HOLY CHILD ACADEMY

Poblacion, Bustos, Bulacan

Tel. No. (044)802-9415

Flexible Instruction Delivery Plan (FIDP)

Grade: 12 _____________ Semester: 1st Semester r

Core Subject Title: Bread and Pastry Production_______________ No. of Hours/Semester: 80 hours
Prerequisites (If Needed) ____________________________________________

Core Subject Description: Bread and Pastry Production course leads to National Certificate Level II (NC II). This course is designed for high school student to develop knowledge, skills, and
attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present
gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.

Culminating Performance Standard: The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation
What to Teach? Why Teach? How to Assess? What to Teach?
Highest Enabling Strategy to
Use in developing the
Learning Competencies Highest Thinking Skill to Assess
Highest Thinking Skill to
Assess
Content Most Essential Performance Flexible
Content
Standards Topics Standards Assessment Flexible
KUD Enabling
KUD Activities Learning
Complete Classificatio Most Essential RBT Level General
Classificatio (FAA) Strategies
n Strategy
n Performance (FLS)
Checks
1st Quarter
Prepare The learners 1. Accurate The learners Select, measure U Select, measure U Analyzing Video / Communica Online
bakery demonstrate measurement of independently and weigh and weigh Demo tion Lecture
products an ingredients demonstrate required required Evaluating Presentation Connection
understandin core ingredients ingredients Representati Uploaded
g of the core 2. Baking competencies according to according to Applying on Reading
concepts and ingredients and in preparing recipe or recipe or Reasoning Material
theories in its substitution and producing production production Remember and Proof Lecture
bread and bakery requirements requirements ing Notes
pastry 3. Types, kinds, products ethical
production and reflection
classification of Prepare a Prepare a variety
bakery products variety of of bakery
bakery products
 4. Mixing products according to
procedures/form according to standard mixing
ulation/ recipes, standard procedures/
and desired mixing formulation/
product procedures/ recipes and
characteristics formulation/ desired product
of various recipes and characteristics
bakery products desired product
characteristics Use appropriate U
5. Baking equipment
techniques, Use appropriate U according to
appropriate equipment required bakery
conditions and according to products and
enterprise required bakery standard
requirements products and operating
and standards standard procedures
operating
6. Temperature procedures Bake bakery
ranges in bakery products
products Bake bakery according to
products techniques and
7. Suggested according to appropriate
projects: techniques and conditions
appropriate
7.1. Dinner roll conditions Select required
7.2. Pan de sal oven temperature U
7.3. Cinnamon Select required to bake goods in
accordance with
roll oven U the desired
7.4. Ensaymada temperature to characteristics,
7.5. Pan de coco bake goods in standards recipe
accordance specifications
with the
desired
characteristics,
standards
recipe
specifications

Prepare The learner 1. Culinary and The learner Select, measure U Select, measure U Analyzing Video / Communica Online
pastry demonstrates technical terms demonstrate and weigh and weigh Demo tion Lecture
products understandin related to pastry competencies required required Evaluating Presentation Connection
g of the basic products in preparing ingredients ingredients Representati Uploaded
concept and and producing according to according to Applying on Reading
underlying 2. Ratio of pastry recipe or recipe or Material
theories in ingredients products production production Remember Lecture
preparing and required to requirements requirements and ing Notes
producing produce a and established established
pastry balance formula standards and standards and
products procedures procedures
3. Correct
proportion Prepare variety Prepare variety of
control, yields, of pastry U pastry products U
weights and products according to
sizes for according to standard mixing
profitability standard procedures/formu
mixing lation/ recipes
4. Types, kinds, procedures/for and desired
and mulation/ product
classification of recipes and characteristics
pastry products desired product
characteristics Use appropriate
5. Mixing equipment
procedures/form Use appropriate according to
ulation/recipes equipment U required pastry U
and desired according to products and
product required pastry standard
characteristics products and operating
of various pastry standard procedures
products operating
procedures Bake pastry
6. Baking tools, products
equipment, and Bake pastry D according to D
their uses and products techniques and
functions according to appropriate
techniques and conditions; and
7. Baking appropriate enterprise
techniques conditions; and requirement and
appropriate enterprise standards
conditions, and requirement
enterprise and standards Select required
requirements oven temperature
and standards Select required U to bake goods in U
 oven accordance with
8. Temperature temperature to the desired
ranges in baking bake goods in characteristics,
pastry products accordance standards recipe
with the specifications and
9. Occupational desired enterprise
health and safety characteristics, practices
standards
10. Suggested recipe
projects: specifications
10.1 Pies - and enterprise
Pineapple pie - practices
Buko pie - Egg
pie
10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.

