JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) Curriculum Guide
Bread and Pastry Production (NC II) (160 hours)
This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NC II). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production.
It covers core competencies namely:
1) prepare and produce bakery products;
2) prepare and produce pastry products;
3) prepare and present gateau, tortes and cakes;
4) prepare and display petit fours and
5) present deserts.
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
LEARNING COMPETENCIES
The learners:
1. explain core concepts in bread and pastry production
2. discuss the relevance of the course
3. explore opportunities in bread and pastry production
Quarter 1
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1. Prepare bakery products
1.1 Select, measure and weigh required ingredients according to recipe or production requirements
1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics
1.3 Use appropriate equipment according to required bakery products and standard operating procedures
1.4 Bake bakery products according to techniques and appropriate conditions
1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications
Quarter 2
LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
LO 1. Prepare pastry products
1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and procedures
1.2. Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired product characteristics
1.3. Use appropriate equipment according to required pastry products and standard operating procedures
1.4. Bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards
1.5. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices
LO 2. Decorate and present Pastry products
2.1 Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards and/or customer preferences
2.2 Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences
2.3 Finish pastry products according to desired product characteristics
2.4 Present baked pastry products according to established standards and procedures
LO 3. Store pastry products
3.1 Store pastry products according to established standards and procedures
3.2 Select packaging appropriate for the preservation of product freshness and eating characteristics
Quarter 3
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
LO 1. Prepare sponge and cakes
1.1 Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices
1.2 Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices
1.3 Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics
1.4 Use appropriate equipment according to required pastry and bakery products and standard operating procedures
1.6 Cool sponges and cakes according to established standards and procedures
LO 2. Prepare and use fillings
2.1 Prepare and select fillings in accordance with required consistency and appropriate flavors
2.2 Fill and assemble slice or layer sponges and cakes according to standard recipe specifications, enterprise practice and customer preferences
2.3 Select coatings and sidings according to the product characteristics and required recipe specification
LO 3. Decorate cakes
3.1 Decorate sponges and cakes suited to the product and occasion and in accordance with standard recipes and enterprise practices
3.2 Use suitable icings and decorations according to standard recipes and/or enterprise standards and customer preferences
LO 4. Present cakes
4.1.Present cakes in accordance with customer’s expectations and
4.2.established standards and procedures
4.3.Select and use equipment in accordance with service requirements
4.4.Maintain product freshness, appearances and eating qualities in accordance with the established standards and procedures
4.5.Marked cakes or cut portion controlled to minimize wastage and in accordance with enterprise specifications and customer preferences
LO 5. Store cakes
5.1.Store cakes in accordance with establishment’s standards and procedures
5.2.Identify storage methods in accordance with product specifications and established standards and procedures
LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)
LO 1. Prepare iced petits fours
1.1 Prepare, cut and assemble sponges and bases according to standard recipes and enterprise requirements and practices
1.2 Prepare fillings with the required flavors and consistency
1.3 Prepare fondant icing following required temperature and standard procedure
1.4 Design and use decorations in accordance with establishment standards and procedures
LO 2. Prepare fresh petits fours
2.1 Bake and decorate a selection of small choux paste shapes in accordance with established standards and procedures
2.2 Prepare and blend baked sweet paste in accordance with establishment standards 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
LO 3. Prepare marzipan petits fours
3.1 Flavor and shape Quality marzipan to produce mini-sized fruits in accordance with enterprise and client requirements
3.2 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
LO 4. Prepare caramelized petits fours
4.1.Select and coat fresh fruits/fruit 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 specifications and enterprise standards
LO 5. Display petits fours
5.1.Select and prepare appropriate receptacles for petits fours
5.2.Display petits fours creatively to enhance customer appeal
LO 6. Store petits fours
6.1 Store petits fours in proper temperatures and conditions to maintain maximum eating qualities, appearance and freshness
6.2 Package petits fours in accordance with established standards and procedures
Quarter 4
LESSON 2: PRESENT DESSERTS (PD)
LO 1. Present and serve plated desserts
1.1. Portion and present desserts according to product items, occasion and enterprise standards and procedures
1.2. Plate and decorate desserts in accordance with enterprise standards and procedures
LO 2. Plan, prepare and present dessert buffet selection or plating
2.1 Plan and utilize dessert buffet services according to available facilities, equipment and customer/enterprise requirements
2.2 Prepare and arrange variety of desserts in accordance with enterprise standards and procedures
LO 3. Store and package desserts
3.1 Store desserts in accordance with the required temperature and customer’s specifications.
3.2 Package desserts in accordance with established standards and procedures
Source: K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide
