Bread & Pastry
Bread & Pastry
Bread & Pastry
(Exploratory)
Teacher’s Guide for TLE Exploratory Course on Bread and Pastry Production
Introduction
This Teacher’s Guide is intended for you, the TLE teacher, who teaches any of the more than 24 TLE exploratory courses in the Grades 7 and
8 of the K to 12 curriculum. To ensure that you teach the TLE exploratory courses the way they were intended to be taught, you must see the big
picture of the K to 12 curriculum and the teaching of TLE. Some background information is necessary.
Background Information
The K to 12 Curriculum has as its overarching goal the holistic development of every Filipino learner with 21stcentury skills who is
adequately prepared for work, entrepreneurship, middle level skills development and higher education. The overarching goal of the K to 12
curriculum, tells you that the teaching of TLE plays a very important role in the realization of the overall goal of the curriculum. Whether or
not the K to 12 graduate is skilled and ready for work, entrepreneurship and middle skills development depend to a great extent on how
Below is a schematic diagram of Technology and Livelihood Education (TLE) framework in general secondary schools. This should
(Exploratory)
The diagram shows that Technology and Livelihood Education encompasses the field of Home Economics, Industrial Arts, Agri-Fishery
Arts and ICT. The 24 TLE courses can be categorized under any of these fields.
TLE is geared towards the development of technological proficiency and is anchored on knowledge and information, entrepreneurial
concepts, process and delivery, work values and life skills. K to 12 TLE is one that…
a. is built on adequate mastery of knowledge and information, skills and processes, acquisition of right work values and life skills;
The diagram likewise shows that entrepreneurial concepts also form part of the foundation of quality TLE. It is expected that your TLE
students, after using the Learning Module on Entrepreneurship, imbibe the entrepreneurial spirit and consequently set up their own
businesses in the areas of Agri-Fishery Arts, Industrial Arts, Home Economics, and Information and Communication Technology.
TLE by its nature is dominantly a skill subject and so you must engage your students in an experiential, contextualized, and authentic
teaching-learning process. It is a subject where your students learn best by doing. It is integrative in approach. For instance, it integrates
entrepreneurship with all the areas of TLE. It integrates concepts, skills and values.
TLE in Grades 7 and 8 are exploratory in nature. Your school will choose at least 4 from the list of 24 courses for which 23 Learning
Modules have been prepared.1Your school’s choice is determined by the availability of its resources (faculty and facilities) as well as the
mensuration and calculation; 3) occupational health and safety procedures, and 4) preparation and interpretation of technical drawing. Why
are these competencies described basic? Because they are competencies that students must acquire in order that they can do higher level
competencies. They are also described common because these are true to all TR-based TLE courses.
4. Time allotment for Technology and Livelihood Education is four hours per week.
There is a Learning Module for each exploratory course. If there are 24exploratory courses then you have 24 Learning Modules in your hands.
But you will use 4 Modules only for the entire year in Grade 7 and another 4 Modules in Grade 8. In these exploratory courses, you are expected to
integrate Income Generating Projects (IGP) to help your students earn while they learn.
repetition of the teaching of the 5 common competencies, we have to teach them in the context of the TLE course. For example, you teach “use and
maintenance of tools” in beauty care when you are teaching the course on Beauty Care. You teach the same competencies - use and maintenance of
tools-in Bread and Pastry Production but in the context of Bread and Pastry Production and so your tools will not be entirely the same. Definitely, there
What’s new in the teaching of TLE in the K to 12 curriculum? In the K to 12 curriculum, the TLE courses are taught based on the learning
outcomes and performance criteria stated on the Training Regulations (TR) from Technical Education and Skills Development Authority (TESDA).
Why is this necessary? To prepare the K to 12 graduate for lucrative work, he/she must earn a National Certificate (NC) I, II or even an NC of
a higher level that is required by industries. This he/she earns after passing an assessment given by TESDA.
How can you ensure that the K to 12 high school student (Grade 9 to 12) pass TESDA assessment and obtain an NC? By seeing to it
that you teach the TLE course in accordance with the performance criteria and learning outcomes laid down in the TESDA Training Regulations.
Do the exploratory courses enable the high school student to earn already an NC? Not yet. Completion of the exploratory courses may
not yet qualify a high school student to take an assessment for an NC. Instead, it helps him/her earn a Certificate of Competency (COC) at least in
Grade 9 that will lead eventually him/her to an NC. In short, the COC paves the way to the earning of an NC.
Student’s choice of TLE specialization begins in Grade 9. After having been exposed to an array of TLE courses during the exploratory phase
in the first two years, the student will be most benefited, if in Grades 10, 11, or 12 he/she continues with a TLE course in which he/she already has a
a. The Module is designed to be a teacher-assisted learning kit or a self-learning kit on competencies that a Grade 7 TLE ought to possess. It
explores the course on Aquaculture which helps your student earn a Certificate of Competency in Grade 9 which leads to a National
b. The Learning Module is made up of 4 to 5 Lessons based on the competencies. Each Lesson contains the following:
1) Learning Outcomes
2) Performance Standards
3) Materials/Resources
4) Definition of Terms
10) References
There are some TLE Modules which have a section on “How Do You Extend Your Learning?” This section is meant for enrichment. It is
usually given as an assignment for not everything can be taught and done in the classroom given the limited time.
c. The Self-check given after the pretest and information sheet/s can also serve as the posttest of the lesson.
