Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread and Pastry Production
Quarter 1 – Module 2
Prepare and Produce Bakery Products
 COPYRIGHT 2020

Section 9 of the Presidential Decree No. 49 provides:

“No copy shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit.”

The original version of this material has been developed in the Schools Division of Surigao del
Norte through the Learning Resource Management and Development Section of the Curriculum
Implementation Division. This material can be reproduced for educational purposes; modified for the
purpose of translation into another language; and creating of an edited version and enhancement of
work are permitted, provided all original work of the author and illustrator must be acknowledged and
the copyright must be attributed. No work may be derived from any part of this material for commercial
purposes and profit.
This material has been approved and published for online distribution through the Learning
Resource Management and Development System (LRMDS) Portal (http://lrmds.deped.gov.ph) and
Division Network Academy (https://netacadsdn.com).

Development Team of the Module

Writer: Independence P. Curada

Editor: Leonila J. Floria
Reviewers: Juliet A. Tan, Wendylyn Cortina , Maria Linda D. Enario,
Jennifer Lejeste, Ruby Domiquel
Illustrator: Stephen B. Gorgonio
Layout Artists: Ivan Paul V. Damalerio, Alberto S. Elcullada, Jr.
Management Team: Ma. Teresa M. Real
Laila F. Danaque
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

Printed in the Philippines by

Department of Education – Schools Division of Surigao del Norte

Office Address: Peñaranda St., Surigao City

Tel. No.: (086) 826-8216
E-mail Address: [email protected]

1
 Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread and Pastry Production
Quarter 1 – Module 2
Prepare and Produce Bakery Products

2
Introductory Message
For the facilitator:
Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on
Prepare and Produce Bakery Products!
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.
For the learner:

Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on

Prepare and Produce Bakery Products!
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

ii
This module has the following parts:

Activity : This will bring understanding to what you already know

and experience to what you should learn further.

Analysis : In this phase, you will process and classify what is valid
and not for a more in-depth understanding.

Abstraction : This part leads you in reinforcing what you know and
should know more. Exercises are presented for
independent practice to solidify your understanding and
skills of the topic.

Application : This stage brings you to a more practical way that you are
going to use what you have learned and think new ways
on how it can be improved further.

iii
 CONTENTS OF THE MODULE
Page
Content Standard 1
Performance Standard 1
Learning Competency 1
Learning Objectives 1

DAILY LEARNING TASKS

Day Learning Task

1 Introduction 1-2
Activity
2 Analysis 2
3-4 Abstraction 3-13
5 Application 13-16
References 17-18

1
Content Standard The learners demonstrate an understanding of the
core concepts and theories in bread and pastry
production

Performance standard The learners independently demonstrate core

competencies in preparing and producing bakery
products

Learning Competency Prepare a variety of bakery products according to

standard mixing procedures/ formulation/ recipes
and desired product characteristics.
(TLE_HEBP9-12PB-la-f-1)
Learning Objectives:
1. Recognize and classify different baking ingredients.
2. Identify the different kinds, types and classification
of bakery products
3. Value the importance of the different bakery
ingredients and classifications of bakery products.
4. Adapt the knowledge and function of the different
ingredients used and the different mixing
techniques.
INTRODUCTION

This module is set to give you a clear understanding about the different baking
ingredients and different types, kinds and classification of bakery products.

The module is divided into two lessons, namely:

• Lesson 1 – Different Baking Ingredients

• Lesson 2 - Types, Kinds and Classification of Bakery Products

1
REVIEW

Let us determine how much you already know about how to measure different baking
ingredients accurately.

Directions: Write the word or group of words being defined or described.

________1. This step is not necessary in sugar unless it is lumpy.

________2. It is the way of removing lumps in the baking powder or baking soda.
________3. This is used to level dry ingredients in the absence of spatula.
________4. This is not to be done with the cup when measuring liquid ingredients.
________5. This is packed when measuring; it follows the shape of the cup when
inverted.

