BUDGET OF WORK

K to 12 BASIC EDUCATION CURRICULUM SENIOR HIGHSCHOOL – SPECIALIZATION SUBJECT

Grade: 11 Semester: 1st Semester

TVL STRAND: HOME ECONOMICS No. of Hours: 160 hours
NAME OF SPECIALIZATION: BREAD AND PASTRY PRODUCTION NC II

Content Performance Competencies Code No. of

Standard Standard Minutes
The learners The learners LO 1. Prepare bakery products TLE_HEBP9-12PB-Ia-f-1 1800
demonstrate an independently
understanding demonstrate 1.1 Select, measure and weigh required
of the core core ingredients according to recipe or
concepts and competencies production requirements
theories in bread in preparing 1.2 Prepare a variety of bakery products
and pastry and producing according to standard mixing
production bakery procedures/ formulation/ recipes and
products 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 to
bake goods in accordance with the
desired characteristics, standard recipe
specification.
The learner The learner LO 1. Prepare pastry products TLE_HEBP9-12PP-IIa-g- 2100
demonstrates demonstrate 1.1. Select, measure and weigh required 4
understanding competencies ingredients according to recipe or
of the basic in preparing production requirements and established
concept and and producing standards and procedures
underlying pastry 1.2. Prepare variety of pastry products
theories in products according to standard mixing
preparing and procedures/formulation/ recipes and
producing desired product characteristics
pastry products 1.3. Use appropriate equipment
according to required pastry products
and standard operating procedures
1.4. Bake pastry products according to
techniques and appropriate conditions;
and enterprise requirement and
standards
1.5. Select required oven temperature to
bake goods in accordance with the
desired characteristics, standards recipe
specifications and enterprise practices

The learner The learner LO 1. Prepare sponge and cakes TLE_HEBP9-12TC-IIIa-f- 1800
demonstrates demonstrate 1.1 Select, measure and weigh 7
understanding competencies ingredients according to recipe
of the core in preparing requirements, enterprise practices and
concept and and presenting customer practices
underlying gateaux, tortes 1.2 Select required oven temperature to
theories in and cakes bake goods in accordance with desired
preparing and characteristics, standard recipe
presenting specifications and enterprise practices
gateaux, tortes
1.3 Prepare sponges and cakes according
to recipe specifications, techniques and
conditions and desired product
characteristics
1.4 Use appropriate equipment according
to required pastry and bakery products
and standard operating procedures
1.6 Cool sponges and cakes according to
established standards and procedures

LO 2. Prepare and use fillings TLE_HEBP9-12TC-IIIg-8 300

2.1 Prepare and select fillings in
accordance with required consistency
and appropriate flavors
2.2 Fill and assemble slice or layer
sponges and cakes according to standard
recipe specifications, enterprise practice
and customer preferences
2.3 Select coatings and sidings according
to the product characteristics and
required recipe specification

LO 3. Decorate cakes TLE_HEBP9-12TC-IIIh-i- 300

3.1 Decorate sponges and cakes suited to 9
the product and occasion and in
accordance with standard recipes and
enterprise practices
3.2 Use suitable icings and decorations
according to standard recipes and/or
enterprise standards and customer
preferences
 LO 4. Present cakes TLE_HEBP9-12TC-IIIj- 300
4.1. Present cakes in accordance with 10
customer’s expectations
4.2. established standards and
procedures
4.3. Select and use equipment in
accordance with service requirements
4.4. Maintain product freshness,
appearances and eating qualities in
accordance with the established
standards and procedures
4.5. Marked cakes or cut portion-
controlled to minimize wastage and in
accordance with enterprise specifications
and

LO 5. Store cakes TLE_HEBP9-12TC-IIIj- 300

5.1. Store cakes in accordance with 11
establishment’s standards and
procedures
5.2. Identify storage methods in
accordance with product specifications
and established standards and
procedures

The learner The learner LO 1. Prepare iced petits fours TLE_HEBP9-12PF-IVi- 300
demonstrates demonstrate 1.1 Prepare, cut and assemble sponges 17
understanding competencies and bases according to standard recipes
of the basic in preparing and enterprise requirements and
concept and and displaying practices
underlying petits fours 1.2 Prepare fillings with the required
theories in flavors and consistency
preparing and 1.3 Prepare fondant icing following
displaying petits required temperature and standard
fours procedure

1.4 Design and use decorations in

accordance with establishment standards
and procedures

LO 2. Prepare fresh petits fours

2.1 Bake and decorate a selection of
small choux paste shapes in accordance TLE_HEBP9-12PF-IVc-d- 600
with established standards and 13
procedures
2.2 Prepare and blend baked sweet paste
in accordance with 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

LO 3. Prepare marzipan petits fours TLE_HEBP9-12PF-IVe-f- 600

Flavor and shape Quality marzipan to 14
produce mini-sized fruits in accordance
with enterprise and client requirements
 Coat Marzipan fruits to preserve
desired eating characteristics and
softened with egg whites, piped into
shapes and sealed/browned with applied
heat, according to enterprise practice

LO 4. Prepare caramelized petits fours TLE_HEBP9-12PF-IVg-h- 600

4.1. Select and coat fresh fruits/fruit 15
segments with pale amber-colored
caramel or glazed or any coating specified
by the enterprise
4.2. Fill sandwich dried fruits or nuts
with flavored marzipan and coated

TOTAL 9300 /155

HOURS
INTENDED HOUR 160 HOURS
BUFFER HOUR 300
MINUTES/5
HOURS

Prepared by:
CATHRINA P. ABLOG
Teacher II
ILOCOS SUR NATIONAL HIGH SCHOOL Senior High School
Vigan City Division