7

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION

Module 1
 Introductory Message

For the learner:

Welcome to the Bread and Pastry Production 7 Alternative Delivery Mode (ADM) module
on Personal Entrepreneurial Competencies and SWOT Analysis.

This module is an exploratory and introductory course which leads you to Bread and Pastry
Production National Certificate Level II (NCII).

The hand is one of the most symbolized part of the human body. It is often used to depict
skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the
hand in this learning resource signifies that you as a learner is capable and empowered to
successfully achieve the relevant competencies and skills at your own pace and time. Your
academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the contents
of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to take.
If you get all the answers correct (100%), you may
decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced

to you in various ways such as a story, a song, a
poem, a problem opener, an activity, or a
situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.
 What’s More This comprises activities for independent practice
to solidify your understanding and skills of the
topic. You may check the answers to the exercises
using the Answer Key at the end of the module.

What I Have Learned This includes questions or blank

sentences/paragraphs to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity that will help you
transfer your new knowledge or skill in real-life
situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends to the
retention of learned concepts.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain a deep
understanding of the relevant competencies. You can do it!
 7
BREAD AND PASTRY
PRODUCTION
Module 1
Personal Entrepreneurial
Competencies / PECs

This instructional material was collaboratively developed and

reviewed by educators from public and private schools, colleges, and
or/universities. We encourage teachers and other education stakeholders
to email their feedback, comments, and recommendations to the
Department of Education at action@ deped.gov.ph.

We value your feedback and recommendations.

 What I Need to Know

Continuous changes in the local environments require Filipino learners to be

more competitive and updated for them to be prepared for the world of work and
entrepreneurship.
There are three lessons in this module that will give learners with enough
knowledge and help them acquire work skills, work values and expertise. This will
help learners in choosing an occupation or career and/or eventually put up his or her
own business in line with Bread and Pastry Production thus, making learners
become independent and productive members of the society.
After going through this module, you will find yourself at a moderate level of
expertise where you can take yourself to the next levels.

At the end of this module, learners should be able to:

1. Explain the basic concepts in bread and pastry production.
2. Discuss the relevance of the course.
3. Explore opportunities for bread and pastry production as a career.
4. Assess one’s PECs: characteristics, lifestyle, skills, traits.
5. Compare one’s PECs with those of an entrepreneur.
6. Generate a business idea that relates with a career choice in bread and
pastry production.
7. Discuss SWOT analysis.

In going through the module, you have to extend your patience in

understanding, analysing what you are reading. Follow the directions and/or
instructions in the activities. Answer the entire given test and exercises carefully.
Comply the required activities provided.
Lesson INTRODUCTION TO BREAD AND PASTRY
1 PRODUCTION

What is It

Bread and pastry production

Bread and Pastry Production (also known as Baking and Pastry Production)
is a technical-vocational program that develops the skills of students in preparing
and producing bakery/pastry products, cakes and desserts.
Students of the Bread and Pastry Production program are trained in using
modern baking techniques, equipment, tools and utensils and other baking
appliances. Students are also taught about different presentation methods,
sanitation and safety.

Importance of the Course Bread and Pastry Production

There are several reasons as to why bread and pastry production course is
necessary to learn
1. Get Acquainted with your Bakery – helps you to make familiar with your bakery
and all the tools and equipment in it.

2. Improve Baking Skills – trains you how to bake and definitely improve and
develop your baking abilities.

3. Promote Self Esteem – helps you build self – esteem and confidence knowing
that you can now start and then complete a task like baking.

4. Encourage Cultural Awareness - teaches you how cultures from different places
prepare their food.

5. Start a Baking Career – gives you an opportunity to develop a skill in baking.

Job Opportunities

There are number of job opportunities in bread and pastry production that you
can benefit from once you earn a degree in this field of specialization. The kind of job
that you can find depends on your specialization in bread and pastry production. This
career can help you to work as a:

Job Opportunities Job Description

Kitchen Helper   Cleans and sanitizes kitchen equipment.
 Assists in basic food preparation.
 Receives and stores products in kitchens.
 They work for bread factories, using
Factory Bakers
machinery to produce bread and pastry
products.
 These people produce bread and baked
In-store Bakers
goods in a retail store, sometimes using
pre-prepared or part-baked products from a
factory.

