Republic of the Philippines

Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

CONTEXTUALIZED CURRICULUM MATRIX

Senior High School-Core Subject
SY: 2020-2021
Grade: 11 Semester: 1st SEMESTER
Subject Title: BREAD and PASTRY PRODUCTION No.of Hours: 80 hours

Quarter 1: PREPARE AND PRODUCE BAKERY PRODUCTS

Content Performance
Content Learning Competencies Code
Standard Standard
1. Accurate measurement of ingredients The learner The learner The learner
2. Baking ingredients and its substitution The learners The learners LO 1. Prepare bakery products
3. Types, kinds, and classification of bakery products demonstrate independently 1.1 Select, measure and weigh required ingredients
4. Mixing procedures/formulation/ recipes, and an demonstrate according to recipe or production requirements
desired product characteristics of various bakery understanding core 1.2 Prepare a variety of bakery products according to
products of the core competencies in standard mixing procedures/ formulation/ recipes
5. Baking techniques, appropriate conditions and concepts and preparing and and desired product characteristics
enterprise requirements and standards 6. theories in producing 1.3 Use appropriate equipment according to
Temperature ranges in bakery products bread and bakery products required bakery products and standard operating TLE_HEBP11PB-Ia-f-1
7. Suggested projects: 7.1. Dinner roll pastry procedures
7.2. Pan de sal production 1.4 Bake bakery products according to techniques
7.3. Cinnamon roll and appropriate conditions
7.4. Ensaymada 1.5 Select required oven temperature to bake goods
7.5. Pan de coco in accordance with the desired characteristics,
standards recipe specifications

Quarter 2: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

Content Content Performance Learning Competencies Code

Standard Standard
1. Culinary and technical terms related to pastry The learner The learner The learner
products The learner The learner LO 1. Prepare pastry products
2. Ratio of ingredients required to produce a demonstrates demonstrate 1.1. Select, measure and weigh required ingredients
balance formula understandin competencies according to recipe or production requirements and
g of the basic in preparing established standards and procedures
3. Correct proportion control, yields, weights and concept and and producing 1.2. Prepare variety of pastry products according to
sizes for profitability underlying pastry standard mixing procedures/formulation/ recipes
4. Types, kinds, and classification of pastry products theories in products and desired product characteristics
preparing and 1.3. Use appropriate equipment according to
5. Mixing procedures/formulation/re cipes and producing required pastry products and standard operating
desired product characteristics of various pastry pastry procedures TLE_HEBP11PP-IIa-g-4
products products 1.4. Bake pastry products according to techniques
and appropriate conditions; and enterprise
6. Baking tools, equipment, and their uses and requirement and standards
functions 1.5. Select required oven temperature to bake goods
in accordance with the desired characteristics,
7. Baking techniques appropriate conditions, and standards recipe specifications and enterprise
enterprise requirements and standards practices
8. Temperature ranges in baking pastry products

9. Occupational health and safety

10. Suggested projects: 10. 1 Pies

- Pineapple pie - Buko pie - Egg pie

 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

10.2 Pizza

10.3 Empanada

10.4 of
11. Types and classifications Tart
fillings, LO 2. Decorate and present Pastry products
coatings/icing and glazes 2.1 Prepare a variety of fillings and coating/icing,
12. Regular and special fillings and coating/icing, glazes and decorations for pastry products according
glazes and decorations to standard recipes, enterprise standards and/or
customer preferences
13. Decorative techniques and rules for garnishing 2.2 Fill and decorate pastry products, where required TLE_HEBP11PP-IIh-i-5
14. The tools and materials in decorating, finishing and appropriate, in accordance with standard
and presenting recipes and/or enterprise standards and customer
preferences
15. Standards and procedures in decorating pastry
2.3 Finish pastry products according to desired
products product characteristics
16. Occupational Health and Safety 2.4 Present baked pastry products according to
established standards and procedures
17. Standards and procedures in finishing pastry
products

18. Plating and presenting pastry products

19. Shelf-life of pastry products LO 3. Store pastry products

20. Standards and procedures in storing pastry 3.1 Store pastry products according to established
products standards and procedures
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

