Table of Content

Part I: Syllabus for Commercial Cooking

I. Basic information
 Name of School
 School Year
 Course Syllabus
 Course Title
 Course Code/Section
 Instructor
 Contact Info
 Class information
 Time
II. Course Description
 Objectives
 Methods of Instruction
III. Materials
IV. Policies
 Attendance
 TLE Laboratory Policies
 Project Policies
 Missed or Special Exam Policies
V. Schedule
 Classroom Schedule
 Exams Schedule
 School Calendar of Activities
VI. Resources
 Tips for Success
VII. Statement of Accommodations
VIII. Evaluations
IX. Safety and Emergency Preparedness

Part II: Matrix for Bread and Pastry Production

Course Syllabus – Commercial Cooking Grade 8

I. INFORMATION

Name of School: Maguintech and Learning Center Inc.

School Year: 2015-2016
Course Syllabus:S Commercial Cooking Grade 8
Course Title: Commercial Cooking Grade *
Course Code/Section: Grade 8
Instructor: Nasser C. Mantukan
Contact Info: cutietaZ07@yahoo.com , +639068825564
Class information: T.L.E Laboratory
Time: Thursday (1:00-4:00 pm)

II. Course Description:

Commercial Cooking course leads to National Certificate Level II

(NCII). This course is designed for high school student to develop knowledge,
skills, and attitude to perform the tasks on Bread and Pastry Production. It
covers core competencies namely: 1) prepare and produce bakery products; 2)
prepare and produce pastry products; 3) prepare and present gateau, tortes and
cakes; 4) prepare and display petit fours and 5) present deserts.

Objectives:

By the end of the course, each student should be able to:

 Understand the basic elements of a plated dessert, and prepare and
attractively assemble a dessert item, sauce and garnish.
 Understand and execute laminated dough: mixing, laminating, make-up,
proofing, baking and finishing.
 Mix and form several varieties of yeast-raised dough’s, including: pan
bread, bouclé, baguette and individual rolls.
 Scale, mix, pan and bake cookie dough, a muffin batter, scone dough.
 Mix, bake ice and decorate a cake.

METHODS OF INSTRUCTION

 CLASS DISCUSSION
 GROUP DISCUSSION/INTERACTION
 ACTUAL ACTIVITIES (COOKING)
 REPORTING METHOD
 ASSIGNMENT/PROJECT METHOD
III. MATERIALS

All course materials are provided in this class. Only the ingredients needed in the
actual activities should be provided by the learners/student.

Worktext in Technology and Livelihood Education: Leonora D. Basbas, Ph.D,

Belen M. Jamisal, Ed.D, Ma. Luz R. Lebrudo, M.A.

IV. POLICIES

Attendance Policy

1. The students should attend the class on time. Late comers will be marked as
tardy.
2. The students who will not attend the class should submit an excuse letter or
if he/she is not feeling well, he/she required to submit medical certificate.
3. If the students are absent without valid reason he/she will not allowed
attending the class. If he/she has absent for 5 consecutive days, he/she will
be considered dropped to the class.

T.L.E Laboratory Policies

Personal Hygiene/Uniform Code

A personal hygiene code take effect in institutional kitchens with the

following requirements:

Jewelry:

In order to provide a safe and sanitary learning experience,

 All jewelry including necklaces, rings, watches, bracelets, and body jewelry
(for example: nose rings, facial piercings, body piercings, etc.) should not be
worn on campus or worksite.

Uniform Code:
 Keep yourself clean and neat at all times.
 All students are required to dress with complete uniforms when attending
class and offsite locations (such as field trips and worksites).
 Uniforms and aprons must be clean and with a absence of stains or dirt.
 Ball caps, scarves, and other hats must not be worn while in uniform.
 All students must wear their uniforms with proper identification on campus
and at off-site locations.

Hair:
 Hair must be neatly maintained, cleaned, and properly trimmed at all times.
 All hair must be worn above your collar (hairnets).
 Ponytails should not be visible and must be restrained.
 If you wear a mustache, it must be kept neatly trimmed and must not extend
below the corners of your lips.
 Beard snoods must be worn over beards.
 The rest of your face must be clean-shaven daily.
Fingernails:
 Fingernails must be clean at all times, and should be of a moderate length
with no fingernail polish.

Shoes:
 Shoes should be slip-resistant (non-skid), spill-resistant, flat, black sturdy
work shoes, made of non-porous manmade materials or leather. Steel-toed
shoes are recommended. Any other shoes such as, high heels, open-toed
shoes, and sneakers are not permitted.

Projects Policy

Project must be submitted on or before the deadline. No late projects will

be accepted after the deadline.

Missed or Special Exams

If the student has not taken the test because of illness or any valid
reasons, he/she required to present medical certificate or excuse letter and see
to it that he/she settled her/his financial obligation before taking the exam.