Decorate The learner 1. Types and The learner Prepare a U Prepare a variety U Analyzing Video / Communica Online
and present demonstrates classifications of demonstrate variety of of fillings and Demo tion Lecture
Pastry understandin fillings, competencies fillings and coating/icing, Evaluating Presentation Connection
products g of the basic coatings/icing in preparing coating/icing, glazes and Representati Uploaded
concept and and glazes and producing glazes and decorations for Applying on Reading
underlying pastry decorations for pastry products Material
theories in 2. Regular and products pastry products according to Remember Lecture
preparing and special fillings according to standard recipes, ing Notes
producing and standard enterprise
pastry coating/icing, recipes, standards and/or
products glazes and enterprise customer
decorations standards preferences
and/or
3. Decorative customer
techniques and preferences Fill and decorate
rules for pastry products, D
garnishing where required
Fill and D and appropriate,
4. The tools and decorate pastry in accordance
materials in products, with standard
decorating, where required recipes and/or
finishing and and enterprise
presenting appropriate, in standards and
 accordance customer
5. Standards and with standard preferences
procedures in recipes and/or
decorating enterprise Finish pastry
pastry products standards and products D
customer according to
6.Occupational preferences desired product
Health and characteristics
Safety Finish pastry D
products Present baked
7. Standards and according to pastry products D
procedures in desired product according to
finishing pastry characteristics established
products standards and
Present baked D procedures
8. Plating and pastry products
presenting according to
pastry products established
standards and
procedures

Store The learner 1. Shelf-life of The learner Store pastry Store pastry Analyzing Video / Reasoning Independe
pastry demonstrates pastry products demonstrate products products Demo and Proof nt reading
products understandin 20. Standards competencies according to according to Evaluating Presentation
g of the basic and procedures in preparing established established Quiz as
concept and in storing pastry and producing standards and standards and Applying Understan
underlying products pastry procedures procedures din g,
theories in products Remember Check;
preparing and 2. Different Select Select packaging ing
producing kinds of packaging appropriate for Mini
pastry packaging appropriate for the preservation Lecture
products materials to be the of product and Video
used preservation of freshness and
product eating Interpretat
3. Standards and freshness and characteristics ion Aids;
procedures in eating
packaging characteristics Quick
pastry product Conceptua
liza tion
Question

What to Teach? Why Teach? How to Assess? What to Teach?

 Highest Enabling Strategy
to Use in developing the
Learning Competencies Highest Thinking Skill to Assess
Highest Thinking Skill to
Assess
Content Most Essential Performance Flexible
Content
Standards Topics Standards Assessment Flexible
Enabling
KUD KUD Activities Learning
Complete Most Essential RBT Level General
Classification Classification (FAA) Strategies
Strategy
Performanc (FLS)
e Checks

