ANDSC UNIFIED CURRICULUM MAP 2019

SUBJECT:TLE-HE
GRADE LEVEL:7
Term Unit Topic: Content Performance Competencies / Assessment Activities Resources Institutional Core Values
(No.) Standard (CS) Standard (PS) Skills
Month Content
2nd Quarter Introduction:  Explain basic
concept in
1.Basic The learner The learner Essay Issue investigation Textbook
bread and
concepts in demonstrates independently
pastry
Fill in the blanks Picture/video analysis Internet
understanding demonstrates Enumeration Magazines
Bread and production
of basic common Matching type Recipe book
Pastry  Discuss the Focus:
concepts and competencies
Production Responsible
underlying in bread and relevance of Excellence
theories in pastry the course
2.Relevance of bread The learners will develop
and production as  Explore on the value of being responsible
the course pastry prescribed in
opportunities and aim for excellence in
production the TESDA
for bread and doing one’s activity.
3.Career Training
opportunities Regulation pastry
production as
a career

LESSON 1.

Use of tools The learner The learner LO1. Prepare tools

and bakery demonstrates independently and equipment for A.1.1 A.1.1 A.1.1
equipment
understanding uses tools and specific baking  Written 1. Drawing baking  HE
of the use of test tools and equipment Laboratory
bakery purposes
tools and  Performa and their functions  Internet
1.Baking tools equipment in
bakery nce Test 2.Research  Baking tools
and equipment equipment in bread and 1.1Classify baking
 _Internet and equipment
bread and pastry tools and equipment Research
2.Classification pastry production in base on their uses PT: Each student will
of tools and production accordance Identify tools and
equipment with standard equipment and its
procedures uses (students will
identify at least 10
tools and its uses for
3min.)

LESSON 2.

Perform
The learners The learners LO1. Familiarize A.1.2 A.1.2 A.1.2
Mensuration
and
demonstrate independently oneself with the  Written Media Presentation
understanding table of weights and examination 1.Students will record  Real ingredients
Calculation perform
in performing measures in baking  Demonstrati weights and  H.E. Lab
mensuration mensuration
on measurement of raw  Baking tools and
and calculation and calculation 1.2Identify and apply  Computation materials and utensils
in bread and based on job  Ballpoint
standard table of ingredients
pastry order  TLE G.7 Work
weights and measures
production specifications. text
on specific tasks
Conversion/su  HE laboratory
bstitution of LO2.Apply basic Fill in the blanks Oral Students will  Measuring
mathimatical True or false convert measurements tools (dry and
weights and
operations in Multiple Choice Recitation liquid)
measure Hands on
calculating weights  Worktext
and measures  Index card
PT:Pair Activity
(conversion of
2.1Perform accurate
measurements of the
conversation/substitut ingredients)
ion of weights ang
measures of
ingredients for a
certain product
.

Proper LO3. Measure dry A.3.1 A.3.1 A.3.1

measuring of and liquid Hands –on Actual Presentation of  HE laboratory
ingredients ingredients Operation ingredients  Realia
(Show an actual
3.1Practice measuring ingredients needed
given ingredients in a in baking)
recipe