Bread and Pastry Production Grading Procedures

Written Work 20% Performance Task 60% Quarter Exam 20%

Quizzes Project Periodical Exam

Assignment Oral

Unit Exam Actual Activities

V. SCHEDULE

Classroom Schedule

GRADE MONDAY TUESDAY WED. THURSDAY FRIDAY

1:00-
7-A 10:15-11:15
2:00
7-B
7-C 7:30-8:00 7:30-8:00
8-A 3:00-4:00 3:00-4:00 8:00-9:00
9:15-
8-B 10:15:-11:15
11:15
9-A 1:00-4:00
10-A 1:00-2:00 1:00-3:00
Scheduled of Exam

1st monthly 2nd Monthly Quarterly

July 7-8, 2015 August 4-5, 2015 August 27-28, 2015
Sep. 17-18, 2015 October 15-16, 2015 November 12-13, 2015
Dec. 10-11, 2015 Jan.14-15, 2015 Feb. 21-22, 2016
Feb. 18-19, 2016 March 7-8, 2016

Calendar of Activities
VI. RESOURCES

Tips for Success

To be most successful in this class:

 Read each recipe all the way through before beginning to scale. Many
times you can prevent an error or save yourself clean-up time by
understanding the entire process before starting, or asking questions if
something is unclear.
 It is vital that you come to class everyday, and if you can’t come, just
send an excuse letter to your teacher. As a class, we work as a team. Our
success depends upon each person taking ownership and responsibility for
his or her part of the production.
 Make sure to clean the laboratory/mixing area immediately when you are
finished using it. Each of your classmates will need to use the mixers
andcommon scaling areas, so don’t leave a mess behind when you leave.
 In order to keep all products the freshest possible, we follow a strict
rotationsystem. First in, First out. The oldest product, the product that
must be usedfirst, in always in the front and on the top. This goes for
shelves as well as racks in the freezer. When everyone follows this
system, we will always serve an outstanding product.

VII. Statement of Accommodation

1. The students/learners having medical disability must provide a medical

certificate to prove that they are really unwell.
2. The students/learners facing learning disabilities must see the adviser or
the teacher to discuss the matters regarding the disability of the
students/learners.
3. To give an attention to the students/learners who has a disability.

VIII. EVALUATION

 Appropriate and accurate classroom participation in responding to the

instructor’s questions during class discussions and proceedings.
 The instructor observes the learners’ performance during the class
proceedings.
 The teacher consolidated the general outputs, evidence of the class
performance and learned concepts through authentic assessment or Folio
requirement (Portfolio)
 Practical examination of the course subjects.
IX. SAFETY AND EMERGENCY PREPAREDNESS

 Drills on how to be ready and being alert when the flood is about to reach
the higher level of water.
 Prepared the safety or first aid kit.
 Be ready and follow the government and PAG-ASA weather report.
 Pack all the things needed when evacuate is advice. Go to the nearest
place or evacuation center
 SYLLABUS MATRIX IN BREAD AND PASTRY PRODUCTION GRADE 9
SCHOOL YEAR 2015-2016

FIRST QUARTER

PROGRAM STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
GRADE LEVEL STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
CONTENT STANDARD: The learners demonstrate the knowledge on how to go about preparing and mixing the ingredients which have definite influence
on the quality of the product and the most important concepts that need to learn, to acquire the right skills to be a successful baker.
PERFORMANCE STANDARD: The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA
Training Regulation.

GRADING CONTENT LEARNING VALUES COLLABORATIV MATERIALS ASSESSMENT PERFORMANC REFERENCES

PERIOD COMPETENCIES INTEGRATI E LEARNING E STANDARDS
ON ACTIVITIES

1. The Basic Demonstrate Accuracy in Measuring Books Formative The learners Work Text in
F in Baking the correct measuring ingredients ORAL independentl Technology and
locality technique in and following Blackboard y Livelihood
I measuring substitution accurate Written demonstrate Education 9
Weights , ingredients. technique in Chalk exam core
R Measurem measuring and competencie
ents and substitution. Assignments s in
S
Substitutio preparing
n and
T
producing
Q Substitutio Summative bakery
n of products
U Ingredients
Moving
A exam
R Baking Perform the Using the Familiarizing Books
Tools and uses of right kind with the uses Tools and Performanc
T Equipment different tools. of tools of different Equipment e task
and tools by in Baking
E equipment presenting
for the informative
R
right job picture of each
tools Quarter
Exam

Visual Aid
Ingredients Identify Keep all Making
in Baking different the prediction of
baking guidelines the main
ingredients in mind ingredients of Baked
when the baked Products
baking, as product after
these will tasting it.
help in
successful
baking.
SECOND QUARTER

PROGRAM STANDARD: : The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
GRADE LEVEL STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
CONTENT STANDARD: The learners demonstrate the preparation procedure of mixing, kneading, proofing and shaping of dough which can give
tremendous delight and satisfaction - especially if the newly baked bread exudes a pleasing, appetite-stimulating aroma and a mouth-watering golden
brown crust with just the right tenderness and texture expected of a good quality product
PERFORMANCE STANDARD: The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA
Training Regulation

GRADIN SCHEDULE CONTENT LEARNING VALUES COLLABORATIV MATERIALS ASSESSMENT PERFORMANC REFERENCES
G COMPETENCIES INTEGRATI E LEARNING E STANDARDS
PERIOD ON ACTIVITIES

