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    Western Colleges Inc Naic, Cavite High School Department

    Uploaded by

    Reynalyn Ferrer
    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.

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    Western Colleges Inc Naic, Cavite High School Department

    Uploaded by

    Reynalyn Ferrer
    209 views4 pages
    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.

    Original Title

    MODULE BPP NC II

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    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    209 views4 pages

    Western Colleges Inc Naic, Cavite High School Department

    Uploaded by

    Reynalyn Ferrer
    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    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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