2ND Quarter
Prepare The learner 1. Culinary The learner Select, U Select, measure U Analyzing Video / Communica Independe
sponge and demonstrates terms related to demonstrate measure and and weigh Demo t ion nt reading
cakes understandin sponge and competencies weigh ingredients Evaluating Presentation
g of the core cakes in preparing ingredients according to Connection Quiz as
concept and and according to recipe Applying Understan
underlying 2. How to presenting recipe requirements, Representati din g,
theories in measure gateaux, requirements, enterprise Remember on Check;
preparing and ingredients tortes and enterprise practices and ing
presenting cakes practices and customer Mini
gateaux, 3. Correct customer practices Lecture
tortes and proportion practices and Video
cakes control, yields, Select required U
weights and Select oven temperature Interpretat
sizes for required oven U to bake goods in ion Aids;
profitability temperature to accordance with
bake goods in desired Quick
4. Main accordance characteristics, Conceptua
ingredients used with desired standard recipe liza tion
for variety of characteristics specifications and Question
sponge and , standard enterprise
cakes recipe practices
specifications
5. Specific and enterprise
temperature practices Prepare sponges
used for and cakes D
different types according to
of sponge and Prepare recipe
cakes sponges and D specifications,
cakes techniques and
6. Pre-heating according to conditions and
the oven recipe desired product
specifications, characteristics
7. Classification techniques
of the different and conditions
types of sponge and desired Use appropriate D
and cakes product equipment
characteristics according to
8. Mixing required pastry
methods used and bakery
for variety of Use products and
sponge and appropriate standard
cakes equipment operating
according to D procedures
9. Required required
equipment and pastry and Cool sponges and
materials for bakery cakes according D
sponge and products and to established
cakes standard standards and
operating procedures
10. Recipe procedures
specifications,
techniques and Cool sponges
conditions and and cakes
desired product according to D
characteristics established
standards and
11. Cooling procedures
temperature of
sponge and
cakes

12. Suggested
projects:

13. Batter cake

with butter icing

14. Sponge cake

with butter
cream filling
and icing
 15. Chiffon cake
with boiled icing
or fondant icing

16. Chocolate
cake
Prepare The learner 1. Identification The learner Prepare and D Prepare and D Analyzing Video / Communica Independe
and use demonstrates of fillings demonstrate select fillings select fillings in Demo t ion nt reading
fillings understandin appropriate in a competencies in accordance accordance with Evaluating Presentation
g of the core specific cakes in preparing with required required Connection Quiz as
concept and and consistency consistency and Applying Understan
underlying 2. Identification presenting and appropriate Representati din g,
theories in of the required gateaux, appropriate flavors Remember on Check;
preparing and consistency and tortes and flavors ing
presenting appropriate cakes Fill and assemble D Mini
gateaux, flavor of fillings Fill and D slice or layer Lecture
tortes and assemble slice sponges and and Video
cakes 3. Filling and or layer cakes according
assembling sponges and to standard recipe Interpretat
cakes according cakes specifications, ion Aids;
to the standard according to enterprise
recipe standard practice and Quick
specifications recipe customer Conceptua
specifications, preferences liza tion
4. Classification enterprise Question
of coatings and practice and Select coatings U
sidings based on customer and sidings
the required preferences according to the
recipe product
specifications Select U characteristics
and product coatings and and required
characteristics sidings recipe
according to specification
the product
characteristics
and required
recipe
specification

Decorate The learner 1. Identification The learner Decorate D Decorate sponges D Analyzing Video / Communica Independe
cakes demonstrates of specific demonstrate sponges and and cakes suited Demo t ion nt reading
understandin decorations competencies cakes suited to to the product Evaluating Presentation
 g of the core appropriate for in preparing the product and occasion and Connection Quiz as
concept and sponge and and and occasion in accordance Applying Essay Understan
underlying cakes presenting and in with standard Representati din g,
theories in gateaux, accordance recipes and Remember on Check;
preparing and 2. Identification tortes and with standard enterprise ing
presenting of standard cakes recipes and practices Reasoning Mini
gateaux, recipes of icings enterprise and Proof Lecture
tortes and and decorations practices and Video
cakes for sponge and Use suitable
cakes icings and D Interpretat
Use suitable decorations ion Aids;
3. Identification icings and D according to
and application decorations standard recipes Quick
of steps and according to and/or enterprise Conceptua
procedure in standard standards and liza tion
icing a cake. recipes and/or customer Question
enterprise preferences
4. Types of standards and
icing/frosting customer
and their uses preferences

