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    BOL in BPP

    Uploaded by

    Vanessa Hao
    1) The document outlines a simplified MELC-based budget of lessons for bakery and pastry products at the Cabacungan National High School for August to October 2020. 2) It includes performance standards, MELCs (Minimum Essential Learning Competencies), durations, and activities for each week focused on measuring ingredients, classifying products, baking techniques, and enterprise standards. 3) Students will prepare and bake a variety of breads and pastries like pandesal, cinnamon rolls, and ensaymada through group activities and apply decorating techniques to meet product characteristics and standards.

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    BOL in BPP

    Uploaded by

    Vanessa Hao
    70 views4 pages
    1) The document outlines a simplified MELC-based budget of lessons for bakery and pastry products at the Cabacungan National High School for August to October 2020. 2) It includes performance standards, MELCs (Minimum Essential Learning Competencies), durations, and activities for each week focused on measuring ingredients, classifying products, baking techniques, and enterprise standards. 3) Students will prepare and bake a variety of breads and pastries like pandesal, cinnamon rolls, and ensaymada through group activities and apply decorating techniques to meet product characteristics and standards.

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    1) The document outlines a simplified MELC-based budget of lessons for bakery and pastry products at the Cabacungan National High School for August to October 2020. 2) It includes performance standards, MELCs (Minimum Essential Learning Competencies), durations, and activities for each week focused on measuring ingredients, classifying products, baking techniques, and enterprise standards. 3) Students will prepare and bake a variety of breads and pastries like pandesal, cinnamon rolls, and ensaymada through group activities and apply decorating techniques to meet product characteristics and standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    70 views4 pages

    BOL in BPP

    Uploaded by

    Vanessa Hao
    1) The document outlines a simplified MELC-based budget of lessons for bakery and pastry products at the Cabacungan National High School for August to October 2020. 2) It includes performance standards, MELCs (Minimum Essential Learning Competencies), durations, and activities for each week focused on measuring ingredients, classifying products, baking techniques, and enterprise standards. 3) Students will prepare and bake a variety of breads and pastries like pandesal, cinnamon rolls, and ensaymada through group activities and apply decorating techniques to meet product characteristics and standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Republic of the Philippines

    Department of Education
    Regional Office No. VIII
    Division of Northern Samar
    CABACUNGAN NATIONAL HIGH
    Brgy. Cabacungan, Allen, N. Samar

    SIMPLIFIED MELC-BASED BUDGET OF LESSONS IN BPP


    AUGUST 2020
    Performance Standard: The learners independently demonstrate core competencies in preparing and producing bakery
    products.
    MELC 1: Accurate measurement of ingredients.
    MELC 2: Types, kinds, and classification of bakery products.
    Duration: Week 1
    24 25 26 27
    Select, measure Prepare a variety of bakery Use appropriate Bake bakery products
    and weigh products according to equipment according to techniques and
    required standard mixing according to appropriate conditions.
    ingredients procedures/formulation/recipe required bakery
    according to s and desired product products and
    recipe or characteristics. standard
    production operating
    requirements. procedures.
    MELC 3: Baking techniques, appropriate conditions and enterprise requirements and standards.
    Duration: Week 2
    31 SEPTEMBER 1, 2020 2 3
    Select required Prepare and bake pandesal. Prepare and Prepare and bake dinner roll.
    oven The students will do the task bake dinner roll.
    temperature to by group. Group Activity
    bake goods in Group Activity
    accordance with
    the desired
    characteristics,
    standards.
    Prepare and
    bake pandesal.
    MELC 4: Prepare and bake bread products.
    Duration: Week 3
    7 8 9 10
    Prepare and Prepare and bake cinnamon Prepare and Prepare and bake ensaymada.
    bake cinnamon roll. bake
    roll. ensaymada.
    Performance Standard: The learner demonstrates competencies in preparing and producing pastry products.
    MELC 5: Culinary and technical terms related to pastry products.
    Duration: Week 4
    14 15 16 17
    Understand the Types, kinds and classification Select, measure Prepare variety of pastry
    basic concept of pastry products. and weigh products according to standard
    and underlying Discussion through power required mixing
    theories in point presentation. ingredients procedures/formulation/recipes
    preparing and according to and desired product
    producing pastry recipe or characteristics.
    products. production
    requirements
    and established
    standards and
    procedures.
    21 22 23 24
    Prepare and Prepare and bake egg pie. Prepare and Prepare and bake pizza.
    bake egg pie. bake pizza.

    Group Activity Group Activity


    28 29 30 OCTOBER 1, 2020
    Prepare and Prepare and bake empanada. Types and Regular and special fillings
    bake empanada. classifications of and coating/icing, glazes and
    fillings, decorations.
    coatings/icing
    and glazes.
    5 6 7 8
    Decorative The tools and materials in Standards and Present baked pastry products
    techniques and decorating, finishing and procedures in according to desired product
    rules for presenting. decorating characteristics.
    garnishing. pastry products Plating and presenting pastry
    Fill and decorate products.
    pastry products
    according to
    standard recipes,
    enterprise
    standards and
    customers
    preferences.
    12 13 14
    Shelf life of Standards and procedures in Different kinds
    pastry products. storing pastry products. of packaging
    Store pastry products materials to be
    according to established used.
    standards and procedures. Select
    packaging
    appropriate for
    the preservation
    of product
    freshness and
    eating
    characteristics.

    Prepared by: Checked by:

    VANESSA E. HAO BIBIANA C. VACUNAWA


    Subject Teacher MT-I/SHS Dept. Head

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