The document provides a template for a definitive budget of work covering all Measurable Learning Competencies (MELCs) for the Bread and Pastry Production (NCII) course over the 2021-2022 school year. It includes a sample completed first quarter plan listing the MELCs, number of days to cover each competency, proposed learning activities, and remarks. The template is to be filled out by the listed team leader and members, with MELCs numbered continuously across the four quarters to comprehensively cover the required concepts and skills through hands-on laboratory sessions and review.

1. Template 2: DEFINITIVE BUDGET OF WORK FOR SY 2021-2022
Learning Area: BPP NC II Grade Level: 11 Team Leader: Team Members: _________________
Direction: Fill up the table. Make sure to cover all the MELCs every quarter in a span of 40 days. Numbering of MELCs should be continuous from First Quarter to
Fourth Quarter. Include in the 3rd
column the learning activities that will address the Performance Standards indicated in the MELCs. For the remarks, consider
the entries in the Mapping of Spiraling MELCs. Below is an example:
(Learning Area: TVL – HE Bread and Pastry Production (NCII) Grade Level: 11
QUARTER 1
Content Standard: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
Performance Standard: The learners independently demonstrate core competencies in preparing and producing bakery products
# MELC Number of days
taught
Remarks
PREPARE AND PRODUCE BAKERY PRODUCTS
1 L.O 1. Select , measure and weigh required ingredients
according to recipe production requirements(TLE_HEBPP-
12PB-Ia-f-1)
Day 1: Identify different ways in measuring dry and liquid
ingredients. 1 hour per day
Note: Bread and
Pastry Productions
(NCII) is taught 4
times a week in SHS
in this case since
CG is good for 1
week it means that
this CG should be
taught in 4 days)
8 Days
Identify and explain the proper ways of
measuring ingredients.
Day 2: Demonstrate how to measure ingredients properly Demonstrate on how to measure
ingredients properly.
Day 3: Recall/ memorize different table of weights and
measure and abbreviations.
Practice memorizing table weights and
measure and abbreviations.
Day 4: Show properly the correct way measuring dry and
liquid ingredients.
Given a recipe, show to the class the
proper way of measuring ingredients.
Day 5: Identify and discuss different dry and ingredients
used in baking.
Classify dry ingredients according to its
characteristics, kinds and uses
Day 6: Identify and discuss the different liquid ingredients
used in baking.
Discuss the different liquid ingredients
according to its kinds and uses.
Day 7: Discuss the use of substitution of ingredients. Explain how ingredients are being
substituted and its effects to the baked
products.

2. Day 8: Discuss the different minor ingredients used in
baking.
Identify the different minor ingredients
used in baking.
2 Use appropriate equipment according to required bakery
products and standard operating procedures
4 Days
Day9. Identify different tools, materials and equipments in
baking.
Label each tools, materials and
equipments.
Day 10. Explain the uses of each tools, materials and
equipments.
Memorize the uses of each tools, materials
and equipments.
Day 11. Prepare tools, materials and equipments in a
certain recipe
Identify tools, materials and equipments
used in a recipe.
Day 12. Use tools, materials and equipments properly. Use tools,, materials and equipments
following the safety standards.
3 Prepare variety of bakery products according to standard
mixing/ formulations recipes and characteristics desired
products
Day 13: Identify the different types bread, dough and
mixing techniques.
4 Days
Identify and discuss and discuss the
different types of bread, dough and mixing
techniques.
Day 14: Discuss the different kinds of Cookies. Explain the different kinds of cookies.
Day 15: Explain the characteristics of muffins. Explain the inside and outside
characteristics of muffins.
Day 16: Discuss the ways to make biscuits and its
characteristics..
Explain the ways in making biscuits and its
characteristics..
Day 17: Identify the different mixing techniques used in
making bread.
4 Days
Identify and discuss the different mixing
techniques in making bread.
Day 18: Discuss the use of selected equipment in
accordance with service requirements
Discuss the use of selected equipment in
accordance with service requirements.
Day 19: Practice the different mixing techniques used in
making bread.
Practice the different mixing techniques
used in making bread.
Day 20: Prepare ingredients and tools used in mixing
techniques in making bread.
Demonstrate the proper way of doing
different mixing techniques in making
bread.
4 Baking Techniques , appropriate conditions and enterprise
standard
Day 21: Follow the correct measuring techniques. 4 Days Remembering the correct measuring of
ingredients.

