Department of Education

Republic of the Philippines

DepEd Complex, Meralco Avenue, Pasig City

STRENGTHENED SENIOR HIGH SCHOOL CURRICULUM

BAKERY OPERATIONS
Grade 11/12
Course Description:
This course covers components in baking various bread, pies, and pastries. It is designed to provide learners with technical and practical
skills relevant to bakery operations. Through hands-on experience, learners will be equipped and will have the opportunity to engage in
bakery business and perform various roles. After completing the course, learners may obtain National Certification Level II in Bread and
Pastry Production, pursue higher education and careers relative to the baking industry.

Elective: Technical Professional

Prerequisite: None
Time Allotment: In Grade 11, 320 hours for two semesters, 8 hours per week/In Grade 12, 320 hours for one semester, 16 hours per
week
Schedule: First/Second Semester

QUARTER 1

The learners demonstrate an understanding of the fundamentals of baking bread and

CONTENT STANDARD
other baked products.
PERFORMANCE STANDARD The learners demonstrate f u n d a m e n t a l s k i l l s i n b a k i n g b r e a d s .
LEARNING COMPETENCIES CONTENT
1. Discuss the overview of the baking industry Overview of Baking Industry
• History

Career and Business Opportunities

• Artisan baker
• Baker
• Cake decorator
• Entrepreneur
• Food vlogger
• Food influencer

Baking Terminologies

Trends and Innovations in Baking

2. Discuss the fundamentals in baking Baking Tools & Equipment
• Tools and equipment

Ingredients and Substitutes

• Dry ingredients
• Liquid ingredients
• Flavorings
o functions of baking ingredients
o nutritional value of baking
ingredients
o selecting quality ingredients

Conversion and substitution

• Ingredients
• Oven temperature
• Recipe quantification and reduction
• Product costing

Baking Techniques
• Measuring method
3. Prepare bread products following safety Bread Products
• Quick breads
• Yeasted dough breads

Characteristics of Bread
• Mixing method
o straight dough method
o modified straight dough method
o sponge dough method
o no knead method
o sourdough starter
o autolyse
 Contemporary Bread-making Techniques
• Tangzhong method
• Yudane method
• Gluten and sugar-less alternatives

Food Safety & Sanitation

• Cleaning surfaces and equipment
• Disinfecting
• Waste disposal
• Cleaning hands and uniforms

Risk Assessment, Hazard Identification, and

Control Measure

4. Select appropriate packaging and marketing strategies of bakery Packaging and Marketing Bakery Products
products • Packaging
• Labelling
• Storage requirement
• Marketing strategies
• Costing

QUARTER 2

CONTENT STANDARD The learners demonstrate understanding of pastry products.

PERFORMANCE STANDARD The learners apply skills in preparing pastry products.

LEARNING COMPETENCIES CONTENT
1. Explain the fundamentals of pastry making Introduction to Pastry
• Origin of pastry
• Kinds of pastry
• Common pastry products
 • Characteristics of pastry by-products

2. Discuss the characteristics of pastries Kinds of Pastry

• Short-crust pastry
• Filo pastry
• Choux pastry
• Flaky pastry
• Puff Pastry

Pastry Products and By-Products

• Choux pastry (Pâte à choux)
• Pies
• Tarts
• Laminated dough (French and Danish pastry)

Quality of Pastry Products

• Appearance
• Taste
• Texture and mouthfeel
• Composition
3. Prepare crust, fillings and, coating f o r pastry products Crust and Fillings
• Kinds of crust
• Kinds of fillings
• Functions of filling
• Cream fillings
• Fruit fillings
• Custard filling
• Chiffon filling

Coatings
• Glaze
• Caramel coating
• Icing/frosting
 • Fruit glaze
• Chocolate coating
• Nut coating
• Sugar coating
• Coconut coating
• Egg wash
Traditional Pastry Products
4. Prepare traditional and contemporary pastry products • Croissant
• Danish
• Baklava
• Tarts
• Pies
• Gluten-free and healthy alternatives

Plant-based and Vegan Pastries

Contemporary
• Cronuts
• Cruffins
• Brookies
• Crookies
5. Perform costing and marketing of pastry products Packaging and Marketing Bakery Products
• Packaging
• Labelling
• Storage requirement
• Marketing strategies
• Costing
 QUARTER 3

CONTENT STANDARD The learners demonstrate understanding on cake products.