ACTIVITIES

1. Visit your kitchen

2. Identify the ingredients available in your kitchen, include what is inside the
refrigerator (if available).
3. Classify if the ingredients available is used in baking or not.
4. Observe your mother while she is preparing the food.
5. List down the different mixing techniques you observed.

ANALYSIS

Based on the activities given above, answer the following questions:

1. What are some examples of baking ingredients?

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
______________________________________________________________
2. Does mixing techniques in baking applicable in cooking?
___________________________________________________________________
___________________________________________________________________
__________________________________________________________________

2
ABSTRACTION

Lesson 1 Different Baking Ingredients

Major Ingredients in Baking

I. FLOUR
Flour is a finely ground cereal produced by grinding and milling grains or other
root crops. Flour is most commonly made from wheat and when the word “flour”
is used without qualification, it typically means wheat flour. However, flour also
can be made from many other grasses and non-grain plants, such as barley,
rye, rice, maize (corn), potatoes, and other foods. Wheat contains protein.
These proteins act as gluten, when combined with water. The more protein a
flour contains, the greater the quality of its gluten.

A. Types of Flour

Flour can be classified as to hard or soft flour.

1. Hard flour or bread flour is high in gluten, with

12-14 % protein content, and has strongest
gluten strength.
2. Bread flour is made from hard wheat flour and
has a protein content of 12-14 percent. The
high content of gluten causes the bread to rise
and gives form and structure.
3. All purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or family
flour.
4. Soft flour is relatively low in gluten and so results in a finer texture. Soft
flour is usually made into cake flour, which is the lowest in gluten content,
and pastry flour, which has slightly higher gluten content than cake flour.
5. Cake flour is made from soft wheat flour and has a protein content of 7-9%.
It is good for making cakes and cookies where a tender and delicate texture
is desired.

B. Uses of flour

1. Provides nutritive value to baked products

2. Provides texture, structure, and color to baked products
3. Used as binder of food
4. Used as stiffening agent in laundry
5. Used as thickening agent

3
 C. Storage of Flour

Most types of flour keep well in a sealed container in a cool dry place. The
original paper packaging used for several types of flour is ideal for long term
storage as long as the package has not been opened. Once opened, transfer
it to a resealable plastic bag so that shelf life will be increased.

D. Characteristics/Properties of Flour

1. Whitish color
2. Strength
3. Tolerance
4. High absorption
5. Uniformity

II. SUGAR

Sugar is a sweet, soluble organic compound which belongs to the carbohydrate

group of food. Among all carbohydrates they are the simplest to digest.

A. Types of Sugar

1. White sugar or regular granulated sugar -

also known as refined sugar or
table sugar.
2. Brown sugar - contains caramel matter
and moisture.
3. Powdered sugar or confectioner’s sugar -
granulated sugar that has been pulverized.
To prevent lumping and caking, about 3% cornstarch is
added.

B. Effects of Sugar in Baking

1. Increases dough development.

2. Makes the bread more tender.
3. Improves the nutritive value, aroma and flavor of the product.
4. Makes the color of the crust richer.
5. Serves as food for the yeast.
6. Increase the volume of the loaf.
7. Acts as creaming agent.
8. Contributes to moisture content of baked products, increasing its
storing quality.

4
III. EGGS

Eggs are considered a complete protein,

containing all the essential amino acids
humans used to build other protein needed
by the body. Both the yolk and the egg white
contain protein, so whole eggs or their
separated components maybe used to set
liquids.
They represent almost 50% of the total cost of any baked product, therefore
considered the baking ingredient with the highest expense or cost.

A. Uses of Eggs in Baking

1. Beaten eggs are used as leavening agents as they incorporate air

into the batter, which will expands in the oven and causes the cake
to rise.
2. Egg are used as thickening agent.
3. Eggs, as well as flour, are the structural ingredients in baking.
4. Egg whites are used to make meringues.
5. Egg washes are brushed on many baked goods to produce a golden
shiny top. The egg white gives luster and the egg yolk color.
6. Eggs provide leavening, add color, flavor, texture, and richness to
the batter; and act as stabilizer in mixture that inherently wants to
separate into it two parts, like water and oil. They are very important
in helping bind all other ingredients together.

