same root as "foundry" in English. A foundry is a workshop or factory for
casting metal.
Glaze An overlay or cover (food, fabric, etc.) with a smooth and shiny coatingAnd
Prepare or finish.
Produce
Gateau, torte A rich cake, typically one containing layers of cream or fruit. Bakery Products PB
Garnishing To decorate or embellish something, especially food.
Product An article or substance that is manufactured or refined for sale.
Product characteristic An element that defines a product's character, such as size, shape, weight, etcetera.
Prepare And Produce Pastry
Petit four A small confectionery or savoury appetizer means “small oven” in French. PP
Products
Proportion control Control in which the amount of corrective action is proportional to the amount of error
Shelf-life The length of time for which an item remains usable, fit for consumption, or saleable.
Siding Food on the side of a main dish; often eaten before eating the main dish.
Sweet paste A sweet doughy candy or confection. Prepare And Present
TC
Gateaux, Tortes And Cakes
Code Book Legend
Sample: TLE_HEBPPD9-12-IVj-20
Prepare And Display
PF
Petits Fours
LEGEND SAMPLE
Learning Area Technology and
and Strand/ Livelihood
TLE_H Present Desserts PD
Subject or Education_Home
First Entry Specialization Economics Bread and E
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