This document provides an overview of the learning competencies, lessons, resources, and assessments for a 40-hour Bread and Pastry Production (BPP) course across 8 weeks. The course covers basic concepts in bread and pastry, career opportunities, kitchen tools and equipment, measurement and calculation, food safety and occupational health procedures. Key topics include identifying career options, proper tool use and storage, standard measurements, hazard identification and risk control in the workplace.
This document provides an overview of the learning competencies, lessons, resources, and assessments for a 40-hour Bread and Pastry Production (BPP) course across 8 weeks. The course covers basic concepts in bread and pastry, career opportunities, kitchen tools and equipment, measurement and calculation, food safety and occupational health procedures. Key topics include identifying career options, proper tool use and storage, standard measurements, hazard identification and risk control in the workplace.
This document provides an overview of the learning competencies, lessons, resources, and assessments for a 40-hour Bread and Pastry Production (BPP) course across 8 weeks. The course covers basic concepts in bread and pastry, career opportunities, kitchen tools and equipment, measurement and calculation, food safety and occupational health procedures. Key topics include identifying career options, proper tool use and storage, standard measurements, hazard identification and risk control in the workplace.
This document provides an overview of the learning competencies, lessons, resources, and assessments for a 40-hour Bread and Pastry Production (BPP) course across 8 weeks. The course covers basic concepts in bread and pastry, career opportunities, kitchen tools and equipment, measurement and calculation, food safety and occupational health procedures. Key topics include identifying career options, proper tool use and storage, standard measurements, hazard identification and risk control in the workplace.
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Grade Level: Grade 8
Subject: TLE ( BPP- 40 Hours)
Week of Most Essential Learning Lesson LR Link (if Assessment
the competencies Exemplar/ developer available (provide a Quarter/ Learning online) link if Grading resources online) Period available 1. explain basic concepts in bread and pastry 2. discuss the relevance of the course 3. explore opportunities for bread and pastry as a career LO 1. Generate a business idea that relates with a Week 1/ career choice in bread bpp and pastry 1.1 discuss swot analysis Lesson 1 LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia 1.1 identify types of tools, equipment, and paraphernalia
Week 2/ Lesson 2. Maintain tools
bpp and equipment LO 1. Check condition of tools and equipment 1.1 Tools and equipment are identified according to specification / classification and job requirements 1.2 Safety measures in the use of tools and equipment. Week of Most Essential Learning Lesson LR Link (if Assessment the competencies Exemplar/ developer available (provide a Quarter/ Learning online) link if Grading resources online) Period available
Week 3/ LO 2. Perform Basic
bpp Preventive measure 1.1 types and uses of cleaning materials / disinfectant 1.2 preventive maintenance technique and procedure
LO 3. Store tools and
equipments 1.1 proper storage of tools and equipment
Week 4/ Performing mensuration
bpp and calculation LO 1. Familiarize oneself with the table of weights and measures in baking 1.1 standard table of weights and measures are identified and applied LO 2. Apply basic mathematical operations in calculating weights and measures 2.1 Accurate conversion/ substitution of weights and measures are performed
Week 5/ LO3. Measure dry and
bpp liquids ingredients accurately 3.1 Reading of measurement Week of Most Essential Learning Lesson LR Link (if Assessment the competencies Exemplar/ developer available (provide a Quarter/ Learning online) link if Grading resources online) Period available Week 6/ LO 1. Importance of Cookery Occupational Health and Safety Procedures 1.1 recognize the importance of ohsp Week 7/ LO 2. Identify Hazards Cookery and Risks in the Workplace 2.1 determine the types of hazards and risks the workplace Week 8/ LO 3. Evaluate and Cookery Control Hazards and Risks in the Workplace 1.1 Follow consistently OHS procedure for controlling hazards/risks 1.2 Use Personal Protective Equipment (PPE) in accordance with OHS 1.3 Maintain OHSP awareness
