PROF ELECT 3-BREAD AND PASTRY

PRELIM SKILLS DEVELOPMENT

(LABORATORY) ACTIVITIES (SDA)
SDA 1 Pies & Tarts
SDA 2 Empanadas
SDA 3 Pizza with Toppings
SDA 4 Quick Breads (Cookies, Muffins, Biscuits)
 SKILLS DEVELOPMENT (LABORATORY) ACTIVITIES (SDA) 1 – Pies and Tarts
Materials needed: Ingredients for Pies and Tarts
Standard requirement: Prepare the necessary materials, needed for assigned baked products.
Instructor’s Instructions: Perform baking activity not more than 2 hours.
Recipe: Write your ingredients & procedures on the space provided below:

Criteria for Evaluation

Baking Outfit 5 points
(Apron, Chef Jacket & Hat, Mouth Guard)
Pre-preparation 5 points
(Organization & Sanitation)
Baking Process 10 points
1.External Characteristics
(Shape, Size & Color)
2.Internal Characteristics
(Color, Aroma, Texture & Doneness)
Packaging 5 points
(Creativity & Presentation)
Post Preparation 5 points
Cleaning of all used baking tools & equipment’s).
TOTAL 30 points

Instructor’s name: Student’s name and signature: Score

 SKILLS DEVELOPMENT (LABORATORY) ACTIVITIES (SDA) 2 – Empanadas
Materials needed: Ingredients for Empanadas
Standard requirement: Prepare the necessary materials, needed for assigned baked products.
Instructor’s Instructions: Perform baking activity not more than 2 hours.
Recipe: Write your ingredients & procedures on the space provided below:

Criteria for Evaluation

Baking Outfit 5 points
(Apron, Chef Jacket & Hat, Mouth Guard)
Pre-preparation 5 points
(Organization & Sanitation)
Baking Process 10 points
1.External Characteristics
(Shape, Size & Color)
2.Internal Characteristics
(Color, Aroma, Texture & Doneness)
Packaging 5 points
(Creativity & Presentation)
Post Preparation 5 points
Cleaning of all used baking tools & equipment’s).
TOTAL 30 points

Instructor’s name: Student’s name and signature: Score

SKILLS DEVELOPMENT (LABORATORY) ACTIVITIES (SDA) 3 – Pizza with Toppings
Materials needed: Ingredients for Pizza with Toppings
Standard requirement: Prepare the necessary materials, needed for assigned baked products.
Instructor’s Instructions: Perform baking activity not more than 2 hours.
Recipe: Write your ingredients & procedures on the space provided below:

Criteria for Evaluation

Baking Outfit 5 points
(Apron, Chef Jacket & Hat, Mouth Guard)
Pre-preparation 5 points
(Organization & Sanitation)
Baking Process 10 points
1.External Characteristics
(Shape, Size & Color)
2.Internal Characteristics
(Color, Aroma, Texture & Doneness)
Packaging 5 points
(Creativity & Presentation)
Post Preparation 5 points
Cleaning of all used baking tools & equipment’s).
TOTAL 30 points

Instructor’s name: Student’s name and signature: Score

 SKILLS DEVELOPMENT (LABORATORY) ACTIVITIES (SDA) 4 – Quick Breads
(Cookies, Muffin, Biscuits)
Materials needed: Ingredients for Quick Breads (Cookies, Muffin, Biscuits)
Standard requirement: Prepare the necessary materials, needed for assigned baked products.
Instructor’s Instructions: Perform baking activity not more than 2 hours.
Recipe: Write your ingredients & procedures on the space provided below:

Criteria for Evaluation

Baking Outfit 5 points
(Apron, Chef Jacket & Hat, Mouth Guard)
Pre-preparation 5 points
(Organization & Sanitation)
Baking Process 10 points
1.External Characteristics
(Shape, Size & Color)
2.Internal Characteristics
(Color, Aroma, Texture & Doneness)
Packaging 5 points
(Creativity & Presentation)
Post Preparation 5 points
Cleaning of all used baking tools & equipment’s).
TOTAL 30 points

Instructor’s name: Student’s name and signature: Score