CONTENT PERFORMANCE LEARNING

LEARNING TIME TEACHING/LEARN

STANDAND STANDARD TOPIC / CONTENT ASSESSMENT
COMPETENCY ALLOTMENT ING ACTIVITIES
MODE

L.O 2 Prepare and present 11. Types and classifications of Synchronous Performance Task
The learner demonstrates
Pastry products fillings, coatings/icing and glazes Discussion
understanding of the 2.1 Prepare a variety of 12. Regular and special fillings 11th Week
The learner Actual Cake
core concept and fillings and coating/icing, and coating/icing, glazes and
demonstrates Powerpoint Making Return
underlying theories in glazes and decorations for decorations
competencies in Presentation for the Demonstration
preparing and presenting pastry products according to 13. Decorative techniques and
preparing and explanation “Swiss Roll”
gateaux, tortes and cakes standard recipes, enterprise rules for garnishing
presenting gateaux, Video Presentation for
standards and/or customer 14. The tools and materials in
tortes and cakes the examples and video
preferences decorating, finishing and demonstrations
presenting
2.2 Fill and decorate pastry 15. Standards and procedures in
products, where required and decorating pastry products
appropriate, in accordance 16. Occupational Health and
with standard recipes and/or Safety
enterprise standards and 17. Standards and procedures in
customer preferences finishing pastry products
18. Plating and presenting pastry
2.3 Finish pastry products products
according to desired product
characteristics

2.4 Present baked pastry

products according to
established standards and
procedures

CONTENT PERFORMANCE TIME LEARNING

LEARNING TEACHING/LEARN
STANDARD STANDARD TOPIC / CONTENT ALLOT ASSESSMENT
COMPETENCY ING ACTIVITIES
MENT MODE

1
 LO 3. Store pastry products 19. Shelf-life of pastry products
Synchronous Performance Task
The learner demonstrates 3.1 Store pastry products 20. Standards and procedures in storing Discussion
understanding of the 12th
The learner according to established pastry products Actual Cake
core concept and Week
demonstrates standards and procedures Powerpoint Making Return
underlying theories in competencies in 21. Different kinds of packaging materials Presentation for the Demonstration
preparing and presenting
preparing and 3.2 Select packaging to be used explanation “Banana Cake”
gateaux, tortes and cakes
presenting gateaux, appropriate for the Video Presentation for
tortes and cakes preservation of product 22. Standards and procedures in the examples and video
freshness and eating packaging pastry product demonstrations
characteristics

CONTENT PERFORMANCE TIME LEARNING

LEARNING TEACHING/LEARN
STANDARD STANDARD TOPIC / CONTENT ALLOT ASSESSMENT
COMPETENCY ING ACTIVITIES
MENT MODE

LO 1. Prepare sponge and 5. Specific temperature used for different

cakes types of sponge and cakes 13th Synchronous Performance Task
The learner demonstrates 6. Pre-heating the oven Week Discussion
understanding of the The learner 1.1 Select, measure and weigh 7. Classification of the different types of Actual Cake
2
core concept and sponge and cakes Powerpoint Making Return
underlying theories in demonstrates 8. Mixing methods used for variety of Presentation for the Demonstration
preparing and presenting competencies ingredients according to
in sponge and cakes explanation “Any Cupcake”
gateaux, tortes and cakes preparing recipe requirements,
and 9. Required equipment and materials for Video Presentation for
enterprise practices and
presenting gateaux, sponge and cakes the examples and video
customer practices
tortes and cakes 10. Recipe specifications, techniques and demonstrations
conditions and desired product
1.2 Select required oven
characteristics
temperature to bake goods in
11. Cooling temperature of sponge and
accordance with desired
cakes
characteristics, standard
12. Suggested projects:
practices
13. Batter cake with butter icing
14. Sponge cake with butter cream filling
1.3 Prepare sponges and cakes
and icing
according to recipe
15. Chiffon cake with boiled icing or
specifications, techniques and
fondant icing
conditions and desired
16. Chocolate cake
product characteristics

