Introduction ‘The Technology and Livelihood Education (TLE) for junior high school and Technical- Livelihood-Vocational Education (TVL) for senior high school is one track in’ the implementation of the K to 12 Basic Education Program (BEP). It is composed of four components, namely: Agr-Fishery Arts, Home Economics, Industrial Arts, and Information and Communication Technology. Learners in Grades 7 and 8 may take an exploratory course ‘on the subject; tackling common competencies that they would need, should they wish to have a career in TLE/TVL. Their learnings and competencies are then further enhanced in Grades 9 and 10, up to Senior High. ‘This learning resource focuses on the course Bread and Pastry Production (National Certificate Level li) under Home Economics of the TLE/TVL track, The Department of Education aims that this learning resource contributes to the attainment of the realization of the overall goal of the K to 12 Basic Education Program, which is the holistic development of every Filipino learner: equipped with 21" century skills, adequately prepared for work, and has gained the right knowledge, attitude, values and skills to start @ business, acquire middle level skills, and to advance in higher education. Bread and Pastry Production Manual ‘This Manual includes information and activities to develop desirable values, skis ‘and understanding through step-by-step procedures and helpful techniques and guidelines ‘On how to prepare, present, display, and store bakery products, pastries, petit fours, cakes, ‘and desserts. Provisions for practical application to real life situation are also included for lifelong learning. To the Learner: ‘This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies a5 prescribed in the TESDA Training Regulation in Bread and Pastry Production. ‘This manual is specifically crafted to focus on the different activities that will assess your level in terms of skills and knowledge necessary to get 2 Certificate of Competency and/or National Certification (NC II). Successful completion of this course ensures that you have acquired the essential skills to be on your way to becoming a certified bread and pastry producer.