Present The learner 1. Presenting The learner Store cakes in U Store cakes in U Analyzing Video / Communica Independe
cakes demonstrates and plating demonstrate accordance accordance with Demo t ion nt reading
understandin sponge and competencies with establishment’s Evaluating Presentation
g of the core cakes in preparing establishment’ standards and Connection Quiz as
concept and and s standards procedures Applying Understan
underlying 2. Selection and presenting and Representati din g,
theories in usage of gateaux, procedures Remember on Check;
preparing and tortes and Identify storage ing
equipment in
presenting cakes methods in Mini
accordance with
gateaux, Identify K accordance with K Lecture
tortes and service storage product and Video
cakes requirements methods in specifications and
accordance established Interpretat
3. Identification with product standards and ion Aids;
of the product specifications procedures
freshness, and Quick
appearance, established Conceptua
characteristics standards and liza tion
of prepared procedures Question
cakes
 4. Cutting
portion-
controlled to
minimize the
wastage of cake

5. Standard size
and weight per
serving

Store The learner 1. Standards and The learner Store cakes in D Store cakes in D
cakes demonstrates procedures of demonstrate accordance accordance with
understandin storing cake competencies with establishment’s
g of the core products in preparing establishment’ standards and
concept and and s standards procedures
underlying 2. Factors to presenting and
theories in consider in gateaux, procedures Identify storage
preparing and storing cakes tortes and methods in
presenting cakes Identify accordance with
gateaux, 3. Storage storage K product K
tortes and methods for methods in specifications and
cakes cakes accordance established
with product standards and
4. Storage specifications procedures
temperature for and
cakes established
standards and
procedures

Prepare The learner 1.Characteristics The learner Prepare, cut D Prepare, cut and D Analyzing Video / Communica Independe
iced petits demonstrates of classical and demonstrate and assemble assemble sponges Demo t ion nt reading
fours understandin contemporary competencies sponges and and bases Evaluating Presentation
g of the basic petits fours in preparing bases according to Connection Quiz as
concept and and according to standard recipes Applying Understan
underlying 2. Underlying displaying standard and enterprise Representati din g,
theories in principles in petits fours recipes and requirements and Remember on Check;
preparing and preparing petit enterprise practices ing
displaying fours requirements Mini
petits fours and practices Prepare fillings D Lecture
3. Types and with the required and Video
kinds of sponge Prepare D flavors and
 and bases fillings with consistency Interpretat
the required ion Aids;
4. Different flavors and Prepare fondant
kinds of fillings consistency icing following D Quick
required Conceptua
5. Procedure in Prepare D temperature and liza tion
making fondant fondant icing standard Question
icing 6. following procedure
Decorations and required
designs temperature Design and use
and standard decorations in D
procedure accordance with
establishment
Design and D standards and
use procedures
decorations in
accordance
with
establishment
standards and
procedures

