HOME ECONOMICS

AGRI-FISHERY ARTS

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
These are the list of specializations and their pre-requisites.
Specialization
Number of Hours
Pre-requisite
1.
Animal Production (NC II)
480 hours
2.
Aquaculture (NC II)
640 hours
3.
Artificial Insemination (Ruminants) (NC II)
160 hours
Animal Production
4.
Artificial Insemination (Swine) (NC II)
160 hours
Animal Production
5.
Crop Production (NC I)
320 hours
6.
Fish Wharf Operation (NC I)
160 hours
Fish or Shrimp Grow Out Operation
7.
Food (Fish) Processing (NC II)
640 hours
8.
Horticulture (NC II)
640 hours
9.
Landscape Installation and Maintenance (NC II)
320 hours
Crop Production
10.
Organic Agriculture (NC II)
320 hours
Crop Production
11.
Pest Management (NC II)
320 hours
Crop Production
12.
Rice Machinery Operation (NC II)
320 hours
Crop Production
13.
Slaughtering Operation (NC II)
160 hours
Animal Production
1.
Beauty/Nail Care (NC II)
160 hours
40 hours of the subject during exploratory Grade
2.
Attractions and Theme Parks (NC II)
160 hours
3.
Bread and Pastry Production (NC II)
160 hours
4.
Caregiving (NC II)
640 hours
40 hours of the subject during exploratory Grade
5.
Cookery (NC II)
320 hours
40 hours of the subject during exploratory Grade
6.
Dressmaking (NC II)
320 hours
7.
Food and Beverage Services (NC II)
160 hours
8.
Front Office Services (NC II)
160 hours
40 hours of the subject during exploratory Grade
9.
Hairdressing (NC II)
320 hours
10.
Handicraft (Basketry, Macrame) (Non-NC)
160 hours
11.
Handicraft (Fashion Accessories, Paper Craft) (Non-NC)
160 hours
12.
Handicraft (Needlecraft) (Non-NC)
160 hours
13.
Handicraft (Woodcraft, Leathercraft) (Non-NC)
160 hours
14.
Household Services (NC II)
320 hours
40 hours of the subject during exploratory Grade
15.
Housekeeping (NC II)
160 hours
16.
Tailoring (NC II)
320 hours
40 hours of the subject during exploratory Grade
17.
Tour Guiding Services (NC II)
160 hours
18.
Tourism Promotion Services (NC II)
160 hours
19.
Travel Services (NC II)
160 hours
20.
Wellness Massage (NC II)
160 hours

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 1 of 14

7/8

7/8
7/8

7/8

7/8
7/8

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

INDUSTRIAL ARTS

1.
2.
3.
4.
5.
6.
7.

ICT

Specialization
Computer Hardware Servicing (NC II)
Animation (NC II)
Computer Programming (NC IV)
Contact Center Services (NC II)
Illustration (NC II)
Medical Transcription (NC II)
Technical Drafting (NC II)
Automotive Servicing (NC I)
Carpentry (NC II)
Consumer Electronics Servicing (NC II)
Electrical Installation and Maintenance (NC II)
Masonry (NC II)
Plumbing (NC I)
Plumbing (NC II)
Refrigeration and Airconditioning Servicing (NC II)
Shielded Metal Arc Welding (NC I)
Shielded Metal Arc Welding (NC II)
Tile Setting (NC II)

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

Number of Hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
320 hours
640
640
640
640
320
320
320
640
320
320
320

hours
hours
hours
hours
hours
hours
hours
hours
hours
hours
hours

*LO Learning Outcome

Pre-requisite

Plumbing (NC I)

Shielded Metal Arc Welding (NC I)

Page 2 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
(160 hours)
Course Description:
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). 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.
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.
CONTENT
Introduction
1. Basic concepts in bread
and pastry production
2. Relevance of the course
3. Career opportunities

CONTENT STANDARD
The learners demonstrate an
understanding of the core
concepts and theories in
bread and pastry production

Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
1. Accurate measurement of
The learners demonstrate an
ingredients
understanding of the core
2. Baking ingredients and its
concepts and theories in
substitution
bread and pastry production
3. Types, kinds, and
classification of bakery
products
4. Mixing
procedures/formulation/
recipes, and desired
product characteristics of
various bakery products
5. Baking techniques,
appropriate conditions and
enterprise requirements
and standards
6. Temperature ranges in

