This is a sample curriculum map for teaching Bread and Pastry Production NCII.

1. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 1
Grade & Section: GRADE 10 – RIZAL Inclusive dates: APRIL 8, 9, 10, and 12, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours.
Performance Standard The learner demonstrate competencies in preparing and displaying petits fours.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Prepare iced petits fours
TLE_HEBP9- 12PF-IVa-b-12
DISCUSSION
Discuss the characteristics of
classical and contemporary
petits fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Discuss the underlying
principles in preparing petit
fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Discuss the types and kinds
of sponge and bases.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday
NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

2. Friday
8:50-9:40am
.
. DISCUSSION
Discuss about the different
kinds of fillings.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

3. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 2
Grade & Section: GRADE 10 – RIZAL Inclusive dates: APRIL 15, 16, 17, and 19, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours.
Performance Standard The learner demonstrates competencies in preparing and displaying petits fours.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Prepare iced petits fours
TLE_HEBP9- 12PF-IVa-b-12
DISCUSSION
Discuss the procedure in
making fondant icing.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Demonstrate how to create
decorations and designs for
Petit Fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Demonstrate how to
prepare iced petit fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday
NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

4. Friday
8:50-9:40am
.
ACTIVITY
Make the students
create a plan in
preparing their
own iced petit
fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

5. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 3
Grade & Section: GRADE 10 – RIZAL Inclusive dates: APRIL 22, 23, 24, and 26, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours.
Performance Standard The learner demonstrates competencies in preparing and displaying petits fours.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Prepare fresh petits fours
TLE_HEBP9- 12PF-IVc-d-13
DISCUSSION
Discuss the different kinds
of small choux paste.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Discuss the types of sweet
paste and fillings.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Discuss the different
garnishes, glazes and
finishes
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday
NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

6. Friday
8:50-9:40am
.
QUIZ #1
The teachers will
prepare a 20-item
quiz.
.
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

7. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 4
Grade & Section: GRADE 10 – RIZAL Inclusive dates: April 29, 30, and May 2, and 3, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and
cakes.
Performance Standard The learners The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Prepare fresh petits fours
TLE_HEBP9- 12PF-IVc-d-13
DISCUSSION
Let the students know the
standards and operating
procedures in preparing
fresh petits fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Demonstrate how to bake
and decorate a selection of
small choux paste shapes in
accordance with established
standards and procedures.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Demonstrate how to use
garnishes, glazes and
finished in accordance with
established standards and
procedures.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday
NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

8. Friday
8:50-9:40am
.
PERFORMANCE
TASK #1
Let the students
prepare their own
petit fours.
.
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

9. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 5
Grade & Section: GRADE 10 – RIZAL Inclusive dates: MAY 6, 7, 8, and 10, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and
cakes.
Performance Standard The learners The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Prepare marzipan petits fours.
TLE_HEBP9- 12PF-IVe-f-14
DISCUSSION
Let the students know the
flavor and shape
specifications and enterprise
standards of quality
marzipan
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Discuss about the Flavor and
shape Quality marzipan to
produce mini-sized fruits in
accordance with enterprise
and client requirements
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Discuss about the standards
and operating procedures in
coating marzipan fruits.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday
NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

10. Friday
8:50-9:40am
.
. DISCUSSION
Demonstrate how to 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.
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

11. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 6
Grade & Section: GRADE 10 – RIZAL Inclusive dates: MAY 13, 14, 15, and 17, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and
cakes.
Performance Standard The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Display petits fours
TLE_HEBP9- 12PF-IVi-16
DISCUSSION
Let the students know
about the kinds and uses of
receptacles for petits fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Discuss the tips on how to
display petit fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Discuss the standards and
procedures in displaying
petits fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

12. Friday
8:50-9:40am
.
DISCUSSION
Demonstrate how to select
and prepare appropriate
receptacles for petits fours
and how to display petits
fours creatively to enhance
customer appeal.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

13. CURRICULUM MAP: 3rd
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 7
Grade & Section: GRADE 10 – RIZAL Inclusive dates: MAY 20, 21, 22 and 24, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and
cakes.
Performance Standard The learners The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources
Institutional Core
Values
Formative Summative
Monday
10:50-11:40am
Store petits fours
TLE_HEBP9- 12PF-IVi-17
DISCUSSION
Let the students know
about the tips on storing
petits fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
12:20-1:10pm
DISCUSSION
Let the students know
about the temperature
requirements in storing
petits fours.
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
Wednesday
1:10-2:00pm
DISCUSSION
Demonstrate the standards
and procedures in storing
and packaging petits fours
file:///E:/SY%202023-
2024/TLE%20Modules/310368953-
HE-Bread-and-Pastry-CG.pdf
COMMITMENT
EXCELLENCE
DISCIPLINE
Thursday
NO TLE CLASS
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan

14. Friday
8:50-9:40am
.
PERFORMANCE
TASK
Let the students
perform the
following:
1. Store petits fours
in proper
temperatures and
conditions to
maintain maximum
eating qualities,
appearance and
freshness
2. Package petits
fours in accordance
with established
standards and
procedures
COMMITMENT
EXCELLENCE
DISCIPLINE
Remarks

15. CURRICULUM MAP: 4th
QUARTER
School Year: 2023-2024
Subject: TECHNOLOGY AND LIVELIHOOD EDUCATION 10 Week: 8
Grade & Section: GRADE 10 – RIZAL Inclusive dates: MAY 27, 28, 29, and 31, 2024
Subject Teacher: JENNEL S. CEREZO HT_____________ AS___________ SD ____________
Topic BREAD and PASTRY PRODUCTION NC II
Content Standard
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes
and cakes.
Performance Standard The learners The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes.
Day/Time
Learning Competencies/Skills
(Include MELC codes)
Assessment
Activities Learning Resources Institutional Core Values
Formative Summative
Monday
This week will be used for
completion of lessons and
activities that have not meet
yet.
COMMITMENT
EXCELLENCE
DISCIPLINE
Tuesday
This week will be used for
completion of lessons and
activities that have not meet
yet.
COMMITMENT
EXCELLENCE
DISCIPLINE
Wednesday
This week will be used for
completion of lessons and
activities that have not meet
yet.
Thursday NO TLE CLASS
Friday
.
This week will be used for
exam preparation.
Remarks
MARYMOUNT PROFESSIONAL COLLEGES, INC.
(formerly IUF Academy, Inc.)
Banga, City of Meycauayan, Bulacan