Prepare The learner 1. Kinds of The learner Bake and D Bake and D Analyzing Video / Communica Independe
fresh petits demonstrates small choux demonstrate decorate a decorate a Demo t ion nt reading
fours understandin paste competencies selection of selection of small Evaluating Presentation
g of the basic in preparing small choux choux paste Connection Quiz as
concept and 2. Types of and paste shapes shapes in Applying Understan
underlying sweet paste and displaying in accordance accordance with Representati din g,
theories in fillings petits fours with established Remember on Check;
preparing and established standards and ing
displaying 3. Different standards and procedures Mini
petits fours garnishes, glazes procedures Lecture
and finishes Prepare and and Video
Prepare and D blend baked D
4. Standards and blend baked sweet paste in Interpretat
operating sweet paste in accordance with ion Aids;
procedures in accordance establishment
preparing fresh with standards and Quick
petits fours establishment procedures Conceptua
standards and liza tion
procedures Prepare and use Question
fillings the D
 Prepare and D required flavors
use fillings the and correct
required consistency
flavors and
correct Use garnishes,
consistency glazes and D
Use garnishes, D finished in
glazes and accordance with
finished in established
accordance standards and
with procedures
established
standards and
procedures
Prepare The learner 1. Flavor and The learner Flavor and D Flavor and shape D Analyzing Video / Communica Independe
marzipan demonstrates shape demonstrate shape Quality Quality marzipan Demo t ion nt reading
petits fours understandin specifications competencies marzipan to to produce mini- Evaluating Presentation
g of the basic and enterprise in preparing produce mini- sized fruits in Connection Quiz as
concept and standards of and sized fruits in accordance with Applying Understan
underlying quality marzipan displaying accordance enterprise and Representati din g,
theories in petits fours with client Remember on Check;
preparing and 2. Standards enterprise and requirements ing
displaying and operating client Mini
petits fours procedures in requirements Coat Marzipan Lecture
coating D fruits to preserve D and Video
marzipan fruits Coat desired eating
Marzipan characteristics Interpretat
fruits to and softened with ion Aids;
preserve egg whites, piped
desired eating into shapes and Quick
characteristics sealed/browned Conceptua
and softened with applied heat, liza tion
with egg according to Question
whites, piped enterprise
into shapes practice
and
sealed/browne
d with applied
heat,
according to
enterprise
practice
 Prepare The learner 1.Specifications The learner Select and U Select and coat U Analyzing Video / Communica Independe
caramelize demonstrates of fresh fruits demonstrate coat fresh fresh fruits/fruit Demo t ion nt reading
d petits understandin needed to competencies fruits/fruit segments with Evaluating Presentation
fours g of the basic caramelized in preparing segments with pale amber- Connection Quiz as
concept and and pale amber- colored caramel Applying Understan
underlying 2.Specifications displaying colored or glazed or any Representati din g,
theories in of dried fruits petits fours caramel or coating specified Remember on Check;
preparing and needed. glazed or any by the enterprise ing
displaying coating Mini
petits fours 3. Kinds of specified by Fill sandwich Lecture
sugar to the enterprise dried fruits or and Video
caramelized nuts with
Fill sandwich D flavored D Interpretat
dried fruits or marzipan and ion Aids;
nuts with coated with pale
flavored amber-colored Quick
marzipan and caramel Conceptua
coated with according to liza tion
pale amber- specifications and Question
colored enterprise
caramel standards
according to
specifications
and enterprise
standards
Display The learner 1. Kinds and The learner Select and U Select and U Analyzing Video / Communica Independe
petits fours demonstrates uses of demonstrate prepare prepare Demo t ion nt reading
understandin receptacles for competencies appropriate appropriate Evaluating Presentation
g of the basic petits fours in preparing receptacles for receptacles for Connection Quiz as
concept and and petits fours petits fours Applying Understan
underlying 2. Tips on how displaying Representati din g,
theories in to display petit petits fours Display petits D Display petits D Remember on Check;
preparing and fours fours fours creatively ing
displaying creatively to to enhance Mini
petits fours 3. Standards and enhance customer appeal Lecture
procedures in customer and Video
displaying petits appeal
fours Interpretat
ion Aids;