B. Composition of Egg

1. Ovalbumin - protein found in egg white which coagulate and involve

both in whipping and heat coagulation.
2. Mucin - another protein which is found in egg whites and responsible
for its gel characteristic.
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when
egg are stored at warm temperature.

5
IV. SHORTENING

Shortening is any fat, which increases tenderness when added to flour

mixture.

Examples of Shortening

1. Oil – made from plant products such as corn, soy

beans, peanuts and other sources. As a rule, you
can substitute oil with a melted shortening.
Among produced oil, corn oil and vegetable oil
are commonly used in baking.
2. Butter – made of fatty milk proteins. It contains 80-
85% fat; 10-15% water and 5% solids of milk.
This adds flavor and tenderness when used in
baking. Butter stays solid when refrigerated,
but softens at room temperature to a
spreadable consistency, and melts at 32-35
ºC (90-95°F) to attain liquid consistency.
3. Margarine – made from hydrogenated vegetable
oil. It contains 80 to 85 % fat, 10 to 15 % water and
5% water and 5% salt. The hydrogenation process
makes oil a solid.
4. Cocoa Butter – the ivory-colored natural fat
of the cocoa beans extracted during the
manufacturing of cocoa powder and
chocolate. It gives chocolate its smooth,
creamy, melt-in-your-mouth texture.
5. Lard – made of fat from pork. Some people prefer
lard to other fats for making biscuits and pie crust
because it gives a flakier texture.

A. Uses of Shortening in Baking

1. Prevent the cohesion of gluten.

2. Enhance the color, aroma, and texture of baked products.
3. Makes bread products tender and enhance flavor.
4. Assist in the retention of gas which gives better volume and crust.
5. Increase the shelf life of baked products because of its moisture.

6
V. LEAVENING AGENT

Leavening agents are gases which cause the dough to rise. In the presence of
heat, moisture, and others, the leavening agent reacts to produce gas (often
carbon dioxide) that becomes trapped as bubbles within the dough. When a
batter or dough is baked, it “sets” and the holes left by the gas bubbles remain.
This is what gives cakes, breads, and other baked goods to rise and increase
in volume.

A. Classification of Leavening Agents

1. Chemical Leaveners - are chemical compounds or mixtures which

release gases, usually carbon dioxide. Chemical leaveners are used
in cakes and quick breads, as well as cookies.

Examples of chemical leaveners

a. Baking Soda - otherwise known as
bicarbonate of soda, or Sodium Bicarbonate.
It is a chemical salt with diverse practical uses.
It is a powerful leavener that readily reacts
as soon as it comes in contact with dough or batter.

b. Baking Powder - is a combination of acid salt

and baking soda.

c. Cream of tartar - is a fine white crystalline acid

salt and tartaric acid which is a by-product of the
wine-making industry. It is used in the whipping of
egg whites to stabilize them and allow them to
reach maximum volume.

2. Biological Leaveners. Yeast is a living organism, neither plant or

animal. Leavening with yeast is a fermentation-based process, a
process in which sugar is converted to alcohol and carbon dioxide.

Types of Yeast
• Instant
• Compressed or cake type
• Dry or granular

7
VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to re hydrate and activate the yeast, mixing
flour and other dry ingredients to create the dough. It also enhances the
development of gluten strands during the kneading of dough.

Some types of liquid ingredients used in baking are as follows:

A. Water
It is the cheapest liquid used in baking. It performs vital role in baking making
ingredients re hydrated. The right amount of water helps dissolve all other
ingredients in batter and in dough to form smooth, workable mixture. In that
way, water reacts as a binding agent for any baked products.

B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters. Unlike water, they
add slight flavor to the final baked product and increase its richness. They
contribute to the nutritive value of baked products.
Milk and cream also create moisture texture in baked products and help
them brown on the surface.