 Much more likely to bake from scratch and

are usually employed by a small-scale,
Master/Craft independent bakery or a restaurant kitchen.
 They may specialize in a certain type of
Bakers bread or baking process and will offer
 specialist goods and services, such as
patisserie and cake decoration
 They works at a bakery, grocery store or
Cake Decorator
specialty cake shop and decorates cakes
using a variety of tools, materials and food
items.

 Prepare icings, apply toppings and

decorate cakes by writing customized
messages.
Pastry chef  They are in charge of and trained in the
production of desserts, pastries and bread.
Commis  A junior chef.
 A “station chef”, the chef designated to take
Line Cook
charge of a certain area of food production,
such as cake and dessert preparation and
other related products
 They are responsible for general sanitation
Bakery Sanitation
of the plant.
Manager  They look after all on-the-job activities,
product safety, legality, quality, etc.
 Bakery  They are responsible for the development,
Technologist creating, launching and implementing new
products and commercialization of new and
existing products.
Caterer  Plans, makes transports and serves food
for meetings, parties, weddings,
organizational fêtes, and a host of other
events. Some caterers specialize in baked
goods and pastries.
Bakery Owner  Bakery owners are entrepreneurs who
create signature baked goods, build their
own brand, and manage the business side
of the shop.

Lesson
PERSONAL ENTREPRENUERAL
2 COMPETENCIES / PECs

What is It

Personal Entrepreneurial Competencies (PECs)

Technical and entrepreneurial skills are very much in demand nowadays.

That’s the reason why most of the learners must have to undergo training in order for
them to become a more competitive. Developing their skills will help them in earning
a living for their future. In order to become a great entrepreneur he/she must acquire
these entrepreneurial traits.

Most Important Entrepreneurial Traits

The following are the fundamental characteristics of an entrepreneur:

1. Hard working – This means an entrepreneur works diligently and consistently
about it. Hardworking people keep improving their performance to produce good
products and/or provide good services.

2. Self – Confidence – Entrepreneurs have a strong belief in themselves and their

own abilities. They have self-awareness and belief in their own ability to complete a
difficult task or meet a challenge.

3. Profit – Oriented – An entrepreneur enters the world of business to generate

profit or additional income. The business shall become your bread and butter.
Therefore, you must see to it that the business can generate income.

4. Goal – Oriented – Entrepreneur knows how to set specific, measurable,

attainable, realistic, and time-bound (SMART) goals. It is easy for them to divide
large goals into short-term goals.

5. Persistence – Entrepreneurs do not easily give up in the face of problems. This

includes making a personal sacrifice or extraordinary effort to complete a job.

6. Ability to accept change – Entrepreneurs should handle with and do well on

changes. Nothing is permanent but change. Change occurs frequently. Capitalize
on positive changes to make your business grow.

7. Has the initiative - An entrepreneur takes the initiative. He has the ability to
analyze and initiate things independently for the success of his business.

8. Committed - Good entrepreneurs assume full responsibility over their business.

They give full commitment and solid dedication to make the business successful.

9. Risk-taking - Entrepreneurs are known for doing tasks that are moderately
challenging in order to achieve a goal.

10. Disciplined - Successful entrepreneurs always stick to the plan and fight the
temptation to do what is unimportant.

11. Creative - An entrepreneur should be creative and innovative to stay in the

business and in order to have an edge over the other competitors.
12. Demand for efficiency and quality - Entrepreneur see to it that the business
meets or exceeds existing standards of excellence and exerts efforts to improve past
performance and do things better. They set high but realistic standards.