PERFORMANCE STANDARD The learners apply skills in producing cakes and cake products
LEARNING COMPETENCIES CONTENT
1. Explain the fundamentals of cake production Overview Cake Production
• Characteristics of Cake Products
• Ingredients

2. Classify cakes and icing based on ingredients used Classification of Cakes

• Shortened
• Unshortened
• Rich
• Chiffon

Quality of Cakes According to

• Appearance
• Taste
• Texture and mouthfeel
• Composition

Frostings and Icings

• Function
• Types
• Ingredients
3. Produce and store cakes following industry standards Elements of Cake Production
• Cake mixing techniques
o creaming
o folding
o reverse creaming
o whipping
o sponge method
 • Frostings and icings
o buttercream
o boiled
o fondant
o fudge
o royal

• Glazes

• Trends in cake decorating

o edible garnishes
o drip cakes
o minimalist designs

• Characteristics of Classical and Contemporary

Mini Cakes
o size and shape
o ingredients
o decorations
o varieties
o flavors

QUARTER 4

CONTENT STANDARD The learners demonstrate understanding on producing traditional and contemporary petit fours.
PERFORMANCE STANDARD The learners apply the skills in producing traditional and contemporary petit fours.
LEARNING COMPETENCIES CONTENT
1. Discuss the function of petit fours Petit Fours
• Functions
• Ingredients
• Kinds
• Characteristics
Characteristics Traditional and Modern Petit
Fours
2. Describe the characteristics of traditional and modern petit fours
• Size
• Shape
• Ingredient
• Decorations
• Varieties
• Flavors

Trends in Making Petit Fours

• 3-D printed molds
• Unique flavors
• Designs
• Healthy ingredients
Traditional Petit Fours
3. Produce traditional and modern petit fours • Petit fours glacés (iced petit fours)
• Petit fours secs (dry petit fours)
• Petit fours salés (savory petit fours)
• Jelly or fruit-filled petit fours
• Marzipan petit fours
 GLOSSARY

Autolyse A baking technique where flour and water are mixed and left to rest, allowing gluten development and enzyme
activity to improve dough texture and flavor before adding salt or yeast.

Babka A sweet, braided bread of Eastern European origin, typically made with a rich, yeasted dough and filled with
chocolate, cinnamon, or other sweet fillings.

Baker’s A formula system in baking where ingredient quantities are expressed as a percentage of the total. weight of
Percentage flour, which is always set at 100%

Baguette A long, thin loaf of French bread with a crisp crust and a soft, airy interior, typically made from basic ingredients
like flour, water, yeast, and salt.

Boiled icing Italian meringue used as cake icing

Brioche rich yeast dough containing large amounts of eggs and butter; a product made from this dough

Butter cream an icing made of butter and/or shortening blended with confectioners’ sugar or sugar syrup, other ingredients
may also be added

Ciabatta An Italian bread known for its rustic, flat shape, chewy texture, and open crumb, made with a high-hydration
dough.

Chiffon cake A light cake made following the chiffon method – cake mixing method involving the folding

Creaming method a mixing method that begins with the blending of fat and sugar; used for cakes, cookies and similar items

Custard A liquid that is thickened or set by coagulation of egg protein.

Dairy Products Foods or beverages made from milk, including items like cheese, yogurt, butter, and cream, often valued for their
rich nutrients like calcium and protein.
Fermenting Process where microorganisms like yeast or bacteria convert sugars into alcohol, gases, or acids, enhancing
flavor, preservation, and nutritional value in food and beverages.

Focaccia Soft, flat Italian bread known for its airy texture, crisp crust, and toppings like olive oil, herbs, and sometimes
vegetables or cheese.

Fondant A type of icing made pf boiled sugar syrup that is agitated so that it would crystallize into a mass of extremely
small white crystals.

Ganache a rich cream made of chocolate and heavy cream

Gluten An elastic substance formed from proteins present in wheat flours which gives structure and strength to baked
goods.

