Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NCII

WEEK-1 (Oct. 5- 9, 2020)
Day and LEARNING
LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Quarter 1 Lesson 1: PREPARE AND PRODUCE  Refer to Module Parent hands-in the
9:30 – 11: 30 BAKERY PRODUCTS 1, Lesson 1 outputs to teachers in
1:00 – 3:00 1.1 Select, measure and weigh required ingredients school.
Gr. 11 – H.E A according to recipe or production requirements
1.2 Prepare a variety of bakery products according to
standard mixing procedures/ formulation/ recipes and
desired product characteristics
(TLE_HEBP912PB-Ia-f-1)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

 Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NCII

WEEK-2 (Oct. 12-16, 2020)
Day and LEARNING
LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Quarter 1 Lesson 1: PREPARE AND PRODUCE  Refer to Module Parent hands-in the
9:30 – 11: 30 BAKERY PRODUCTS 1, Lesson 1 outputs to teachers in
1:00 – 3:00 school.
Gr. 11 – H.E A 1.3 Use appropriate equipment according to required
bakery products and standard operating procedures 1.4
Bake bakery products according to techniques and
appropriate conditions
1.5 Select required oven temperature to bake goods in
accordance with the desired characteristics, standards
recipe specifications.
(TLE_HEBP912PB-Ia-f-1)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
 Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK-3 (Oct. 19 -23, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 1: PREPARE AND PRODUCE BAKERY  Refer to Module 2, Parent hands-in the
9:30 – 11: 30 PRODUCTS LO1 outputs to teachers in
1:00 – 3:00 1. prepare a variety of fillings and coating/icing, glazes school.
Gr. 11 – H.E A and decorations for bakery products according to
standard recipes, enterprise standards and/or customer
preferences;
2. fill and decorate bakery products, where required and
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences;
(TLE_HEBP9-12PB-1a-f-1)
Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
 Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK-4 (Oct. 26 – 30, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 1: PREPARE AND PRODUCE BAKERY  Refer to Module 2, Parent hands-in the
9:30 – 11: 30 PRODUCTS LO1 outputs to teachers in
1:00 – 3:00 school.
Gr. 11 – H.E A 3. finish bakery products according to desired product
characteristics; and
4. present baked bakery products according to
established standards and procedures.
(TLE_HEBP9-12PB-1a-f-1)
Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Capiz
 JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK-5 (Nov. 2 - 6, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 2 – Prepare Appetizers  Refer to Module Parent hands-in the
9:30 – 11: 30 1. store bakery products according to established 3, LESSON 2 outputs to teachers in
1:00 – 3:00 standards and procedure; and school.
Gr. 11 – H.E A (TLE_HEBP912PB-Ia-f-1)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Capiz
 JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK-6 (Nov. 9 – 13, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 2 – Prepare Appetizers  Refer to Module Parent hands-in the
9:30 – 11: 30 3, LESSON 2 outputs to teachers in
1:00 – 3:00 2. Select packaging appropriate for the preservation of school.
Gr. 11 – H.E A product freshness and eating characteristics.
(TLE_HEBP912PB-Ia-f-1)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III
 Republic of the Philippines
Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 7(Nov. 16 – 20, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 1. Prepare pastry products  Refer to Module Parent hands-in the
9:30 – 11: 30 4, LESSON 1 outputs to teachers in
1:00 – 3:00 1. Select, measure and weigh required ingredients school.
Gr. 11 – H.E A according to recipe or production requirements and
established standards and procedures;
(TLE_HEBP912PP-IIa-g-4)
Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

 Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 8 (Nov. 23 – 27, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 1. Prepare pastry products  Refer to Module Parent hands-in the
9:30 – 11: 30 4, LESSON 1 outputs to teachers in
1:00 – 3:00 2. Prepare variety of pastry products according to school.
Gr. 11 – H.E A standard mixing procedures/formulation/ recipes and
desired product characteristics;
3. Use appropriate equipment according to required
pastry products and standard operating procedures;
(TLE_HEBP912PP-IIa-g-4)
Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
 Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 9 (Nov. 30 – Dec 4, 2020)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 1. Prepare pastry products  Refer to Module Parent hands-in the
9:30 – 11: 30 4, LESSON 1 outputs to teachers in
1:00 – 3:00 4. Bake pastry products according to techniques and school.
Gr. 11 – H.E A appropriate conditions; and enterprise requirement and
standards;
5. Select required oven temperature to bake goods in
accordance with the desired characteristics, standards
recipe specifications and enterprise practices.
(TLE_HEBP912PP-IIa-g-4)
Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III
 Republic of the Philippines
Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 10 (Dec. 7 – 11, 2020)
Day and LEARNING
LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 2 – Decorate and Present Pastry Products  Refer to Module Parent hands-in the
9:30 – 11: 30 5, LESSON 2 outputs to teachers in
1:00 – 3:00 1. Prepare a variety of fillings and coating/icing, school.
Gr. 11 – H.E A glazes and decorations for pastry products
according to standard recipes, enterprise
standards and/or customer preferences.
(TLE_HEBP912PP-IIh-i-5)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III
 Republic of the Philippines
Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 11(Dec. 14 – 18, 2020)
Day and LEARNING
LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 2 – Decorate and Present Pastry Products  Refer to Module Parent hands-in the
9:30 – 11: 30 5, LESSON 2 outputs to teachers in
1:00 – 3:00 2. Fill and decorate pastry products, where school.
Gr. 11 – H.E A required and appropriate, in accordance with
standard recipes and/or enterprise standards
and customer preferences.
(TLE_HEBP912PP-IIh-i-5)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III
 Republic of the Philippines
Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 12 (Dec. 21 – 25, 2020)
Day and LEARNING
LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 2 – Decorate and Present Pastry Products  Refer to Module Parent hands-in the
9:30 – 11: 30 5, LESSON 2 outputs to teachers in
1:00 – 3:00 3. Finish pastry products according to desired school.
Gr. 11 – H.E A product characteristics.

