Universidad de Sta.

Isabel Pili Campus

San Agustin, Pili, Camarines Sur
S/Y 2021-2022

CURRICULUM MAP
TLE 10 (BPP)
S/Y 2021-2022
INTRODUCTION

Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to
develop knowledge, skills and values of being a Vincentian learner based on the Philippine Catholic Schools standard wherein the students exercise and promote dialogue of faith and life and
culture that students must acquire in order that they can do higher level competencies.It covers core competencies namely: 1Prepared iced petit fours; 2) prepare fresh petit fours; 3) display
petit fours; 4) store petit fours 5) Present and serve plated desserts. The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry
production ; 2) Discuss the relevance of the course 3) Explore on opportunities for a Baker or Commis as a career.

At the end of the quarter, the student are expected to fully understand and apply Bread and Pastry production in a Christ-centered and Vincetian mode of education. Whereas students are guided
with value standards such as Commitment to Vincentian excellence (USI-CV-01), Respect for Human Dignity (USI-CV-02), and Co-responsibility (USI-CV-07) and etc.,which significantly
important in their holistic development.

Reference: *TWG on K to 12 Curriculum

Guide – version January 31, 2012

UNIT TITLE PREPARE AND DISPLAY PETIT FOURS

SUBJECT Technology and Livelihood Education (Grade 10)
TOPICS 1. Petit Fours
1.1 Prepare iced petit fours
1.2Prepare fresh petit fours
1.3 Prepare marzipan petit fours
1.4 Display petit fours
1.5 Storing petit fours
 LESSON 2: Present and serve plated desserts
2.1 Plan, prepare and present dessert buffet selection or plating;

