Budget of Work

Republic of the Philippines
Department of Education
Division of Oriental Mindoro
Quinabigan National High School
Quinabigan, pinamalayan, oriental Mindoro
BUDGET OF WORK in BREAD AND PASTRY PRODUCTION 10

NAME: CRISTINA D. ADOYO Date: June 25, 2020
POSITION: TEACHER III
GRADIN DOMAI CONCEPT CONTENT CODE TIME REMARK

G N FRAME S
PERIOD 30hrs.
1. Baking ingredients and its Week 1

uses (August
The learner 24-
demonstrates 28,2020
understandin )
g of the basic 2. Accurate measurement of Week 2
PREPARE AND
concept and ingredients and baking ( Sept.
PRODUCE underlying ingredients and its substitution TLE_HEBP11PB 7-
FIRST BAKERY theories in - Ia-f-1 11,2020
GRADIN PRODUCT preparing and )
G
producing 3. Baking tools, utensils and Week 3
bakery equipment in making bread, (Sept. 1
products. cookies, muffins and biscuits. - 4,
2020)
4. Types, kinds, and classification Week 4
of bakery products ( Types of ( Sept.
dough) 7-
11,2020
)
5. Types, kinds, and classification Week 5
of bakery products ( Sept.
14-
18,2020
)
6. Mixing Week 6
procedures/formulation/ ( Sept.
recipes, and desired product 21-25,
characteristics of various 2020)
bakery products
7. Baking techniques, appropriate

conditions and enterprise Week 7
requirements and standards ( Sept
28- Oct.
2, 2020)
8. Temperature ranges in bakery Week 8
products ( Octobe
r 5-9,
2020)
2.1 Culinary and technical terms
related to pastry products
Week 1
PREPARE AND 2.2 Ratio of ingredients required ( Nov. 3-
PRODUCE to produce a balance formula 6, 2020)
PASTRY
SECOND PRODUCT The learner 2.3 Correct proportion control,
GRADIN demonstrates yields, weights and sizes for
G understandin profitability
g of the basic
concept and 2.4 Types, kinds, and classification Week 2
underlying of pastry products TLE_HEBP11PP- ( Nov. 9-
theories in IIa-g-4
13,
2020)
preparing and 2.5 Mixing Week 3
producing procedures/formulation/recipe ( Nov.
pastry s and desired product 16- 20,
products characteristics of various 2020)
pastry products
2.6 Baking tools, equipment, and Week 4

their uses and functions ( Nov.
23- 27,
2020)
2.7 Baking techniques appropriate
conditions, and enterprise
requirements and standards
2.8 Types and classifications of fillings,

coatings/icing and glazes Week 5
TLE_HEBP11PP- (Dec. 1-
Regular and special fillings and IIh-i-5
4, 2020)
coating/icing, glazes and decorations
Decorative techniques and rules for

garnishing
2.9 Shelf-life of pastry products
Standards and procedures in storing pastry TLE_HEBP9- Week 6

products 12PP-IIj-6 (Dec. 7-
9, 2020)
Different kinds of packaging materials to be
used Standards and procedures in packaging
pastry product
The learner 3.1Culinary terms related to sponge

demonstrates and cakes Week 1
PREPARE AND understanding of TLE_HEBP9- (January
the core concept 12TC-IIIa-f-7
THIRD PRESENT How to measure ingredients 4-8,
and underlying
GRADIN GATEAUX, theories in 2021)
G TORTES AND preparing and Correct proportion control,
CAKES ( TC) presenting yields, weights and sizes for
gateaux, tortes profitability
and cakes
Main ingredients used for
variety of sponge and cakes
3.2 Main ingredients used for variety
of sponge and cakes TLE_HEBP9-
12TC-IIIa-f-7
Specific temperature used for Week 2
different types of sponge and cakes (Jan. 11-
PREPARE AND 15,
PRESENT Pre-heating the oven 2021)
GATEAUX, 3.3 Classification of the different Week 3
TORTES AND The learner types of sponge and cakes (Jan. 18-
THIRD
CAKES ( TC) demonstrates 22,
GRADIN
G
understanding 2021)
of the core 3.4 Mixing methods used for variety Week 4
concept and
of sponge and cakes (Jan. 25-
underlying
theories in 29,
preparing and Required equipment and 2021)
presenting materials for sponge and cakes
gateaux,
tortes and
cakes 3.5 Identification of fillings Week 5
appropriate in a specific cakes (Feb. 1-
5, 2021)
Identification of the required
consistency and appropriate flavor TLE_HEBP9-
of fillings 12TC-IIIg-8
Filling and assembling cakes

according to the standard recipe
specifications
Classification of coatings and sidings

based on the required recipe
specifications and product
characteristics
3.6 Identification of specific decorations
appropriate for sponge and cakes
TLE_HEBP11TC-
Identification of standard recipes of icings IIIg-9
and decorations for sponge and cakes Week 6
(Feb. 8-
Identification and application of steps and
11,
procedure in icing a cake.
2021)
Types of icing/frosting and their uses
3.6 Presenting and plating sponge and cakes TLE_HEBP9-

