BUDGET OF WORK
S.Y 2019-2020
BREAD AND PASTRY PRODUCTION
Learning Competency/ies
Grading Period Lessons/ Topics No. of Teaching Days
Objectives
Lesson 1: PREPARE AND PRODUCE Prepare bakery products 12
FIRST QUARTER BAKERY PRODUCTS (TLE_HEBP9- 12PB-Ia-f-1)
JUNE 10,2019 Select, measure and weigh required
Topic 1: Accurate measurement of baking ingredients according to recipe or production 2
ingredients and its substitution requirements
JUNE 11,2019 Use appropriate tools and equipment
Topic 2: Baking tools, equipment, and their according to required bakery products and 2
uses and functions standard operating procedures
JUNE 13, 2019 Prepare a variety of bakery products
Topic 3: Types, kinds, and classification of according to standard mixing procedures/ 2
bakery products formulation/ recipes and desired product
characteristics
JUNE 14,2019 Prepare a variety of bakery products
Topic 4: Mixing procedures/formulation/ according to standard mixing procedures/ 2
recipes, and desired product characteristics of formulation/ recipes and desired product
various bakery products characteristics
JUNE 17, 2019 Bake bakery products according to techniques
Topic 5: Baking techniques, appropriate and appropriate conditions 2
conditions and enterprise requirements and
standard
JUNE 18, 2019 Select required oven temperature to bake
goods in accordance with the desired 2
Topic 6: Temperature ranges in bakery characteristics, standards recipe
products specifications
SECOND QUARTER Lesson 2: PREPARE AND PRODUCE Prepare pastry products 14
PASTRY PRODUCTS (PP) (TLE_HEBP9- 12PP-IIa-g-4)
JUNE 19-21, 2019 Select, measure and weigh required
Topic 1: Measurement, Selection, Weighing ingredients according to recipe or production
and Substitution of Ingredients requirements and established standards and 4
procedures
JUNE 24, 2019 Prepare variety of pastry products according
Topic 2: Types, kinds, and classification of to standard mixing procedures/formulation/ 2
pastry products recipes and desired product characteristic
Use appropriate tools and equipment
Topic 3: Baking tools, equipment, and their according to required bakery products and 2
uses and functions standard operating procedures
Bake pastry products according to techniques
Topic 4: Baking techniques appropriate and appropriate conditions; and enterprise
conditions, and enterprise requirements and requirement and standards 4
standards
Select required oven temperature to bake
Topic 5: Temperature ranges in bakery goods in accordance with the desired 2
products characteristics, standards recipe specifications
and enterprise practices
Decorate and present Pastry products 4
(TLE_HEBP9- 12PP-IIh-i-5)
Prepare a variety of fillings and coating/icing,
Topic 1: Types and classifications of fillings, glazes and decorations for pastry products 2
coatings/icing and glazes according to standard recipes, enterprise
standards and/or customer preferences
Fill and decorate pastry products, where
Topic 2: Decorative techniques and rules for required and appropriate, in accordance with
garnishing and Standards and procedures in standard recipes and/or enterprise standards 2
decorating pastry products and customer preferences
Store pastry products 2
(TLE_HEBP9- 12PP-IIj-6)
Store pastry products according to
Topic 1: Standards and procedures in storing established standards and procedures 1
pastry products
Select packaging appropriate for the
Topic 2: Different kinds of packaging preservation of product freshness and eating 1
materials to be used characteristics
Lesson 3: PREPARE AND PRESENT Prepare sponge and cakes 12
THIRD QUARTER GATEAUX, TORTES AND CAKES (TC) (TLE_HEBP9- 12TC-IIIA-F-7)
Select, measure and weigh ingredients
Topic 1: Measuring Ingredients Properly; according to recipe requirements, enterprise 2
Correct proportion control, yields, weights practices and customer practices
and sizes for profitability
Select, measure and weigh ingredients
Topic 2: Main ingredients used for variety of according to recipe requirements, enterprise 2
sponge and cakes practices and customer practices
Cool sponges and cakes according to
Topic 3: Specific temperature used for established standards and procedures 2
different types of sponge and cakes
Use appropriate tools and equipment
Topic 4: Baking tools and equipment according to required bakery products and 2
standard operating procedures
Prepare sponges and cakes according to
Topic 5: Mixing methods used for variety of recipe specifications, techniques and 2
sponge and cakes conditions and desired product characteristics
Topic 6: Recipe specifications, techniques and Prepare sponges and cakes according to
conditions and desired product characteristics recipe specifications, techniques and 2
conditions and desired product characteristics
Prepare and use fillings 2
(TLE_HEBP9- 12TC-IIIg-8)