1.4 Use appropriate

equipment according to
required pastry and bakery
products and standard
operating procedures

CONTENT PERFORMANCE TIME LEARNING

LEARNING TEACHING/LEARN
STANDARD STANDARD TOPIC / CONTENT ALLOT ASSESSMENT
COMPETENCY ING ACTIVITIES
MENT MODE

LO 2. Prepare and use fillings 17. Identification of fillings appropriate in 14th Synchronous Performance Task
The learner demonstrates a specific cake Week Discussion
understanding of the The learner 2.1 Prepare and select fillings Actual Cake
core concept and demonstrates in accordance with required 18. Identification of the required Powerpoint Making Return
underlying theories in competencies in consistency and appropriate consistency and appropriate flavor of Presentation for the Demonstration
preparing and presenting fillings
preparing and flavors explanation “Carrot Cake with
gateaux, tortes and cakes
presenting gateaux, Video Presentation for Frosting”
3
 19. Filling and assembling cakes the examples and video
tortes and cakes according to the standard recipe demonstrations
2.2 Fill and assemble slice or
specifications
layer sponges and cakes
according to standard recipe
20. Classification of coatings and sidings
specifications, enterprise
based on the required recipe specifications
practice and customer
and product characteristics
preferences

2.3 Select coatings and

sidings according to the
product characteristics and
required recipe specification

CONTENT PERFORMANCE TIME LEARNING

LEARNING TEACHING/LEARN
STANDARD STANDARD TOPIC / CONTENT ALLOT ASSESSMENT
COMPETENCY ING ACTIVITIES
MENT MODE
LO 3. Decorate cakes

3.1 Decorate sponges and 21. Identification of specific decorations 15th Synchronous Performance Task
The learner cakes suited to the product appropriate for sponge and cakes Week Discussion
demonstrates The learner and occasion and in Actual Cake
understanding of the demonstrates accordance with standard 22. Identification of standard recipes of Powerpoint Making Return
core concept and competencies in recipes and enterprise icings and decorations for sponge and Presentation for the Demonstration
underlying theories in preparing and practices cakes explanation “Ganache Cake”
preparing and presenting gateaux, Video Presentation for
presenting gateaux, tortes and cakes 3.2 Use suitable icings and 23. Identification and application of steps the examples and video
tortes and cakes decorations according to and procedure in icing a cake. demonstrations
standard recipes and/or
enterprise standards and 24. Types of icing/frosting and their uses
4
 customer preferences

CONTENT PERFORMANCE TIME LEARNING

LEARNING TEACHING/LEARN
STANDARD STANDARD TOPIC / CONTENT ALLOT ASSESSMENT
COMPETENCY ING ACTIVITIES
MENT MODE

The learner LO 4. Present cakes 25. Presenting and plating sponge and
demonstrates cakes 16th Synchronous Performance Task
The learner competencies in 4.1. Present cakes in Week Discussion
demonstrates preparing and accordance with customer’s 26. Selection and usage of equipment in Actual Cake
understanding of the presenting gateaux, expectations and accordance with service requirements Powerpoint Making Return
core concept and tortes and cakes Presentation for the Demonstration
underlying theories in 4.2. established standards and 27. Identification of the product freshness, explanation “Any Cake with
preparing and procedures appearance, characteristics of prepared Video Presentation for Frosting”
presenting gateaux, cakes the examples and video
tortes and cakes 4.3. Select and use equipment demonstrations
in accordance with service 28. Cutting portion-controlled to minimize
requirements the wastage of cake

4.4. Maintain product 29. Standard size and weight per serving
freshness, appearances and
5
 eating qualities in accordance
with the established standards
and procedures

4.5. Marked cakes or cut

portion controlled to
minimize wastage and in
accordance with enterprise
specifications and customer
preferences

REFERENCES:
 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson Education PTE. LTD,
  Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
  De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
  Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
  De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
  Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
  De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-429
  Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63.
  De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
  Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
 De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third Year, pp 86 -89. Saint Bernadette
Publications, INC. 1997