1. Types of Milk Used in Baking

• whole milk or fresh milk
• condensed milk
• evaporated milk
• skimmed milk
• dry or powder milk

2. Uses of milk in Baking

• increases nutritive value of baked products
• increases softness and enhances texture of baked goods
• when mixed with flour, it acts as a strengthener because it helps
in the formation of gluten, which gives a baked item structure.
• provides tenderness and moisture to baked goods
• boosts the color of the crust
• extends the shelf life of a cake
• enhances flavor

8
Minor Ingredients in Baking

These ingredients are essential in attaining the sensory qualities of baked

products, they are used in small quantity, but contribute to the enhancement of flavor
and texture of the baked products. The following are the ingredients that add
distinction and character to baked goods.
1. Vanilla
2. Flavoring
3. Salt is essential in producing a satisfactory yeast product. It gives a finer
texture to bread and removes the flatness of lack of flavor in it.
4. Spices (cinnamon, cloves, nutmeg, mace)
5. Coffee
6. Wines
7. Cocoa and Chocolate

Types of Chocolate
1. Milk Chocolate
2. Semisweet and Bittersweet Chocolate
3. Unsweetened Chocolate

Lesson 2
Types, Kinds, and Classification of Bakery Products

Bread is one of the most popular and best selling

baked products, not only in our country but also in other
countries. Many countries have bread as their staple food.
The quality of bread is affected by the type of ingredients
used, the way the dough is prepared or mixed, and the
temperature maintained during baking.

Kinds of Dough in Baking Bread

Dough used in baking is classified into two:

• Lean Dough. This dough is made up of the basic bread ingredients which
include flour, salts, yeast, a little sugar, and shortening. Pan Amerikano, Pan
de sal, French bread, and other varieties of crusty bread are made up from
this dough.
• Rich Dough. In addition to the basic bread ingredients, the rich dough
contains nuts, butter, eggs, fruits, and condiments. Milk is often used, too.
More sugar is used in rich dough, this dough is used in coffee cakes, making
rolls, and the sweet bread varieties.

9
Methods of Mixing Dough

Straight method – This process brings all the ingredients together to create the dough
at one time. Knead the dough and set aside to rise.

Sponge and dough method – To produce a soft mixture which is set aside to rise
until bubbly this process combines part of the liquid, flour, and all of the yeast.
The remaining ingredients are then added and the mixture is treated as
straight dough.

Bread products can also be prepared using batter instead of dough. Preparation
of this type of bread is quicker since there is no dough to knead and shape. However,
the texture of the finished product in not as fine as that of kneaded dough.

Characteristics of a Well-Made Bread

High quality bread is characterized by the following:

• Free from cracks and bulges, well-rounded top and it is large for its weight
• It does not quickly crumble.
• It has a sweet and nutty odor.
• The crust is thin and golden brown in color.
• It has fine and even grain, elongated cells, and a thin cell wall that makes the
crumb soft, smooth, elastic, and creamy white with a silken shine.
•
Cookies
They are really flat, sweet, little cakes. They can be made in a variety of flavors
and shapes, and can be served in just as many different ways.
Kinds of Cookies
• Drop cookies – are unevenlyshaped. They are
created by simply dropping the cookie batter to
a baking sheet from a teaspoon to get the
popular cookies tongue-shaped.
• Rolled cookies – are made from dough which
have been rolled out and cut with cutters in order
to form shapes that fit particular occasions.
• Pressed or Bagged cookies – are made with
more butter that makes the finished product
richer in flavor than the other types of cookies.
They are made by pushing the mixture out of a
pastry tube or cookie presser onto the baking
sheet, and forming it into different shapes like
ribbons or rings.

10
 • Cookie bar – this type of cookie is cut into
bars after baking. They are usually
square in shape and small.

• Refrigerated cookie – this type of cookie is

frozen and cut into desired shapes before baking.

