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

CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP

Grade: 7 Semester: Third
Course Title: Bread and Pastry Production No. of Hours/Semester: Hours/Semester
Pre-requisite (if needed):
Course Description: This Module is an exploratory and introductory course which leads to Bread and Pastry Production National Certificate
Level II (NC II). It covers four common competencies that a Grade 7/Grade 8 Technology and Livelihood Education (TLE) student ought to
possess, namely: 1) using tools, equipment and paraphernalia; 2) performing mensuration and calculation; 3) practicing Occupational Health and
Safety (OHS) procedures and; 4) maintaining tools, equipment and paraphernalia. The preliminaries of this exploratory course include the
following: 1) discussion on the relevance of the course; 2) explanation of key concepts relative to the course and; 3) exploration on career
opportunities.

CONTENT CONTENT STANDARD PERFORMANCE STANDARD PERFORMANCE STANDARD

Introduction
1.Basic concepts in Bread and
2. Pastry Production
3.Relevance of the course
Career opportunities
LESSON 1: USE OF TOOLS AND BAKERY EQUIPMENT
1.Baking tools and equipment
2.Classification of tools and
equipment
The learner demonstrates
understanding of basic concepts
and underlying theories in bread
and pastry production.
The learner demonstrates
understanding of the use of tools
and bakery equipment in bread
and pastry production
The learner independently
demonstrates common
competencies in bread and
pastry production as prescribed
in the TESDA Training Regulation.
The learner independently uses
tools and bakery equipment in
bread and pastry production in
accordance with standard
procedures.
Explain basic concepts in bread
and pastry production Discuss
the relevance of the course
Explore on opportunities for
bread and pastry production as a
career
*LO 1. Prepare tools and
equipment for specific baking
purposes
 Classify baking tools and
equipment based on
their uses
LESSON 2: PERFORM MENSURATION AND CALCULATION
Standard table of weights and
measures
 Conversion/substitution
of weights and measure
 Proper measuring of
ingredients
LESSON 3: MAINTAIN TOOLS AND EQUIPMENT
 Classification of
functional and non-
functional tools
The learner demonstrates
understanding in performing
mensuration and calculation in
bread and pastry production.
The learner demonstrates
understanding in maintaining
tools and equipment in bread
and pastry production.
The learner demonstrates
understanding in performing
mensuration and calculation in
bread and pastry production.
The learner independently
maintains tools and equipment in
bread and pastry production in
accordance with standard
procedures.
*LO 1. Familiarize oneself with
the table of weights and
measures in baking
 Identify and apply
standard table of weights
and measures on specific
tasks
*LO 2. Apply basic mathematical
operations in calculating weights
and measures
 Perform accurate
conversion/substitution
of weights and measures
of ingredients for a
certain product
LO 3. Measure dry and liquid
ingredients
 Practice measuring given
ingredients in a recipe
*LO 1. Check condition of tools
and equipment
 Classify tools and
equipment according to
specification and job
requirements
 Label or segregate
nonfunctional tools and
equipment
 Observe safety of tools
and equipment in
accordance with
 manufacturer’s
instructions
 Types and Uses of *LO 2. Perform basic preventive
Cleaning maintenance
Materials/Disinfectants  Apply preventive
 Preventive Maintenance maintenance on tools
Techniques and and equipment
Procedures periodically
 Clean tools in
accordance with
standard procedures
 Proper storage of tools *LO 3. Store tools and
and equipment equipment
 Store cooking tools and
equipment in
accordance with
manufacturer’s
specifications or
company procedures
LESSON 4: PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
 Hazards and risks The learner demonstrates The learner independently LO 1. Identify hazards and risks
identification and understanding in practicing practices occupational health and Describe workplace hazards and
control occupational health and safety safety procedures in bread and risks Determine hazards and their
 Occupational Health procedures in bread and pastry pastry production. corresponding indicators
and Safety (OHS) production. Recognize contingency measures
indicators in accordance with organizational
 Personal hygiene and procedures
proper hand washing
 Philippine OHS standards  LO 2. Evaluate hazards
 Effects of hazards in the and risks
workplace  Determine the effects of
hazards
 Identify OHS issues and
 concerns in accordance
with workplace
requirements
 Safety regulations Clean *LO 3. Control hazards and risks
air act  Follow OHS policies in
 Electrical and Fire Safety dealing with workplace
Code Waste accidents
Management  Use Personal Protective
 Contingency measures Equipment (PPE) for
and procedures controlling hazards
 Occupational Health *LO 4. Maintain occupational
and Safety Procedure, health and safety awareness
practices and
regulations
 Emergency-related drills  Follow procedures in
and training emergency related to
drill in line with
established guidelines
and procedures
 Fill up OHS records in
accordance with
workplace requirements