REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION X
DIVISION OF VALENCIA CITY
VP-GREEN VALE ACADEMY, INC.
17C, HAGKOL, VALENCIA CITY, BUKIDNON
SCHOOL ID NO:405069
MB NO. 09972661592

CURRICULUM MAP

Grade: 9
Subject Title: Technology and Livelihood Education

Content Performance Learning Competency Assessment Learning Activity

Content Standard Standard Materials
Quarter 1 First Grading
Prepare and The learners The learners The learners…
Produce demonstrates an independently
Bakery understanding of demonstrate core *Prepare a variety of bakery Demonstration
Products the core competencies in products according to standard
concepts and preparing and mixing procedures/formulation Tools and
theories in bread producing recipes and desired product equipment that
and pastry bakery products characteristics are needed in
production *Use appropriate equipment bakery
according to required bakery products
products and standards Quizzes
operating procedures
*Bake bakery products
according to techniques
*select required oven
temperature to bake goods in Oral recitation
accordance with the desired
 characteristics, standards
recipe specifications Presentation

Oven
Quarter 2 Second Grading
The learner The learner *Select, measure and weigh Demonstration
Prepare and demonstrates demonstrate required ingredients according Tools and
Produce Pastry understanding of competencies in to recipe or production equipment that
Products the basic preparing and requirements and established are needed in
concept and producing pastry standards and procedures bakery
underlying products *Prepare variety of pastry products
theories in products according to standard
preparing and mixing
producing pastry procedures/formulation/recipe
products s and desired product
characteristics
*Use appropriate equipment to
required pastry products and
standards operating procedures
*Bake pastry products
according to techniques and
appropriate equipment
conditions; and enterprise
requirements and standards
*Select required oven
temperature to bake goods in
 accordance with the desired
characteristics, standards
recipes, enterprise standards
and/or customer preferences
Oven
Decorate and *Prepare a variety of fillings Demonstration
present pastry and coating/icing, glazes and
products decorations for pastry
according to standard recipes,
enterprise standards and/or
customer preferences
*Fill and decorate pastry
products, where required and
appropriate, in accordance
with standard recipes and/or
enterprise standards and
customer preferences
*Finish pastry products
according to desired products
characteristics
* Present baked pastry
products according to
established standards and
procedures

Storing Pastry *Store pastry products

Products according to established
standards and procedures
*Select packaging appropriate
for the preservation of product
freshness and eating
characteristics
Quarter 3 Third Grading
Prepare and The learner The learner Tools and
Present demonstrates demonstrates equipment that
Gateaux, understanding of competencies in are needed in
Tortes and the core concept preparing and bakery
Cakes and underlying presenting products
theories in gateaux, tortes
preparing and and cakes
presenting
gateaux, tortes
and cakes
Prepare *Select, measure and weigh Demonstration
Sponge and ingredients according to recipe
Cakes requirements, enterprise
practices and customer
practices
*Select required oven
temperature to bake goods in
accordance with desired
characteristics, standard recipe
specifications and enterprise
practices
*Prepare sponges and cakes
according to recipe
specifications, techniques and
conditions and desired product
characteristics
*Use appropriate equipment
according to required pastry
and bakery products and
standard operating procedures
*Cool sponges and cakes
 according to established
standard and procedures

*Prepare and select fillings in

Preparing and accordance with required Demonstration
use fillings consistency and appropriate
flavors
*Select coatings and sidings
according to the product
characteristics and required
recipe specification

*Decorate sponges and cakes

Cake suited to the product and Presentation
decorating occasion and in accordance
with standard recipes and
enterprise practices
*Use suitable icings and
decorations according to
standard recipes and/or
enterprise standards and
customer preferences
*Present cakes in accordance
Cake with customers’ expectations
Presentation and established standards and
procedures
*Select and use equipment in
accordance with service
requirements
*Maintain product freshness,
appearance and eating
qualities in accordance with
 established standards and
procedures
*Marked cakes or cut portion-
controlled to minimize
wastage and in accordance
with enterprise specifications
and customer preferences

*Store cakes in accordance

Storing Cakes with establishments standards Demonstration
and procedure
*Identify storage methods in
accordance with product
specifications and established
standards and procedures

Quarter 4 Fourth Grading

Prepare and The learner The learner Demonstration Tools and
Display Petits demonstrates demonstrate equipment that
Four understanding of competencies an are needed in
the basic preparing and bakery
concept and displaying petits products
underlying fours
theories in
preparing and
displaying petits
fours

Preparing Iced *Prepare, cut and assemble

Petits Fours sponges and basis according to
standard recipes and enterprise
requirements and practices
 *Prepare fillings with the
required flavors and
consistency

*Bake and decorate a selection

Preparing of small choux paste shapes in
Fresh Petits accordance with established
Fours standards and procedures
*Prepare and use fillings the
required flavors and correct
consistency
*Use garnishes, glazes and
finished in accordance with
established standards and
procedures

*Flavor and shape quality

Preparing marzipan to produce mini-
Marzipan sized fruits in accordance with
Petits Fours enterprise and client
requirements
*Coat marzipan fruits to
preserve desired eating
characteristics and softened
with egg whites, piped into
shapes and sealed/browned
with applied heat, according to
enterprise practice

Preparing *Select and coat fresh

Carmelized fruits/fruit segments with pale
Petits Four amber-colored caramel or
glazed or any coating
specialized by the enterprise
*Fill sandwich dried fruits or
nuts with flavored marzipan
and coated with pale amber-
colored caramel according to
specifications and enterprise
standards
Displaying
Petits Fours *Select and prepare
appropriate receptacles for
petits fours
*Display petits fours
creatively to enhance customer
appeal

Storing Petits *Store petits fours in proper

Fours temperatures and conditions to
maintain maximum eating
qualities, appearance and
freshness
*Package petits fours in
accordance with established
standards and procedures

Presenting *Present desserts according to

Dessert The learner The learner product items, occasion and
demonstrates demonstrate enterprise standards and
understanding of competencies in procedures
the basic presenting *Plate and decorate desserts in
concept and desserts accordance with enterprise
underlying standards and procedures
theories in *Plan and utilize dessert buffet
presenting services according to available
desserts facilities, equipment and
customer/enterprise
requirements
*Package desserts in
accordance with established
standards and procedures

Prepared by: Regina M. Sabanal