PERFORMANCE
STANDARD
The learners independently
demonstrate core
competencies in bread and
pastry production as
prescribed in the TESDA
Training Regulation

The learners independently

demonstrate core
competencies in preparing
and producing bakery
products

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

LEARNING COMPETENCIES

CODE

The learners:
1. explain core concepts in bread and
pastry production
2. discuss the relevance of the course
3. explore opportunities in bread and
pastry production
LO 1. Prepare bakery products
1.1 Select, measure and weigh
required ingredients according to
recipe or production requirements
1.2 Prepare a variety of bakery
products according to standard
mixing procedures/ formulation/
recipes and desired product
characteristics
1.3 Use appropriate equipment
according to required bakery
products and standard operating
procedures
1.4 Bake bakery products according to
techniques and appropriate
conditions
1.5 Select required oven temperature
*LO Learning Outcome

TLE_HEBP912PB-Ia-f-1

Page 3 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
bakery products
to bake goods in accordance with
7. Suggested projects:
the desired characteristics,
7.1. Dinner roll
standards recipe specifications
7.2. Pan de sal
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 terms The learner demonstrates
The learner demonstrate
LO 1. Prepare pastry products
TLE_HEBP9related to pastry products
understanding of the basic
competencies in preparing
1.1. Select, measure and weigh required 12PP-IIa-g-4
2. Ratio of ingredients
concept and underlying
and producing pastry products
ingredients according to recipe or
required to produce a
theories in preparing and
production requirements and
balance formula
producing pastry products
established standards and
3. Correct proportion control,
procedures
yields, weights and sizes
1.2. Prepare variety of pastry products
for profitability
according to standard mixing
4. Types, kinds, and
procedures/formulation/ recipes
classification of pastry
and desired product characteristics
products
1.3. Use appropriate equipment
5. Mixing
according to required pastry
procedures/formulation/re
products and standard operating
cipes and desired product
procedures
characteristics of various
1.4. Bake pastry products according to
pastry products
techniques and appropriate
6. Baking tools, equipment,
conditions; and enterprise
and their uses and
requirement and standards
functions
1.5. Select required oven temperature
7. Baking techniques
to bake goods in accordance with
appropriate conditions,
the desired characteristics,
and enterprise
standards recipe specifications and
requirements and
enterprise practices
standards
8. Temperature ranges in
baking pastry products
9. Occupational health and
K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 4 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
safety
10. Suggested projects:
10.1 Pies
- Pineapple pie
- Buko pie
- Egg pie
10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.
11. Types and classifications
LO 2. Decorate and present
TLE_HEBP9of fillings, coatings/icing
Pastry products
12PP-IIh-i-5
and glazes
2.1 Prepare a variety of fillings and
12. Regular and special fillings
coating/icing, glazes and
and coating/icing, glazes
decorations for pastry products
and decorations
according to standard recipes,
13. Decorative techniques
enterprise standards and/or
and rules for garnishing
customer preferences
14. The tools and materials in
2.2 Fill and decorate pastry products,
decorating, finishing and
where required and appropriate, in
presenting
accordance with standard recipes
15. Standards and procedures
and/or enterprise standards and
in decorating pastry
customer preferences
products
2.3 Finish pastry products according to
16. Occupational Health and
desired product characteristics
Safety
2.4 Present baked pastry products
17. Standards and procedures
according to established standards
in finishing pastry
and procedures
products
18. Plating and presenting
pastry products
19. Shelf-life of pastry
LO 3. Store pastry products
TLE_HEBP9products
3.1 Store pastry products according to 12PP-IIj-6
20. Standards and procedures
established standards and
in storing pastry products
procedures
21. Different kinds of
3.2 Select packaging appropriate for
K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 5 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
packaging materials to be
the preservation of product
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 related to
The learner demonstrates
The learner demonstrate
LO 1. Prepare sponge and cakes
TLE_HEBP9sponge and cakes
understanding of the core
competencies in preparing
1.1 Select, measure and weigh
12TC-IIIa-f-7
2. How to measure
concept and underlying
and presenting gateaux,
ingredients according to recipe
ingredients
theories in preparing and
tortes and cakes
requirements, enterprise practices
3. Correct proportion control, presenting gateaux, tortes
and customer practices
yields, weights and sizes
and cakes
1.2 Select required oven temperature to
for profitability
bake goods in accordance with
4. Main ingredients used for
desired characteristics, standard
variety of sponge and
recipe specifications and enterprise
cakes
practices
5. Specific temperature used
1.3 Prepare sponges and cakes
for different types of
according to recipe specifications,
sponge and cakes
techniques and conditions and
6. Pre-heating the oven
desired product characteristics
7. Classification of the
1.4 Use appropriate equipment
different types of sponge
according to required pastry and
and cakes
bakery products and standard
8. Mixing methods used for
operating procedures
variety of sponge and
1.6 Cool sponges and cakes according
cakes
to established standards and
9. Required equipment and
procedures
materials for sponge and
cakes
10. Recipe specifications,
techniques and conditions
and desired product
characteristics
11. Cooling temperature of
sponge and cakes
K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 6 of 14

