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BOW BPP Exploratory SY 19 20

This document outlines the budget of work for a Grade 8 Exploratory course on Bread and Pastry Production for the second quarter. It includes 4 lessons that will be taught over 40 days: 1) Use of tools and bakery equipment, 2) Mensuration and calculation, 3) Maintaining tools and equipment, and 4) Occupational health and safety procedures. Each lesson contains learning objectives and competencies to be covered related to baking tools, measurements, equipment maintenance, and safety practices.

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294 views2 pages

BOW BPP Exploratory SY 19 20

This document outlines the budget of work for a Grade 8 Exploratory course on Bread and Pastry Production for the second quarter. It includes 4 lessons that will be taught over 40 days: 1) Use of tools and bakery equipment, 2) Mensuration and calculation, 3) Maintaining tools and equipment, and 4) Occupational health and safety procedures. Each lesson contains learning objectives and competencies to be covered related to baking tools, measurements, equipment maintenance, and safety practices.

Uploaded by

cheysser
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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TECHNOLOGY AND LIVELIHOOD EDUCATION

BUDGET OF WORK
GRADE LEVEL & SPECIALIZATION: Grade 8 Exploratory
BREAD AND PASTRY PRODUCTION
QUARTER: SECOND
COMPETENCIES LC NO. NUMBER Code
OF DAYS
TAUGHT
LESSON 1: USE OF TOOLS AND BAKERY LO.1 4
EQUIPMENT
LO 1. Prepare tools and equipment for
specific baking purposes
1.1 Classify baking tools and equipment based on
their uses

LESSON 2: PERFORM MENSURATION AND LO.1 2


CALCULATION
LO 1. Familiarize oneself with the table of
weights and measures in baking
1.1 Identify and apply standard table of weights
and measures on specific tasks

LO 2. Apply basic mathematical operations in LO. 2 2


calculating weights and measures
1.1 Perform accurate conversion/substitution of
weights and measures of ingredients for a certain
product
LO 3. Measure dry and liquid ingredients LO.3 4
1.1 Practice measuring given ingredients in a recipe

LESSON 3: MAINTAIN TOOLS AND EQUIPMENT LO.1 4


LO 1. Check condition of tools and equipment
1.1 Classify tools and equipment according to
specification and job requirements
1.2 Label or segregate non-functional tools and
equipment
1.3. Observe safety of tools and equipment in
accordance with manufacturer’s instructions
LO 2. Perform basic preventive maintenance LO.2 4
1.1.Apply preventive maintenance on tools and
equipment periodically
1.2 Clean tools in accordance with standard
procedures
LO 3. Store tools and equipment LO.3 4
1.1 Store cooking tools and equipment in
accordance with manufacturer’s specifications or
company procedures
LESSON 4: PRACTICE OCCUPATIONAL LO.1 4
HEALTH AND SAFETY PROCEDURES
LO 1. Identify hazards and risks
1.1 Describe workplace hazards and risks
1.2 Determine hazards and their corresponding
indicators
1.3 Recognize contingency measures in
accordance with organizational procedures
LO 2. Evaluate hazards and risks LO.2 4
1.1 Determine the effects of hazards
1.2 Identify OHS issues and concerns in
accordance with workplace requirements

LO 3. Control hazards and risks LO.3 4


1.1 Follow OHS policies in dealing with workplace
accidents
1.2 Use Personal Protective Equipment (PPE) for
controlling hazards

LO 4. Maintain occupational health and safety LO.4 4


awareness
1.1 Follow procedures in emergency related to drill
in line with established guidelines and procedures
1.2 Fill up OHS records in accordance with

TOTAL 40

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