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K to 12 TLE Curriculum Guide for Bread and Pastry Production
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K to 12 TLE Curriculum Guide for Bread and Pastry Production

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K to 12 TLE Curriculum Guide for Bread and Pastry Production

K to 12 TLE Curriculum Guide for Bread and Pastry Production

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  • 1. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 1Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 1: USE OF TOOLS AND BAKERY EQUIPMENTDemonstrate understandingof/on:• Baking tools andequipment and theiruses• Classification of tools1. Baking tools andequipment are identifiedbased on their uses.LO1. Preparetools andequipmentfor specificbakingpurposes.1. Familiarizing andclassifying differentbaking tools andequipment and theiruses.• Written Test• Performanceon theclassificationof tools4 hours
  • 2. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 2Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 2: PERFORMING MENSURATION AND CALCULATIONDemonstrate understandingof/on:• Standard table ofweights and measures1. Standard table of weightsand measures areidentified and applied.LO1.Familiarizeoneself withthe table ofweights andmeasures inbaking1. Measuring ingredientsbased on standardweights and measures• Writtenexamination2hours• Conversion/substitution of weightsand measure1. Accurate conversion/substitution of weights andmeasures are performed.LO2. Apply basicmathematicaloperations incalculatingweights andmeasures.1. Calculating of ingredientsusing fundamentaloperations.• Performanceon conversionof weightsandmeasures2hours• Proper measuring ofingredients1. Reading of measurementsis practiced with accuracy.LO3. Measuredry andliquidingredientsaccurately1. Performing the propermeasuring of liquid anddry ingredients• Demonstration 4 hours
  • 3. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 3Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 3: MAINTAINANCE OF TOOLS AND EQUIPMENTDemonstrate understandingof/on:• Classification offunctional and non-functional tools1. Tools and equipment areidentified according toclassification/specificationand job requirements.2. Non-functional tools andequipment are segregatedand labeled according toclassification.3. Safety of tools andequipment are observed inaccordance withmanufacturer’s instructions.LO1. Checkcondition oftools andequipment.1. Testing for the accuracy,functionality, andusefulness of thedelivered tools andmaterials.2. Classifying functionaland non-functional toolsand equipment andrepairing of defectivetools.• Directobservation• Written test4 hours• Types and uses ofcleaning materials /disinfectants• Preventivemaintenancetechniques andprocedures.• Occupational Healthand Safety Center(OSHC) workplaceregulations1. Tools and equipment aremaintained according topreventive maintenanceschedule or manufacturer’sspecifications.2. Tools are cleaned inaccordance with standardprocedures.3. Work place is cleaned andkept in safe state in linewith OSHC regulations.LO2. Performbasicpreventivemaintenance.1. Practicing preventivemaintenance schedulebased on manufacturer’sspecifications.2. Practicing the propercleaning of tools3. Maintaining clean andsafe workplace in linewith OSHC regulations.• Directobservation• Written test4 hours
  • 4. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 4Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment Duration• Proper storage of toolsand equipment1. Tools and equipment arestored in safely accordancewith manufacturer’sspecifications or companyprocedures.LO3. Store toolsandequipment1. Storing/safe keeping oftools and equipmentbased on manufacturer’srequirements.2. Labeling tools andequipment appropriately• Written test/questioning• Performancetest4 hours
  • 5. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 5Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 4: PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURESDemonstrate understandingof/on:• Hazards and risksidentification andcontrol• Occupational Healthand Safety (OHS)indicators• Personal hygiene andproper hand washing1. Workplace hazards andrisks are identified andclearly explained.2. Hazards/Risks and theircorresponding indicatorsare identified in line withcompany procedures.3. Contingency measures arerecognized and establishedin accordance withorganizational procedures.LO1. Identifyhazardsand risks1. PowerPoint presentationon hazards and risks.2. Making posters ofwarning signs ondangerous and riskyareas.3. Labeling toxic chemicalsand their safe keeping.• Written test 4 hours
  • 6. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 6Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 5: PRACTICING OCCUPATIONAL HEALTH AND SAFETY PROCEDURESDemonstrate understandingof/on:• Philippine OHSStandards• Effects of hazards inthe workplace1. Effects of hazards aredetermined.2. OHS issues and concernsare identified in accordancewith workplacerequirements and relevantworkplace OHS legislation.LO1. Evaluatehazardsand risks1. Film viewing on theeffects of hazard risks.2. Visiting people in theworkplace andinterviewing personnel.• Writtenexamination4 hours
  • 7. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMIC - BREAD AND PASTRY PRODUCTION(Exploratory)*TWG on K to 12 Curriculum Guide – version January 31, 2012 7Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment Duration• Safety Regulations• Clean Air Act• Electrical and FireSafety Code• Waste management• Contingency Measuresand Procedures1. In dealing with workplaceaccidents, fire andemergencies are followedin accordance with theorganization’s OHSpolicies.2. Personal protectiveequipment for controllinghazards is correctly used inaccordance withorganization’s OHSprocedures and risks arestrictly followed.LO2. Controlhazardsand risk1. Familiarizing oneself withthe locations ofemergency or fire exitsand first aid kit.2. Showing the proper useof Personal ProtectiveEquipment (PPE).3. Practicing propersegregation techniques• Written Test 4 hours• Operational health andsafety procedure,practices andregulations• Emergency-relateddrills and training1. Procedures in emergencyrelated drill are strictlyfollowed in line with theestablished organizationguidelines and procedures.2. OHS personal records arefilled up in accordance withworkplace requirements.LO3. Maintainoccupational healthand safetyawareness1. Doing emergency drillson fire and earthquakesand performing first aidmeasures on hazards.2. Filling-up OHS recordsproperly.• Writtenexamination4 hours40 hours