This material has been developed for the implementation of K-12 Curriculum Implementation Division (CID)-Learning Resource Management and Development Section (LRMDS), Schools Division of Mountain Province, Department of Education. This module deals with the different baking ingredients needed for producing breads, cakes, and pastries. It discusses the properties of each ingredient and how these contribute to success in baking.
Objective
Curriculum Information
Education Type
K to 12
Grade Level
Grade 9
Learning Area
Technology and Livelihood Education
Content/Topic
Home Economics Bread and Pastry Production
Intended Users
Educators, Learners
Competencies
Prepare bakery products
Copyright Information
Copyright
Yes
Copyright Owner
Department of Education - Schools Division of Mountain Province