13. Excellent planner - A good entrepreneur develops and follows the steps in the
plans diligently to realize goals. A good entrepreneur knows that planning is an
effective skill only when combined with action.

14. Possesses people skills - This is a very important skill needed to be successful
in any kind of business. People skills refer to effective and efficient communication
and establishing good relationship to the people working in and out of your business.
In day-to-day business transactions, you need to deal with people. A well-developed
interpersonal skill can make a huge difference between success and failure of the
business.

15. Sound decision maker - Successful entrepreneurs have the ability to think
quickly and to make wise decisions towards a pre planned set of objectives. Sound
decisions should be based on given facts and information and lead towards the pre
planned objectives.

16. Information seeking - Entrepreneur update themselves with new information

about his customers, the market, suppliers, and competitors. This is rooted to their
natural sense of curiosity.

Lesson ANALYZING SWOT

 3

What is It
SWOT Analysis

SWOT’’ is an acronym for Strengths, Weaknesses, Opportunities,

and Threats. The SWOT Analysis began its life in the ‘70s as a planning tool for analyzing a
professional project or business venture. Unchanged in its format, it’s still used today to help
businesses focus their thoughts, analyze their progress, and strategically shape their decision-
making. SWOT can also be used in personal context, you as an individual can develop your career
and personality by identifying your strengths, weaknesses, opportunities and threats. Reviewing
your identity, abilities, personality and applying it to a SWOT framework will allow you to better
yourself and advance in your chosen career. This step will help you improve your business of choice
and prepare for challenges. The table below will help you differentiate among these four features

INTERNAL EXTERNAL

Strengths Opportunities
P

- Positive and controllable - Positive factors that are not

O
factors that contribute to the within the control of the business.
S business’ success.
- Possibilities that you can take
I - An internal resource or advantage of to help you achieve

T capability which is needed to your goals and ambitions.

achieve the desired goals.
I - An external situation that could
Examples: provide a competitive advantage.
V
 Cheap raw materials Examples:
E
 Skilled employees
 Absence of similar products
 Ease of management
in the market.
 Small capital outlay
 New markets being
  Experience workforce developed.
 Business is located in  There is strong support
an area with many from the local government
people living. for small and medium
businesses to expand.
Weaknesses Threats
N

- Areas where you or your - Negative factors that are beyond

E
organization may be weaker the control of the business.
G than others.
- An external situation which could
A - An internal barrier to achieve damage your space for attaining

T the desired goals. objectives.

I - Set of problems, difficulties - Things that may prevent you or

or shortcomings encountered your organization from making a
V by the business. profit or achieving your goals.

E Examples: Examples:

 Lack of working capital  Raw material shortages

 Poor location
 Inexperience owner
 Establishment is old
and looks out dated.
 Limited space inside
the establishment,
thereby limiting the
number of customers it
can accommodate.
 Too many competitors
 New methods of food
production that are better
and more effective are
coming out.
 New technologies are
available and are used by
competitors.

References

BOOKS

K to 12 Basic Education Curriculum Technology and Livelihood

Education

Learning Module

Learning Module Bread and Pastry Production 9

Dr. Cristina a. Villanueva. Effective Technology and Home Economics,

Adriana Publishing Co.,INC.

ELECTRONIC RESOURCES

https://careertrend.com/career-opportunities-in-cooking-13637584.html

https://www.finduniversity.ph/majors/baking-pastry-production-nc-ii-
philippines/https://cacoo.com/blog/a-comprehensive-guide-to-creating-your-
personal-swot-analysis/

https://www.slideshare.net/gilbertbautista3/module-1-pe-cs

https://www.slideshare.net/lionnagaraju/interactive-teaching-techniques-swot-
analysis

For inquiries or feedback, please write or call:

Mr. Raymund G. Patricio

09099080960

Saint Andrew Academy (Bacarra, I.N.)

E-mail Address: trinding88@gmail.com

Facebook: Mestro Raymund Patricio / Mun D O