RAMON DUTERTE MEMORIAL NATIONAL HIGH SCHOOL

Guadalupe, Cebu City

School Year 2019 – 2020
SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD TRACK HOME ECONOMICS STRAND
SPECIALIZATION: BREAD AND PASTRY PRODUCTION

Name of Student: Grade and Section:

Project No. Time Started:
Name of Project: Time Finished:
Group No. Teacher’s Name: MARICEL T. SALINAS
PROJECT PLAN

I. Performance Objective:
a. _______________________________________________________________
II. Ingredients, Food Cost, Tools and Equipment Needed
a. Tools and Equipment Needed
____________________, ____________________, ____________________,
____________________, ____________________, ____________________,
____________________, ____________________, ____________________,
____________________, ____________________, ____________________,
____________________, ____________________, ____________________,
b. Food Cost
(Refer at the back)
c. List of Ingredients (write the details from your chosen recipe)
Quantity Description Quantity Description

III. Procedure
1. ______________________________________________________________
2. ______________________________________________________________
3. ______________________________________________________________
4. ______________________________________________________________
5. ______________________________________________________________
6. ______________________________________________________________
7. ______________________________________________________________
8. ______________________________________________________________
9. ______________________________________________________________
10. ______________________________________________________________
11. ______________________________________________________________
12. ______________________________________________________________
13. ______________________________________________________________
14. ______________________________________________________________
15. ______________________________________________________________

IV. Pre – Laboratory Evaluation

Did you provide the following before actual cooking?
YES NO Teachers Signature
1 Appropriate PPE
2 Complete Ingredients
3 Complete Tools/Utensils

MTS 2022-2023
 RAMON DUTERTE MEMORIAL NATIONAL HIGH SCHOOL
Guadalupe, Cebu City
School Year 2019 – 2020
SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD TRACK HOME ECONOMICS STRAND
SPECIALIZATION: BREAD AND PASTRY PRODUCTION

FOOD COSTING

Description Quantity Purchase Cost Unit Cost Ingredients’

Cost

TOTAL COST (TC)

Inflation Rate (IR) = (TC x 15%)
Operating Expenses (OE)= (TC x 30%)
Total Price (TP) = IR + OE + TC
Number of Yields
Suggested Retail Price = TP ÷ Yields
TOTAL SCORE: 40 points
Performance checklist 1(poo 2(fair) 3(go 4(Very 5
r|) od) Good) (excellent)
Outer
1. Shape: Sponge cake –uniform :free from cracks: chiffon cake-
slightly rounded top
2. Size: very lightweight in proportion size
3. Color: chiffon Cake-uniform golden brown: sponge cake-light
brown
4. Crust : tender, free from spots or moist ,shiny appearance
(sponge) : cracked on surface( chiffon)
Inside
1. Color: Uniform : characteristics of a kind of cake
2. Grain : Small uniform ,thin walled cells, no large air spaces, or
compact layer,: sparingly crumb
3. Texture: tender, velvety moist: light; not compactor soggy
4. Flavor: pleasing, delicate, uniform
housekeeping
1. clean the tools and utensils before and after using
2. use the correct tools and utensils in baking cake
3. wear the appropriate PPE
Icing
1. Has a correct consistency
2. apply to the cake with uniqueness
3. overall presentation
Comments
Teacher’s Signature

MTS 2022-2023
 RAMON DUTERTE MEMORIAL NATIONAL HIGH SCHOOL
Guadalupe, Cebu City
School Year 2019 – 2020
SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD TRACK HOME ECONOMICS STRAND
SPECIALIZATION: BREAD AND PASTRY PRODUCTION

JOB SHEET with RATING

Name of Student: ___________________________ Section: _____ Group No.____ Project No: ______

Project Name:

Performance Objective:

Supplies/ Ingredients

Materials/ Tools:

Equipment:

Steps:

Direct Observation using the Performance Criteria Checklist

Assessment Method:
with Rating

MTS 2022-2023
 RAMON DUTERTE MEMORIAL NATIONAL HIGH SCHOOL
Guadalupe, Cebu City
School Year 2019 – 2020
SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD TRACK HOME ECONOMICS STRAND
SPECIALIZATION: BREAD AND PASTRY PRODUCTION

PERFORMANCE CRITERIA CHECKLIST with RATING

Name of Project: ___________________________ Project No.: _________ Date: ____________

CRITERIA
YES NO
Did you…? (write the procedure of your project)
1.

2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16. Ask permission to use the utensils and equipment?
17. Clean and return the utensils after using?
18. Clean the laboratory before going out?

The trainee’s demonstration was:

 Satisfactory Rating Score: (see score sheet)  Not Satisfactory Recommendation: ____________

Comments/Suggestions:
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Student’s Signature: __________________ Date: ____________

Teacher’s Signature: __________________ Date: ____________

MTS 2022-2023
 RAMON DUTERTE MEMORIAL NATIONAL HIGH SCHOOL
Guadalupe, Cebu City
School Year 2019 – 2020
SENIOR HIGH SCHOOL
TECHNICAL-VOCATIONAL LIVELIHOOD TRACK HOME ECONOMICS STRAND
SPECIALIZATION: BREAD AND PASTRY PRODUCTION

INDIVIDUAL ACCOMPLISHMENT REPORT

NAME :_________________________________________________GROUP NO._________SECTION:_____________

PROJECT NAME:__________________________________ DATE PERFORMED:______________________________

TEACHER’S REMARKS:

__________________________________________________________________________________________________
__________________________________________________________________________________________________

MTS 2022-2023