Mixing Techniques
Mixing methods have a major effect on flour mixtures and its resulting product.
For efficiency and convenience various techniques have been
developed. The following are some of them:
• Creaming - Rubbing one or two ingredients in a bowl with
the use of a wooden spoon or electric mixer to make a soft
fluffy mixture. The creamed mixture should have both smooth
and course grained particles.
• Cutting in - Mixing flour and fat with the use of a pastry
blender or two knives in a scissor-like manner. This method
cuts fat into small pieces, coating them with flour to form
coarse and granular mixtures for pastries and biscuits.
• Folding - This is working with two ingredients very gently
to retain air in the mixture. It also includes one delicately
textured ingredient such as beaten egg white or whipped
cream, which would be reduced to nothing if handled crudely,
and a batter type mix.
• Cut and Fold - A combination of two motions cutting
vertically through the mixture and turning over and over by
gliding the spoon or runner scraper across the bottom of the
mixing bowl at each turn.
• Beating - It is done by mechanical agitation to incorporate
air into a mixture. It could be done with the aid of special
gadgets like egg beaters, wire whips, electric food mixers or
with a fork.
• Stirring - It is often done with a wooden spoon, rotating it
through a mixture as long as necessary usually until the
ingredients are combined.
• Whipping - It is a process of beating eggs and cream to fill
them with air and make them quick and fluffy.
• Sifting - It is the process of separating coarse
particles in the ingredients by passing through a
sieve.

11
Muffin
Muffins are simple leavened cup breads and are considered a
member of the quick bread family. The basic muffin recipe can be
derived from a variety of quick loaf breads and coffee cakes.

Outside Characteristics of Muffin and Quick Breads

• Shape - Uniform; well-rounded top; no cracks; free from peaks

• Size - Uniform; large in proportion to weight.
• Crust - Tender, slightly rough; shiny
• Color - Uniform golden brown

Inside Characteristics of Muffin and Quick Breads

• Color - Slightly yellow or creamy white; free from streaks.

• Texture - Moist; tender; light
• Grain - Free from funnels; round, even cells
• Flavor - Well-blended with no bitterness; pleasing.

Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners
which shorten the preparation time compared to any yeast leavened bread.

Two Ways to Make Biscuits:

• Using solid fats

Solid fats are cut into the flour with a pair of knives or a pastry blender, a fork
until it coasts the flour and is fairly mealy and crumbly.
To make a soft dough, liquid is added, and then the mixture is rapidly but lightly
kneaded to evenly distribute the mixture and sufficiently develop the gluten for
flaky product.

• “Wet to Dry Method” or Using Liquid Shortening

Oil or liquid shortening is added to the liquid ingredients and mixed with the dry
ingredients to make soft dough. It is kneaded rapidly but lightly and treated like
the solid fat dough.

Inside Characteristics of Biscuits

• Color - Free from yellow or brown spots; creamy white
• Grain - Pulling off in thin sheets; medium fine, even cells; flaky
• Texture - Slightly moist; light; tender
• Flavor: - Well-blended with no bitterness; pleasing

12
Outside Characteristics of Biscuits
• Shape - Straight sides and level tops; uniform on rolled biscuits
• Size - Uniform; twice the size of unbaked biscuits
• Color - Uniform golden brown tops and bottoms-- lighter sizes; free from brown
or yellow
• Crust - Free from excess flour; tender; moderately smooth

APPLICATION

Activity 1 Fix Me
Task: Unscramble the letters and place them in the box provided below. Use the clue
given in each number.
1. This method of mixing dough combines all the ingredients together at one time to
make the dough. The dough is kneaded and set aside to rise.
I S G A T H R T

2. This type of cookie is cut into bars after baking. They are usually small and square
in shape..

O K O C E I R B A

3. They are flat, sweet, little cake. They can be made in a variety of shapes and
flavors, and can be served in just as many different ways.

I K O C S E O

4. These are small flaky quick breads. They are leavened with fast-acting leaveners
which make preparation time shorter than any yeast leavened bread.

U I C T S B S I

13
5. These are simple cup breads leavened and are considered a member of the quick
bread family.

F M I F U S N

Activity 2 Word Search

Directions: Locate and encircle fifteen words hidden in the grid. These fifteen words
are related to baking ingredients. Use any directions possible, may it be horizontally,
vertically or diagonally.