12TC-IIIj-10
3.8 Standards and procedures of storing cake

products Week 7
(Feb.
Factors to consider in storing cakes 22-23,
2021)
Storage methods for cakes TLE_HEBP9-
12TC-IIIj-11
Storage temperature for cakes
4.1 Characteristics of classical and Week 1

contemporary petits fours (March
1 - 5,
Underlying principles in preparing petit fours
2021)
4.2Types and kinds of sponge and bases

Week 2
Different kinds of fillings (March
8-12,
Procedure in making fondant icing TLE_HEBP9- 2021)
12PF-IVa-b- 12
The learner
demonstrates 4.3 Types and kinds of sponge and bases
understanding Week 3
of the basic Different kinds of fillings (March
concept and
FOURTH PREPARE AND underlying 15 - 19,
Procedure in making fondant icing
GRADIN DISPLAY PETIT theories in 2021)
G FOURS ( PF) preparing and 4.4 Kinds of small choux paste Week 4
displaying (March
petits fours Types of sweet paste and fillings TLE_HEBP9- 22-26,
12PF-IVc-d- 13
2021)
Different garnishes, glazes and finishes
4.5 Standards and operating procedures in

preparing fresh petits fours Week 5
(March
Decorations and designs TLE_HEBP9- 29 -31,
12PF-IVe-f- 14 2021)
Flavor and shape specifications and
enterprise standards of quality marzipan
Standards and operating procedures in

coating marzipan fruits
4.7 Specifications of fresh fruits needed to

caramelized Week 6
TLE_HEBP9- (April 5 -
Specifications of dried fruits needed. 12PF-IVg-h- 15 8, 2021)
Kinds of sugar to caramelized
4.8 Kinds and uses of receptacles for petits

fours Week 6
TLE_HEBP9- (April 5 -
Tips on how to display petit fours 12PF-IVi-16 8, 2021)
Standards and procedures in
displaying petits fours
Week 7
TLE_HEBP9-
4.9 Tips on storing petits fours 20. 12PF-IVi-17 (April
Temperature requirements in storing petits 12-14,
fours 2021)
Standards and procedures in storing and
packaging petits fours
1. Varieties and characteristics of

specialized cakes, both classical and

contemporary and other types of
desserts
2. Commodity knowledge, including
Week 8
quality indicators of specialized cakes
PRESENT and other types of desserts (April 19
DESSERTS(PD) The learner TLE_HEBP9-
3. Culinary terms related to specialized -21,
demonstrates 12PD-IVj-18
understanding of
cakes and other types of desserts 2021)
4. Portion control and yield
the basic
5. Standard recipe specifications of
concept and
specialized cakes and other types of
underlying
desserts
theories in
6. Standard Operating Procedures in
presenting
preparing other types of desserts
desserts
7. Planning, preparing and presenting
trolley services
8. Arranging Temperature range in
storing desserts
9. Packaging design techniques
10. Standards and procedures in storing
and packaging desserts and
preparing variety of desserts
Verified by:
RODELITO S. MONTEJO
Master Teacher I Approved by: NONATO R.
MAGTIBAY
Principal IV

Budget of Work

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Republic of the Philippines

BUDGET OF WORK in BREAD AND PASTRY PRODUCTION 10

POSITION: TEACHER III

GRADIN DOMAI CONCEPT CONTENT CODE TIME REMARK

1. Baking ingredients and its Week 1

7. Baking techniques, appropriate

2.6 Baking tools, equipment, and Week 4

2.8 Types and classifications of fillings,

Decorative techniques and rules for

2.9 Shelf-life of pastry products

Standards and procedures in storing pastry TLE_HEBP9- Week 6

The learner 3.1Culinary terms related to sponge

Filling and assembling cakes

Classification of coatings and sidings

3.6 Presenting and plating sponge and cakes TLE_HEBP9-

3.8 Standards and procedures of storing cake

4.1 Characteristics of classical and Week 1

4.2Types and kinds of sponge and bases

4.5 Standards and operating procedures in

Standards and operating procedures in

4.7 Specifications of fresh fruits needed to

4.8 Kinds and uses of receptacles for petits

1. Varieties and characteristics of

specialized cakes, both classical and

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