21. Different kinds of packaging materials to be 3.2 Select packaging appropriate for the preservation TLE_HEBP11PP-IIj-6
used of product freshness and eating characteristics

22. Standards and procedures in packaging pastry

product

Prepared by:
JOVELYN F. SESE
Teacher II Checked/ Validated:
JANICE A MARTIN
Assistant School Principal II
Noted:

CONTEXTUALIZED CURRICULUM
JESUS P. DELA PEÑA MATRIX
Principal IV
Senior High School-Core Subject
SY: 2020-2021
Grade: 11 Semester: 2nd SEMESTER
Subject Title: BREAD and PASTRY PRODUCTION No.of Hours: 80 hours

Quarter 3: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

Content Performanc
Content Learning Competencies Code
Standard e Standard
1. Culinary terms related to sponge and cakes The learner The learner The learner TLE_HEBP11TC-IIIa-f-7
2. How to measure ingredients The learner The learner LO 1. Prepare sponge and cakes
3. Correct proportion control, yields, weights and sizes for demonstrates demonstrates 1.1 Select, measure and weigh ingredients
profitability understanding competencies according to recipe requirements, enterprise
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

4. Main ingredients used for variety of sponge and cakes of the core in preparing practices and customer practices
5. Specific temperature used for different types of sponge concept and and 1.2 Select required oven temperature to bake
and cakes underlying presenting goods in accordance with desired characteristics,
6. Pre-heating the oven theories in gateaux, standard recipe specifications and enterprise
7. Classification of the different types of sponge and cakes preparing and tortes and practices
8. Mixing methods used for variety of sponge and cakes presenting cakes 1.3 Prepare sponges and cakes according to
9. Required equipment and materials for sponge and cakes gateaux, recipe specifications, techniques and conditions
10. Recipe specifications, techniques and conditions and tortes and and desired product characteristics 1.4 Use
desired product characteristics cakes appropriate equipment according to required
11. Cooling temperature of sponge and cakes pastry and bakery products and standard
12. Suggested projects: operating procedures
13. Batter cake with butter icing 1.5 Cool sponges and cakes according to
14. Sponge cake with butter cream filling and icing established standards and procedures
15. Chiffon cake with boiled icing or fondant icing
16. Chocolate cake
17. Identification of fillings appropriate in a specific cakes LO 2. Prepare and use fillings
18. Identification of the required consistency and 2.1 Prepare and select fillings in accordance with
appropriate flavor of fillings required consistency and appropriate flavors
19. Filling and assembling cakes according to the standard 2.2 Fill and assemble slice or layer sponges and
recipe specifications cakes according to standard recipe specifications, TLE_HEBP11TC-IIIg-8
20. Classification of coatings and sidings based on the enterprise practice and customer preferences
required recipe specifications and product characteristics 2.3 Select coatings and sidings according to the
product characteristics and required recipe
specification
21. Identification of specific decorations appropriate for LO 3. Decorate cakes TLE_HEBP11TC-IIIh-i-9
sponge and cakes 3.1 Decorate sponges and cakes suited to the
22. Identification of standard recipes of icings and product and occasion and in accordance with
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

decorations for sponge and cakes standard recipes and enterprise practices
23. Identification and application of steps and procedure in 3.2 Use suitable icings and decorations according
icing a cake. to standard recipes and/or enterprise standards
24. Types of icing/frosting and their uses and customer preferences
25. Presenting and plating sponge and cakes LO 4. Present cakes
26. Selection and usage of equipment in accordance with 4.1.Present cakes in accordance with customer’s
service requirements expectations and
27. Identification of the product freshness, appearance, 4.2.established standards and procedures
characteristics of prepared cakes 4.3.Select and use equipment in accordance with
28. Cutting portion-controlled to minimize the wastage of service requirements
cake 4.4.Maintain product freshness, appearances and TLE_HEBP11TC-IIIj-10
29. Standard size and weight per serving eating qualities in accordance with the
established standards and procedures
4.5.Marked cakes or cut portioncontrolled to
minimize wastage and in accordance with
enterprise specifications and customer
preferences
30. Standards and procedures of storing cake products LO 5. Store cakes
31. Factors to consider in storing cakes 5.1.Store cakes in accordance with
32. Storage methods for cakes 33. Storage temperature for establishment’s standards and procedures
TLE_HEBP11TC-IIIj-11
cakes 5.2.Identify storage methods in accordance with
product specifications and established standards
and procedures