Store The learner 1. Tips on The learner Store petits D Store petits fours D Analyzing Video / Communica Independe
petits fours demonstrates storing petits demonstrate fours in proper in proper Demo t ion nt reading
understandin fours competencies temperatures temperatures and Evaluating Presentation
g of the basic in preparing and conditions conditions to Connection Quiz as
concept and 2. Temperature and to maintain maintain Applying Understan
underlying requirements in displaying maximum maximum eating Representati din g,
theories in storing petits petits fours eating qualities, Remember on Check;
preparing and fours qualities, appearance and ing
displaying appearance freshness Mini
petits fours 3. Standards and and freshness Lecture
procedures in Package petits and Video
storing Package petits fours in
fours in D accordance with D Interpretat
accordance established ion Aids;
with standards and
established procedures Quick
standards and Conceptua
procedures liza tion
Present The learner 1. Varieties and The learner Portion and D Portion and Analyzing Video / Communica Independe
and serve demonstrates characteristics demonstrate present present desserts Demo t ion nt reading
plated understandin of specialized competencies desserts according to Evaluating Presentation
desserts g of the basic cakes, both in presenting according to product items, Connection Quiz as
concept and classical and desserts product items, occasion and Applying Understan
underlying contemporary occasion and enterprise Representati din g,
theories in and other types enterprise standards and Remember on Check;
presenting of desserts standards and procedures ing
desserts procedures Mini
2. Commodity Plate and Lecture
knowledge, Plate and D decorate desserts and Video
including decorate in accordance
quality desserts in with enterprise Interpretat
indicators of accordance standards and ion Aids;
specialized with procedures
cakes and other enterprise Quick
types of desserts standards and Conceptua
procedures liza tion
3. Culinary
terms related to
specialized
cakes and other
types of desserts

4. Portion
 control and yield

5. Standard
recipe
specifications of
specialized
cakes and other
types of desserts

6. Standard
Operating
Procedures in
preparing other
types of desserts
Plan, The learner 1. Planning, The learner Plan and U Plan and utilize U Analyzing Video / Communica Independe
prepare demonstrates preparing and demonstrate utilize dessert dessert buffet Demo t ion nt reading
and understandin presenting competencies buffet services services Evaluating Presentation
present g of the basic trolley services in presenting according to according to Connection Quiz as
dessert concept and desserts available available Applying Understan
buffet underlying 2. Arranging facilities, facilities, Representati din g,
selection theories in and preparing equipment and equipment and Remember on Check;
or plating presenting variety of customer/enter customer/enterpri ing
desserts desserts prise se requirements Mini
requirements Lecture
Prepare and Prepare and and Video
arrange D arrange variety of D
variety of desserts in Interpretat
desserts in accordance with ion Aids;
accordance enterprise
with standards and Quick
enterprise procedures Conceptua
standards and liza tion
procedures Question

Store and The learner 1. Temperature The learner Store desserts D Store desserts in D Analyzing Video / Communica Independe
package demonstrates range in storing demonstrate in accordance accordance with Demo t ion nt reading
desserts understandin desserts 10. competencies with the the required Evaluating Presentation
g of the basic Packaging in presenting required temperature and Connection Quiz as
concept and design desserts temperature customer’s Applying Understan
underlying techniques and specifications. Representati din g,
theories in customer’s Remember on Check;
presenting 2. Standards and specifications. Package desserts D ing
 desserts procedures in in accordance Mini
storing and Package with established Lecture
packaging desserts in D and Video
desserts accordance
with Interpretat
established ion Aids;

Quick
Conceptua
liza tion
Question

Performance Task: Perform the step by step procedure in preparing Sponge cake. Document performance either in pictures or recorded videos. Using the Scoring Rubric below, check the
appropriate box that corresponds to your level of performance in doing each of the given task.

RUBRIC: Exemplar (4) Satisfactory (3) Developing (2) Beginning (1)

Can perform this skill without Can perform this skill satisfactorily
Canwithout
perform parts of this skill satisfactorily,
Can perform
but parts of this skill satisfactorily, b
supervision and with initiative and assistance or supervision. requires considerable assistance and/or requires considerate assistance and/or supervi
adaptability to problem situations. supervision
Effort (30%)
Taste (30%)
Creativity (30%)
Appearance (10%)

Prepared by: Noted by:

YNA JESSICA M. PATANI TERESITA D. SANTIAGO
Teacher School Principal