Professional Documents
Culture Documents
Production
QUARTER 1
MODULE Basic Concept of Bakery and
1
Pastry Production
Republic Act 8293, Section 176 states that no copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.
Quarter 1
Module 1
Basic Concept of Bakery and Pastry
Production
Overview
Relevance of the course
Career Opportunity
Introductory Message
For the Facilitator:
This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the
body of the module:
As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the Learner:
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 material while being an active
learner.
Posttest - This measures how much you have learned from the
entire module.
EXPECTATIONS
PRETEST
Direction: Choose the letter of the best answer. Encircle the best answer.
1. Which of the following job is suited for a bread and pastry NC II graduate?
a. Chocolatier
b. front office desk officer
c. room attendant
d. seafarer
List down at least three (3) of your favorite bread sold in a bakery. Can you describe
the taste and appearance?
BREAD TASTE/APPEARANCE
LESSON
Career Opportunities
What are the career opportunities after the bread and pastry production course?
International Baker
Bakers from five stars hotels restaurants to make high-quality breads and
pastries
Bakery Owner
Cake Designer
Chocolatier
Executive Pastry Chef
Cruise Ship Pastry Chef
Pastry Chef
Research and Development Pastry Chef
Basic Concept of Bakery and Pastry Production
Upon completion of this course, you are ensured to acquire necessary knowledge
and skills to become a certified bread and pastry production.
Below are photos illustrations of competencies on produce and prepare bakery products
Prepare and Present Gateaux, Tortes and Cakes consists of knowledge and
skills in preparing sponge cake. Also, it includes preparing, using fillings,
decorating, presenting, and storing cakes.
Below is a photo illustration of the competency in cake decorating and example of product
outputs.
Cake Decorating
ACTIVITIES
Directions: Identify and describe the given pictures. Write your correct answer on
the right column after each picture.
WRAP-UP
Knowing the basic core concepts in bread and pastry production will give you
an edge if you want to pursue a higher degree in education.
Skills are hoped to be developed using this module. Through this, you can
practice the learned competencies on how to prepare, present, and decorate bakery
and pastry products like dinner roll, swiss roll, and petits fours which are to be
demonstrated in the Bread and Pastry Production National Certificate II assessment.
As a learner, what is your insight about our topic?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
VALUING
How do you see yourself after completing this course? Do you think that this
course will help you to attain your career goal?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
POSTTEST
Direction: Read carefully the following questions. Encircle the best answer.
2. What do you call a person who specializes in making desserts like cakes and
pastries?
a. baker c. chocolatier
1. A 1. Resting Dough 1. A
POSTTEST ACTIVITY PRETEST
References
Department of education- Bureau of Learning Resources. Bread and Pastry
Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEd-
BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
Philippines
Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,
Quezon City, Philippines
Gisslen, W. 2013. Professional Baking. 6th Edition. published by John Wiley & Sons,
Inc. Hoboken, New Jersey
The Culinary Institute of America. 2011. The Professional Chef. 9th Edition. published
by John Wiley & Sons, Inc. Hoboken, New Jersey