TLE BPP

Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS  – BREAD AND P ASTRY PRODUCTION (Exploratory) Course Description: 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 Introduction Basic concepts in Bread and Pastry Production Relevance of the course Career opportunities

CONTENT STANDARD The learner demonstrates understanding of basic concepts and underlying theories in bread and pastry production.

PERFORMANCE STANDARD

LEARNING COMPETENCIES COMPETENCIES

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

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

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

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

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.

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

Types and Uses of Cleaning Materials/Disinfectants Preventive Maintenance Techniques and Procedures

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 nonfunctional tools and equipment Observe safety of tools and equipment in accordance with manufacturer’s instructions

*LO 2. Perform basic preventive maintenance  Apply preventive maintenance on tools and equipment periodically Clean tools in accordance with standard procedures

CONTENT

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES *LO 3. Store tools and equipment Store cooking tools and equipment in accordance with manufacturer’s specifications or company procedures

Proper storage of tools and equipment

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

CONTENT Occupational Health and Safety Procedure, practices and regulations Emergency-related drills and training

CONTENT STANDARD

PERFORMANCE STANDARD

LEARNING COMPETENCIES *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