12.
13.
14.
15.
16.
17.
18.

19.

20.

21.
22.

23.
24.

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
Suggested projects:
Batter cake with butter
icing
Sponge cake with butter
cream filling and icing
Chiffon cake with boiled
icing or fondant icing
Chocolate cake
Identification of fillings
LO 2. Prepare and use fillings
TLE_HEBP9appropriate in a specific
2.1 Prepare and select fillings in
12TC-IIIg-8
cakes
accordance with required
Identification of the
consistency and appropriate flavors
required consistency and
2.2 Fill and assemble slice or layer
appropriate flavor of
sponges and cakes according to
fillings
standard recipe specifications,
Filling and assembling
enterprise practice and customer
cakes according to the
preferences
standard recipe
2.3 Select coatings and sidings
specifications
according to the product
Classification of coatings
characteristics and required recipe
and sidings based on the
specification
required recipe
specifications and product
characteristics
Identification of specific
LO 3. Decorate cakes
TLE_HEBP9decorations appropriate for
3.1 Decorate sponges and cakes suited
12TC-IIIh-i-9
sponge and cakes
to the product and occasion and in
Identification of standard
accordance with standard recipes
recipes of icings and
and enterprise practices
decorations for sponge
3.2 Use suitable icings and decorations
and cakes
according to standard recipes and/or
Identification and
enterprise standards and customer
application of steps and
preferences
procedure in icing a cake.
Types of icing/frosting and
their uses

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 7 of 14

25.
26.
27.

28.
29.

30.
31.
32.
33.

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
Presenting and plating
LO 4. Present cakes
TLE_HEBP9sponge and cakes
4.1. Present cakes in accordance with
12TC-IIIj-10
Selection and usage of
customers expectations and
equipment in accordance
4.2. established standards and
with service requirements
procedures
Identification of the
4.3. Select and use equipment in
product freshness,
accordance with service
appearance, characteristics
requirements
of prepared cakes
4.4. Maintain product freshness,
Cutting portion-controlled
appearances and eating qualities in
to minimize the wastage
accordance with the established
of cake
standards and procedures
Standard size and weight
4.5. Marked cakes or cut portionper serving
controlled to minimize wastage and
in accordance with enterprise
specifications and customer
preferences
Standards and procedures
LO 5. Store cakes
TLE_HEBP9of storing cake products
5.1. Store cakes in accordance with
12TC-IIIj-11
Factors to consider in
establishments standards and
storing cakes
procedures
Storage methods for cakes
5.2. Identify storage methods in
Storage temperature for
accordance with product
cakes
specifications and established
standards and procedures

Quarter 4
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
1. Characteristics of classical
The learner demonstrates
and contemporary petits
understanding of the basic
fours
concept and underlying
2. Underlying principles in
theories in preparing and
preparing petit fours
displaying petits fours
3. Types and kinds of sponge
and bases
4. Different kinds of fillings

The learner demonstrate

competencies in preparing
and displaying petits fours

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

LO 1. Prepare iced petits fours

1.1 Prepare, cut and assemble sponges
and bases according to standard
recipes and enterprise requirements
and practices
1.2 Prepare fillings with the required
flavors and consistency
1.3 Prepare fondant icing following
*LO Learning Outcome

TLE_HEBP912PF-IVa-b-12

Page 8 of 14

5.
6.