(TLE_HEBP912PP-IIh-i-5)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
 Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 13(Dec. 28, 2020 – Jan. 1, 2021)
Day and LEARNING
LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II Lesson 2 – Decorate and Present Pastry Products  Refer to Module Parent hands-in the
9:30 – 11: 30 5, LESSON 2 outputs to teachers in
1:00 – 3:00 4. Present baked pastry products according to school.
Gr. 11 – H.E A established standards and procedures.
(TLE_HEBP912PP-IIh-i-5)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III
 Republic of the Philippines
Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 14 (Jan. 4 – 8, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 1. Prepare sponge and cakes (TLE_HEBP9- 12TC-  Refer to Activity Parent hands-in the
9:30 – 11: 30 IIIa-f-7) Sheets Quarter 2- outputs to teachers in
1:00 – 3:00 1.1 Select, measure and weigh ingredients according to (W-1) school.
Gr. 11 – H.E A recipe requirements, enterprise practices and customer
practices

1.2 Select required oven temperature to bake goods

and prepare sponges and cakes according to recipe
specifications, techniques and conditions and desired
product characteristics

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III
 Republic of the Philippines
Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 15(Jan. 11 – 15, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 1. Prepare Pastry Products  Refer to Activity Parent hands-in the
9:30 – 11: 30 (TLE_HEBP9-12PP-IIa-g-4) Sheets Quarter 2- outputs to teachers in
1:00 – 3:00 1.3 Use appropriate equipment according to required (W-2) school.
Gr. 11 – H.E A pastry products and standard
operating procedures

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

 Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 16(Jan. 18 – 22, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 3. Prepare and use fillings  Refer to Activity Parent hands-in the
9:30 – 11: 30 (TLE_HEBP9- 12TC-IIIa-f-7) Sheets Quarter 2- outputs to teachers in
1:00 – 3:00 3.1 Prepare and select fillings, coatings and sidings in (W-3) school.
Gr. 11 – H.E A accordance with required consistency and appropriate
flavors

LO 4. Decorate cakes (TLE_HEBP9-12TC-IIIh-i-9)

4.1 Use suitable icings and decorations according to
standard recipes and/or enterprise standards and
customer preferences

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
 Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 17 (Jan. 25 – 29, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 5. Present cakes (TLE_HEBP9- 12TC-IIIa-f-10)  Refer to Activity Parent hands-in the
9:30 – 11: 30 5.1 Maintain product freshness, appearances and Sheets Quarter 2- outputs to teachers in
1:00 – 3:00 eating qualities and mark cake or cut controlled (W-4) school.
Gr. 11 – H.E A portion to minimize wastage in accordance with the
established standards and procedures and customer
preferences

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
Region VI- Western Visayas
 Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 18 (Feb.8 – 12, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 6. Store cakes (TLE_HEBP9- 12TC-IIIa-f-7-11)  Refer to Activity Parent hands-in the
9:30 – 11: 30 6.1 Store cakes in accordance with establishment’s Sheets Quarter 2- outputs to teachers in
1:00 – 3:00 standards and procedures (W-5) school.
Gr. 11 – H.E A
6.2 Identify storage methods in accordance with
product specifications and established standards and
procedures

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Capiz
 JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL

WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II

WEEK- 19 (Feb. 8 – 12, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 2. Prepare marzipan petit fours  Refer to Parent hands-in the
9:30 – 11: 30 (TLE_HEBP9- 12PF-IVe-f 14) Activity outputs to teachers in
1:00 – 3:00 2.1 Flavor and shape quality marzipan to produce Sheets school.
Gr. 11 – H.E A mini-sized fruits in accordance with enterprise and Quarter 2-
client requirements (W-6)
LO 3. Prepare caramelized petit fours
(TLE_HEBP9- 12PF-IVg-h 15)
2.2 Select and coat fresh fruits/fruit segments with
pale amber-colored caramel or glazed or any coating
specified by the enterprise

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL
 WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II
WEEK- 20 (Feb. 15 – 19, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II LO 4. Present and serve plated desserts  Refer to Parent hands-in the
9:30 – 11: 30 (TLE_HEBP9- 12PF-IVj-18) Activity outputs to teachers in
1:00 – 3:00 4.1 Portion and present desserts according to product Sheets school.
Gr. 11 – H.E A items, occasion and enterprise standards and Quarter 2-
procedures (W-7)

4.2 Package dessert with in accordance with

established standards and procedures

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III

Republic of the Philippines

Department of Education
Region VI- Western Visayas
Schools Division of Capiz
JOSE DIVA AVELINO JR. NATIONAL HIGH SCHOOL
 WEEKLY HOME LEARNING PLAN IN BREAD AND PASTRY PRODUCTION NC II
WEEK- 21 (Feb. 22 – 26, 2021)

Day and LEARNING

LEARNING AREA LEARNING COMPETENCY Mode of Delivery
Time/Section TASKS
TUESDAY BPP NC II SECOND SUMMATIVE TEST IN BREAD AND  Refer to Parent hands-in the
9:30 – 11: 30 PASTRY PRODUCTION NC II Activity outputs to teachers in
1:00 – 3:00 Sheets school.
Gr. 11 – H.E A Quarter 2-
(W-8)

Prepared by: Noted:

JANICE D. ATADERO LYNETTE L. BONITA

T- III/Adviser, 12- H.E A Subj. Group Head

Approved:

CHARLIE D. BEGAS
School Principal III