3. Day 22: Show proper ways of measuring ingredients using
weighing scale.
Follow the correct procedure in measuring
ingredients using the weighing scale (
kilograms and grams)
Day 23. Perform mixing techniques correctly. Follow the correct mixing techniques in
combining ingredients.
Day 24. Use baking tools , materials and equipments
properly.
Select baking tools to be used according
to the given recipe.
5 Select required oven temperature to bake goods in
accordance with the desired characteristics, standard
recipe and specification
Day 25. Compute oven temperature °F -°C or vice versa
2 Days
Computation of given oven temperature
Day 26. Identify the oven temperature on different baked
products
Discussion on different oven temperature
of bake products.
6 Day 27- 38 Laboratory ( hands on ) Suggested recipes
Dinner roll
12 Days
Students will prepare their job plan for
each performance for planning and
evaluation.
Pandesal Students group performance 1-2 groups
per day of 4 sections
Ensaymada For this blended learning students are
advised to use localized ingredients
available in their place and available tools
at home.
Pandecoco
Note: Improvised non baked bread were suggested this
pandemic time like Bitchokoy, donuts and others.
Day 39 Review
1 day
Prepare students for the Summative test by
reviewing the lessons
Day 40 Quarter exams Summative Test ( 1 day every
quarter)
1 Day
Examination Day
Total hours: 40
QUARTER 2
Content Standard: The learner demonstrates understanding of the basic concept and underlying theories in preparing and
producing pastry products.
Performance Standard: The learner demonstrates competencies in preparing and producing pastry products.

4. No. MELC Number of days taught Remarks
1 Prepare pastry products TLE_HEBp9-12PP-IIa-g-4
Day 1: Define baking terminologies, other culinary and
technical terms related to pastry products.
8 Days This will focus on basic concept, knowledge
and theories about basic terminologies,
measurement and conversion, substitution
of ingredients, types and classifications of
pastry products and mixing techniques in
preparing and producing pastry products.
Day 2: Identify and apply proper procedures in
weighing and measuring baking ingredients.
Day 3: Determine and use right and appropriate
substitute ingredients for baking.
Day 4: Determine and give accurate weight
conversion for common baking ingredients.
Day 5: Identify and differentiate various types, kinds
and classifications of pastry products.
Day 6: Identify and enumerate different pastry
ingredients.
Day 7: Identify the mixing techniques applied for pies
and pastries.
Day 8: Watch a video demonstration on proper mixing
techniques applied for pies and pastries.
Day 9: Identify and give the uses of measuring tools in
baking pastry products.
10 Days There must be a clear discussions about the
use of appropriate baking tools and
equipment according to required pastry
products and standard operating
procedures.
Day 10: Identify and give the uses of mixing tools in
baking pastry products.
Day 11: Identify and give the uses of cutting tools in
baking pastry products.
Day 12: Identify and give the uses of miscellaneous
tools in baking pastry products.
Day 13: Identify and give the uses of decorating tools
in baking pastry products.
Day 14: Identify and give the uses of baking
equipment.
It is very important to select the required
oven temperature to bake pastries and to
achieve desired baked products.
Day 15: Determine the baking temperature for pies
and pastries
Day 16: Check the actual uses of different baking
tools and equipment from the videos (to be provided
by the teacher).

5. Day 17: Make an inventory and classify the baking
tools that are available at home.
Based on the previous lessons about tools
and equipment in baking, learners should
make an inventory of tools and equipment
that are available at their own home.
Day 18: Create a personalized Vlog that demonstrates
the uses of baking tools that are available at home.
The Vlog to be created by the learner should
rely on the inventory of tools that are
available at their own home.
2 Decorate and present pastry products 5 Days TLE_HEBP9-12PP-IIh-i-5
Fillings and decorations of pastry products
must be appropriate to the required
standard recipes of the enterprise and
should consider the customer preferences.
Day 19: Identify the types and classifications of fillings,
coatings/icings and glazes.
Day 20: Identify the accompaniments, garnishes, and
decorations for pastries.
Day 21: Identify the tools and materials in decorating,
finishing and presenting pastry products.
Day 22: Determine the standards and principles to
follow in decorating and finishing pastry products.
Day 23: Watch the videos about decorating pastry
products
3 Store pastry products 7 Days TLE_HEBP9-12PP-IIj-6
Finished products must be stored according
to established standards and procedures.
Day 24: Enumerate and follow the proper guidelines in
storing pastries.
Day 25: Watch the provided videos about storing
pastry products
Day 26: Identify the different packaging materials
suited for pastry products.
Packaging is very important to keep and
prolong the shelf-life of pastry products.
Day 27: Watch the videos about standard procedures
in packaging pastry product.
Day 28: Design a personalized packaging materials for
pastry products.
Day 29: Identify the occupational health and safety
that should be applied in baking pies and pastries.
Day 30: Watch and check out different videos that
highlights safety practices in baking pastry products.
4 Project Plan Making-Prepare, present, store, and
package pastry products
5 Days Prior to baking activity, the teacher should
assess the learner’s readiness to do the
tasks in terms of ingredients, tools, and
equipment in baking that are available at
home.
Day 31: Assess the readiness of the learners in terms of
available ingredients, tools and equipment at home
prior to baking activity.