Lesson 2 Preparing demonstrate Learned Presenting Books Formative The learner Work Text in
S Bread and the three the tricks videos of demonstrate Technology and
Products method of of bread Demonstratio Tools Oral competencie Livelihood
E Week 6- mixing the making n about the And s in Education 9
10 Yeast Bread dough for basic mixing Equipment Written preparing
C yeast bread of dough in s in Exam and
accordance of Baking producing
O the methods. Assignments pastry
products
N
Quick Identify the Using Producing Recipe Summative
D Breads: different different muffins using books
Muffins ingredients in ingredients the required Performanc
making in making ingredients Tools and e task
muffins muffins. Equipment
in Baking
Q Quick Determine the Valuing the Making a Ingredient Quarter
Breads: methods of steps in menu book s in Exam
U Biscuits preparing preparing containing Baking
biscuits biscuits different
A using the methods and Menu
dry-to-wet- ingredients book
R method used in
making varied
T biscuits.

R
THIRD QUARTER

PROGRAM STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
GRADE LEVEL STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
CONTENT STANDARD: The learners demonstrate the preparation procedure of mixing, kneading, proofing and shaping of dough which can give
tremendous delight and satisfaction - especially if the newly baked bread exudes a pleasing, appetite-stimulating aroma and a mouth-watering golden
brown crust with just the right tenderness and texture expected of a good quality product
PERFORMANCE STANDARD: The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA
Training Regulation

GRADIN SCHEDULE CONTENT LEARNING VALUES COLLABORATI MATERIALS ASSESSMENT PERFORMANC REFERENCES
G COMPETENCIES INTEGRATIO VE LEARNING E STANDARDS
PERIOD N ACTIVITIES

Lesson 3 Preparing And Identify the Give an Creating a Books Formative The learner Work Text in
T Producing Pies different innovative variety of Projector demonstrate Technology and
and Pastries variety of idea for pies and Tools and Oral competencie Livelihood
H Week 11- shapes and aspiring pastries with Equipment Written s in Education 9
12 Pastries sizes and a entrepreneur varied ’s in Exam preparing
I wide variety to be shapes and Baking and
of fillings of creative and sizes in a producing
R
pies and experiment a step-by-step pastry
pastries. new product procedure products
D
in making
pies and Summative
pastries.
Q Performanc
e task
U Suggested Identify the Exhibiting Recipe
Pastry different pastry books
A Recipes pastry recipes products and
present the Tools and
R recipes to Equipment
the in Baking
 demonstrates expectator
T Lesson 4 Preparing understanding Quarter
Gateaux, of the core Explaining Exam The learner
E Week 13- Tortes, Cakes concept and concept and Ingredient demonstrate
16 and Petit Fours underlying theories in s in Performanc competencie
R with Toppings theories in preparing Baking e task s in
and Filings preparing and and preparing
presenting presenting and
 Gateaux, gateaux, gateaux, presenting
Tortes and tortes and tortes and gateaux,
Petit Four cakes cakes. tortes and
cakes

Toppings
and
Fillings

Storage for
Baked
Products
with
Toppings
and Fillings
FOURTH QUARTER

PROGRAM STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
GRADE LEVEL STANDARD: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
CONTENT STANDARD: The learners demonstrate the preparation procedure of mixing, kneading, proofing and shaping of dough which can give
tremendous delight and satisfaction - especially if the newly baked bread exudes a pleasing, appetite-stimulating aroma and a mouth-watering golden
brown crust with just the right tenderness and texture expected of a good quality product.
PERFORMANCE STANDARD: The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA
Training Regulation

GRADIN SCHEDULE CONTENT LEARNING VALUES COLLABORAT MATERIALS ASSESSMENT PERFORMANC REFERENCES
G COMPETENCIES INTEGRATION IVE E STANDARDS
PERIOD LEARNING
ACTIVITIES

Lesson 5 Preparing Prepare the Applying Participating Recipe Formative The learner Work Text in
F Desserts favorite learned in a Books demonstrate Technology and
dessert and concepts and industry- Oral competencie Livelihood
O Week 17- experiment the becoming related s in Education 9
20 Criteria for other dessert more workplace in Tools and Written preparing
U Judging Fruit that are not responsible preparing Equipment Exam and
Desserts familiar with or in engaging dessert ’s in producing
R not tasted yet and under Baking pastry
Standard participating standard Summative products
T score sheet in a procedure
for muffins workplace, and Actual
H and quick take safety required activities
bread pre-caution criteria. Recipe
and apply books Quarter
Standard safety Exam
score sheet measure for Tools and
for pastries effective and Equipment Performanc
and pies safe in Baking e task
  workmanship
.
Q
Lesson 6 Presenting, Present the Artistic Demonstrat Ingredient The learner
U Serving and product with presentation e baking of s in demonstrate
Week 21- Storing Baked the of one’s product with Baking competencie
A 25 Product combination of products decoration s in
passion and with passion and preparing
R highly sense of of works in presentation and
artistry and doing it. . presenting
T creativity. gateaux,
tortes and
E cakes