2. Parts of the Lesson. -The following explain the parts of each Lesson and describe what your students’- as well as your tasks are.
Reflection
It is a good habit to reflect on your teaching for the day – what went well, what did not go well, why this activity went well with this group, why it didn’t work
well with the other group. What are your realizations? What are lessons learned? Jot them down in your diary. Commit them to your memory. If you do this
consistently, you will find your delivery improve substantially.
For you to get a complete picture of the complete TLE exploratory course on Bread and Pastry Production, you are hereby provided with the Curriculum Guide
on Bread and Pastry Production.
Content Standard Performance Standard Learning Competencies Project/ Activities Assessment Duration
LESSON 1: USE OF TOOLS AND BAKERY EQUIPMENT
Demonstrate 1. Baking tools and LO1. Prepare tools and 1. Familiarizing and Written Test 4 hours
understanding of/on: equipment are identified equipment for specific classifying different Perform ance on the
Baking tools and based on their uses. baking purposes. baking tools and classific ation of tools
equipment, their uses equipment and their
Classification of tools uses. 2. Operate an
and equipment oven
LESSON 2: PERFORM MENSURATION AND CALCULATION
Demonstrate Standard table of weights LO1.Familiarize oneself Written examina tion 2hours
understanding of/on: and measures are with the table of
Standard table of identified and applied. weights and measures
weights and measures in baking
Conversion/ Accurate conversion/ LO2. Apply basic 1. Calculating of Performanc eon 2hours
substitution of weights substitution of weights mathematical ingredients using conversi on of weights
and measure and measures are operations in calculating fundamental and measure s
performed. weights and measures. operations.
Proper measuring of 1. Reading of LO3. Measure dry and 1. Performing the Demonstr ation 4 hours
ingredients measurements is liquid ingredients proper measuring of
practiced with accuracy. accurately liquid and dry
ingredients
LESSON 3: MAINTAIN OF TOOLS AND EQUIPMENT
Demonstrate 1. Tools and equipment LO1. Check condition of 1. Testing for the Direct observation 4 hours
understanding of/on: are identified according tools and equipment accuracy, functionality, Written test
Classification of to and usefulness of the
functional and classification/specification delivered tools and
nonfunctional tools and job requirements. 2. materials. 2. Classifying
Non-functional tools and functional and non-
equipment are functional tools and
segregated and labeled equipment and
according to repairing of defective
classification. 3. Safety of tools.
tools and equipment are
observed in accordance
with manufacturer’s
instructions
Types and uses of 1. Tools and equipment LO2. Perform basic 1. Practicing the proper Direct observation 4 hours
cleaning materials / are maintained according preventive maintenance cleaning of tools Written test
disinfectants to preventive
Preventive maintenance maintenance schedule or
techniques and manufacturer’s
procedures. specifications.
Occupational Health 2. Tools are cleaned in
and Safety Center accordance with standard
(OSHC) workplace procedures.
regulations 3. Work place is cleaned
and kept in safe state in
line with OSHC
regulations.
Proper storage of Tools and equipment are LO3. Store tools and 1. Storing, safe keeping, Written test / 4 hours
tools and equipment stored in safely equipment and labeling of tools questioning
accordance with and equipment based Perform ance test
manufacturer’s on manufacturer’s
specifications or company requirements.
procedures.
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
Demonstrate 1. Workplace hazards and LO1. Identify hazards 1. PowerPoint Written test 4 hours
understanding of/on: risks are identified and and risks presentation on hazards
Hazards and risks clearly explained. and risks.
identification and 2. Hazards/Risks and 2. Making posters of
control their corresponding warning signs on
Occupational Health indicators are identified in dangerous and risky
and Safety (OHS) line with company areas.
indicators procedures. 3. Labeling toxic
Personal hygiene and 3. Contingency measures chemicals and their safe
proper hand washing are recognized and keeping.
established in accordance
with organizational
procedures
Philippine OHS 1. Effects of hazards are LO2. Evaluate hazards 1. Film viewing on the Written examination 4 hours
Standards determined. and risks effects of hazard risks.
Effects of hazards in 2. OHS issues and 2. Visiting people in
the workplace concerns are identified the workplace and
in accordance with interviewing
workplace personnel.
requirements and
relevant workplace OHS
legislation.
Safety 1. In dealing with LO3. Control 1. Familiarizing Written Test 4 hours
Regulations workplace hazards and risks oneself with the
Clean Air Act accidents, fire and locations of
Electrical and emergencies are emergency or fire
Fire Safety Code followed in exits and first aid
Waste accordance with kit.
management the organization’s 2. Showing the
Contingency OHS policies. 2. proper use of
Measures and Personal protective Personal
Procedures equipment for Protective
controlling hazards Equipment (PPE).
is correctly used in 3. Practicing
accordance with proper
organization’s OHS segregation
procedures and techniques
risks are strictly
followed.
Operational health 1. Procedures in LO4. Maintain 1. Emergency drills on Written examina tion 4 hours
and safety procedure, emergency related drill occupation al health fire and earthquakes
practices and are strictly followed in and safety awareness and performing first aid
regulations line with the established measures on hazards. 2.
Emergency-related organization guidelines Simulation in giving first
drills and training and procedures. aid
2. OHS personal records
are filled up in accordance
with workplace
requirements.
40 hours
“By three methods we may learn wisdom: First, by reflection, which is noblest; second, by imitation, which is easiest; and third by experience, which is the
bitterest.” - Confucius