6. Day 32: Watch and check out different videos (local
or from OER) that showcase complete baking
procedures in preparing and producing pastry
products.
Based on the result of assessment, the
teacher should determine what type of
pastries and pies can possibly produce by
the learner. Select and locate videos that
will support to the result of assessment.
Day 33: Analyse the videos by identifying the
ingredients, tools, mixing and baking techniques,
decorating procedures, correct temperatures, etc.
applied in the video.
The teacher should provide an activity
sheet that will serve as a guide for the
learners to analyze the videos.
Day 34: Select a pastry product that is best suited for
the learner based on the available ingredients, tools
and equipment at home. Below are the suggested
projects:
● Cream puff
● Custard tart
● Buko Pie
● Mango Pie
● Pineapple pie
● Boat tarts
From the videos and the result of
assessment, the learners and teacher
should determine and agreed on what
type of pastries and pies can possibly
produce by the learner.
Day 35: Create a project plan in preparing/
producing pastry products.
It is very important that a learner will create
a plan for him/her to be guided in doing
the tasks. The format must be provided by
the teacher.
Day 36-40: Apply and demonstrate the knowledge
and skills in preparing and producing pastry products
acquired in the whole quarter. In this activity the
learners are expected to:
a. demonstrate the use of baking tools and
equipment;
b. apply the baking techniques;
c. produce innovative/localized pastry products;
d. execute the techniques in plating and presenting
pastry products;
e. store baked products properly;
f. use suitable and packaging materials for the
finished products; and,
g. practice safety and sanitation throughout the
baking process.
5 Days This activity aims to measure the acquired
competencies. It is very important to discuss
the set rubrics to guide the learners in doing
the tasks. The scoring rubrics must align to
the set objectives of the baking activity.

7. Day 40: 40 Days
QUARTER 3
Lesson 1. Prepare and Present Gateaux, Tortes and Cakes
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 demonstrates competencies in preparing and presenting gateaux, tortes and cakes.
# MELC Number of days
taught
Remarks
1 L.O. 1 Prepare Sponge and Cakes TLE_HEBP9-
12TC-III-f-7
9 Days
(Note: Bread and
Pastry Production is
taught 4 times a week
in (SHS) in this case
since MELC 1 is good
for 1 week and 4 days
it means that this
MELC should be
taught in 9 days)
Learning Activities:
1.Perform different
activities like
measuring the
ingredients
accurately.
2. Perform
demonstration on
different mixing
Prior in teaching this competency,
specifically Day 1, 2, and 3, I give inputs
and exercises first on:
Classify Gateaux, Tortes and Cakes
a. How can you identify Gateaux,
Tortes and cakes?
Select and Measure the Ingredients
Accurately
a. Why do we need to measure the
ingredients correctly? Explain.
Demonstrate the Different Mixing
Methods Used in Preparing Sponges and
Cakes
a. Which mixing method is
appropriate in preparing batter type
cakes, sponges’ cake and chiffon
cakes? Explain.
Day 1 Define Gateaux, tortes and Cakes
Classify gateaux, tortes and Cakes
Day 2: Select and measure the ingredients
accurately in preparing sponges and cakes.
Day 3: Demonstrate the different mixing methods
used in preparing sponge and cakes.
Day 4: Plan a variety of Sponges and Cakes to
be prepare.
Day 5 to 8: Prepare Sponges and Cakes
(Laboratory)
2
3 Day 9: Answer the Summative test on Prepare
Sponge and Cakes