7.
8.
9.
10.

11.

12.

13.
14.
15.

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
Procedure in making
required temperature and standard
fondant icing
procedure
Decorations and designs
1.4 Design and use decorations in
accordance with establishment
standards and procedures
Kinds of small choux paste
LO 2. Prepare fresh petits fours
TLE_HEBP9Types of sweet paste and
2.1 Bake and decorate a selection of
12PF-IVc-d-13
fillings
small choux paste shapes in
Different garnishes, glazes
accordance with established
and finishes
standards and procedures
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
Flavor and shape
LO 3. Prepare marzipan petits fours
TLE_HEBP9specifications and
Flavor and shape Quality marzipan
12PF-IVe-f-14
enterprise standards of
to produce mini-sized fruits in
quality marzipan
accordance with enterprise and
Standards and operating
client requirements
procedures in coating
Coat Marzipan fruits to preserve
marzipan fruits
desired eating characteristics and
softened with egg whites, piped
into shapes and sealed/browned
with applied heat, according to
enterprise practice
Specifications of fresh
LO 4. Prepare caramelized petits
TLE_HEBP9fruits needed to
fours
12PF-IVg-h-15
caramelized
4.1. Select and coat fresh fruits/fruit
Specifications of dried
segments with pale amber-colored
fruits needed.
caramel or glazed or any coating
Kinds of sugar to
specified by the enterprise

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 9 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
caramelized
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
receptacles for petits fours
17. Tips on how to display
petit fours
18. Standards and procedures
in displaying petits fours

LO 5. Display petits fours

5.1. Select and prepare appropriate
receptacles for petits fours
5.2. Display petits fours creatively to
enhance customer appeal

TLE_HEBP912PF-IVi-16

19. Tips on storing petits fours

20. Temperature requirements
in storing petits fours
21. Standards and procedures
in storing and packaging
petits fours

LO 6. Store petits fours

6.1 Store petits fours in proper
temperatures and conditions to
maintain maximum eating qualities,
appearance and freshness
6.2 Package petits fours in accordance
with established standards and
procedures

TLE_HEBP912PF-IVi-17

LO 1.
Present and serve plated
desserts
1.1. Portion and present desserts
according to product items,
occasion and enterprise standards
and procedures
1.2. Plate and decorate desserts in
accordance with enterprise
standards and procedures

TLE_HEBP912PD-IVj-18

Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
1. Varieties and
The learner demonstrates
characteristics of
understanding of the basic
specialized cakes, both
concept and underlying
classical and contemporary theories in presenting
and other types of
desserts
desserts
2. Commodity knowledge,
including quality indicators
of specialized cakes and
other types of desserts
3. Culinary terms related to
specialized cakes and

The learner demonstrate

competencies in presenting
desserts

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 10 of 14

4.
5.

6.

7.
8.

9.
10.
11.

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
PERFORMANCE
CONTENT
CONTENT STANDARD
LEARNING COMPETENCIES
CODE
STANDARD
other types of desserts
Portion control and yield
Standard recipe
specifications of
specialized cakes and
other types of desserts
Standard Operating
Procedures in preparing
other types of desserts
Planning, preparing and
LO 2. Plan, prepare and present
TLE_HEBP9presenting trolley services
dessert buffet selection or plating
12PD-IVj-19
Arranging and preparing
2.1 Plan and utilize dessert buffet
variety of desserts
services according to available
facilities, equipment and
customer/enterprise requirements
2.2 Prepare and arrange variety of
desserts in accordance with
enterprise standards and
procedures
Temperature range in
LO 3. Store and package desserts
TLE_HEBP9storing desserts
3.1 Store desserts in accordance with
12PD-IVj-20
Packaging design
the required temperature and
techniques
customers specifications.
Standards and procedures
3.2 Package desserts in accordance with
in storing and packaging
established
standards
and
desserts
procedures

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 11 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION

GLOSSARY
Appropriate
Assembling
Boiled icing

Choux pastry or pte choux

Commis
Consistency
Culinary
Characteristic
Condition
Filling, coating, topping
Fondant/ Fondant Icing

Glaze
Gateau, torte
Garnishing
Product
Product characteristic
Petit four
Proportion control
Shelf-life
Siding
Sweet paste

Suitable or proper under the givencircumstances.

