TVL Bread _ Pastry Production-Q1-M1.pdf

Bread & Pastry Production QUARTER 1 MODULE 1 TECHNICAL Basic Concept of Bakery and Pastry Production VOCATIONAL LIVELIHOOD Bread & Pastry Production – Grade 11 Quarter 1 – Module 1: Basic Concept of Bakery and Pastry Production First Edition, 2020 Republic Act 8293, Section 176 states that no...

Bread & Pastry Production QUARTER 1 MODULE 1 TECHNICAL Basic Concept of Bakery and Pastry Production VOCATIONAL LIVELIHOOD Bread & Pastry Production – Grade 11 Quarter 1 – Module 1: Basic Concept of Bakery and Pastry Production First Edition, 2020 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. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education - Schools Division of Pasig City Development Team of the Self-Learning Module Writer: Ma. Victoria Santiago Miculob Editor/Validator: Ma. Gina C. Bunda and Katherine J. Guevarra Reviewers (Technical): Rosallio P. Oriarte Jr. Illustrator: Name Layout Artist: Edison P. Clet Management Team: Ma. Evalou Concepcion A. Agustin OIC-Schools Division Superintendent Aurelio G. Alfonso EdD OIC-Assistant Schools Division Superintendent Victor M. Javeña EdD Chief, School Governance and Operations Division and OIC-Chief, Curriculum Implementation Division Education Program Supervisors Librada L. Agon EdD (EPP/TLE/TVL/TVE) Liza A. Alvarez (Science/STEM/SSP) Bernard R. Balitao (AP/HUMSS) Joselito E. Calios (English/SPFL/GAS) Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario (LRMS/ADM) Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang) Perlita M. Ignacio PhD (EsP) Dulce O. Santos PhD (Kindergarten/MTB-MLE) Teresita P. Tagulao EdD (Mathematics/ABM) Printed in the Philippines by Department of Education – Schools Division of Pasig City Bread & Pastry Production Quarter 1 Module 1 Basic Concept of Bakery and Pastry Production Overview Relevance of the course Career Opportunity Introductory Message For the Facilitator: Welcome to the Bread and Pastry Production Grade 11 Self-Learning Module on Basic Concept of Bread and Pastry Production! This Self-Learning Module was collaboratively designed, developed and reviewed by educators from the Schools Division Office of Pasig City headed by its Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in partnership with the City Government of Pasig through its mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC) in developing this instructional resource. 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: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. 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: Welcome to the Bread and Pastry Production Self-Learning Module on Baking Tools and Equipment! 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. This module has the following parts and corresponding icons: Expectations - This points to the set of knowledge and skills that you will learn after completing the module. Pretest - This measures your prior knowledge about the lesson at hand. Recap - This part of the module provides a review of concepts and skills that you already know about a previous lesson. Lesson - This section discusses the topic in the module. Activities - This is a set of activities that you need to perform. Wrap-Up - This section summarizes the concepts and application of the lesson. Valuing - This part integrates a desirable moral value in the lesson. Posttest - This measures how much you have learned from the entire module. EXPECTATIONS At the end of this module, the learners shall be able to:  Explain core concept in bread and pastry production  Appreciation on the relevance of the course  Explore career opportunities in bread and pastry production 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 2. Which of the following is a part of bakery product? a. dinner roll b.egg pie pizza d. swiss roll 3. Which of the following specializes in making desserts, especially cakes and pastries? a. Chef de Rang b. Chef d’ etage c. Demi Chef de Rang 4.How many competencies does bread and pastry production have? a. 3 b.4 c.5 d.6 5. What are the baked products included in the NC II assessment? a. banana cake and carrot cake b. Butter cake and carrot cake c. dinner roll and putok d. dinner roll and swiss roll d. Pastry Chef RECAP Technology and Livelihood Education in Junior High school is exploratory. It focuses on tools and equipment, accurate measurement of dry and wet ingredients, cleaning materials used in a food establishment, and preventive maintenance practices. Introduction on baking is easy. Simple baked products are taught. Let us recall. Baking is a cooking method in bread and pastry production. It is a dry heat method of cooking food in an oven in which there has no direct exposure to flame and to the heat (or hot air) will circulate within the oven and around the food that is being cooked. Down Memory Lane: As you recall your childhood days can you: 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 Overview & Relevance of the course This bread and pastry production course intended to provide information to students and teachers that are useful in everyday baking production. This makes it easy for learners to familiarize themselves to the basic bread and pastry production principles, sanitation and safety, handling and preparation of baked products. It teaches self-direct learning by providing the enriched hands on activities and provide practical application to real life situation. This course covers the demonstration of knowledge on the (4) competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. The competencies to be acquired are as follows:  Prepare and Produce Bakery Products  Prepare and Produce Pastry Products  Prepare and Present Gateaux, Tortes and Cakes  Prepare and Display Petits Fours  Present Desserts Upon completion of this course, you are ensured to acquire necessary knowledge and skills to become a certified bread and pastry production.  Prepare and Produce Bakery Products includes knowledge and skills in preparing, decorating, presenting, and storing bakery products. Sample outputs of bakery product may be performed such as pandesal, spanish bread, dinner roll, tasty bread, and cinnamon bread. Below are photos illustrations of competencies on produce and prepare bakery products Dinner Roll a sample product output  Prepare and Produce Pastry Products comprises of skills and knowledge in preparing, decorating, presenting, and storing pastry products. Sample pastry products outputs may be cream puff, pie and tart and pizza . Below are photos illustrations of the example of various pastry products outputs. Pizza Buko Pie  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  Prepare and display Petits Fours includes learnings in preparing, displaying, and storing of various types of petits fours. Below are photos illustrations of the example of various types of petits fours products outputs. Marzipan Petit Four  Present Desserts includes identifying specialized cakes, preparing other types of desserts and identify the appropriate storing and packaging in desserts. Sample packaging outputs 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. 1. Which of the following is an example of a pastry product? a. egg pie c. ube pandesal b. dinner roll d. ensaymada 2. What do you call a person who specializes in making desserts like cakes and pastries? a. Chef de Rang c. Demi Chef de Rang b. Chef d’ etage d. Pastry Chef 3. The following are jobs suited for a bread and pastry NC II graduate, EXCEPT: a. baker c. chocolatier b. owner of bakeshop d. seafarer 4. What is the meaning of BPP a. Bread and Production of Pastry b. Bread of Products and Pastry c. Bread and Pastry Promotion d. Bread and Pastry Production 5. What competencies do buko pie belong? a. Prepare and display Petits Fours b. Prepare and Produce Pastry Products c. Prepare and Produce Bakery Products d. Prepare and Produce Bakery Products KEY TO CORRECTION TASTE/APPEARANCE Little salty, brown color Sweet, yellowish color Sweet, yellow color Pandesal Macaroons Kababayan BREAD RECAP Possible Answers: 5. Wedding Cake / Birthday Cake 5. D 4. Swiss Roll 4. B 3. Buko Pie 3. D 2. Dinner Roll 2. A 1. Resting Dough 1. A ACTIVITY PRETEST 5. B 4. D 3. D 2. D 1. A POSTTEST References Department of education- Bureau of Learning Resources. Bread and Pastry Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEdBLR 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 Technical Education and Skills Development Authority (TESDA)online program. Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road, South Superhighway, Taguig City, Philippines. retrieved from https://www.etesda.gov.ph/course/ The Culinary Institute of America. 2011. The Professional Chef. 9th Edition. published by John Wiley & Sons, Inc. Hoboken, New Jersey