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Western Colleges Inc Naic, Cavite High School Department

This module covers preparing bakery products over 3 weeks and 5 lessons. It will teach learners about ingredients for bakery products like flour, sugar, leavening agents, and fats. Learners will also learn about baking equipment and techniques, as well as the required oven temperatures for different bakery products. The goal is for learners to acquire knowledge and skills in bread and pastry production so they can find jobs or start their own businesses in the baking industry.

Uploaded by

Reynalyn Ferrer
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© © All Rights Reserved
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302 views4 pages

Western Colleges Inc Naic, Cavite High School Department

This module covers preparing bakery products over 3 weeks and 5 lessons. It will teach learners about ingredients for bakery products like flour, sugar, leavening agents, and fats. Learners will also learn about baking equipment and techniques, as well as the required oven temperatures for different bakery products. The goal is for learners to acquire knowledge and skills in bread and pastry production so they can find jobs or start their own businesses in the baking industry.

Uploaded by

Reynalyn Ferrer
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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WESTERN COLLEGES INC

NAIC, CAVITE
HIGH SCHOOL DEPARTMENT
SENIOR HIGH SCHOOL

Learning Area BREAD AND PASTRY PRODUCTION NC II


Quarter No: 1 Module Number: 1 Duration: 3 Weeks
Week No: 1-3
Topic/s Preparing Bakery Products
Lesson 1: Ingredients for Bakery Products
Lesson 2: Bakery Products Preparation
Lesson 3: Baking Equipment
Lesson 4: Baking Techniques
Lesson 5: Required Oven Temperature for Bakery Products
Resource/s: Textbook: BREAD AND PASTRY PRODUCTION
PRELIMINARIES

TLE- TVL Series


TASK-BASED LEARNING MODEL

Reference/s BREAD AND PASTRY PRODUCTION


TLE- TVL Series
TESDA Training Regulations Based

Preparing Bakery Products – pp. 3-52


BY: Grace R.Nieves
Online
Resources
Subject Ms. Reynalyn Ferrer Penis
Teacher: TESDA Accredited Trainer/ Assessor in Food and Beverage Services
NC II
TESDA Accredited Trainer in:
HOUSEKEEPING NC II
EVENT MANAGEMENTS NC III
FOOD AND BEVERAGE SERVICES NC III
Checked by:
PETECOM

At the end of this module, the learners shall be able to:


1. Enumerate the ingredients used in baking
Bread and Pastry Production creates opportunities for learners to acquire
knowledge, skills and competencies so that they can find jobs or start their own
Humane – values others as values himself
Output- Oriented – a Westernian realizes the value of making things work, he is not
just contented with an ideas, he produces result
PREVIEW:
"The measuring and mixing always smoothed out her thinking processes - nothing
was as calming as creaming butter - and when the kitchen was warm from the oven
overheating and the smell of baking chocolate, she took final stock of where she'd
INTRODUCTION

been and where she was going. Everything was fine." Jennifer Cruise, a bestselling
and award-winning author of contemporary romance novels.

MOTIVATION:

In this Chapter, we will begin with an activity to obtain insights about some
ingredients for bakery products. You will then be guided to enhance and develop
your knowledge about some bakery products, other baking equipment and some
other baking techniques.
ACTIVITY 1.1
Ingredients for Bakery Products

JUMBLED WORDS
Provided below are jumbled written words, try to arrange them and tell whether the
given words that you are familiar in the baking terms.

JUMBLED WORDS ANWERS

1. B K A I G N 1.
2. R A G U S 2.
3. L V E A I N G N E GENTA 3.
4. S F A T 4.
5. K E A C 5.
6. F U L R O 6.
7. E A S T Y 7.
8. L T S A 8.
9. T T B U R E 9.
10. G E G 10.

ACTIVITY 1.2
Measuring Tools and Weighing Devices

Identify the following pictures and write the answer on the space provided.

_______________

_________________

_______________

_____________

________________

ACTIVITY 2
Bakery Products Preparation
What I Have Learned
Write the 10 things that you learned from the lesson. Write your answer in sentence form
with a minimum of 5 sentences and a maximum of 10 sentences.

REFLECTION
REFLECTIONS &
FEEDBACK

In this Module,

I have learned that


________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

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