LESSON 3. : Store and package desserts

QUARTER FOURTH QUARTER
TIME FRAME MARCH-MAY

STAGE 1: DESIRED RESULTS STAGE 2: ASSESSMENT STAGE 3: LEARNING PLAN

STANDARD ESSENTIAL CURRICULUM OBJECTIVES PERFORMAN CRITERIA/ ACTIVITIES INSTURCTI
CE/PRODUCT TOOLS ONAL
MATERIAS
L/R
RESOURCE
S
CONTEN PERFORMA LEARNING UNDERSTA QUESTIONS KNOWLEDG SKILLS VALUE
T NCE COMPETE NDING E
NCY
21ST Century
Skills DC Core
Values
The The learner 1.1 Prepare, A petit four is What are The learners Student will D.C Core Quiz (Lets the Indicated in INTRODUCTION Fann, H.,
learners demonstrate cut and a French word petit fours? identify the be skilled at: Values: Dough Do the the Learning PREPARE AND (2017),
demonstra competencies assemble pronounced What are iced ingredients Perform the Work and Let it Plan DISPLAY PETIT Mise en
te in preparing sponges petit fur petit four and and procedure proper Related Cool) FOURS place, a
understand and displaying and bases referring to a choux petit in preparing procedure in Values: culinary
ing of the petits fours according small cake or four? and presenting making and USI-CV-01 Bake It Processing Question/s: term chefs:
basic to appetizer. What are the petit fours. preparing USI-CV-02 (performance What are petit https://ww
concept standard Petit fours are three kinds of petit fours. USI- CV-07 Task) fours? w.stlmag.c
and recipes individual petit fours? Indicator: What are iced om/dining/
underlying and sized pretty How to Demonstrate *Demonstra Prepare and petit four and mise-en-
theories in enterprise little cakes prepare iced how to te concern present petit choux petit four? place-a-
preparing requirem served usually petit fours? prepare and for the fours What are the culinary-
and ents and at cocktail present petit preservation a. Plating three kinds of term-chefs-
displaying practices parties. In fours. 0f nature b. Packaging petit fours? live-by/
petits 1.2 French *Puts all c. Procedure How to prepare
fours Prepare patisserie, Apply the things in Prepare and iced petit fours? Google Meet
fillings petit fours precise their proper present dessert Google
with the refer to hard, frosting and places after a. Plating Classroom
required buttery filling of petit using them b. Packaging INTERACTION Powerpoint
flavors biscuits. fours. and sees that Procedure PETIT FOURS
and things are in
consisten Make order and THREE KINDS OF
cy 1.3 appropriate tidy PETIT FOURS
Prepare plating in *sharing
fondant presenting their Ingredients and procedure
icing the petit thoughts and in preparing iced petit
following fours. respecting fours
required the one who
temperatu Make a is talking Procedure on how to iced
re and suitable and petit fours
standard packaging for answering.
procedure pastry Valuing FILLING FOR PETIT
1.4 products. Question: FOURS
Design . Why do you
and use have to CONTAINER FOR
decoratio Assess the consider the PETIT FOURS
ns in final product materials
accordan they made. use in FACTORS AND
ce with packaging? TECHNIQUES TO
establish Design their How do you CONSIDER IN
ment own keep your PLATING PETIT
standards packaging pastries at FOURS AND DESSERT
and and plating. home?
procedure How do we
s pre heat the
2.1 Bake oven
and correctly?
decorate Why that is
a sometimes THE OVEN
selection pies and
of small pastries has
choux poor quality
paste after
shapes in baking?
accordan Why do we
ce with have to
establishe consider the
d temperature
standards in baking
and pie and
procedure pastry? PROJECT PLAN
s 2.2 Why do we A. Name of the
Prepare have to use Project:
and blend good quality COOKIES, AND
baked ingredients? CAKES
sweet B. Objectives
paste in C. Illustration
accordan D. Ingredients
ce with
establish  TIPS FOR PROPER
ment STORAGE OF
standards BAKED
and PRODUCTS
procedure  PACKAGING AND
s 2.3 CONTAINERS
Prepare Benefits of Food
and use Packaging
fillings Types of Packaging
the Packaging Materials
required for cookies and
flavors cakes
and Gateaux and tortes
correct
consisten
cy 2.4
Use
garnishes III. INTEGRAT
 , glazes ION
and
finished FOURTH QUARTER
in PERFORMANCE TASK
accordan PREPARE AND
ce with DISPLAY PETIT
establishe FOURS AND PRESENT
d DESSERT
standards (No Bake Cake)
and STANDARD SCORE
procedure SHEET:
s Total Score: 100 points
3.1 Flavor
and shape
Quality
marzipan
to
produce
mini-
sized
fruits in
accordan
ce with
enterprise
and client
requirem
ents 3.2
Coat
Marzipan
fruits to
preserve
desired
eating
characteri
stics and
softened
 with egg
whites,
piped
into
shapes
and
sealed/br
owned
with
Applied
heat,
according
to
enterprise
practice.
4.1.Select
and coat
fresh
fruits/frui
t
segments
with pale
amber-
colored
caramel
or glazed
or any
coating
specified
by the
enterprise
4.2.Fill
sandwich
dried
fruits or
nuts with
 flavored
marzipan
and
coated
with pale
amber-
colored
caramel
according
to
specificat
ions and
enterprise
standards
5.1.Select
and
prepare
appropria
te
receptacl
es for
petits
fours
5.2.Displ
ay petits
fours
creatively
to
enhance
customer
appeal
6.1 Store
petits
fours in
proper
temperatu
 res and
condition
s to
maintain
maximu
m eating
qualities,
appearan
ce and
freshness
6.2
Package
petits
fours in
accordan
ce with
establishe
d
standards
and
procedure
s
1.1. Portion
and
present
desserts
according
to
product
items,
occasion
and
enterprise
standards
and
procedure
 s
1.2. Plate
and
decorate
desserts
in
accordan
ce with
enterprise
standards
and
procedure
s
2.1 Plan
and
utilize
dessert
buffet
services
according
to
available
facilities,
equipmen
t and
customer/
enterprise
requirem
ents 2.2
Prepare
and
arrange
variety of
desserts
in
accordan
 ce with
enterprise
standards
and
procedure
s
3.1 Store
desserts
in
accordan
ce with
the
required
temperatu
re and
customer’
s
specificat
ions. 3.2
Package
desserts
in
accordan
ce with
establishe
d
standards
and
procedure
s

Prepared by: Checked by: Recorded by: Approved by:

MS. RUTH A. CALLEJA,LPT MRS. ELVIRA G. ARNANTE MS. SUNSHINE TALAY MR. RONALD D. VALERIO, MA
TLE Teacher TLE, Coordinator Principal Office’s Staff Principal

MRS. OLIVIA A. NIEVES, LPT

JHS, Coordinator