Fitting together the component parts of a certain dish or food.
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.

A light pastry dough for making profiteroles, croquembouches, clairs, French crullers, beignets, St. Honor cake,
Indonesian kue sus, and gougres.
A junior chef.
(1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.
Of or relating to a kitchen or to cookery.
A feature or quality belonging to a person, place, or thing and which serves to identify it
The state of something, especially with regard to its appearance, quality, or working order.
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.
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 cakedecorating.
Fondant is one of several kinds of icing-like substances used to decorate or sculpt pastries. The word, in French,
means "melting", coming from the same root as "foundry" in English. A foundry is a workshop or factory for casting
metal.
An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.
A rich cake, typically one containing layers of cream or fruit.
To decorate or embellish something, especially food.
An article or substance that is manufactured or refined for sale.
An element that defines a product's character, such as size, shape, weight, etcetera.
A small confectionery or savoury appetizer means small oven in French.
Control in which the amount of corrective action is proportional to the amount of error
The length of time for which an item remains usable, fit for consumption, or saleable.
Food on the side of a main dish; often eaten before eating the main dish.
A sweet doughy candy or confection.

K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 12 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION
Code Book Legend
Sample:

LEGEND

First Entry

Uppercase Letter/s

TLE_HEBPPD9-12-IVj-20
SAMPLE

Learning Area and

Strand/ Subject or
Specialization

Technology and Livelihood

Education_Home Economics
Bread and Pastry Production

Grade Level

Grade 9/10/11/12

Domain/Content/
Component/ Topic

Present Desserts

DOMAIN/ COMPONENT

TLE_HE
BPPD
9-12

PD
-

Roman Numeral
*Zero if no specific quarter

Quarter

First Quarter

IV

Lowercase Letter/s
*Put a hyphen (-) in between
letters to indicate more than a
specific week

Week

Week One

CODE

Prepare And Produce

Bakery Products

PB

Prepare And Produce Pastry

Products

PP

Prepare And Present Gateaux,

Tortes And Cakes

TC

Prepare And Display Petits

Fours

PF

Present Desserts

PD

Arabic Number

Competency

Store and Package

Desserts

20

Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.
Curriculum Maps may be modified according to specializations offered by a school.
K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 13 of 14

K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS BREAD AND PASTRY PRODUCTION

SAMPLE HOME ECONOMICS CURRICULUM MAP

No.

Grade 7/8

Grade 9

Grade 10

*Beauty/Nail
Care (NC II)

2
3

Grade 11

Wellness
Massage (NC II)

2 sems

Grade 12

Hairdressing (NC II)

2 sems

4 sems

*Caregiving (NC II)

*Dressmaking (NC II)

8 sems
Tailoring (NC II)

4 sems

4 sems

9
10
11
12

Travel
Services
(NC II)

*Front Office
Services (NC II)

2 sems

Tour Guiding
Services (NC II)

2 sems

EXPLORATORY
4 sems

14
15

18
19
20

2 sems

4 sems
Handicraft
(Non-NC)
Needlecraft

Handicraft
(Non-NC) Fashion
Accessories,
Paper Craft

2 sems

2 sems
Food and Beverage
Services (NC II)

2 sems
Attractions and
Theme Parks (NC II)

Housekeeping
(NC II)

*Household Services (NC II)

16
17

2 sems
Bread and Pastry
Production (NC II)

*Cookery (NC II)

13

Tourism Promotion
Services (NC II)

2 sems
Handicraft (NonNC) Basketry,
Macrame

2 sems

2 sems
Handicraft (NonNC) Woodcraft,
Leathercraft

2 sems

* Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8
K to 12 Home Economics Bread and Pastry Production Curriculum Guide December 2013

*LO Learning Outcome

Page 14 of 14

2 sems