Baking Ingredients

Learning Material, Lesson Plan, Modules  |  PDF

Published on 2019 February 14th

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.

Curriculum Information

K to 12
Grade 9
Technology and Livelihood Education
Home Economics Bread and Pastry Production
Educators, Learners
Prepare bakery products

Copyright Information

Department of Education - Schools Division of Mountain Province
Reproduce, Use, Copy, Print

Technical Information

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