B Y S H O R T E N I N G A C
S A L A S U I N E C I O N H
Y L K T A S N T S V A I V O
L E C I T H I N E I A N A C
W H A N N E E A N G C P N O
P I N S A G T F T A G O I L
T A L L T C S L E B F I L A
B L A N K R O O R I W B L T
C L A P A E L U D T W R A E
M A S K T A O R S A A E P L
C R E A M O F T A R T A R E
P D Q W L T Y U I O E P S A
S A J X E T S U G A R O P T
F V H C O F F E E N H E S F

Activity 3 Right Placement

Direction: From the list of baking ingredients below, categorize them into their
corresponding boxes.
1. Chocolate 8. Sugar 15. Margarine
2. Fresh milk 9. Baking powder 16. Salt
3. Spices 10. Butter 17. Flour
4. Flavoring 11. Coffee 18. Vegetable oil
5. Egg 12. Baking soda 19. Evaporated milk
6. Vanilla 13. Water 20. Wines
7. Lard 14. Cream of tartar

14
 Major Minor Shortening Chemical Liquid
ingredients Ingredients Leavener Ingredients
in baking in baking

Activity 4 Guess What!

Direction: Name what mixing technique is shown in the picture. Write your answer
on the space provided

1. _______________________

2. _______________________

3 _______________________

4. _______________________

5. _______________________

15
Activity 5 Taste Test
Have a tasting exercise. Taste a pan de sal and biscuits. Identify atleast 5 basic
ingredients used in each bakery product. Write your answer on the box provided
below.

Pan de sal Biscuits

Additional Activity

Directions: Make a photo album of different classifications of bakery products. Give

atleast five recipes and place your output in a short bond paper.
Your output will be rated using the scoring rubrics below

Score CRITERIA
5 Excellently done with complete illustrations and pictures of the recipe
4 Excellently done with some illustrations and pictures of the recipe
3 Properly done with some illustrations and pictures of the recipe
2 Properly done with few illustrations and pictures of the recipe
1 Done untidy with few illustrations and pictures of the recipe

16
REFERENCES

Kong, Anecita et al. 2016 ,TVL- HOME ECONOMICS

( Bread and Pastry Production) Manual (G9-G12)

Jaytana, Teresita 2013,TVL-HOME ECONOMICS

(Bread and Pastry Production) Manual Exploratory
https://images.app.goo.gl/JpQsBQfX2e34CQN9A

https://images.app.goo.gl/YZjKHEKokkfLwK8X8

https://images.app.goo.gl/hr948UkZWHkrGGM68

https://images.app.goo.gl/HSXv347QiueTFZTr8

https://www.google.com/search?q=drop+cookies&sxsrf=ALeKk03QvqLVLwVq
Q3JHyg3nHydH0uqCMw:1597195280228&source=lnms&tbm=isch&sa=X&ve
d=2ahUKEwjRjsKKwJTrAhUSBZQKHVwLA-
oQ_AUoAXoECBMQAw&biw=1301&bih=624
https://images.app.goo.gl/a7YdEq1HQ87E61kV9

https://images.app.goo.gl/GoPgjMgPhBFeyMsHA

https://images.app.goo.gl/xocmoJmXdoRSLxNB7

https://images.app.goo.gl/x2K2vQw3gE4KEwrk8

https://images.app.goo.gl/hxkCTGNYG5iFXcLH6

https://images.app.goo.gl/ZHhBV4XjF49KcQ3Y9

https://images.app.goo.gl/iF5KY5BcZDdQ8YeT8

https://images.app.goo.gl/S5RWdLBPY23SYWPw5

https://images.app.goo.gl/S1ppPSSZqP761UWZ9

https://images.app.goo.gl/sb4hf3C1iv9773UE6

https://images.app.goo.gl/pWEhtyVLob83GFJD9

https://images.app.goo.gl/VGKo62Nesh3jwU1JA

https://images.app.goo.gl/UNc4uk4ZN7tXPFfc9

17
https://images.app.goo.gl/MxKt7KpT74d3cZe39

https://images.app.goo.gl/TM33yLrrykJjGxye9

18
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: [email protected]

19