Quarter 4: PREPARE AND DISPLAY PETITS FOURS (PF)

Content Performanc
Content Learning Competencies Code
Standard e Standard
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

1. Characteristics of classical and contemporary petits fours The learner The learner The learner
2. Underlying principles in preparing petit fours The learner The learner LO 1. Prepare iced petits fours
3. Types and kinds of sponge and bases demonstrates demonstrate 1.1 Prepare, cut and assemble sponges and
4. Different kinds of fillings understanding competencies bases according to standard recipes and
5. Procedure in making fondant icing of the basic in preparing enterprise requirements and practices 1.2
6. Decorations and designs concept and and displaying Prepare fillings with the required flavors and
TLE_HEBP11PF-IVa-b-12
underlying petits fours consistency
theories in 1.3 Prepare fondant icing following required
preparing and temperature and standard procedure
displaying 1.4 Design and use decorations in accordance
petits fours with establishment standards and
procedures
7. Kinds of small choux paste LO 2. Prepare fresh petits fours
8. Types of sweet paste and fillings 2.1 Bake and decorate a selection of small
9. Different garnishes, glazes and finishes choux paste shapes in accordance with
10. Standards and operating procedures in preparing fresh established standards and procedures
petits fours 2.2 Prepare and blend baked sweet paste in
accordance with establishment standards
TLE_HEBP11PF-IVc-d-13
and procedures
2.3 Prepare and use fillings the required
flavors and correct consistency
2.4 Use garnishes, glazes and finished in
accordance with established standards and
procedures
11. Flavor and shape specifications and enterprise standards LO 3. Prepare marzipan petits fours TLE_HEBP11PF-IVe-f-14
of quality marzipan  Flavor and shape Quality marzipan to
12. Standards and operating procedures in coating marzipan produce mini-sized fruits in accordance with
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

fruits enterprise and client requirements

 Coat Marzipan fruits to preserve desired
eating characteristics and softened with egg
whites, piped into shapes and
sealed/browned with applied heat, according
to enterprise practice
13. Specifications of fresh fruits needed to caramelized LO 4. Prepare caramelized petits fours
14. Specifications of dried fruits needed. 4.1.Select and coat fresh fruits/fruit
15. Kinds of sugar to caramelized segments with pale amber-colored caramel
or glazed or any coating specified by the
enterprise TLE_HEBP11PF-IVg-h-15
4.2.Fill sandwich dried fruits or nuts with
flavored marzipan and coated with pale
amber-colored caramel according to
specifications and enterprise standards
16. Kinds and uses of receptacles for petits fours LO 5. Display petits fours
17. Tips on how to display petit fours 5.1.Select and prepare appropriate
18. Standards and procedures in displaying petits fours receptacles for petits fours TLE_HEBP11PF-IVi-1
5.2.Display petits fours creatively to enhance
customer appeal
19. Tips on storing petits fours LO 6. Store petits fours
20. Temperature requirements in storing petits fours 6.1 Store petits fours in proper temperatures
21. Standards and procedures in storing and packaging and conditions to maintain maximum eating
TLE_HEBP11PF-IVi-17
petits fours qualities, appearance and freshness
6.2 Package petits fours in accordance with
established standards and procedures
 Republic of the Philippines
Department of Education
REGION V
SCHOOLS DIVISION OF MASBATE PROVINCE
CATAINGAN NATIONAL HIGH SCHOOL
POBLACION, CATAINGAN, MASBATE

Prepared by:
JOVELYN F. SESE
Teacher II Checked/ Validated:
JANICE A MARTIN
Assistant School Principal II
Noted:
JESUS P. DELA PEÑA
Principal IV