8. methods in preparing
cakes.
3. Plan and make a
market list of a variety
of sponges and cakes
to be prepared.
4. Prepare sponges
and cakes.
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 demonstrates competencies in preparing and presenting gateaux, tortes and cakes.
Week No. MELC Number of days taught Remarks
3 Prepare and Use Fillings (TLE_HEBP9-12TC-IIIg-8
Day 10: Define Fillings. Identify the types of fillings
appropriate for a specific cake.
Day 11: Define Coatings and Sidings. Classify the
different coatings and sidings to be applied to
cakes
9 Days
(Note: BPP is taught 8
hours per week for
face-to-face delivery
modality and 4 hours
per week for modular
delivery modality.
Since the MELCs
indicated that the
Learning
Competencies should
be taught in 2 weeks,
8 number of days will
be established)
LEARNING ACTIVITIES:
1. Perform how to
prepare fillings,
coatings, and/or
sidings.
2. Fill and assemble
the cake while
Prior to teaching this competency, give
inputs and exercises first on the
following:
As learned in Bread and Pastry
Production Exploratory Subject, the
students should be able to answer the
following questions:
Why do we need to add fillings, sidings,
and coatings to our baked products?
What are some points to be taken into
consideration in choosing a filling,
coating, or siding of a cake?
How would you observe food safety and
sanitation in preparing filling and in
assembling cakes?
Day 12-13: Recognize the required consistency
and appropriate flavor of fillings, coatings, and
sidings to be applied to cakes.
4 Day 14-15: Prepare fillings, coatings, and/or
sidings appropriate to the available cake while
observing food safety and sanitation.
Day 16-17: Fill and assemble cake according to
the standard recipe specifications while
observing food safety and sanitation.
Day 18: Answer the Summative Test on Preparing
and Using Fillings

9. observing food safety
and sanitation.
Content Standard: Demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux,
tortes and cakes
Performance Standard: Demonstrates competencies in preparing and presenting gateaux, tortes and cakes
LO 3. DECORATE CAKES
TLE_HEBP9-12TC-IIIh-i-9
5 Day 19: Define icing and frosting.
Compare the difference of icing and
frosting
9 DAYS
Days or 2 weeks
(Note: BPP is taught
four (4) times a week
in (SHS) in this case
since MELC 1 is good
for 2 weeks it means
that this MELC should
be taught in 8 days)
On the 9th day the
learners will answer the
Summative test.
Learning Activity:
Perform in making
icing and decorate
cakes.
Prior to teaching this competency,
specifically Day 1- 8, give inputs and
exercises first on:
Differentiate icing and frosting
Identify different types of icing
Research “how to make an icing “
Write the step by step procedure in
decorating cakes.
Answer the summative test
Day 20: Identify different types of icing/frosting
Day 21: Cite an example of icing and frosting
Day 22: Research recipe of icing for
demonstration
6 Presenting and Plating cakes
Day 23: 3.3.6 Select and use equipment in icing
and decorating cakes
Day 24: 3.3.7 Memorize the steps/procedures in
icing cake
Day 25:3.3.8 Write some guidelines in plating
cakes
Day 26: 3.3.9 Create customized cake in
decorating .
7 Day 27: 3.3.10 Summative Test
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 demonstrates competencies in preparing and presenting gateaux, tortes and cakes
Present Cakes: TLE_HEBPP9-12TC-IIIj-10
8 Day 28: Describe and identify the equipment
needed in accordance with service
requirements
5 Days
(Note: BPP is taught
four (4) times a week
in (SHS) in this case
since MELC 4 is good
Prior to teaching this competency, give
inputs and exercises first on:
>As learned in Bread and Pastry
Production Exploratory Subject, the
Day 29: Classify the different styles of plating and
presenting dessert
Day 30:

10. >Discuss the guidelines on how to keep cakes
fresh and flavorful
>Use portion control of cakes to minimize
wastage and in accordance with enterprise
specifications and customer preferences.
for 1 week it means
that this MELC should
be taught in 5 days)
LEARNING ACTIVITIES:
Perform how to
present cakes with
portion control.
students should be able to answer the
following questions:
Why do we need to use the proper
equipment in presenting cakes?
What are some guidelines in plating and
presenting cakes??
How do you know if the cakes if fresh
and flavorful?
>Collect pictures and videos showing
different styles of plating and presenting
a dessert. Note down the
Day 31: Present cakes in accordance with
customer’s expectations and established
standards and procedures
Day 32: Answer Summative Test on presenting
cakes
Content Standard: The learner demonstrates understanding of the concepts underlying techniques and conditions appropriate for cakes
Performance Standard: The learner independently plans on how to store cakes
9 Standards and Procedures of Storing Cakes
(TLE_HEBP9-12TC-IIIj-11)
8 days
LEARNING ACTIVITIES:
Develop a product
packaging that is
appropriate for cake
safety, presentation,
and presentation.
The students are reminded to practice
proper sanitation and daily safety
checklist.
Give the importance of industry-based
standards and proper procedures of
storing cakes products.
Discuss the step-by-step storage
methods for cakes.
Students must understand the
importance of storage temperature for
cakes.
Discuss the different materials suited in
packaging a cake.
Discuss suitable and appropriate designs
based on cake’s shape and size.
Student’s Performance Output
(Presenting a packaging based on
presentation and established standards
and procedures)
Day 33: Define, explain, and apply standards
and procedures of storing cake products
Day 34: Analyze and describe factors to consider
in storing cakes
Day 35: Identify and categorize storage methods
for cakes
Day 36: Calculate and use storage temperature
for cakes
10
Packaging Designs and Materials
(TLE_HEBP9-12TC-IIIj-11)
Day 37: Evaluate, identify, and develop different
kinds of packaging material to be used
Day 38: Analyze, design, and develop
appropriate packaging for cake preservation
and presentation.
Day 39: Present packaging in accordance with
established industry standards and procedure
and customer expectation
Day 40 Answer Summative Test

11. QUARTER 4: LESSON 1 – PREPARE AND DISPLAY PETIT FOURS
Content Standard: The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying
petit fours.
Performance Standard: The learner demonstrates competencies in preparing and displaying petit fours.
Week # MELC
Number of Days
Taught
Remarks
1 L.O. 1 Prepare Iced petit fours
TLE_HEBP9-12PF-IV-a-b-12
5 Days
(Note: Bread and
Pastry is taught 4 times
a week in (SHS) in this
case, since MELC 1 is
good for 1 week, it
means that this should
be taught in 5 days).
LEARNING ACTIVITIES:
1.Perform different
activities like:
The students will
search pictures of
different types of petit
fours and describe
each.
2. Search on the
different types of
bases that can be
used for petit fours.
3. Draw three (3)
samples designs for
petit fours.
4. Make a market list
for iced petit fours.
5. Prepare petit fours.
Prior to teaching this competency,
specifically Day1, 2, 3, and 4, I give inputs
and exercises first on:
Activities:
1. Search pictures of different types of petit
fours and describe each.
2. Search pictures on the different types of
bases that can be used for petit fours.
The students should be able to answer the
following questions.
1. Why do we need to know the
principles in preparing petit fours?
2. Why is it important to use appropriate
bases and fillings for iced petit fours?
3. Why is it important to plan a design
and decoration for petit four before
preparing it?
Day 1: Define petit fours.
Describe the characteristics of classical and
contemporary petit fours.
Day 2: Explain the underlying principles in preparing
petit fours.
Day 3: Show different types and kinds of sponge
and cake bases.
Select different kinds of fillings for iced petit
fours
Day 4: Demonstrate the step-by-step procedure in
making fondants.
Day 5: Plan a design and decoration for iced petit
fours.
Week # MELC
Number of Days
Taught
Remarks
2 L.O. 2 Prepare Fresh Petit Four
TLE-HEBP9-12PF-IVc-d-13
5 Days