Hazard Any potential source of harm, damage, or adverse effect on people, property, or the environment.

Kariman A soft, slightly sweet, and fluffy Middle Eastern bread, often used to accompany various dishes or served as a
snack, typically made with flour, yeast, sugar, and milk.

Leavening The production or incorporation of gases in a baked product to increase volume and to produce shape and
texture.

Meringues A thick, white foam made of whipped egg whites and sugar.

Pastry cream A thick custard sauce containing eggs and starch.

Punching The process of gently deflating dough after its first rise to release excess air, redistribute yeast, and improve
texture before shaping.

Puff pastry A very light, flaky pastry made from a rolled-in dough and leavened by steam.

Risk The possibility of experiencing loss, harm, or uncertainty due to exposure to potential dangers or unfavorable
outcomes.
Roti bun A soft, sweet bread bun topped with a crispy, buttery layer, often resembling a cross between a traditional roti
and a sweet pastry.

Sifting The process of passing dry ingredients like flour, baking powder, or cocoa through a fine mesh to remove clumps
and evenly distribute them for better texture and consistency in the final product

Scones Baked good, typically made with flour, butter, sugar, and milk or cream, and often served with jam and clotted
cream.

Sourdough A bread made by fermenting dough with naturally occurring wild yeast and lactic acid bacteria, giving it a tangy
flavor and chewy texture.

Sponge A batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and
other ingredients to make bread dough.

Sponge cake A type of cake made by whipping eggs and sugar to a foam, then folding in flour.

Tart A flat, baked item consisting of a pastry and a sweet or savory topping of filling; like a pie but usually thinner.

Tangzhong cooking a portion of the flour and water mixture into a thick paste before adding it to the dough, resulting in
Method softer, more moist bread

Thickeners substances used in food, cosmetics, or industrial products to increase their viscosity or consistency without
altering other properties

Yudane Method mixing a portion of the flour with hot water to create a gelatinized dough, which helps improve the texture and
moisture retention of the final bread
 REFERENCES

Labensky, S. R. (n.d.). On baking (4th ed.). Pearson.

Technical Education and Skills Development Authority. (2009). Training regulations: Bread and Pastry Production NC II / Production
Baking NC II – Tourism sector (Hotel and Restaurant). TESDA.

Republic of the Philippines, & Department of Education. (2023). Matatag K to 10 curriculum of the K to 12 program: Edukasyong
Pantahanan at Pangkabuhayan (EPP) / Technology and Livelihood Education (TLE) Grades 4-10. Department of Education.

TESDA. (2016). K to 12 Home Economics – Bread and Pastry Production (NC II) curriculum guide. Technical Education and Skills
Development Authority.

MATERIALS, TOOLS, AND EQUIPMENT

TOOLS EQUIPMENT MATERIALS

Measuring cup, solid Commercial Mixers with complete Cake flour
attachments
Measuring cup, liquid (250 & 500 ml) Mechanical Dough roller Bread Flour
Measuring spoon Decker oven All-purpose flour
Cake turn table Compressor Sugar
Decorating tips Dough cutter Yeast
Rolling pins Gas range Butter
Pie pan sizes 6, 8, 10 Upright freezer Margarine
Sheet pans Refrigerator Butter (French bread)
Pie cutter Cooking oil
Rubber scrapper Lard
Palette knife All-purpose cream
Cake stand with tier Whipping cream
Cake pillars Confectioner sugar
Sauce pan, s/s Knox gelatin
Ladles s/s Flaked almonds
Knives s/s with plastic handle Chocolate chips
Chopping board, color coded Chocolate, shredded
Scale 2, 10 kgs Cherries with stem
Grater Cherries
Wooden spoons Food colors
Beaters Tropical fruits
Mixing bowl ( 6 pcs per set) Whole wheat, rye, multi grain
Wire whisk Cream cheese
Muffin pan, small Paper cups
Muffin pan, medium Tulip paste
Muffin pan, big Sugar lace
Loaf pan, small Pineapple juice
Loaf pan, medium Contreau
Loaf pan, big
Rectangular pan 1x8x8
Round pan 6,8, 10, 12, 14, 16
Pie pan
Flour sifter
Strainer
Double boiler
Piping bags
Coupler