1. K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 1
Kto12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION
(Exploratory)
Course Description:
This Module is an exploratory and introductory course which leads to Bread and Pastry Production National Certificate Level II (NC II). It covers four
common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to possess, namely: 1) using tools, equipment and
paraphernalia; 2) performing mensuration and calculation; 3) practicing Occupational Health and Safety (OHS) procedures and; 4) maintaining tools,
equipment and paraphernalia.
The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative
to the course and; 3) exploration on career opportunities.
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
Introduction
Basic concepts in Bread and
Pastry Production
Relevance of the course
Career opportunities
The learner demonstrates
understanding of basic concepts and
underlying theories in bread and
pastry production.
The learner independently
demonstrates common competencies
in bread and pastry production as
prescribed in the TESDA Training
Regulation.
Explain basic concepts in bread
and pastry production
Discuss the relevance of the
course
Explore on opportunities for
bread and pastry production as a
career
LESSON 1:USE OF TOOLS AND BAKERY EQUIPMENT
Baking tools and equipment
Classification of tools and
equipment
The learner demonstrates
understanding of the use of tools and
bakery equipment in bread and
pastry production
The learner independently uses tools
and bakery equipment in bread and
pastry production in accordance with
standard procedures.
*LO 1. Prepare tools and
equipment for specific baking
purposes
Classify baking tools and
equipment based on their uses
LESSON 2: PERFORM MENSURATION AND CALCULATION
Standard table of weights and
measures
The learner demonstrates
understanding in performing
mensuration and calculation in bread
and pastry production.
The learner independently performs
mensuration and calculation based
on job order specifications.
*LO 1. Familiarize oneself with the
table of weights and measures in
baking
Identify and apply standard
table of weights and measures
on specific tasks

2. K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 2
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
Conversion/substitution of
weights and measure
*LO 2. Apply basic mathematical
operations in calculating weights
and measures
Perform accurate
conversion/substitution of
weights and measures of
ingredients for a certain
product
Proper measuring of
ingredients
*LO 3. Measure dry and liquid
ingredients
Practice measuring given
ingredients in a recipe
LESSON 3: MAINTAIN TOOLS AND EQUIPMENT
Classification of functional
and non-functional tools
The learner demonstrates
understanding in maintaining tools
and equipment in bread and pastry
production.
The learner independently maintains
tools and equipment in bread and
pastry production in accordance with
standard procedures.
*LO 1. Check condition of tools
and equipment
Classify tools and equipment
according to specification and
job requirements
Label or segregate non-
functional tools and equipment
Observe safety of tools and
equipment in accordance with
manufacturer’s instructions
Types and Uses of Cleaning
Materials/Disinfectants
Preventive Maintenance
Techniques and Procedures
*LO 2. Perform basic preventive
maintenance
Apply preventive maintenance
on tools and equipment
periodically
Clean tools in accordance with
standard procedures

3. K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 3
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
Proper storage of tools and
equipment
*LO 3. Store tools and equipment
Store cooking tools and
equipment in accordance with
manufacturer’s specifications
or company procedures
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
Hazards and risks
identification and control
Occupational Health and
Safety (OHS) indicators
Personal hygiene and proper
hand washing
The learner demonstrates
understanding in practicing
occupational health and safety
procedures in bread and pastry
production.
The learner independently practices
occupational health and safety
procedures in bread and pastry
production.
*LO 1. Identify hazards and risks
Describe workplace hazards
and risks
Determine hazards and their
corresponding indicators
Recognize contingency
measures in accordance with
organizational procedures
Philippine OHS standards
Effects of hazards in the
workplace
*LO 2. Evaluate hazards and risks
Determine the effects of
hazards
Identify OHS issues and
concerns in accordance with
workplace requirements
Safety regulations
Clean air act
Electrical and Fire Safety
Code
Waste Management
Contingency measures and
procedures
*LO 3. Control hazards and risks
Follow OHS policies in dealing
with workplace accidents
Use Personal Protective
Equipment (PPE) for
controlling hazards

4. K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 4
CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES
Occupational Health and
Safety Procedure, practices
and regulations
Emergency-related drills and
training
*LO 4. Maintain occupational
health and safety awareness
Follow procedures in
emergency related to drill in line
with established guidelines and
procedures
Fill up OHS records in
accordance with workplace
requirements