12. Day 6: Define Choux pastry.
Identify the types of choux pastry.
Differentiate garnishes, glazes and
finishes.
(Note: Bread and
Pastry is taught 4 times
a week in (SHS) in this
case since MELC 1 is
good for 1 week, it
means that this MELC
should be taught in
days)
LEARNING ACTIVITIES:
Perform different
activities like:
1. Make a market list in
making fresh petit
fours.
2. Draw a design plan
for fresh petit fours.
3.Prepare cream puff
with filling and glazes.
Prior to teaching this competency,
specifically Day1, 2, 3, and 4, I give inputs
and exercises first on:
Activities:
1. Search pictures of different types of
choux pastry.
2. Search pictures of different fillings,
garnishes, and glazes.
Question to be answer:
1. What are the four important
ingredients in preparing choux
pastry? Describe each
2. How can you differentiate garnishes,
glazes, and finishes?
Day 7: Prepare sweet paste in accordance with
establishments standard procedure in petits fours.
Day 8: Prepare and use of fillings according to
required flavors and correct consistency.
Choose garnishes, glazes, and finishes in
accordance with established standards and
procedures.
Day 9: Plan fresh petit fours.
Day 10: Prepare fresh petit fours.
Week # MELC
Number of Days
Taught
Remarks
3 Prepare Marzipan Petits Fours
TLE_HEBP9-12PF-IVe-f-14
5 Days
(Note: BPP is taught 4
hours per week for
modular delivery
modality. Since the
MELCs indicated that
the Learning
Competencies should
be taught in 2 weeks, 8
number of days will be
established.)
LEARNING ACTIVITIES:
Flavor and shape
quality marzipan to
Prior to teaching this competency, give
inputs and exercises on the following
activities:
1. Research Marzipan.
2. Make a list of the things that interests you
the most in making or studying marzipan.
3. Create your own marzipan petit fours
ideas.
4. Answer the following questions.
● What are the different preparations
for marzipan?
● What is the most important thing in
making marzipan?
Day 11: Define marzipan.
Research ways on how to make marzipan.
Day 12: Prepare marzipan.
Day 13: Flavor and shape marzipan.
Day 14: Produce mini-size fruit in accordance with
enterprise and client requirements.
Day 15: Coat marzipan fruits to preserve desired
eating characteristics.

13. produce mini-sized
fruits in accordance
with enterprise and
client requirements.
Coat Marzipan fruits to
preserve desired
eating characteristics.
● How will you make your marzipan
different from the others?
5. Bring your ideas into life by performing how
to make marzipan.
Week # MELC
Number of Days
Taught
Remarks
4 L.O 4 Prepare Caramelized Petit Fours
TLE_HEBP9-12PF-IVg-h -15
4 Days
-L.O.4 should be
finished in 4 days
(Note: BPP is taught
four (4) times a week in
SHS.
LEARNING ACTIVITY:
Perform in making
caramelized petit
fours.
Prior to teaching this competency,
specifically Day 1-4, give inputs and
exercises first on:
Download pictures about petit fours ,
watching videos in preparing caramelized
petit fours
Day 16: Describe caramelized petit four.
Write the process in the preparation of
caramelized petit fours.
Day 17: Explain the procedure in making
caramelized petit fours.
Summarize coating caramelized petit fours.
Day 18-19: Relate the safety precautions while
doing caramelize petit fours.
Week # MELC
Number of Days
Taught
Remarks
5 L.O 5 Display Petit Fours
TLE_HEBP9-12PF-IVi-16
4 Days
L.O.5 should be
finished in 4 days
(Note: BPP is taught
four (4) times a week
SHS.
LEARNING ACTIVITY:
Present the different
style in displaying petit
fours creatively
Prior to teaching this competency,
specifically Day 1-4, give inputs and
exercises first on:
Search for the current market trends and
demand on displaying petit fours.
Day 20: Explain how to display caramelized petit
fours.
Day 21: Select and prepare appropriate
receptacles for petit fours.
Day 22-23: Display petit fours creatively to enhance
customer appeal.

14. Week # MELC
Number of Days
Taught
Remarks
6 Store Petit Fours (TLE_HEBP9-12PF-IVi-17)
Day 24: Identify and describe the different materials
needed in storing petit fours
4 Days
LEARNING ACTIVITIES:
Perform how to
package petit fours in
proper temperature
and conditions to
maintain maximum
eating qualities,
appearance, and
freshness.
Prior to teaching this competency, give
inputs and exercises first on:
>As learned in Bread and Pastry Production
Exploratory Subject, the students should be
able to answer the following questions:
What are the different materials used in
storing petit fours?
What are the guidelines in proper storage
and packing of petit fours?
>Collect pictures and videos showing your
performance in preparing and storing petit
fours. Your will be rated using Scoring Rubric.
>Answer Summative Test
Day 25: Discuss the proper storage and pack of the
caramelized petit fours based on the standard and
operating procedures
Day 26: Store Petit fours in proper temperature and
conditions to maintain maximum eating qualities,
appearance and freshness
Day 27: Answer Summative Test on Present and
Display Petit Fours
QUARTER 4: LESSON 2 – PRESENT DESSERTS (PD)
Content Standard: The learner demonstrates understanding of the basic concept and underlying theories in presenting desserts
Performance Standard: The learner demonstrates competencies in presenting desserts
Week #
MELC Number of Days
Taught
Remarks
7-8 Present and serve plated desserts (TLE_HEBP9-12PD-
IVj-18)
6 Days
LEARNING ACTIVITIES:
Perform how to plate
and decorate desserts
in accordance with
Prior to teaching this competency, give
inputs and exercises first on:
>As learned in Bread and Pastry Production
Exploratory Subject, the students should be
able to answer the following questions:
Day 28: Define and discuss desserts
Day 29: Enumerate the components of a plated
desserts