Prepare and select fillings in accordance with
Topic 1: Identification of the required required consistency and appropriate flavors 1
consistency and appropriate flavor of fillings
Fill and assemble slice or layer sponges and
Topic 2: Filling and assembling cakes cakes according to standard recipe 1
according to the standard recipe specifications specifications, enterprise practice and
customer preferences
Decorate cakes 4
(TLE_HEBP9- 12TC-IIIh-i-9)
Decorate sponges and cakes suited to the
Topic 1: Identification of standard recipes of product and occasion and in accordance with 2
icings and decorations for sponge and cakes standard recipes and enterprise practices
Use suitable icings and decorations according
Topic 2: Identification and application of to standard recipes and/or enterprise standards 2
steps and procedure in icing a cake and customer preferences
Present cakes 2
(TLE_HEBP9- 12TC-IIIj-10)
Topic 1: Presenting and plating sponge and Present cakes in accordance with customer’s
cakes; Identification of the product expectations; Maintain product freshness,
freshness, appearance, characteristics of appearances and eating qualities in 1
prepared cakes accordance with the established standards and
procedure
Store cakes
(TLE_HEBP9- 12TC-IIIj-11)
Topic 1: Standards and procedures of storing Identify storage methods in accordance with
cake product; Storage methods for cakes product specifications and established 1
standards and procedures
PREPARE AND DISPLAY PETITS Prepare iced petits fours 4
FOURTH QUARTER FOURS (PF) (TLE_HEBP9- 12PF-IVa-b-12)
Prepare fondant icing following required
Topic 1: Characteristics of classical and temperature and standard procedure 1
contemporary petits fours
Prepare, cut and assemble sponges and bases
Topic 2: Types and kinds of sponge and bases according to standard recipes and enterprise 1
requirements and practices
Prepare fillings with the required flavors and
Topic 3: Different kinds of fillings and consistency 1
procedure in making fondant icing
Design and use decorations in accordance
Topic 4: Decorations and designs with establishment standards and procedures 1
Prepare fresh petits fours 4
(TLE_HEBP9- 12PF-IVc-d-13)
Prepare and use fillings the required flavors
Topic 1: Standards and operating procedures and correct consistency; 4
in preparing fresh petits fours
Prepare marzipan petits fours 4
(TLE_HEBP9- 12PF-IVe-f-14)
Flavor and shape Quality marzipan to produce
Topic 1: Flavor and shape specifications and mini-sized fruits in accordance with enterprise 2
enterprise standards of quality marzipan and client requirements.
Coat Marzipan fruits to preserve desired
Topic 2: Standards and operating procedures eating characteristics and softened with egg
in coating marzipan fruits whites, piped into shapes and sealed/browned 2
with applied heat, according to enterprise
practice
Prepare caramelized petits fours 4
(TLE_HEBP9- 12PF-IVg-h-15)
Select and coat fresh fruits/fruit segments
with pale amber-colored caramel or glazed or
Topic 1: Specifications of fresh fruits needed any coating specified by the enterprise;
to caramelized Fill sandwich dried fruits or nuts with 4
flavored marzipan and coated with pale
amber-colored caramel according to
specifications and enterprise standard
Display petits fours 2
(TLE_HEBP9- 12PF-IVi-16)
Select and prepare appropriate receptacles for
Topic 1: Standards and procedures in petit fours; 1
displaying petits fours Display petit fours creatively to enhance
customer appeal.
Store petits fours
(TLE_HEBP9- 12PF-IVi-17)
Store petit fours in proper temperatures and
Topic 1: Standards and procedures in storing conditions to maintain maximum eating
and packaging petits fours qualities, appearance and freshness; 1
Package petit fours in accordance with
established standards and procedures
PRESENT DESSERTS (PD) Present and serve plated desserts 2
(TLE_HEBP9- 12PD-IVj-18)
Portion and present desserts according to
Topic 1: Standard Operating Procedures in product items, occasion and enterprise
preparing other types of desserts standards and procedures;
Plate and decorate desserts in accordance with
enterprise standards and procedures
Plan, prepare and present dessert buffet 1
selection or plating
(TLE_HEBP9- 12PD-IVj-19)
Plan and utilize dessert buffet services
according to available facilities, equipment
Topic 1: Dessert Presentations; and customer/enterprise requirements;
Production, storage and service requirements. Prepare and arrange variety of desserts in
accordance with enterprise standards and
procedures.
Store and package desserts 1
(TLE_HEBP9- 12PD-IVj-20)
Store desserts in accordance with the required
Topic 1: Storing desserts; Packaging desserts temperature and customer’s specifications;
Package desserts in accordance with
established standards and procedures.
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