Bread and Pastry Production - NC II

Curriculum Guide  |  PDF


Published on 2022 January 11th

Description
Curriculum Guide of K to 12 Senior High School TVL Track Specialized Subject – Home Economics- Bread and Pastry Production for Grade 12
Objective

Curriculum Information

K to 12
Grade 12
1: PREPARE AND PRODUCE BAKERY PRODUCTS PREPARE AND PRODUCE PASTRY PRODUCTS (PP) PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC) PREPARE AND DISPLAY PETITS FOURS (PF) PRESENT DESSERTS (PD)
Educators
Lo 1. prepare bakery products 2. discuss the relevance of the course 3. explore opportunities in bread and
pastry production Lo 1. prepare iced petits fours Lo 2. prepare fresh petits fours Lo 3. prepare marzipan petits fours Lo 1. prepare pastry products Lo 2. decorate and present
pastry products Lo 3. store pastry products Lo 1. prepare sponge and cakes Lo 2. prepare and use fillings Lo 3. decorate cakes Lo 4. present cakes Lo 5. store cakes Lo 4. prepare caramelized petits
fours Lo 5. display petits fours Lo 6. store petits fours Lo 1. present and serve plated
desserts Lo 2. plan, prepare and present
dessert buffet selection or plating Lo 3. store and package desserts

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