15. Day 30: Identify the factors needed in planning
dessert display
Distinguish the factors needed in planning dessert
display to the location
enterprise standards
and procedures How can you describe dessert?
What are the components of a plated
desserts?
Why do we need to plan dessert display?
>Collect pictures and videos showing your
performance in different styles of plating and
decorating desserts with portion control.
Your will be rated using Scoring Rubric.
⮚ Answer Summative test
Day 31: Portion and present desserts according to
product items, occasion and enterprise standards
and procedures.
Day 32: Plate and Decorate desserts in accordance
with enterprise standards and procedures
Day 33: Answer Summative Test on presenting and
serving plated dessert
Week # MELC
Number of Days
Taught
Remarks
9
Plan, Prepare and Present Dessert Buffet Selection or
Plating. (TLE_HEBP9-12TCPD-IVj-19)
4 Days
LEARNING ACTIVITIES:
Create an
arrangement of
desserts using a dessert
buffet trolley which is
pleasing to the eyes of
customers while
meeting industry
standards and
procedures.
The students are reminded to practice
proper sanitation and daily safety checklist.
Prior to teaching this competency, give
inputs and exercises first on the following:
As learned in Bread and Pastry Production
Exploratory Subject, the students should be
able to answer the following questions:
● What are the necessary equipment
needed to serve a buffet dessert trolley?
● Why is it important to identify the factors
needed in planning dessert display to the
location?
How would you distinguish the proper
storage and packaging of dessert?
Day 34: Identify, plan, and execute dessert buffet
services according to available facilities,
equipment, and customer/enterprise
requirements.
Day 35: Interpret, devise, and plan variety of desserts
in accordance with industry standards and
procedures.
Day 36: Select, arrange, and prepare variety of
desserts.
Day 37: Arrange, prepare, and present dessert
trolley.
10
Store Package Desserts
(TLE_HEBP9-12TCPD-IVj-20)
3 Days
Continue reminding students to practice
proper sanitation and daily safety checklist.

16. Day 38: Recall, apply storage of desserts in
accordance with the required temperature
and customer’s specifications.
LEARNING ACTIVITIES:
Create a packaging
for a specific dessert
within proper
temperature and in
accordance to
industry standards and
procedures.
The students should be able to answer the
following questions:
• What are the temperature range in
storing desserts
• Why is it important to store desserts
properly?
Student’s Performance Output (Presenting
a packaging for a dessert based on
presentation and established standards
and procedures)
Day 39: Recall and select proper packaging for
desserts in accordance with established
standards and procedures.
Analyze, design, and develop appropriate
packaging for dessert preservation and
presentation.
Day 40: Answer Summative Test on Present Desserts
References:
Bread and Pastry Production NC II, Curriculum Guide May 2016
Bread and Pastry Production NC II Module, DepEd
Prepared by:
WENDELYN L. LUDER ILLEN C. FLORES MAYLYN C. BEJERANO
Teacher II Teacher III Teacher III
Pasay City South High School Pasay City East High School Horacio Dela Costa High School
Division of Pasay Division of Pasay Division of Caloocan
NELIA G. JIMENEZ STAR ANGEL O. SIASON GIRLIE C. CAO
Teacher III Teacher III Master Teacher I
Marikina high School Fortune High School Nangka High School
Division of Marikina Division of Marikina Division of Marikina

17. ROMMEL ARGAZA RAINELDA D. JOCSON
Teacher III Teacher I
San Roque National High School Marikina High School
Division of Marikina Division of Marikina